Greetings again, Mrs. Verger. I hope this finds you well. I am afraid I have been rather exhausted and have not found ample time to reply to your lovely message. Life is such. Do know however, that each word has been received in kind. Thank you. I shall work upon whitling down such a pessimistic mindset.
Today, I find myself with a brief moment of respite to breathe and to ask: If given the choice, would you change your given name to something else? If yes, what would it be and why?
Adding on another rather mundane question; what is your favourite choice of a sweet treat?
Greetings to you as well. Please, do not apologize for the delay; if anyone understands the weight of exhaustion and the demands of a... complicated life, it is me. I am glad to hear my words brought you some comfort. And do not be so harsh on your pessimism; sometimes, seeing the world in shades of gray is simply a way to shield oneself from unpleasant surprises. Still, a little light never hurts.
Your questions, I must admit, brought a genuine smile to my face—which is no small feat these days.
If you had asked me this years ago, I would have told you I’d change "Margot" to anything else. Anything that didn't taste like legacy, duty, or the suffocating expectations of the Verger family. I used to loathe the weight it carried. But today? No, I wouldn't change it. It cost me far too much blood, too many tears, and too many bitter battles to reclaim my own identity and strip that name from my brother's shadow. "Margot" no longer belongs to the ghosts of my past; it belongs to me. To abandon it now would feel like running away, and I stopped running a long time ago.
A mundane indulgence? What a delightful thing to ponder. You caught me in a particularly indulgent mood, so if you will forgive a bit of decadence, my answer depends entirely on the nature of the exhaustion I am trying to cure.
I find myself returning to an Argentine Rogel. It has a certain architectural beauty to it... those crisp, delicate layers of pastry, stacked precisely with rich dulce de leche, and topped with a glossy, Italian meringue that looks almost like a crown. It feels refined, yet deeply rooted.
A proper Italian Affogato. Just a single scoop of fior di latte drowning in a shot of intensely hot, bitter espresso. It is sharp, unapologetic, and over before it has the chance to grow stale.
A French Mille-Feuille. The sheer precision required to keep those hundreds of layers of puff pastry crisp against the smooth crème pâtissière... there is a discipline to it that I find deeply admirable, and entirely satisfying to break apart.
A piece of Persian Faloodeh or a saffron-infused ice cream scented with rosewater and crisp bits of pistachio. It tastes of somewhere far away from Muskrat Farm, somewhere ancient and quiet, where the air smells of flowers instead of... well, instead of my family's business.
I hope this brief, sweet respite has restored some of your energy. Do take care of yourself.