The Greenhouse

Forty-eight

I work until after dark on the days leading up to the girls’ arrival, but on the last morning I search the village from a new perspective: food shops. I’m quick to work my way through the streets where most of the necessities are to be found. Bread can be bought next door to the meat, and vegetables and fruit, seeds, beans, jam, and coffee are in the shop opposite. Sausage and olives and all kinds of pickles are behind a glass display at the butcher’s. In the square in front of the church they sell cheeses, raw ham, and bee honey. I start at the butcher’s but can’t see any minced meat anywhere. Instead I point at the light red pieces of meat on display.

— That’s veal, says the butcher. I’m almost relieved it’s not pork and think of Dad.

— Yes, exactly, I’ll have two pounds, I say without hesitation.

The butcher whips the lump of meat up on the carving board and cuts eight slices with a razor-sharp knife, sliding it smoothly through the bloody muscles, observing me as he does so. Next I dare to point at a bowl with some marinated delicacy in it that looks interesting to me.

— A quarter pound, I say in flawless dialect, because the woman before me asked for a quarter pound, too.

— A quarter pound? the butcher asks, raising an eyebrow. I get the feeling the other three customers are staring at me as well. He then fishes out the marinated artichokes with a sieve spoon, places them on thick wax paper and at lightning speed folds the paper at the ends and throws it on the scales.

When I come home with bags of food in my arms, Brother Marcus and Brother Paul are already far up the stairs carrying a small white cot. They’re turning on the landing of the second floor and seem relieved to see me. The neighbors on the top and ground floors have stepped out to watch these two movers in white hooded habits.

— We’ve brought you the bed, they say. Where would you like it?

I’ve no recollection of telling Father Thomas that I needed a bed for the child. I put down the bags and, once I’ve found the right key to open the apartment, help them with the cot, which we put down in the bedroom. Once Brother Marcus and Brother Paul have left again, after turning down my offer of some teabag tea, I empty the bags and arrange the shopping on the kitchen table. Two pounds of potatoes, eight flattened slices of veal, a quarter pound of marinated artichokes, a bottle of water, milk, olive oil, a jar of honey, cheese, salt, and a pepper pot.

The girls are arriving in the afternoon, and on my last trip to the garden in the morning I picked a bundle of roses that I place in the vase that held the plastic flowers. Then I knock on my neighbor’s door on the top floor, an old woman with silvery hair, to borrow an iron from her. She’s slightly bewildered but lends it to me anyway. I iron the only shirt I brought from home, which is the same shirt I was in when my daughter Flóra Sól was born.

The mother and daughter are arriving at five and I’m standing there, clueless it must be said, in front of the meat I’ve just bought. In the end I go back to the butcher and ask him how I’m supposed to cook the meat I bought from him half an hour ago. I’m wearing the white shirt.

My question doesn’t seem to surprise him in the least.

— Wasn’t it veal?

— Yeah, that’s right. Two pounds.

— Yeah, eight slices, should be enough for five adults, he says.

— Yes, there were eight slices, I say. I’ve made some progress in the language; I can form short simple sentences and hold a conversation.

— You heat the pan, he says, then put four tablespoons of oil in it and fry the slices of meat in the oil, first on one side and then you turn them over and fry them on the other side. Then just salt and pepper. It doesn’t take long.

— How long? I ask.

— Three minutes on each side.

— What about a sauce? I ask.

— You pour red wine over the pan when you’ve finished frying the meat and let the sauce sizzle a moment.

— How long?

— Two minutes.

— And spices?

— Salt and pepper.