| the answer to that. That’s not what I’m talking about.” “I can’t help it if I’m not as gung-ho about fences and decks and playhouses as you are!” “You don’t have to be gung-ho about them, but at least show some respect for what I do.” “I don’t even believe this! You don’t even watch my shows!” “Because they’re boring, Savannah. There’s no punch to them. You’re just reporting what you see—what we all see—and what we already know. That’s why I don’t watch them!” This is just the kick in the stomach I needed. “You know what? Fuck you, Isaac! If they were so boring then how have I been able to keep my job all these years, huh? If everybody felt the way you do, huh?” “Look, it’s my personal opinion, okay? I didn’t mean to say it the way that it came out. I’m sorry. I know you’re good at what you do, Savannah. That’s not what this is about, is it?” “No, it’s not, Isaac. Not even close.” “Then tell me what’s wrong with us.” “I can’t tell you what’s wrong with us. But I can tell you why I’m not happy.” “I’m listening.” “You don’t seem all that interested in me anymore.” “That’s not true.” “You don’t seem to care if what you do pleases me or not.” “That’s probably true.” “Why is that?” “I can’t honestly say.” “Yes, you can.” “People’s feelings change, Savannah. Sometimes you can’t do anything about them.” “What’s |
because I like them.” “I like monkeys, too, but I’m not going to run out and buy one,” Bernadine says, still from the kitchen. “Don’t make enough for me. I’m drinking water or iced tea this evening.” Everyone tries hard not to look suspicious. “Just tell us when we can eat, please.” Robin pours the mix into three martini glasses and takes a sip of hers. “Anytime is the right time,” Bernadine says. “I’ll bet you a hundred dollars you can’t go a week without shopping,” Savannah says. “I don’t need to prove anything to you.” “You’re right,” Savannah says. “So, let’s fix our plates and come back and watch this movie. I heard it’s probably gonna get nominated for an Oscar.” During the next ten minutes or so they fill their plates with everything they see: chicken and sweet potato salad, tomato and olive pasta with giant prawns piled on top, and everybody’s favorite (which Bernadine borrowed from Tanya Holland’s New Soul Cooking), that mouthwatering confetti cornbread. For dessert: summer pudding, an English recipe. Bernadine usually makes huge bowls of it for everybody down at Oasis. She can almost make it with her eyes closed: fresh raspberries and sugar boiled to a thick liquid then poured over layers of stiff white bread. She staggers them with the same concoction of blueberries and blackberries, puts it in the refrigerator overnight and uses sprigs of mint as a garnish and ultra-rich clotted cream to top it off. “Anybody want to hear |
