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My Year of Rest and Relaxation

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Ottessa Moshfegh
Ottessa Moshfegh

Ottessa Moshfegh is a contemporary American author known for her unique narrative style and profound psychological insights. Her works often explore themes of loneliness, alienation, and moral dilemmas in modern society. more

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“Mirth,” Dr. Tuttle said. “I like it better than joy. Happiness isn’t a word I like to use in here. It’s very arresting, happiness. You should know that I'm someone who appreciates the subtleties of human experience. Being well rested is a precondition, of course. Do you know what mirth means? M-I-R-T-H?" "Yeah. Like The House of Mirth," I said. "A sad story," said Dr. Tuttle. "I haven't read it." "Better you don't.”

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“It's Kitty B.'s specialty: a lemon sour cream pound cake with a little hint of Grand Marnier liqueur. Each tier is iced with an ivory-colored buttercream and decorated with pearl drops and an elegant piped pearl border. A cascade of real white orchids starts at the top tier and curls its way down the side to the bottom, encircling the base with delicate white petals and dark pink centers.”

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“Antonio spotted the owner, Signora DelAbate, who was coating the sides of a Trionfo di Gola cake with chopped pistachios. Trionfo di Gola, or Triumph of Gluttony was a very old cake recipe passed down from nuns over the centuries. The batter was divided among three different-sized round cake pans. After the individual cakes were baked, filling was spread on top of each layer, and then they were stacked one on top of the other. Once the cake was assembled, it was then frosted with marzipan paste, and the finishing touch was the coating of the chopped pistachios around the cake. The cake's tall, pyramid shape gave it a unique, impressive appearance. Rosalia had wanted to make a cake that was more elaborate than a typical wedding cake.”

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