Lumber Options Quotes

For a while I considered dropping out of Barnard to help. It felt unbearably selfish, just downright wrong, to be indulging myself with an education in the liberal arts at a fancy private college while Mom and Dad were on the streets. But Lori convinced me that dropping out was a lamebrained idea. It wouldn’t do any good, she said, and besides, dropping out would break Dad’s heart. He was immensely proud that he had a daughter in college, and an Ivy League college at that. Every time he met someone new, he managed to work it into the first few minutes of conversation. Mom and Dad, Brian pointed out, had options. They could move back to West Virginia or Phoenix. Mom could work. And she was not destitute. She had her collection of antique Indian jewelry, which she kept in a self-storage locker. There was the two-carat diamond ring that Brian and I had found under the rotten lumber back in Welch; she wore it even when sleeping on the street. She still owned property in Phoenix. And she had the land in Texas, the source of her oil-lease royalties.

I visited McBeth’s eleventh and twelfth grade classes, which were both working on prototypes for projects they had approached through design thinking. One was a revitalization scheme for Toronto’s waterfront, and the other was creating an indoor agriculture system. The students were producing all sorts of creative solutions, from elaborate models of their waterfront developments to fish farms where the fish’s own waste would fertilize the plants that cleaned the water. It was loud, messy work. At one point, three girls were hand-sawing a piece of lumber balanced between two desks, and sawdust quickly coated their preppy uniforms and hair. With a few exceptions, all the students said they preferred to work without computers on this type of project. They felt they had more creative freedom, were less distracted, could be more accurate to their vision, and gained a better understanding of the scale and materials involved. It also seemed more fun. The groups building models and contraptions around the room were laughing and joking as they glued and taped and cut and broke things. The only ones working on computers were two girls who gave up on a model and decided to make an app instead. They sat side by side, quietly checking out the pricing options on various app-building websites, flipping over to Facebook whenever McBeth was out

Should he tell him about the best things he'd ever eaten, the detail of their component parts? Or was that cheating? The best things, after all, weren't things that he had technically eaten. He'd only tasted them secondhand; they weren't animal or vegetable or mineral, but memory--- comestible desires, the fantasy food porn of anonymous ghosts. To describe those to the chef would be a kind of lie. The other option--- the honest option--- was to just let it go, to slink back and confirm this Wüsthof toolbag's cutting observations about his intentions, his experience, and his palate. "What's the matter?" Beauchêne prompted. "Can't decide between a Big Mac and a Whopper?" Something inside Kostya, deep in his gut, lunged. He could take the digs about being unqualified and a liar and even a bad cook--- all those things were true--- but he couldn't let this guy insult his taste buds. His tongue was special. It was maybe the only special thing about him. "Nevermind. I can see that we're not going to---" "Duck." Kostya spat it at him like another four-letter word. "Duck ragout. It had this thick sauce, cinnamon cognac. A demi-glace, I think." Kostya closed his eyes, remembering where the aftertaste had happened, trying to reincarnate it. He'd been on the sidewalk outside his mother's apartment two New Years' ago, pacing around and nursing tea that had gone cold, delaying the inevitable argument about how he was living his life when it had hit him. "The onions were sliced so thin they fell apart to almost nothing in the stew. And these dried fruits that reconstituted in the duck fat--- peaches and apricots and plums and cherries--- they exploded my teeth like tapioca pearls." Kostya's eyes were still closed, but the stony silence from Beauchêne invited him to keep going. "And a couple years ago, there was this coconut curry and Kaffir lime fried chicken." That one happened to him at a Gristedes. He'd been in the refrigerated section, his fingers closing around the handle of a gallon of milk. "The skin was so crispy, paper-thin, covered in these tiny, burnt coconut shavings and desiccated slivers of zest, and underneath, the chicken was so moist. The juices dribbled down my chin." He'd invented that last part for effect, and it seemed to be working. Kostya could feel the air change around him, sizzling. He thought he heard the chef swallow. "I have to say, I wasn't expecting---" "I once had young goat," Kostya cut him off, his eyes squeezing tight in focus. "The whole thing was fire-roasted, charred, the meat brined and rubbed with garlic, thyme, rosemary. Hand-crushed juniper." This one had choked him awake one morning in bed a few months prior, he'd drooled so much he nearly drowned in his own spit. "It fell apart in my mouth. Every bite, I got a little of the ash from the fire pit, the grit of the sand, the scent of pine from the dried needles on the lumber burned to cook the thing." "Who are you?" the chef wondered aloud.