Jack tore into the roasted chicken thigh, the heat of his anger suffusing with the warm tingling of his mother’s herb blend. The flavors of rosemary and thyme soothed him, their homey familiarity pushing against the sting of resentment.
He crunched down on a bone and spat it onto the ground.
The monstrous leviathan rises from the depths, swimming across the bay toward Super Awesome City. I grin. At last, the battle where I prove myself has come. Every shortsighted inventor who dismissed my ideas, every teacher who gave me detention for starting food fights in class—they will all look upon me as their savior.
“Load the pineapults!” I bark.
Eggs are magic.
They seem simple: shell, white, yolk. Cook them scrambled, fried, boiled.
But separate the parts and find complexity. Whites may be whipped into foam light as cloud and stable as glass. Yolks, yellow as sunshine, whipped with oil and lemon juice turn white, or whipped into a bechamel of butter, flour, milk,
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