But now I’ll be arriving with Hawaiian Shirt Sam, and I can’t exactly ask him to drop me off down the block. And look, it’s not like I’m shallow or anything. I’m not. But with his dorky fashion sense and hair that falls down without any kind of style—and oh, I just realized that he’s wearing bright-white dad sneakers too, but like how a dad would, if that makes sense. With all that going on, Hawaiian Shirt Sam is going to attract attention. And I hate attention.
“I was just going to come over and get you,” he says, swinging a leather messenger bag over his shoulder. At least it’s not a rolling backpack. “Having a good morning?”
I shrug. “It’s okay.”
“Well, it’s about to get a lot better.” He practically skips over to his silver Honda Civic. “Man, I’m so excited. Aren’t you?”
I shrug again. “Yep.”
I’m planning on saying as little as possible on the drive over to Chrysalis, allowing myself to stew in my bad mood, so I can hopefully get it out of my system. But that intention goes out the window when I open the passenger door.
“Oh my god, what the heck is that?” The scent that wafts out of the car is so thick, I can almost see it moving through the air, curlicues and clouds, like a cartoon. It’s nutty and sweet and makes me feel warm inside, like I got a big hug. My bad mood instantly evaporates.
He laughs and reaches into the backseat to produce a muffin tin, as if he’s just pulled it out of the oven, the delicious smell getting even stronger. The muffins are studded with plump raspberries and covered with a crumble that seems to sparkle. My mouth waters just looking at them.
“Do you usually keep baked goods in the backseat of your car?”
He rubs the side of his face, suddenly self-conscious. “I don’t know. Yeah? I left them in here to cool this morning.”
“Okay, you need to explain that,” I say, laughing.
“Baking is my thing. Like writing is your thing.”
“So you’re in the culinary arts program?” I ask, sliding into the passenger seat. He nods, offering me a muffin. I scoop up one of the warm pastries gladly and eye the other ones that he covers and places on the backseat again. “I saw on the website that Chrysalis just added that this year. Is that why you’re transferring this year as a junior?”
“Yeah, I’ve wanted to go to Chrysalis for years because . . . I don’t know, well, because. So when I saw they were creating the program this year, it seemed like fate or something. I still can’t believe I’ll get to do what I love for school credit.”
He gets a wistful look on his face as he starts the car and pulls out of the driveway. “I feel that,” I say, nodding my head.
“And I know people probably don’t consider cooking an art,” he adds hurriedly. “It’s not respected like dance or theater or painting or whatever, and I mean, it’s not like my muffins will hang in galleries. But I think we belong at the school just as much as everyone else.”
It’s almost like he’s rehearsing a defense that he knows he’ll have to deliver today, justifying his place at Chrysalis. So I guess I’m not the only one who’s worrying they won’t belong.
I try to smile reassuringly. “Of course.”
And then I take a bite of his muffin.
I thought the smell was special, but tasting it transports me to a whole other world—somewhere divine and holy and elevated. The taste awakens every one of my taste buds, as if they had been sleeping until this moment. It makes me feel safe, cozy. It reminds me of being little and crawling into my parents’ bed in the early hours of the morning when Dad would leave before the sun for work.
A car honks behind us, waking me out of my baked-goods trance, and Hawaiian Shirt Sam quickly turns his head back to the road and accelerates. He was watching me.
“Whoa,” I breathe, and he beams, his right dimple so deep I get the sudden urge to stick my finger into it.
“This is art,” I declare, making him smile even more. “You are a magician of butter and sugar. This belongs in a museum.”
“Brown butter,” he corrects.
“What?”
“I browned the butter before adding it to the batter. It’s like this, uh, process? That involves slowly cooking the butter after it melts,” he explains. He rubs the side of his face as he talks, faster as he continues. “The water cooks out, and then the milk in the butter caramelizes, you see, until it turns solid, into these brown little gems that sink to the bottom. That’s the nutty flavor you probably picked up on. It makes it really fragrant too. And the whole thing looks beautiful—going from bright yellow to this dark amber color. It feels a little bit like magic, getting it just right. You have to watch it carefully, because about two seconds after it’s perfect, the butter burns. And burned-butter muffins wouldn’t taste good at all.”
The explanation seems to transform him. Instead of the awkward, geeky guy in Hawaiian shirts and dad shoes, he seems like a master of his craft. Could I speak about my writing in the same way? Probably not.
“See? You’re an artist.” It’s clear that’s true about him, but I don’t know if I could say it about myself. “So why do you cool them in the back of your car?” I ask. “Is that some sort of special technique?”
“Yes, it’s an ancient baking secret. It’s been passed down in my family for generations.” His face is serious, but when I raise an eyebrow, a laugh breaks through. “No, it’s just that I wake up every morning at five to bake, and my mom asked me to stop keeping all my creations in the house. They were all going to her hips or whatever.”
“Well, I guess I can make the sacrifice and be your taste tester. If I have to.”
We spend the rest of the ride to Chrysalis alternating between me gobbling up muffins (I take two more) and him explaining why each bite tastes so good. I almost forget about where we’re going and my anxiety and irritation from before. I even start dreaming about a love interest for a new story I want to begin—a shy but charming baker who creates dishes based on the curly-haired girl he’s falling for. He wouldn’t look like Hawaiian Shirt Sam, though, because Hawaiian Shirt Sam is not one of those swoon-worthy guys who carry a romance novel.
When we pull into the Chrysalis parking lot, I’m snapped back into reality, the first-day jitters looming before me again.
Chrysalis isn’t a traditional school building. It’s a newer school, and it’s not like there are empty lots sitting around in a city as cramped as Long Beach. Most of the campus is a converted bank building, five stories tall, modern and sleek. They also got ownership of an ancient brown craftsman house that’s next door, a huge wraparound porch and wide green lawn surrounding it. Oh, and a few blocks in the distance, the ocean! I’ll never get tired of seeing the ocean just hanging out there like it’s no big deal. In Roseville, we would have to fight traffic and stay overnight somewhere to see the water, but I guess it’s going to be my everyday view now.
Students swarm around both buildings, and already I can see they’re different from the masses of South High: a couple in matching black lipstick and cat ears, girls with tight buns and swaths of gray and pink tied around them, a guy in knee-high shiny maroon boots. It’s thrilling.