Oliver held his hand to his forehead as he tried to collect his thoughts.
“I’ve been circling around for a long time,” she said. “And I feel as though I’ve finally figured out where I want to land.”
“Look,” he said, his voice cracking just a little. “I know well enough that we’ve all got to follow our dreams. If this is what you want, I support you.”
“Thank you, Oliver,” said Gus, feeling very relieved. “That means everythingto me.”
“But don’t think I’m just going to wait around.” He picked up his tuxedo jacket off a nearby chair as if to go.
“Yes, about that,” Gus said, lightly placing her hand on his arm to stop him. “You see, I was very much hoping that you’d be coming with me.”
the icing on the cake
32
APRIL 2008
It came in the mail: a formal invitation to one of Gus Simpson’s world-famousparties. What was surprising was the location—a private loft overlookingthe Union Square farmer’s market—and the occasion. Gus Simpson was coming back to television in a new show produced by her very own production company, 50/50 Ventures, and she was throwing a huge party to launch the first episode.
She and Oliver had been away from New York for almost a year, travelingto twenty countries to research and film Local Food Far Away, a program dedicated to showcasing great places, great foods, and great crafts, and makingthose items (all fair trade, naturally) available for purchase by Americanviewers. Gus had finally found a way to unify the altruism of her youth with her professional success and her belief in the importance of fresh local ingredients. She’d had to sell the house for capital, of course, though she felt it was worth it. The house and its nineteen rooms had been precisely what she’d needed at a previous point in her life but she had been ready to move on.
Hannah was through the door of the loft before anyone else had appeared, eager to reconnect with her old friend since the last time they’d emailed, and to tell her all about the latest developments in the Hannah Joy Levine Love Yourself tennis program, designed to help at-risk youth boost their physical fitness and self-esteem. And although she had rather enjoyed her time on television with Gus, she ultimately turned down the Hollywood producers who approached the once-scandalized sports star to host Take That Back, a catty exploration of celebrities’ most embarrassing moments caught on tape. Instead, she’d kept up with her health writing, taken on a few clients for private tennis lessons (Priya, wanting to shed a few pounds, was her first customer), and finally passed her driving test, with Troy proudly waiting at the DMV to celebrate.
Troy had been busy, as well, having gone national with the FarmFresh healthy vending machines in all fifty states, then sending his equipment into Canadian schools and ultimately hooking up with Naked Chef Jamie Oliver to take them across the Atlantic to the United Kingdom. FarmFresh apples were available in airports, train stations, shopping malls, and, most important, in schools. Apples from his parents’ orchard were even available in the local elementary school in Hood River, and his father made a special trip some days simply to watch with pride as the students punched a button to select the Park family produce.
Fresh food was on Carmen’s mind, too. Her bilingual show was popularon both the Spanish language network and the CookingChannel, and she worked closely with Porter, who was run ragged with his new position and loving it. But most important to Carmen was that she had managed to secure funding—thanks to Oliver calling a few friends—to open her very own restaurant, Pulpo. And she chose a stylish up-and-coming designer to keep the look of her cocina fresh, fun, and, above all, bright.
Because Carmen’s designer, Sabrina, had gotten past her aversion to making over kitchens—finding a way to integrate her mother’s history with her ability to decorate. Sabrina’s business was growing. She and Billy were still happily dating, thinking every so often about making things more permanent,but in no rush to do so. He was the one to finally figure out how to get the girl: he waited.
FBI Agent Jeremy Brewer had gotten his Aimee, too, as well as solvingthe case of the year. He’d discovered money manager David Fazio movingfunds to Europe when Fazio sought treatment for a social disease he’d acquired while partying with other people’s money.
All in all, it was a festive atmosphere, with many friends and an abundanceof delicious nibbles. Everyone milled about, chatting with Oliver, but not so secretly keeping a lookout for Gus. Problem was, she was nowhere to be found.
Not until the strains of music started and Gus appeared in the doorway in a cream linen pantsuit, holding a single rose in her hand, did the assembledguests have any clue that the launch party was about starting much more than just a new show.
Aimee and Sabrina, in on the secret, stood on either side of their mother and walked her toward Oliver, who was standing patiently by the window through which the lights of the city sparkled.
It was a perfect moment.
Gus Simpson adored wedding cake.
ACKNOWLEDGMENTS
Recently, a reader told me that the acknowledgments are her favorite part of any book. (What does that say about the rest of the pages? I wondered.) Well, believe me when I tell you I had a lot of support—a great deal of comfort,if you will—as I wrote this novel. It was deeply appreciated during what has been a hectic and tumultuous year.
Many thanks to everyone at Putnam, especially Ivan Held, the ever cheery and always helpful Eve Adler and Rachel Holtzman, and above all to Rachel Kahan, the smartest and most understanding editor in New York. Equally patient were Sue Fletcher and Swati Gamble in London. And I’m very grateful for the attention that this book has received from everyone in sales, marketing, publicity, editorial, production, and design.
Deserving of her very own paragraph is my insightful and caring agent, Dorian Karchmar, of the William Morris Agency. I leave every conversation with Dorian having laughed and learned, and few things reassure a writer more than having an agent in her corner who is also such a steadfast friend. Thank you.
I’m indebted to my parents and siblings for their constant encouragement and willingness to listen, and to my dear friends who read early chapters that often arrived late at night: Rhonda Hilario-Cagiuat, Kim Jacobs, Shawneen Jacobs, Tina Kaiser, Alissa MacMillan, Robin Moore, Sara-Lynne Levine, and Christine Tyson. A special mention goes to my mother and sister, with whom I enjoyed many hours reminiscing about favorite family foods, such as the smell of my grandmother’s homemade buns and her fragrant chicken soup with fresh noodles.
In particular, I’d like to recognize Althea Saldanha and Tamara MacMillan,who opened windows into Indian and Spanish food and culture, and Sandra Lee, who shared tales from culinary school and restaurant kitchens. I appreciate your insights tremendously. And thanks to Kevin MacMillan and David Berger for their steady and wise counsel; to Dorian’s great assistant,Adam Schear, who is always on top of things; and to all of the wonderfulreaders who have emailed me over the past few months to say they were eager for my next book! It’s always a delight to hear from you.
Finally, I want to recognize the home team. To my dog, Baxter, who loves a good tennis ball and was always eager to play fetch when I wanted to step away from the computer (and even when I didn’t). And to my husband, JonathanBieley, who alarmed me with a bit of a health scare and then bounced back good as new, ready to stay awake late, get up early, make (order!) dinner,reorganize our home office, and proofread every chapter. Thanks for being such a comfort.
Kate Jacobs, Comfort Food
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