Real Live Boyfriends by E. Lockhart

Author:E. Lockhart [Lockhart, E.]
Language: eng
Format: epub, mobi
ISBN: 978-0-375-89758-0
Publisher: Random House Children's Books
Published: 2010-12-27T16:00:00+00:00

“I have an idea for a business,” Mom announced at dinner a week later. She had barely been speaking to me in the wake of the Snappy Dragon Debacle. I ignored her as much as possible too, because even though I knew I’d acted badly, I felt she was acting worse. She didn’t seem to care that my father was miserable, or that my heart was broken.

Anyway, we did all sit down to dinner together most nights, even though none of us had anything to say—Dad ’cause he was depressed and Mom and me ’cause we didn’t like each other anymore—but this night she suddenly wanted to communicate.

“I think we can get investors for it,” Mom said, shoveling a piece of steak into her mouth, “and I scouted a location down in Pioneer Square. The rent is ten thousand dollars a month, but for sure we’ll make a profit in the first year because there is nothing like this in Seattle. Nothing. And people are gonna love it.”

At the phrase “ten thousand dollars a month” my dad choked on a mouthful. “What’s the idea?”

“Pioneer Square is the best neighborhood for it,” Mom went on, ignoring him. “Because you get the tourist trade there as well as locals.”

“You’re looking at places to rent already?” Dad asked. “What’s the idea?”

“I started drawing up a business plan too,” Mom said. “You know I have to do more than copyediting when Ruby goes to college. If she doesn’t get a full scholarship, we’re going to need every penny I can possibly earn.”

“And you think a good plan for earning that money is to sign a lease for ten thousand dollars a month?”

“It’s not like you’re earning much,” snapped Mom. “Since your mother passed, you haven’t finished your Web site, you haven’t written any newspaper columns, you haven’t—”

“What’s your idea, Mom?” I interrupted.

“A meatloafery,” she said.

“What is that?”

“A restaurant,” said my mother.3 “With brick ovens the way they have at fancy pizza places, so you can see into them and watch the meatloaves cooking.”

Dad put down his fork and looked at her in astonishment.

“People come in,” Mom went on, “and on their table is an assortment of ground meats, different kinds of bread crumbs—like maybe garlic bread, rye, pumpernickel—and ingredients in pretty little dishes. Ketchup, barbecue sauce, onions, roasted garlic, maybe Dijon mustard, maybe chopped tomato.”

“Back up,” I told her. “An assortment of ground meats?”

“Of course,” said Mom. “I’m thinking lamb, pork, veal, beef and turkey to start. Then we can have chicken and buffalo, too, once business picks up. Buffalo meat is very current.”

“Just raw on the table?”

“Sure. How else are people going to make their own meatloaf? The best meatloaves are a mix of meats. You would know that if you’d tried the one I made on Sunday and looked at the cookbook like I asked you.”

“I’m a vegetarian,” I reminded her.

Mom went on, ignoring me. “At MeatMix we’ll be letting people choose the mix they’re in the mood for!”

“MeatMix?”

“That’s the name of the restaurant.

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