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Quote by Stacey Ballis

“Look, Jenna, it isn't like Wayne is perfect. Our crew is a bunch of overgrown misfit children. Wayne had it the worst growing up, but we all had the unpopular weirdo freak thing in one way or another. I like to think that a combination of decent brains and a fairly good sense of humor kept us all from becoming tragic situations." "You mean criminals and meth heads?" Elliot laughs. "Exactly. And at a certain level, I think we all cling to our weirdness because it insulates us from trying to fit in and failing.”

Quote by Stacey Ballis

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Out to Lunch

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Stacey Ballis

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“He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfunny, unfussy, and completely comforting and delicious.”

“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfancy, unfussy, and completely comforting and delicious.”