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Quote by Rainbow Rowell

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Wayward Son

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Author

Rainbow Rowell
Rainbow Rowell

Rainbow Rowell (born 1973) is a bestselling American author known for her works in young adult and adult fiction. Her notable novels include 'Eleanor & Park,' 'Fangirl,' and 'Carry On,' which are praised for their emotional depth, relatable characters, and clever integration of pop culture. Rowell's stories often explore themes of adolescence, love, family, and identity, with a warm and humorous writing style. She was born in Omaha, Nebraska, and worked as a newspaper columnist before turning to fiction. Her books have appeared on The New York Times bestseller list and have been translated into multiple languages, earning her a global fanbase. Rowell also writes comics and screenplays, showcasing her versatility as a storyteller. more

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“When we got back to my room, Gilda gave the dog a bowl of water and set some newspaper down in the bathroom for her to pee on. After that was taken care of, I ordered the cheesecake and coffee that Gilda said she has a yen for, and then we continues talking. Sparkle didn’t make a sound — no barking or winning or heaving breathing — she just sat on the floor and looked at the two of us. It must have been strange for her. She was a year old and had been taken from a farm by a stranger, put on an airplane, driven in a limousine, and then hugged and kissed by another stranger. Even when the doorbell rang, she didn’t bark. I thought perhaps she wasn’t able to bark. The waiter brought in the cheesecake and  poured out some coffee for us. When Gilda and I started eating the cheesecake, we heard a little peep form Sparkle. She sounded more like a bird than a dog — a very polite bird — but it was obvious that she wanted her share of cheesecake, which Gilda gave her. So the three of us polished off the cheesecake — “One piece, three forks, please.”

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“I spent another sleepless night in my apartment and in the early hours of the morning I snuck once more into my little kitchen, to prepare a huge torta di ricotta. I needed a cheesecake: it was the only thing that could give me the peace of mind I craved. Had I been too hasty in offering to give l'Inglese lessons? I asked myself, as I ground green almonds with my pestle. The power of my wrist quickly turned the almonds to powder. If only I could grind my worries away as easily. I beat the ricotta, egg yolks, honey, sugar, lemon juice, and rind into the almonds. I beat and beat and beat the mixture until a sweat formed on my brow and my body began to glow with warmth. Even then I did not stop beating. I welcomed the exhaustion that began to creep up on me: I could feel the healing power of my cooking. Really I knew nothing about l'Inglese. Nothing at all. Except that everything about him spelled danger to an inexperienced woman like me. I was afraid of him, yet could not bear the thought of not seeing him again. I was always thinking of him, imagining our next meeting: amusing myself with every possible scenario. I whisked the egg whites into peaks in a matter of seconds. I reasoned that I had been right to speak out to him when I did. I knew how I would have hated myself if I had let the moment slip by. I knew how wretched and foolish I would have felt at my impotence, and yet this turbulence inside me was almost as bad. Acrobatic butterflies fluttered in my stomach, however much I tried to feed them into submission. When the torta had baked to a golden, angel-scented crust, and after waiting impatiently for it to cool, I helped myself to a large slice with a thick dollop of cream. Ooh, it was good. I mopped up every crumb from the plate with my finger. Then I switched out the lights and climbed back into bed. I resigned myself to the thought that what was done could not be undone and drifted into a lemon-flavored sleep.”

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“Behind the counter, I placed the pre-sliced pumpkin cheesecake with caramel pecan topping into the refrigerated glass display case. My cheesecakes were a thing of beauty. The delicate, spicy ginger-cookie crust gave the bottom a nice firm bite at the end of the airy whipped cream-cheese filling. It boggled my mind as to why people only indulged in delicious pumpkin once a year. Not at our diner. You could get a cup of pumpkin-and-black-bean soup with lump crabmeat or shrimp, or a spiced pumpkin muffin, on certain days of the week throughout the year. We attempted to rotate our daily offerings to keep them fresh and desirable.”

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“The land on which my home sits was originally woodland but was converted to pasture in the early 1700s by the Guidott family. The meadows provided grazing for the cattle that supplied much of the city's milk and cream. The farmhouse was known as Cream Hall and it is here that city dwellers would come to take tea-- the farm was renowned for its cheesecakes-- and in 1740 a Cake and Ale House opened 'offering cakes dipped in frothing cream, custards and syllabubs.”

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“At a café in Tokyo I order cheesecake. It comes in a thick slice with a lightly caramelized crust in the centre of a small white plate, the glaze gradually darkening to a deep cream towards the middle. To the top of the plate is what at first I take to be a logo, a golden crest. It dawns on me as I eat and sip my tea that it is in fact a carefully mended crack. A delicate piece of kintsugi, an exquisite golden repair.”

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