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cooking: from zero to proficiency - modern!baelor targaryen x reader

summary: baelor targaryen excelled in most things in life - he had a wonderful job, a beautiful house, and two very competent sons. where he did not excel? cooking. it was time to change that. - aka "baelor signs up for cooking class and meets a pretty girl" word count: 22.6k tags: age gap relationship, this is really just a cute little fic

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The notification came through at half past seven on a Tuesday evening, while Baelor was eating pad thai out of the container at his kitchen island and reading a deposition summary he had already read twice.

He almost did not see it. The little red badge on his phone screen - MyChart: New message from your care team - sat there blinking at the edge of his peripheral vision for a full three minutes before he set down the deposition, picked up the phone, and opened the app with the particular brisk efficiency he brought to all things.

Good afternoon, Mr. Targaryen. Your recent lab results are in and have been reviewed. Overall, everything looks great! Your blood pressure is excellent, CBC is within normal range, metabolic panel is unremarkable, and your thyroid levels are right where we want them. One small note: your LDL cholesterol has come in slightly elevated at 128 mg/dL - not in the concerning range, but just nudging above optimal. Something to be aware of and to keep an eye on. We can discuss strategies at your next visit, but in the meantime, diet adjustments can make a real difference! Have a wonderful week.

Baelor read the message twice.

Then he set his phone face-down on the counter and looked at the container of pad thai.

Then he picked his phone back up and read it again.

One hundred and twenty-eight. He pulled up the browser - old habit, he preferred to look things up himself before asking anyone - and read the ranges. Optimal was below one hundred. Near optimal, one hundred to one-twenty-nine. Borderline high started at one-thirty.

So he was, technically, in the near optimal range. One single point below borderline high.

He set the phone down again.

Diet adjustments can make a real difference.

He turned the phrase over in his mind the way he turned over language in contracts, looking for the clause that mattered. Diet adjustments. His diet. He ate reasonably well, or he thought he did. He did not smoke - had never smoked, had always found the habit uselessly self-destructive. He drank, but moderately; a glass of wine with dinner when he remembered to have dinner at the table, the occasional scotch after a difficult week. He ran four mornings a week, thirty-five minutes, without fail, regardless of weather or workload. He kept his weight stable. He slept adequately.

So what, exactly, was the problem?

He looked at the pad thai.

He thought about what he had had for lunch. A sandwich from the deli on the corner. Yesterday's dinner had been the leftover half of a burrito bowl from the place down the street. Sunday he had ordered sushi. Saturday - he had to actually think about Saturday - Saturday had been the Thai place again, actually. Different dish.

He pulled up his phone's order history, almost against his will, and scrolled back through three weeks.

There was not a single meal he had cooked himself.

Not one.

He thought about this with the same calm, systematic attention he gave to a problem in a case. He was not alarmed, exactly - one hundred and twenty-eight was not a crisis - it was a nudge - a yellow flag, not a red one. But Baelor Targaryen had not built his father's firm into what it was today by ignoring yellow flags. You caught things early, or you did not catch them at all.

The issue was simple, he did not cook. He had never particularly needed to. Growing up in his parents' house, there had been household staff. He had gone to university, where there was a dining hall. He had met Jena his second year of law school, and she had loved to cook - genuinely loved it, in the way some people love a craft and not a chore. She had cooked for him with the same pleasure that he argued cases, and he had let her, gladly, because it made her happy and because he was hopeless in a kitchen and had known it. After she died, when the boys were still small and the house still felt like a wound, there had been Mrs. Shapiro, the nanny, who had cooked alongside everything else she did for them. She had stayed until Matarys started secondary school and declared himself old enough to fend for himself, and Baelor had not had the heart to keep her on for his own sake alone.

And then there was nothing. Takeout. Delivery apps. The occasional sad sandwich assembled at his own counter with whatever was left in the refrigerator.

He was fifty years old, he thought. He had passed the bar in two jurisdictions. He had argued in front of federal judges and won. He had raised two sons, more or less alone, and they had turned out to be decent, intelligent, kind young men. He had run the firm for eleven years.

He could learn to cook.

He picked the phone back up and typed cooking classes near me into the search bar.

The results were, frankly, grim. There were the expensive recreational ones - date-night pasta evenings, weekend sushi workshops, private lessons that cost more per hour than he billed at the firm's standard rate. There were the community center offerings, which appeared to be oriented toward children and retirees. And then, somewhere in the middle, there was a twelve-week adult evening course at the culinary center on State Street.

COOKING: FROM ZERO TO PROFICIENCY - A comprehensive twelve-week course for adults seeking to build a foundational cooking skill set. Monday evenings, 6–9pm. Enrollment now open.

He stared at the name for a moment. From Zero to Proficiency. He had no particular objection to being a zero, having always believed that accurate self-assessment was the beginning of all improvement, but whoever had named this course had clearly spent very little time thinking about how to make adults feel welcome in their inadequacy.

Still.

He scrolled down to the enrollment form and filled it out before he could change his mind.

He picked up the pad thai again, and finished it, and told himself it would be the last time.

It was not the last time. But it was, at least, the beginning.

WEEK ONE

The culinary center on State Street was the kind of place that had been there for years without you ever noticing it, sandwiched between a dry cleaner and a stationery shop, its window displaying a modest hand-lettered sign that said CLASSES CURRENTLY ENROLLING - ENQUIRE WITHIN. You had passed it dozens of times on your way to the coffee shop at the end of the block without once registering it, and then last month your friend Julia had sent you the link to the Monday evening course with a message that said you keep saying you want to cook better, here's your excuse, I already looked up parking.Julia was not enrolled in the course. She had signed up and then decided twelve weeks was too long of a commitment.

You had signed up anyway, because you had already paid the deposit before she bailed, and also because, if you were being honest with yourself, you had been saying you wanted to cook better for almost two years, and it was beginning to feel like the kind of thing you would say for another twenty years without ever doing anything about it unless you forced your own hand.

You were not a bad cook. You could make pasta, a few stir-fries, roasted vegetables, the chicken recipe your mother had written out on an index card that you kept folded in your wallet like a talisman against adulthood. But that was roughly the extent of it, and somewhere around the third month of your office job, you had realized that your repertoire had a ceiling, and the ceiling was low, and you would eat the same six dinners on rotation until you died unless you did something about it. You had a year before your master's program started. You had evenings. You had no excuse not to.

The class started at six. You arrived at five fifty-two, later than you had meant to because the train had stalled, and you pushed through the door into a narrow reception area that smelled wonderfully and specifically of garlic, and warm metal, and something sweet underneath - vanilla, maybe, or brown sugar caramelizing somewhere in the back. A woman at the desk directed you through to the main kitchen with a wave and a smile, and you went.

The kitchen was not what you had expected. You had pictured something institutional - rows of identical stations, fluorescent lighting, the grim functionality of a school lab. Instead it was warm, the lighting amber and directional, the stations spaced generously around a central demonstration counter. There were ten workstations in all, each with a two-burner cooktop, a chopping board, a rack of basic tools, and two stools pulled up opposite each other. Most of them were already occupied, pairs of people shuffling around each other and introducing themselves and examining the tools with the cheerful uncertainty of a first night.

You looked for an empty station.

There was one left - second from the end, nearest the window that looked out onto the dark street. One of the two stools had a person already on it, and that person had their back to you, examining something on their phone with the unhurried attention of someone who had been early and settled and was perfectly comfortable waiting.

He was wearing a navy jacket over a grey shirt, no tie - the jacket had the quality of being expensive without trying to announce itself, slightly worn at one cuff in a way that suggested it was a favorite rather than a new purchase. Dark hair, cut short, neat. His posture was good in the quietly natural way that meant it was not something he thought about.

You crossed to the station, pulled out the empty stool, and sat.

He looked up from his phone.

The first thing you noticed, before anything else, was his eyes - not because of the color, though that registered a moment later, one brown and one a striking pale blue, the kind of heterochromia that made you want to look and feel slightly rude for looking. It was the expression in them, easy and attentive and very direct, the look of someone who gave you their full attention without making it feel like an examination.

"Hi," you greeted. "Looks like we're partners."

"Looks like it," he said, and put his phone away. His voice was unhurried, low. "Baelor." He offered his hand across the station.

"Hi, Baelor," you said, and shook it. His hand was warm, the grip straightforward and brief. You gave him your name.

"Good to meet you," he smiled, and he meant it, you could tell - not in the reflexive, performative way people said it, but with a kind of simple sincerity that did not dress itself up. "Have you taken something like this before?"

"No, first time." You looked around at the other stations, the organized equipment, the demonstration counter at the front where a large whiteboard announced the twelve-week curriculum in colorful marker. "You?"

"Also a first." He glanced at the whiteboard, and something shifted briefly at the corner of his mouth - not quite a smile, more like the private acknowledgment of something mildly absurd. "I'm not sure the name of this course was particularly well thought through."

You had had the same thought when you enrolled. "Zero to Proficiency," you agreed. "Bold claim."

"Ambitious," he said. "We shall see."

Before you could say anything else, the door at the back of the kitchen swung open, and your instructor arrived.

She was - there was no other way to put it - extraordinary. She was somewhere in her thirties, compact and energetic, wearing a printed wrap dress in a pattern of small green apples over mustard yellow, a color combination that should not have worked and somehow did, and her hair was a vivid, unapologetic red. She carried a large tote bag over one shoulder and a clipboard in the other hand, and she moved through the kitchen with the proprietary ease of someone who had been walking this particular room for years.

"Good evening, everyone!" she said, in a voice that was warm and slightly louder than necessary, the voice of someone used to speaking over the sounds of several working stoves at once. "I'm Rowan Fossoway - you can just call me Rowan, everyone does - and welcome to Cooking: From Zero to Proficiency! I know, I know, the name is terrible, I've been saying that to the program coordinator for four years, we're all just living with it now."

Beside you, you heard a very small, quiet exhale that might have been a laugh.

You turned to look at Baelor, and he was looking at the instructor with an expression of such careful, composed neutrality that you had to press your lips together to keep from smiling.

"Before we start," Rowan continued, setting her clipboard down on the demonstration counter with a decisive clap, "I want to say something that I say every single cohort, and I mean it every time; there is no such thing as a stupid question in this kitchen. There is no shame in not knowing something. That is why you are here. The only mistake you can make in this room is not asking when you are confused, so please - ask. We start, tonight, with knife skills. Everything else we do in the next twelve weeks is downstream of this, so let’s make sure we are doing it right." She paused, and smiled, and it transformed her face entirely. "Let's get started."

There was a general rustling as people straightened on their stools, and the kitchen attendant - a young boy, perhaps a teenager, in an apron who had been waiting quietly near the wall - began moving through the stations distributing cutting boards and knives in neat kits.

You opened yours and looked at the chef's knife, which was heavier than you expected.

"Can you use one of these well?" you asked Baelor, without quite deciding to.

He looked at the knife on his side of the station. "Passably," he said. "I suspect we are about to discover that I have been doing it wrong."

"What makes you say that?"

He looked up. "Because most things have a right way to do them, and the right way usually is not the way you arrive at by yourself." There was nothing superior in it, just the steady, matter-of-fact delivery of someone who had made their peace with not knowing things. "I grew up in a house with a cook. Then I was married, and my wife cooked. Then I had a nanny. Well, my sons had a nanny." A small pause. "I realize that sounds like an evasion of personal responsibility."

You shook your head. "Not really. Circumstances." You picked up your own knife, felt the unfamiliar weight of the handle. "I can cook some things, but my repertoire ran out around the time I graduated."

"When was that?"

"Last year.”

He nodded, absorbing this without any particular reaction. You liked that - the way he took information at face value, without the slightly performative calculation you sometimes got from people when they found out your age in the context of adult competence.

Rowan's voice cut through the ambient noise of the room, calling everyone's attention to the front, and you both turned to face the demonstration counter. She was working swiftly and fluidly through a grip demonstration, the knife moving under her hands with an ease that made it look like a natural extension of her fingers.

"The curl," she was saying. "Curl your fingers, keep your knuckles forward - the blade guides against the knuckle, the fingertip stays back. Like this. Now you try."

You tried. The knife felt unwieldy. You got the curl mostly right but your grip was too tight and you could feel it.

Baelor, beside you, was working through the motion with focused attention, his jaw set slightly, moving slowly. After three or four passes he stopped and adjusted his grip of his own accord, and tried again.

"Better," you said, without thinking about it.

He glanced sideways at you. "Thank you," he said, mildly. "You are still holding too tight."

You looked down at your hand. He was correct. You relaxed your grip, and tried again, and it was immediately better.

"Better," he said, in the same tone you had used.

The class ran from six to nine, and it went - with the particular swiftness of something that holds your attention - very fast. Rowan moved the group through knife skills and then through a brief first exercise, just a simple vegetable prep to get everyone oriented - dicing onion, julienning carrot, mincing garlic. Nothing complicated, deliberately not complicated, but involving enough that you were both concentrating more than talking, which was fine. You worked alongside each other with a natural, unforced ease, the way you might with a stranger on a project where the task was clear enough to make conversation optional.

When the onion made your eyes water, Baelor wordlessly traded stations with you so that you were further from the fan draft blowing the vapors toward your side. You thanked him.

At the end of class, Rowan assembled everyone to taste the small salad of prepped vegetables in a simple vinaigrette, declared it a fine start, and dismissed them. There was the pleasant noise of people gathering their things, brief conversations exchanged between stations, the kitchen attendants beginning to wipe down surfaces.

You packed up your bag and stood, and Baelor stood beside you, straightening his jacket with the unhurried efficiency of someone who had somewhere to be.

"Good first night," you said.

"Agreed." He glanced at you briefly. "See you next Monday."

"See you next Monday," you said.

You walked out into the evening air, which was cool and smelled of the bakery two doors down, and you were already, without quite realizing it, looking forward to the following week

WEEK TWO

He had thought about it. A little.

He would not say more than that, and only admitted even that much to himself with the careful reluctance of a man examining an unexpected line item in an otherwise clean accounting. He had thought about it a little, during the week. Not obsessively - he had been busy, the Wednesday motion had eaten most of his Wednesday and a healthy portion of his Thursday, and he had a meeting with a new client on Friday morning, and dinner with his father on Friday evening - but in the interstitial moments, waiting for the kettle, staring at the ceiling before sleep, he had thought about it a little.

About the class, he told himself. The class, and the knife grip, and whether twelve weeks would be genuinely sufficient to learn anything useful. That was what he had been thinking about.

He drove to State Street on Monday at ten past five, which was earlier than he needed to be there, and told himself he was coming from the office anyway and there was no point going home and coming back. He sat in the car for ten minutes reading emails on his phone, told himself he was being ridiculous, and went inside.

She was already there.

Not at their station - she was at the front, talking to Rowan, laughing at something the instructor had said, her head tilted back slightly with the laugh. She was wearing a green jacket over a white shirt, and when she laughed, she pressed the back of her hand to her mouth in a gesture that was entirely natural and entirely unconscious.

Baelor walked to their station and sat down.

He had a reason for arriving early. He had wanted to look at the week's posted curriculum - Rowan had posted a handwritten card at each station previewing the night's lesson - and review it before they began, in the same way he reviewed materials before any meeting. That was the reason.

The card said, Week Two: Heat Fundamentals - sautéing, searing, understanding your pan.

He read it twice.

She came over a few minutes later, settling onto her stool with the comfortable ease of someone who had decided they liked this place, and said, "You're early."

"I was in the area," he said.

She considered him for a moment, and there was something in her expression - a slight, amused intelligence - that gave him the feeling she did not quite believe him. But she let it go, which he appreciated. "I was talking to Rowan," she said instead, nodding toward the front. Rowan was no longer there, presumably having stepped out for some water or a bathroom break before class started. "Did you know she has a degree in chemical engineering? She spent a few years in industry and then quit to open this place. She said she missed working with her hands."

He found this unexpectedly interesting. "That is a substantial career change."

"I thought so, too. She said the chemistry of cooking and the chemistry of industry are more similar than most people think." She picked up the preview card from the station and read it. "Searing. I always end up with things stuck to the pan."

"I imagine that is a temperature issue."

"Probably. I always panic and touch things too early." She put the card down. "Do you cook anything? At all?"

"Toast," he said.

She looked at him.

"Competently," he added. "I make very competent toast."

She laughed - not the loud, tilted-back laugh he had seen across the room, but a quieter one, a little surprised, as though she had not expected him to be funny. He had not particularly expected it either.

Rowan reentered with her customary entrance, as though she hadn’t just been in the room - the swinging door, the tote bag, the clipboard - and launched immediately into the evening's introduction, drawing the group's attention to the demonstration counter where two pans had been set up side by side, one cast iron, one stainless. She had a piece of salmon and a chicken breast ready, and she was already talking about the Maillard reaction with the enthusiasm of someone who had explained this many times and had never gotten tired of it.

"Protein plus heat plus time," she was saying. "But - and here is where everyone goes wrong - you cannot rush the first two minutes. You add your protein to the pan and then you leave it alone. You do not poke it, you do not prod it, you do not try to move it to see if it is done. Trust your pan. Trust your heat. When it is ready to release, it will release."

She made it look effortless. She always made everything look effortless, which was either inspiring or demoralizing depending on your frame of mind.

The kitchen attendant came around with the prep materials for the evening - chicken thighs, seasoned, and the components for a pan sauce to go alongside. This was more involved than last week, and Baelor could feel the group's collective energy shift from the relative ease of vegetable prep into something slightly more alert.

"Alright," he said, surveying the station. "Who takes the pan first?"

"I will," she said, already off the stool and moving to the cooktop. "I need to practice the not-touching thing. It’s my problem."

He was content to take the preparation tasks - measuring the components for the sauce, reducing them in the small saucepan Rowan had set up on the secondary burner - while she managed the sear. He worked through the sauce with careful attention, following the steps in the order Rowan had outlined them, asking one question when he was uncertain about the timing.

"It’s smelling good," she said, from the cooktop.

He looked up. The chicken was in the pan, and she was standing back from it with her arms slightly out from her sides, like a person actively restraining herself from interference, staring at it with focused intensity.

"You look like you are watching a particularly tense legal proceeding," he said.

"That is exactly what it feels like," she replied, without looking away from the pan. "I want to touch it so badly."

"Don't."

"I know." A pause. "How long has it been?"

He checked his watch. "Two and a half minutes."

"Is that enough?"

"Rowan said four for this."

"Right." Another pause. "Okay. Okay, this is fine."

"You are fine," he agreed, and returned to the sauce.

It took almost the rest of the class to get through the recipe, between the explanations, and the demonstrations, and the inevitable moment when one of the other stations produced a small amount of smoke and Rowan descended on them with cheerful authority. But the result - the chicken, seared correctly and finished in the oven, the pan sauce glossy and dark with the reduced stock - was genuinely good. Better than good, actually, for a second class in a twelve-week course.

"That's good," she said, when she tasted it. Her expression was openly pleased, the uncomplicated pleasure of something coming out right.

He ate his portion and had to agree. "The sauce," he said.

"Right? The sauce is the thing."

"The chicken is also improved by having not been touched."

"I touched it once," she said, slightly defensive.

"I know. I saw."

"The once did not count."

"The sear would suggest otherwise."

She pointed her fork at him. "You are very particular."

"Lawyer," he said, mildly.

Something shifted in her face - the small, involuntary thing that happened when people processed unexpected information. "Oh," she said. "Is that your job? Or were you making a joke about your personality?"

"Both," he said. "I am a lawyer. It has also, over time, become my personality. I am told they are difficult to separate."

"Who told you that?"

He thought about it. "My sons," he answered. "Fairly regularly."

Her expression did the thing again - the brief processing beat, recalibrating. He was aware, with a clinical detachment that he tried to maintain, that what he had just given her was information. Sons. Plural. That was not the profile of a person who had been doing only some things with their adult years.

But she took it smoothly, the way she had taken last week's information about the cook and the nanny. "How many?" she asked.

"Two," he said. "Twenty-two and twenty."

There was a fraction of a pause - not long, not uncomfortable, just a breath - and then she smiled, easy and unremarkable. "I bet they’re used to you being right about things."

"They would say that I’m used to thinking I am right about things," he said. "There is a distinction."

"Is there?"

"I have yet to convince them there is."

She laughed again, and the class was breaking up around them, and he helped stack the used equipment in the designated bins and made the mental note, somewhere at the back of his mind, that three hours had gone very quickly.

He drove home, made himself a cup of tea, and did another forty minutes of reading before bed, and he did not think about the class again.

Not particularly.

WEEK THREE

You noticed it on the Thursday of the second week.

You were on the train home from work, reading nothing, the book in your lap unopened, watching the underground stations scroll past in their flickering dark, and the thought arrived without fanfare, that you were looking forward to Monday.

Not in a generic, the-week-is-long way. Specifically Monday. Specifically six o'clock, State Street, second station from the end.

You sat with this thought for a moment and then opened your book and read the same paragraph three times without it going in, and you admitted to yourself what you already knew, which was that this was going to be marginally complicated.

He was not your type, exactly. Or rather, he was nobody's type, because nobody had a type that specific. He was fifty years old, which was twenty-seven years older than you, which was - well, it was a lot. He had grown sons who were much, much closer to your age than he was. He was a lawyer, which explained nothing about his character except that he was precise, and direct, and had probably been like that before he ever passed the bar. He had a dead wife somewhere in his biography that he had mentioned once, briefly, in the way you might mention a geography that shaped you - not with performance or deflection, just with the flat, settled weight of something that had become part of the landscape.

He was also terribly easy to talk to. In the way that very few people were. Not in the performative way of someone who had cultivated conversational ease as a social tool, but in the way that happened when someone was genuinely interested in what was in front of them - when they listened the way he listened, with their full attention and no visible agenda.

You were twenty-three years old, you thought. You were allowed to notice things.

You were not, however, going to do anything about it. You were just going to go to class on Monday, and make food, and have a conversation, and be perfectly fine about everything.

You got off the train and walked home and made the chicken recipe from week two, and it came out correctly, and you ate it and were quietly pleased with yourself, and you texted Julia, making progress. you really should have stayed enrolled.

She sent back a shrugging emoji.

You put your phone face-down on the table and went to bed.

—

Class on Monday was bread.

Specifically, a simple no-knead bread, which Rowan introduced with the reverence she seemed to reserve for things she felt were underestimated. "People think bread is difficult," she said, at the front of the room, her red hair extraordinarily bright under the kitchen lights. "Bread is not difficult. Bread is patient. Bread asks only for time and a little faith. The rest it does itself."

The recipe had been prepared in advance - or rather, Rowan had prepared demonstration dough twenty-four hours prior to show you all the result - and the evening's task was mixing the dough, understanding the ratios, and reviewing the baking method so everyone could practice at home during the week. This made the class structurally different from the previous two - more demonstration, more talking, less active cooking. More time, therefore, for conversation.

"I made the chicken," you told Baelor, while Rowan walked the class through the flour measurement on the demonstration counter.

He glanced at you sideways. "Did it work?"

"Perfectly. I did not touch it."

"Not even once?"

"Not even once." You paused. "I touched the sauce a lot, though."

"The sauce can be touched."

"That’s what I told myself."

There was a small quiet while Rowan demonstrated the water temperature - lukewarm, not hot, she was emphatic about this - and then Baelor said, "I tried the sauce on its own. Without the chicken."

You looked at him. "On what?"

"Pasta." A brief, slightly self-conscious pause that was unusual on him - he wore most silences with ease but this one had a faint awareness to it. "It was good."

"That is resourceful."

"I thought so." He reached for the measuring cup at your station and checked the water level with the same careful attention he gave everything. "I have been reading about it, actually. Cooking. During the week."

"Reading about it?"

"Books. There is a good one on the fundamentals of heat and protein - written by a food scientist, not a chef. More technical." He glanced at the side of your face. "I find I need to understand why something works before I can do it reliably."

You thought about this. It seemed like him, entirely consistent with everything you had come to expect in two weeks - the methodical approach, the insistence on the underlying logic, the way he moved through new information like it was a brief he was building from the bottom up. "Does that work?" You asked. "For cooking?"

"So far." He paused. "I have not tried anything ambitious yet."

"What counts as ambitious?"

"Anything with more than four components."

"That is a low bar."

"I am a beginner," he said, plainly and without any apparent self-deprecation. "The bar should be where the bar is."

Rowan called everyone’s attention back to the front, and you returned to the demonstration, but the conversation picked up again in the interstices - while you measured, while you mixed, while the dough sat under its cloth and Rowan talked about gluten development, and why it mattered, and what it had to do with the holes in a finished loaf.

At one point, measuring flour, you got the level wrong by a significant margin and he caught it - not by pointing it out immediately but by glancing at your measuring cup, and then at the recipe card, and then back at your cup in a sequence that was so deliberately neutral you would have missed it entirely if you had not been paying attention.

"How much did I put in?" you asked.

"About thirty grams over."

You looked at the cup, then at him. "You measured that visually."

"I’ve been reading," he said.

"That’s alarming."

"I prefer thorough."

You corrected the measurement. You were, you realized, smiling, and had been for most of the last hour.

The class ended with everyone taking home a small packet of flour and a printed copy of the recipe, along with Rowan's instruction that they try the bread at home before next week.

Outside, the evening was cool and clear, the street lamp putting a ring of amber light on the pavement in front of the culinary center. You were both pulling on your coats, the small population of the class dispersing in different directions around you.

"Are you going to try it?" you asked him, nodding at the packet of flour.

"This week," he nodded. "Thursday, maybe. I have a reasonably clear evening Thursday."

"Same." You shifted your bag on your shoulder. "It seems simple."

"Most good things are," he said. He said it without particular emphasis, the way he said most things - as though he had thought it for long enough that it had simply become a fact, requiring no decoration.

You looked at him for a moment, there in the amber-lit street, and the whole evening was quiet around you, and the thing you had identified on Thursday on the train sat in your chest with a warmth that was entirely disproportionate to the situation, and entirely unhelpful, and entirely present regardless.

"Good night, Baelor," you said.

"Good night," he said. "See you next week."

You walked to the station, and you did not look back, and you were looking forward to the following Monday from approximately the moment you turned the corner.

WEEK FOUR

He had made the bread.

It had come out well - not perfectly, the crust had been slightly thicker on one side, the result of an uneven heat distribution in his oven that he had not anticipated and would account for next time - but well enough that he had eaten two slices standing at the kitchen counter on Thursday night and felt something he had not felt about food he had prepared in a very long time, if ever, which was quiet satisfaction.

He had brought it to the office on Friday. His assistant, Clara, had eaten a slice and had told him that it was good with a sincerity that suggested she had expected to be polite about it and found she did not need to be. His partner had had two slices and said he would take a loaf if Baelor was ever making one to spare, and Baelor had said he would let him know, and then gone back to his office and found himself, briefly and somewhat to his own surprise, planning to make another one.

He thought about telling her this on Monday.

He stopped thinking about it by evening, and thought about the Henderson brief instead, which needed his attention far more urgently than the question of whether he was going to voluntarily disclose his baking progress to a twenty-three-year-old.

The number sat in his mind with a quiet insistence on Saturday evening, as he was eating leftover soup - he had made soup when he was making the bread, from a basic recipe he had found in the food scientist's book, and it was adequate - and looking at nothing in particular.

Twenty-three.

He was fifty. He had turned fifty just over a month ago, with a low-key dinner that Valarr had organized, just the two of them at the restaurant Valarr knew he liked, the one on the waterfront. They had not made a fuss of it, because he had specifically requested they not make a fuss of it, and his sons were generally good about respecting his preferences. Matarys had called from his dormitory to sing happy birthday in a way that suggested he had not been entirely sober when he made the call, and Baelor had been quietly amused and quietly relieved that his sons were, on the whole, functional and happy.

Fifty. Twenty-three.

He was being, he told himself, entirely ridiculous. He was not doing anything. He was going to a cooking class. He was making conversation with his table partner. The fact that their conversation was - he searched, with professional rigor, for the right word - easy, the fact that three hours went quickly in her company, the fact that he had once or twice in the past week thought of something and had the fleeting thought that he should mention that on Monday - none of this amounted to anything. None of this required examination or response.

He was fifty years old. He had better things to do with his interior life.

He went to the class on Monday and did not arrive early.

He arrived at three minutes to six, and she was already at their station, her flour packet and a recipe card in front of her, wearing a sweater and looking at her phone with the half-focused attention of someone waiting for something to start.

"The bread worked," she said, before he had fully sat down, looking up from her phone.

He found, against his better judgment, that this pleased him. "The crust?"

"One side was thicker."

"Me too," he said. "Uneven heat in the oven."

She slipped her phone into her pocket. "Yes, exactly." Something lit briefly in her expression - the pleasure of having a suspicion confirmed. "I put the next one on the middle rack and it was better."

"I will try that," he said.

He had not known she was making a second loaf.

I will try that was, in retrospect, further than he needed to go, given that it implied a continuation, an ongoing exchange of bread-baking notes. But she was already talking about the week's posted topic - eggs, the card said, which covered a remarkable amount of ground according to Rowan's neat handwriting - and the moment passed naturally.

Class tonight was eggs - the full spectrum, from soft scramble to poached to proper omelette technique, and it was - Baelor had to admit - both more demanding and more immediately satisfying than anything they had done yet. The omelette technique in particular required a specific wrist motion while shaking the pan that he could not, for the first twenty minutes, get his hands to do in the way Rowan demonstrated. His first two attempts were scrambled eggs he had had the optimism to call an omelette. His third was closer but folded unevenly.

"Your wrist," she said, watching him.

"I’m aware."

"You’re not rotating it enough."

"I know."

"It’s like -" she paused, clearly trying to describe something physical in words. "It’s like you’re trying to control it. The shake. You’re breaking the motion into pieces."

He tried it again. The same result.

She put her own pan down and stood slightly behind and to his left, and asked, "May I?" and made a gesture that clearly indicated she wanted to guide his wrist through the motion. He nodded, and she reached across and curved her hand lightly around his wrist, and moved it through the motion - the rotation, the forward flick, the recovery - twice, slowly.

It was a purely instructional gesture. There was nothing in it beyond the practical. She was focused on the pan, not on him, her attention entirely on the motion she was demonstrating.

He was aware of her hand on his wrist for approximately one second past the end of the demonstration, and then she had moved back to her station, and he tried the motion again, and it was significantly better.

"That’s it," she grinned.

"Yes," he said.

He did it again, correctly, and the omelette folded. It was not perfect - there was a small tear at one end - but it was unmistakably an omelette.

He turned from the cooktop, and she was watching him from her stool, and there was something in her expression that he clocked and then put away, very deliberately, without looking at it.

She was twenty-three. She was one year older than Valarr. When she was born, he had been twenty-seven, already out of law school, already working at the firm, already more or less the person he still was. She had learned to walk around the time he was becoming a father for the first time.

This was not a thought he allowed himself to dwell on. It was not a thought that led anywhere useful. It was simply, factually, true, the way so many things were true that you did not need to examine at length.

He plated the omelette. It looked reasonable.

"It looks good," she told him.

"Adequate," he corrected.

"You’re very hard on yourself."

"I am precise," he said. "There is a distinction."

She gave him the look she gave him when she thought he was splitting hairs - he had seen it last week. The look that was more amused than anything else, a slight narrowing of the eyes. "Right," she said. "Precise."

"My sons would agree with you," he admitted. "In your current tone."

"Smart sons."

He thought about Valarr, who had his mother's stubbornness and his own methodical precision and the combined result was someone who was very good at being right and only moderately good at tolerating the same quality in other people. He thought about Matarys, who had more of Jena's warmth, her instinct for people, the ease with which she had moved through a room full of strangers. They were good young men. He was lucky.

"They have their moments," he said.

He wondered, not for the first time and not with any particular intention, what they would make of her. The thought arrived and he let it go, firmly, the way you put a file back in the cabinet when it had been retrieved by mistake.

Not applicable. Beside the point.

He ate the omelette, which was, if he was being honest and not merely precise, actually quite good. She ate hers and agreed, and Rowan made the rounds of the room collecting comments and offering praise and corrections in equal measure, and the class moved into its final half hour, and the evening was perfectly fine, and he was completely fine, and everything was fine.

WEEK FIVE

It rained on Monday.

A real rain, the October kind, with wind coming off the street in sharp, cold, sideways gusts that turned umbrellas inside out and made the walk from the station to the culinary center feel twice as long. You arrived with wet ankles and your umbrella slightly bent, and you stood in the entrance lobby shaking water off your coat and trying to restore the umbrella to something resembling its original shape, and you were in a fairly good mood about all of it, because rain had never particularly bothered you.

The class was on stocks and soups, which Rowan described as "the foundation of foundations, the place everything begins," with the fervent conviction of someone delivering a personal manifesto. There was a simmering stock already on the demonstration counter when you came in, and the kitchen smelled of it - deep, and savory, and warm in the way that cut through a cold October evening with unusual efficiency. Half the room visibly relaxed when the smell hit them.

You sat down. Baelor arrived a few minutes later, coat damp at the shoulders, and you noticed he had made an error with his umbrella that he was too pragmatic or too proud to acknowledge - he folded it neatly, set it by the station, and said nothing about the state of it, which had been comprehensively defeated by the weather.

"Your umbrella," you said.

He looked at it. "I’m aware."

"Mine too," you said, laying your own tragic wreck beside his. They sat together like two very defeated soldiers.

Something shifted at the corner of his mouth.

The class worked through the theory of stocks - the difference between stock and broth, which turned out to be more consequential than you had previously given any thought to - and then moved into an exercise building a simple chicken stock from scratch, which was meditative in the way long-simmering things always were. You were tending more than actively cooking, and that left room to talk.

"How’s your week been?" you asked him, not because you needed to know but because five weeks of Monday evenings had established a rhythm, a particular register of conversation that you both fell into naturally, and it had begun to feel strange to sit in silence when there was a forty-minute simmer to get through.

"Long," he admitted. He was watching the stock with the same patient attention he gave most things. "There’s this case that has become more complicated than it should be."

"What kind of case?"

"Family law," he said. "A custody dispute." He paused, and she saw him pick the word with care. "Those are always the most wearing. Criminal cases have a clarity that family law often does not. There are usually two people who both believe entirely that they are right, and the damage accrues to everyone around them while they maintain that belief."

"Including you?"

He glanced at you sideways. "I represented one of them. So in a limited sense, yes." He paused. "What I mean is that I find them emotionally costly in a way that other case types are not."

You thought about him as a family lawyer. It fit, actually - not the way you might have guessed if you had met him and had to guess his profession, which was that he would be a corporate litigator, something sufficiently removed from the human mess of things - but in a way that made sense once you knew him slightly. He was precise, yes, and careful, and unsentimental in the way of someone who had thought through the sentiment and processed it and arrived on the other side. But underneath that was something genuinely decent, something that took the people in front of him seriously. A custody dispute needed that.

"Do you win?" you asked.

"Often enough," he said. He paused, and then added, "More importantly, my clients - the ones I take - are usually right. I am choosy about that."

"You get to be choosy?"

"I’ve been doing this for twenty-four years," he said. "And I run the firm. So yes." Another pause, a slight dry tone, "I’m aware that that sounds arrogant."

"It sounds like a fact."

He looked at you briefly. "Same thing, sometimes."

"Not the same thing," you said.

He considered this. "Fair," he said, eventually.

The stock simmered, and you talked about other things - a documentary you had seen the week prior, which he had not seen but had read about, a book he was reading, a legal history, which was far enough outside your usual reading territory that you had to ask him to explain the context. He explained it without condescension, without the slight impatience that sometimes accompanied having to explain something you found obvious. He treated your questions like good questions, which they were, and gave them real answers, which you appreciated.

At some point - somewhere in the long middle of the evening, the stock simmering, the room warm against the rain outside - you became aware that you were both angled slightly toward each other on your stools, leaning in the marginal way that happened when a conversation was working, when both people were paying genuine attention. It was not significant. It was the body's unconscious adjustment to signal interest. You knew this. You had studied enough psychology in your undergrad to recognize it and still be unable to do anything about it.

He was telling you about the Henderson case - not the confidential parts, but the structural problem of it, the specific legal challenge, with the pleasure he took in articulating a complex problem clearly. And he was good at it. He had the lawyer's gift for the analogy, the clear line from abstract to concrete, and he talked about it the way he talked about cooking, with a combination of precision and genuine engagement that was entirely consistent and entirely, inconveniently, compelling.

You ate the soup when it was done, and it was very good - Rowan's base stock had been cooking for eight hours and you had only added to it, built on the foundations she had established, but still. The results were satisfying.

The class ended at nine. Most people filtered out quickly, collars up against the rain. You were both slower, taking your time gathering things, and you ended up outside at nearly the same moment, sheltering in the covered doorway of the culinary center while the rain came down.

"Taxi?" He asked, not quite at you.

"I take the train," you said.

He looked at the rain. Then at you. "I can drop you. I drove here."

"It’s fine," you said. "I don’t mind rain."

"Your umbrella disagrees."

You looked down at the wreck of it. "My umbrella and I are not on speaking terms, at the moment."

There was a beat, and he exhaled quietly - the quiet laugh that was his laugh, the one you had noted by now, the one he gave when something amused him that he had not quite prepared for.

"The station is two streets down," you told him. "I’ll be fine."

"Alright," he said, after a moment. He did not push it, which you appreciated. "Goodnight, then."

"Goodnight." You opened the umbrella - it was functional, barely - and stepped out into the rain, and you made it to the end of the block before you gave in and turned around, just for a second.

He was still in the doorway, looking at his phone. His face was lit by the screen, and the rain was coming down around the warm light of the entrance behind him, and he was just a person, you told yourself. Just a person waiting for a cab in the rain.

You turned back around and walked to the station.

You did not text Julia about it.

You thought about texting Julia about it the entire way home.

WEEK SIX

He was perfectly fine.

He would like to state, for the record - his own internal record, the one he kept with the same rigorous honesty he brought to anything - that he was perfectly fine, that everything was perfectly fine, and that the last five weeks of Monday evenings had been a pleasantly instructive exercise in culinary fundamentals with no additional significance whatsoever.

He was making good progress. That was the relevant fact. He had made the bread, twice successfully and once with a minor textural error he had diagnosed and corrected. He had made the chicken correctly, the pan sauce clean and glossy and better the second time than the first. He had made soup three times - a chicken stock, a simple vegetable, and an attempt at a French onion that had been moderately successful on the first attempt and very good on the second. He had mastered the omelette. He had made soft-scrambled eggs for himself on a Sunday morning and eaten them at the table, with toast, which had felt like an achievement worth noting, though he had not noted it to anyone.

His cholesterol was not, presumably, doing anything dramatic in either direction - he would get his next panel in February, and he would not be getting takeout seven nights a week in the meantime, and that was the point, that was why he had enrolled, and the course was serving that purpose admirably.

He was not thinking about the rain last Monday, or the two useless umbrellas standing side by side by the station leg, or the documentary she had mentioned that he had, in fact, gone and watched on Wednesday evening and found better than he had expected and wanted to tell her about.

He was not thinking about any of this.

He was thinking about the Morrison case, which had taken a complicated turn, and about the deposition scheduled for Thursday, and about whether Valarr's acceptance to law school was going to become a subject of significant family dinner conversation at the next gathering or could be managed with individual conversations, one at a time, which was his preference.

He called Valarr on Sunday.

"Dad." Valarr's voice had the ambient note of someone doing something else - a keyboard in the background, the click and shift of a productive person tolerating an interruption. "What's up?"

"Nothing’s up," Baelor said. "I’m calling."

"You don't usually call on Sundays."

"I can call on Sundays."

A pause. "Are you okay?"

"I’m fine," he said. "I made French onion soup."

Another pause, this one with a different silence. "You made it? Yourself?"

"I’ve been taking a cooking class," Baelor said. "I believe that I mentioned this."

"You mentioned signing up for one. I didn't know if you'd actually gone."

"I’ve been going for the last five weeks."

"And you're making French onion soup."

"Successfully, yes."

"Huh." He could hear Valarr processing this. "That's - actually, that's great, Dad. Why didn't you say anything?"

Because I was not sure it would work, he thought. Because admitting you have started something and then failing at it, in front of your children, was a particular species of humiliation he would rather avoid. Because he had not wanted anyone to make a fuss. "I told you that I signed up for it.”

"Fair enough. How's the class?"

"Good," he said. "The instructor is - " and he paused, and thought of Rowan with her clipboard and her extraordinary hair and her conviction about bread, "- enthusiastic. The format is reasonable. I have a table partner."

"Yeah? Are they decent?"

"Yes," he said. A pause that lasted, he judged, approximately one beat too long. "She’s good company."

He did not know why he had said she specifically. It added nothing to the sentence.

"Oh," he heard Valarr say, through the phone. There was something in the syllable that Baelor recognized and chose not to engage with.

"It’s a paired format," he clarified, in a tone that closed the subject.

"Right," there was something in Valarr’s response that led Baelor to believe he had something more to say, but was, for now, not testing it.

They talked about law school for twenty minutes - the orientation process, the specific requirements that Valarr was already reviewing with characteristic preparedness that Baelor found familiar and mildly funny - and then Valarr said he had to get back to it, and Baelor said of course, and they said goodbye.

He sat in the kitchen for a moment after the call, in the silence of his house on a Sunday evening, which was a silence he had been living with for years and had made his peace with.

He was not, in any serious sense, lonely. He had his work, which was genuinely satisfying. He had his sons, who were doing well. He had his father, now retired, who called every two weeks, and came for dinner once a month, and remained as sharp at seventy-eight as he had been at fifty. He had friends, or what passed for friends after decades of a demanding career and a period of grief that had somewhat reorganized his social architecture. He had the firm, which was peopled with people he respected and several he was genuinely fond of.

He was not lonely. He was simply sometimes aware of the silence in the evenings, when the work was done and there was no particular reason to be in one place rather than another.

He went back to the Morrison deposition notes.

—

On Monday, week six, the class was on roasting.

Rowan was, if possible, even more emphatic than usual - she had strong feelings about oven temperature, about resting times, about the criminal misuse of a good piece of protein through impatience. "You have worked hard," she told the room, with a severity that was entirely warm. "You have bought something worth cooking. The least you can do is let it rest."

The exercise was a roast chicken. The whole thing spatchcocked for even cooking, which required a technique with kitchen shears that Rowan demonstrated with slightly alarming efficiency, then roasted with herbs and butter under the skin and a tray of vegetables beneath to catch the drippings.

There was something unexpectedly satisfying about the whole process. The physical work of it. The smell of the butter and the herbs in the hot oven at the thirty-minute mark, the skin going golden in increments visible through the oven door, the vegetables underneath softening and beginning to caramelize in the pooling drippings. The kitchen was warm and the rain that had come back this evening was hitting the windows, and the room smelled extraordinarily good.

His bench partner was narrating the drippings situation with quiet enthusiasm, crouched slightly to look through the oven door without opening it, her hands on her knees. "Look at the color on those carrots," she said, to no one in particular, or possibly to the carrots. "That is exactly it. That is exactly what it’s supposed to look like."

"Do not open the oven," he reminded.

"I know," she said. She did not open the oven.

He stood beside her for a moment, looking through the glass at the bird and the vegetables and the glossy pooling fat, and he was struck, with a sudden clarity that he did not particularly want, by how entirely and uncomplicatedly pleasant it was to stand in a warm kitchen on a rainy evening and watch something cook with another person.

He moved back to the station. He checked the timer. He said nothing.

Perfectly fine, he told himself. Everything is perfectly fine.

He believed it, roughly.

The chicken came out correctly, which Rowan confirmed with a satisfied press of the thermometer and the declaration that they had done it right the first time. They ate it at the station, with the roasted vegetables and a simple sauce made from the deglazed pan, and it was very good - the kind of good that had an obviousness to it, the uncomplicated rightness of a thing made correctly with patience.

"I’m going to make this for my sons the next time they come over,” he decided aloud.

She looked up from her plate. "Yeah?"

"One of them is coming home in a few weeks. Valarr. He’s just about done with his degree." He picked up his fork. "He called me out once, years ago, for never cooking when he was growing up… It was fair, I suppose.”

She thought about this. "Will he be surprised?"

"Considerably." A pause. "I’m looking forward to that part."

She smiled at this - the full one, not the contained one, the one that reached her eyes. "That’s actually a really sweet reason to learn to cook."

"I had a medical reason," he admitted. "Cholesterol."

"Sure," she said. "But that’s not the reason you just gave."

He looked at her. She looked back at him, calm, and level, and entirely right.

He said nothing. He ate his chicken.

She was, he thought, with the resigned accuracy of a man who had been arguing with himself for six weeks and was beginning to lose the argument in very small increments - she was very much not the simplest thing that had ever happened to him.

He drove home in the rain.

He did not think about next Monday.

He was, entirely and completely, fine.

WEEK SEVEN

The class was on pasta.

Fresh pasta, specifically - Rowan had arrived that Monday with a small mountain of flour, a bowl of eggs, and the energy of someone who had been looking forward to this particular lesson since the course began.

"This," she announced, pressing both palms flat on the demonstration counter, "is the week people remember. Every cohort. This is always the one." She looked around the room with the satisfied certainty of someone who had been proven right enough times to stop hedging. "You are going to make something with your hands tonight, and you are going to eat it, and it is going to be the best thing you have eaten in recent memory. I promise you that."

You were inclined to believe her. You had been inclined to believe Rowan since week one, when she had said there is no such thing as a stupid question in this kitchen with a sincerity that made the room settle. Seven weeks of being right about things had only reinforced the inclination.

The prep stations had been cleared of their usual cooktop-first setup and reorganized around the work surfaces, each station given a clean stretch of counter, a well of flour, and a small bowl of eggs. The kitchen smelled different tonight - lighter, more floury, the warm dusty smell of something that had not yet become food. You stood at your station, and put your hand flat on the counter, and felt the cleanliness of it, the deliberate blankness, and thought, we are going to make something from scratch tonight. From the actual beginning.

Baelor arrived at four minutes past six, which was the latest you had ever seen him arrive. He sat down with the slightly compressed efficiency, as though he had had a longer day than he had intended and was choosing not to mention it, and looked at the station setup with brief, assessing attention.

"Pasta," you informed him.

"So I see." He picked up the recipe card. Read it. Set it down. "By hand."

"By hand," you confirmed.

Something moved across his expression that might, in a less composed person, have been apprehension.

"Rowan says that this is the one everyone remembers," you offered.

"That is either encouraging or ominous," he said.

Rowan launched into the demonstration with characteristic force, working the flour into a mound on the counter and making a well in the center with practiced ease, cracking eggs into the hollow and beginning to work them in from the inside out with her fingers. She narrated the whole thing as she went - the feeling you were looking for, the way the dough would resist and then relent, the specific moment when it became something rather than a mess.

"You will feel it change," she said. "Trust that. Your hands know before your eyes do."

You started your own dough. The flour went down, the well went in, the eggs cracked cleanly - you had, at least, gotten good at cracking eggs over the past six weeks - and then you began working, and immediately understood that this was going to be harder than it looked.

The dough was sticky and resistant, and it wanted to tear rather than stretch, and within two minutes your hands were thoroughly coated and it was not entirely clear that things were going in the right direction.

Beside you, Baelor had encountered the same situation and was addressing it with a focused quiet, jaw set, working methodically. His sleeves were rolled up - he did this most weeks, somewhere in the first half hour, a practical concession to the business of cooking - and there was already a streak of flour on his forearm that he had not noticed.

You had noticed it.

You had been keeping a private, entirely unnecessary collection of things like that - the flour on the forearm, the way he pushed his sleeves up, the way he held a wooden spoon versus a whisk versus a knife, each tool handled with the same fundamental steadiness adjusted for the particular demand of the thing.

"It feels like it’s fighting me," you said.

"It is fighting you," he replied, without looking up from his dough. "Keep going."

"How do you know to keep going?"

"Because stopping would be worse." A brief pause, hands still working. "The recipe says eight minutes. We’re only at two."

"Eight minutes of this feels like a long time."

"It’s eight minutes of kneading dough," he said, with a mildness that was not dismissive, just accurate. "It’s not eight minutes of anything difficult."

You kept going.

Rowan circulated the room, stopping at each station with comments and small corrections, occasionally physically demonstrating by taking someone's dough for thirty seconds and returning it noticeably improved. When she reached your station, she watched you both for a moment, declared your technique passable and Baelor's surprisingly good, and moved on.

"Surprisingly good," you repeated, once she was out of earshot.

"I’ll take it," he said. He had found his rhythm now, the dough beginning to smooth under his hands, beginning to look like the thing it was supposed to be. There was something about watching him work - the unhurried attention, the steadiness, the way he committed to the task completely without making it into something it was not - that you had started to think of as specifically his. Something you associated only with him and with this room, on these Monday evenings, in this amber-lit kitchen that smelled of flour, and garlic, and whatever that week's lesson was bringing into the air.

You looked back at your own dough.

By the time Rowan called time on the kneading, both of your doughs had arrived at something approximating what the recipe described - smooth, slightly tacky, holding their shape. You wrapped them in cling film and set them aside to rest, and Rowan spent the resting period walking through the pasta shape you would be making tonight - tagliatelle, cut by hand into long ribbons, and a simple sauce of butter and sage and good parmesan.

"The sauce should not be complicated," Rowan said, with the firmness of a woman who had fought this battle many times. "The pasta is the thing. The sauce exists to honor the pasta, not to dominate it."

"Words to live by," you said, under your breath.

Baelor, beside you, looked at the side of your face with an expression that was trying not to be amused and was failing slightly.

The rolling was harder than the kneading in a different way - it required a sustained, even pressure across the whole surface of the dough, and you found out that you had the tendency to push harder in the center than the edges, which produced uneven thickness, which, in turn, produced uneven cooking. You had to slow down to do it correctly, and slowing down ran against the grain of someone who wanted the thing to be done.

Baelor, by contrast, was meticulous about it. He went over the same section three times if it was not even, with a patience that was characteristic rather than performed. You had never seen him rush anything. You had never seen him treat any task as beneath the attention it required. It was one of the things about him - one of the things you had noted under the heading you were trying not to have, the heading that said reasons, the heading that kept growing regardless of your effort to keep it small.

"You’ve done this before," you said, watching his hands.

"I have not," he said.

"Then how are you so good at it?"

He considered the question with apparent seriousness. "It’s just a process," he decided. "It has steps. The steps lead somewhere. There’s no benefit to rushing." He paused. "And I read the pasta chapter. There are apparently only three ways to go wrong, and two of them are avoidable with preparation."

"What is the third?"

"Rushing," he said. "Which is also avoidable."

"I read nothing in advance," you sighed. "I should’ve read something in advance, I suppose."

"You can next time," he said. "If you make it at home."

"I’m going to make it at home," you said, with the certainty of someone who had already decided.

Something shifted in his expression - a small, quiet pleasure at this, the kind of pleasure you got from something that had worked the way it was meant to work, from seeing something take hold. He looked back at his dough, and you looked back at yours, and the kitchen was warm, and seven weeks of Mondays sat in the room around you like a comfortable thing.

"I would make it more challenging at home," he told you, after a moment. "The shapes. Orecchiette, perhaps, or something folded."

"Ambitious," you said.

"My bar has moved since week one," he glanced at you sideways, and the look had the particularity of something shared between two people who had both been there for the thing being referenced, the particular intimacy of shared history, and it settled in your chest and stayed there.

The pasta, once cut, went into the pot in long pale ribbons and came back out glossy and perfect, and the butter-sage sauce was made in the pan with a speed and simplicity that felt almost too easy after the forty minutes of physical work before it. But the result - the pasta gleaming, the butter brown and nutty, the sage crisped at the edges, the parmesan falling in light curls over everything - was extraordinary. Simple and extraordinary, in the exact way that Rowan had promised.

"She was right," you said.

"She usually is," Baelor agreed.

You ate in a comfortable quiet, the kind that had built itself over seven weeks of Monday evenings without either of you particularly designing it. The class around you was louder than usual - pasta night had a celebratory energy, people pleased with themselves in the way of having made something with their hands that tasted this good. Rowan moved through the room accepting compliments with gracious deflection, redirecting them back at the people who had made the food.

"I’m going to make this at home," you repeated your earlier sentiment.

"It’s significantly more labor-intensive than anything else we’ve covered so far."

"I know." You twisted pasta around your fork. "That’s kinda the point."

He looked at you.

"There’s something satisfying about food that takes effort," you said. "Not every night. But sometimes. It makes it mean something."

He was quiet for a moment. "Yes," he said. Just that, and nothing more. But the word had a weight to it, an agreement that went slightly beyond pasta, and you both knew it, and neither of you said so, and the kitchen was very warm.

The class ended, and you packed up, and you walked out together into a night that had turned genuinely cold, the first real cold of November settling over the street with authority. You pulled your coat close and he buttoned his jacket - he had not brought a coat, which was, you thought, very typical of him, the particular stubbornness of someone who had decided the evening was not cold enough to require one and was now committed to that position entirely.

"You’re cold,” you noticed.

"I’m fine.”

"You buttoned your jacket."

"It’s more practical," he said.

You smiled, and he caught it, and the corner of his mouth did the thing it did, and you stood there for a moment on the lit pavement outside the culinary center with the cold coming off the street and seven weeks behind you and five ahead, and it was just a moment - just a perfectly ordinary moment on a perfectly ordinary street - but it sat in your chest with a warmth that had nothing to do with the class or the pasta or the butter-sage sauce.

"Goodnight," you said.

"Goodnight," he responded. "See you next week."

You walked to the station. The cold was sharp and clean and you did not mind it at all.

WEEK EIGHT

Valarr came home on the Saturday before the eighth class.

He arrived in the way he always arrived - with more bags than strictly necessary, a stack of books under one arm, talking before he had fully come through the door, filling the house with a warm energy that Baelor had missed without quite acknowledging that he had missed it.

He was tall, with his mother’s nose, but the set of his jaw and the precision of his speech were Baelor's, refined by twenty-two years of watching the same habits and absorbing them without meaning to. He had his mother's stubbornness married to his father's logic, and the combination made him formidable in arguments and sometimes wearing at breakfast.

Baelor had always been not-so-quietly, immeasurably proud of him.

"Something smells good," Valarr said, dropping his bags at the foot of the stairs.

"Roast chicken," Baelor answered, from the kitchen.

A pause. Then footsteps. Then Valarr appeared in the kitchen doorway with the expression of someone revising an assumption. He looked at the oven. At the counter, where the prep had left its evidence - the remnants of herbs, the butter dish, the small saucepan for the pan sauce already rinsed and drying beside it. At Baelor, who was moving between the counter and the stove with the ease of someone who had made this specific dish three times and knew where everything was.

"You actually cooked," Valarr’s eyes were fixed on the saucepan.

"I told you that I was taking a class," Baelor said.

"You told me a lot of things." Valarr came further into the kitchen, peered through the oven glass at the bird with undisguised interest. "That looks right."

"It is right."

"How do you know?"

"Because I’ve made it before," Baelor told him, "and I know what it’s supposed to look like at this stage." He checked the thermometer. Set it down. "The skin should be darker at the edge of the breast by now. It is."

Valarr turned to look at him with an expression that was somewhere between impressed and amused, the expression he got when his father did something that violated his established model of his father. "Three times," he repeated, a hint of entertainment in his voice.

"The first time is never fully reliable," Baelor said. "You need repetition before you can trust the result."

"That is the most you thing you have ever said about cooking." Valarr pulled out a kitchen stool and sat. He watched his father move around the kitchen for a moment. "So the class is actually going well."

"It’s going well."

"And your -" a pause, carefully placed, "- table partner." He said it with the studied neutrality of someone who had prepared the neutrality in advance and was deploying it with deliberate precision. Baelor recognized the technique. He had, after all, taught the technique, though not for this purpose.

Baelor removed the chicken from the oven, set it on the rest, and said nothing for a moment. He checked the thermometer again, not because he needed to but because the action gave him something to do with his hands that was not answering the question. He set it down. He moved to the stove to start the pan sauce.

"She’s good company," he said. "As I told you."

"Right." Valarr watched him work. He was quiet in the way Baelor recognized - the way Baelor was quiet, the silence that gathered information. "You know what's interesting? You never mentioned the woman from your pickleball club. Went there every week for two years. Never once came up. You've mentioned this class every time we've spoken."

"The class has been very instructive," Baelor said.

"Dad."

"Valarr."

A silence. The pan sauce began, the stock going in, the fond releasing in the heat with a hiss and a rush of steam. Baelor focused on it with the attention it deserved and perhaps a fraction more. The smell of it was good - it was always good, this particular stage, the caramelized chicken fond lifting from the bottom of the pan in the liquid and becoming something richer than either thing alone.

"How old is she?" Valarr asked.

The question was not aggressive. It was quiet, and genuine, and his son had the good sense and the good character to ask it that way - not as an accusation, not with the edge of judgment, but as a real question from someone who knew him and was paying careful attention. It was, Baelor thought, exactly the question Jena would have asked first, in exactly that tone.

Baelor stirred the sauce. "Twenty-three," he answered.

The kitchen was quiet for a moment except for the sound of the sauce reducing and the low tick of the cooling oven behind him.

"Right," Valarr said. He stretched the vowels. He paused. "And - and so you’re friends now? Is that it?"

"No," Baelor said, immediately.

Valarr said nothing. He had learned, somewhere in his twenty-two years, the particular power of saying nothing in response to an answer that had come too fast. He had learned it from his father, in fact, who had used the same technique in enough depositions that it had become second nature, and now here his son was, using it back at him across the kitchen counter, and Baelor found himself in the very specific discomfort of being outmaneuvered by his own methods.

"She’s a student," Baelor said. "She’s taking a year off before her master's program. She’s twenty-three years old." He reduced the heat under the sauce. "There is nothing there."

"Okay," Valarr said, in a tone that was neither agreement nor disagreement. He picked up an apple from the fruit bowl on the counter and turned it in his hands, "I'm not saying it would be a problem, necessarily. I just want you to be honest with yourself. That's all."

"There’s nothing to be honest with myself about," Baelor said.

"Okay," Valarr said again, with the same equanimity.

They ate the chicken at the kitchen table, and it was very good - better, in fact, than the version from class, because Baelor had learned what to correct, had run the temperature a fraction lower and pulled it from the oven slightly earlier, and the result was a bird that was perfectly juicy and perfectly rested and plated with the simple competence that Rowan had spent eight weeks building toward.

Valarr ate two helpings. He said, with complete and obvious sincerity, that it was excellent, and asked how the sauce was made, and they spent twenty minutes talking through the technique with the pleasure of a conversation between two precise people about something they were both interested in. Baelor found himself using Rowan's language - the fond is the thing, the liquid just lifts it, the rest is patience - and heard it in his own voice as someone else's vocabulary made his, absorbed over seven Mondays and now simply part of how he thought about it.

They talked about law school, about the autumn semester, about Matarys who had sent a stream of barely coherent texts that week that together suggested he was having a good time and studying sufficiently. They talked about the firm, about the Morrison case which had finally resolved, about the new client that had been brought in that Baelor was cautiously optimistic about. They talked until the plates were cleared, and the wine was mostly gone, and the kitchen was warm and easy and lit the way it was lit on the evenings when it was used, and Baelor was aware of how long it had been since the kitchen had been this warm on a Saturday.

At no point did they talk about the class again.

It was only when Valarr had gone to bed, and the kitchen was clean, and Baelor was sitting in the front room with his book open to a page he had not been reading for twenty minutes that he let himself think about it - about the question, and his answer, and how fast the answer had come.

No.

Immediately. Reflexively. The way you answered when you already knew what the correct answer was supposed to be, when the answer was less about truth than about propriety, about the right thing, the sensible thing, the thing that a man of fifty should be able to say clearly and mean without effort.

He closed the book.

He thought about the fact that she was twenty-three. He thought about it with the same rigorous honesty he had tried to bring to all the other times he had thought about it, the same refusal to dress it up in either direction. She was twenty-three, and he was fifty, and Valarr was twenty-two, and Matarys was twenty, and those were the facts, and the facts did not become less true because he had spent seven Mondays finding her easy to be with, and three hours at a time going quickly in her company, and his mind drifting, in the interstitial moments, toward things he had decided not to think about.

He thought about Jena. He did this sometimes, not with grief exactly - grief had long since composted itself into something quieter, something closer to permanence, to the steady presence of a person who was not there but who had shaped everything about the world they'd left behind - but with a kind of conversation. Not out loud. Just the sense of putting something in front of her and waiting to see what came back.

Jena, he thought, would not have wanted him to be alone. She had been, in the deepest way, a person who believed in not wasting things. In not letting good things go unused. He knew this about her. He had known it while she was alive and he knew it now, the knowledge layered into him over fifteen years of marriage, and grief, and the long aftermath.

He also knew, with the same certainty, that there was a difference between not wasting good things and not thinking clearly. Between allowing yourself something and being reckless with someone else.

She was twenty-three. She had her whole life in front of her, unformed and full of possibilities he could not predict and should not limit. A man his age, with his particular set of complications - the firm, the sons, the history, the particular character of a person who had been alone for so many years and had made something of the aloneness - was not a simple proposition for anyone. Was, probably, a very complicated proposition for someone who was just beginning.

He went to bed.

He laid in the dark and thought about the Morrison estate case, which needed his attention on Monday before class. He thought about the deposition on Thursday. He thought about his father coming for dinner on Friday.

He thought, briefly and against his better judgment, about seven weeks of Mondays, and flour on a forearm he had not noticed, and the two umbrellas that had stood next to each other.

He closed his eyes.

—

He arrived at the class the following Monday in the mood of a man who had made a series of firm internal decisions and intended to hold them.

The class was on fish. Rowan had arranged the stations with fillets of salmon and sea bass and the tools for both pan-searing and en papillote preparation - cooking in a sealed parcel of parchment, she explained, which trapped moisture and steam and produced a result that was impossible to achieve in an open pan. She moved through the introduction with her characteristic enthusiasm, talking about heat, and moisture, and the cruelty of overcooked fish in a way that was both genuinely funny and genuinely useful.

She was already at the station when he arrived. Deep blue today, a jumper with the sleeves pushed up. She looked up when he sat, said "fish," in a tone that was half greeting and half mild apprehension, and pushed the recipe card toward him.

"I’ve overcooked fish every time I’ve cooked it," she said. "Every single time."

"Same principle as the chicken," he said. "Heat and patience."

"I know the principle. The execution is the problem."

"The execution is always the problem," he said.

She looked at him for a moment. "You sound like Rowan."

"Rowan is usually right."

"You are usually right," she said. "You are both insufferable about it."

Something in his chest did the thing it did. He looked at the recipe card.

He was, for most of the evening, fine. They worked together with the ease that eight weeks had built, the comfortable instinctive division of tasks, the shorthand that had developed without either of them designing it. He took the salmon; she took the bass en papillote, and they talked about the technique as they worked, and Rowan came by twice with approving comments, and the fish came out well - the salmon with a sear that would have satisfied week two's standards considerably, the bass unwrapped from its parcel in a cloud of fragrant steam that made several people at nearby stations look over with undisguised interest.

"That is beautiful," she grinned, looking at the bass.

"The steam does the work," he said.

"It smells incredible."

"The lemon and the thyme," he agreed. "They compound in the sealed environment."

She tasted it. Her expression did the thing it did when food came out right - the unself-conscious pleasure of it, the way she was always entirely present in good moments without announcing them. It was, he had noticed over eight weeks, one of the things he -

He did not finish the thought.

"Baelor," she said, after a moment.

"Yes."

"Can I ask you something?"

He set down his fork. The question had a different register to it than the usual current of their conversation. He recognized the register. "Yes.”

She took a breath. In the way she did things - directly, without excessive prelude, having already decided to say the thing and simply saying it. "How old were you when you got married?"

He had not expected that. He looked at her for a moment, and then answered honestly, because he had decided a long time ago that honesty was always the correct starting position. "Twenty-six," he said. "We married young."

"And your wife - you mentioned she passed away. Were you the same age?"

"She was a year younger,” he answered.

She was quiet for a moment, looking at her plate with the attention of someone gathering something. Then, with the particular directness that had been a consistent thing about her, one of the things he had noted from the very beginning, "You are fifty and I am twenty-three. I’ve been thinking about that. About the fact that it’s a lot of years."

The kitchen noise moved around them, the other stations carrying on their own conversations, Rowan's voice from the far end of the room talking someone through a timing issue. Here, at the second station from the end, things were very still.

"Yes," he agreed. "It is."

She looked up at him. "Does it seem strange to you? Talking to me?"

He thought about the honest answer. He had been giving this conversation the answer it deserved, inside his own head, for eight weeks. "No," he said. "It doesn’t."

"It doesn’t seem strange to me either," she said. "Which is interesting, considering."

He said nothing.

"I’m not saying anything," she added, quickly, with a slight rueful quality that he thought was more self-aware than defensive - as though she were acknowledging her own boldness in real time. "I’m just - I’m naming it, I suppose, because it seems strange not to… It’s clearly in the room.”

"I understand," he said.

"It’s just a lot of years," she said again. Quietly. Not with grief or accusation, just with careful honesty. She was simply putting something into the open air that had been existing in the room already, unnamed, for longer than either of them had been fully acknowledging.

"Twenty-seven," he said. "For accuracy."

She absorbed this. "Twenty-seven," she repeated, trying the number.

"You would have been -" he did the arithmetic with the swift automatic precision of a habit formed over decades of needing numbers quickly "- negative nine years old when I graduated from high school.”

Something crossed her face that was not quite a smile and not quite anything else, some expression that occupied the space between registering the weight of something and choosing to stay with it rather than retreat. "You would have been forty-five when I graduated high school," she said. "I worked that out too."

"I can see.”

They sat with that for a moment. The honest version of the thing, laid out plainly between them on the station counter alongside the fish and the recipe card and the two glasses of water. Twenty-seven years. A lot of living on his side. A life freshly started on hers. The arithmetic of it, not softened.

"Okay," she said, eventually. Not as a conclusion, not as a verdict, just as an acknowledgment.

"Okay," he echoed, carefully.

Rowan called the room's attention back to the front for the end-of-class notes, and they both turned toward her, and the conversation closed in the natural way that conversations closed when the room required it, and neither of them referenced it again that evening.

But it was different now - not worse, not better, just different. The way a room was different once a window had been opened, once the outside air had come in and mixed with the inside air, even after you closed the window again. You could not un-open it. The air was changed.

He drove home, and made tea, and sat at the kitchen table for longer than he usually sat anywhere without a purpose, and thought about twenty-seven years, and what they meant, and what they did not mean, and what it was that a man was supposed to do with a feeling that was inconvenient and persistent and entirely, stubbornly unwilling to be reasoned into something manageable.

He had no satisfying answer.

He drank the tea. He went to bed.

WEEK NINE

Week nine was sauces.

Not the simple pan sauces that you had already covered as supporting work in earlier lessons, but sauces in full - béchamel, hollandaise, a simple vinaigrette built from ratios rather than instinct. Rowan described them as "the moment when cooking stops being assembly and starts being understanding," and the distinction, as she drew it, made a kind of sense that you were still thinking about on the way home afterward. A sauce was not a recipe so much as a relationship - between fat and liquid, between acid and richness, between the cook's patience and the thing that was trying to split or seize or break. You either understood it or you were guessing.

"Hollandaise is the terrifying one," the woman at the next station said, when she overheard you reading the recipe card. She said it with the resigned warmth of someone who had been burned before and had made a certain kind of peace with it.

You relayed this to Baelor when he sat down.

"I read about hollandaise," he told you.

“When?"

"Thursday." He picked up the recipe card and read it with the focused attention he gave written things, the slight forward lean that was his reading posture. "It requires continuous movement and precise temperature control. The emulsion is the whole thing - if it breaks, you have to start over or rescue it with cold water and a great deal of patience."

"That sounds exactly like something you would read about in advance," you said.

"I read about everything in advance," he said. "It’s how I function."

"I know," you smiled. "I find it very funny."

He looked at you. Not sharply - he rarely looked at anything sharply, his attention tended toward the considered rather than the reactive - just with the mild assessing quality that meant he was deciding how to take something. He settled, as he usually did, on something that was quietly both amused and undeterred. "It has served me reasonably well," he said, finally.

"Very well," you agreed. "I didn’t mean it as a criticism."

The dynamic between you had been different since last week. Not worse - genuinely not worse, you had been careful to feel that accurately and not project what you feared onto it - but different in the way that honest conversations changed things. Something had been named. The arithmetic had been spoken aloud between you, plainly and without decoration, and now it existed in the space between you the way facts existed, neither removable nor requiring constant acknowledgment, just present.

You were aware of it more or less constantly, if you were being entirely truthful with yourself. But it was a clean awareness, not an anxious one. The thing had been named, and you had both sat with it, and neither of you had done anything dramatic, and the world had continued in its general direction, and here you were on a Monday evening about to attempt hollandaise.

The béchamel went well - it was the most forgiving of the sauces, a roux with patience and warm milk added slowly, and if you went slowly enough and stirred consistently enough there was very little that could go wrong. You did yours competently; Baelor did his with the focused steadiness that characterized everything he did, and the result was smooth, and thick, and exactly right.

The vinaigrette was a revelation in the straightforward way that things were revelatory when you realized they were a ratio and not a recipe - three to one, oil to acid, and anything beyond that was preference. You had made vinaigrettes your whole adult life by guessing, and the knowledge that the thing had a logic, a consistency you could rely on, was oddly satisfying.

The hollandaise was the hollandaise.

Rowan demonstrated it first, working over the double boiler with the unhurried confidence of someone who had made hollandaise hundreds of times and had long since stopped fearing it. The whisk moved constantly, the bowl sitting barely above the steam with precision, the butter going in in a thin, disciplined stream with an incrementalism that required the kind of patience that could not be faked.

"The enemy of hollandaise," she said, as she worked, "is impatience. Nothing else. The egg can do this. The butter wants to cooperate. You simply have to let the process take the time it takes and trust that the time is not wasted." She looked up from the bowl with the expression she got when she was saying something she meant twice over. "That applies to more than hollandaise, I suspect."

You wrote that down in the margin of your recipe card.

You and Baelor split the tasks - he managed the double boiler while you prepared the clarified butter, and then you switched so he could whisk while you monitored the temperature with the probe thermometer, and you had been working together long enough now that this kind of division happened with a naturalness that felt less like coordination and more like habit. The accumulated habit of nine Mondays. The fluency of two people who had learned each other's rhythms without setting out to.

"Temperature?" He asked.

"Sixty-two," you answered, watching the probe.

"Still within range."

The whisk moved. The sauce thickened, very gradually, from something liquid and doubtful into something that began to coat the back of a spoon with a glossy, pale yellow weight. You watched it with the focused attention that the task required, and you watched his hands too, the movement of the whisk that was constant and even, the patience of it.

"It’s working," you grinned, and you heard the note of genuine surprise in your own voice and did not bother to conceal it.

"Don’t congratulate it yet," he said, the whisk still moving.

"I wasn’t congratulating it, I was simply making an observation."

"Observation acknowledged." He did not look up. "Temperature?"

"Sixty-three."

"Good." A pause. The butter went in, very slowly. "Tell me when the consistency changes."

You watched. The sauce built itself slowly, the emulsion holding with the fragile confidence of something that knew how close the edge was but was choosing, moment by moment, not to go over it. You watched it, and you watched his hands, and the kitchen was warm and very nearly quiet at your station, just the sound of the whisk and the low roll of the water in the double boiler below.

"Now," you said. "It’s there."

He looked. Ran the back of the spoon through it. Checked the consistency with the efficiency of someone who had read about this and knew what he was looking for.

"Yes," he said. He took it off the heat. Set it aside carefully, wiped the base of the bowl. And then he looked up at you.

It was the look from the previous week and the week before that. The look that had been there, in various registers of the same quality, since around week four or five - present, very still, carrying more than the surface of things. He looked at you, directly, with the expression he had when something had come out right and he was letting himself be simply and honestly pleased about it - and you were close, closer than usual because of the double boiler, both of you leaning toward the work, and the kitchen was warm, and the light was amber and steady, and he looked at you and the look lasted one beat, two beats, and in those two beats something happened that was not a word, and not a touch, and not anything that could have been named in a deposition or a report, but that was entirely real and entirely there and entirely, unambiguously mutual.

You looked away first.

"Good," you said, to the sauce.

"Yes.” His voice was even. He stepped back, slightly, and reached for a spoon.

You looked at the sauce. It sat there in the bowl, pale yellow, and glossy, and perfectly achieved, entirely indifferent to what was happening on either side of it.

Rowan came by, tasted it with the unstudied efficiency of someone who had tasted a great deal of hollandaise, and declared it excellent. She moved on.

Neither of you mentioned the two beats. You talked about the sauce, and about next week's lesson, and about a minor disaster at the far end of the room where someone's béchamel had seized irreparably and Rowan was conducting a cheerful post-mortem on where things had gone wrong, and you were both fine, and the conversation flowed in the register it always flowed in, and the evening ended the way evenings ended, with coats and bags and the cold outside and good nights said in the doorway.

You went home and stood in your kitchen with your coat still on and thought about the look and the two beats and the specific fact that you had looked away and whether he would have, if you had not.

You thought about it for a long time.

WEEK TEN

He had looked away first.

This was factually incorrect. He was aware of it being factually incorrect, and yet he had spent a not-insignificant portion of the ten days since week nine's class telling himself, with the dogged revisionism of a man arguing a case he knew was losing, that he had looked away first. That it had been him. That the moment - whatever it had been, if it had been anything, if it had not simply been the warm and close proximity of a small kitchen, and an unusual task, and nine weeks of accumulated familiarity - had been resolved on his side, by him, before anything could be said to have happened.

She had looked away first.

He knew this. He had the precision of a man who did not misremember things that mattered, who filed facts accurately even when the facts were inconvenient, especially when the facts were inconvenient, because inconvenient facts were the ones you had to know most clearly if you were going to navigate around them. She had looked away first, and the look had lasted two beats, and in those two beats he had not looked away, and that was a data point.

He ran five mornings that week instead of four. It did not resolve anything, but it helped slightly, and he had always been a firm believer in doing what helped slightly.

The week was demanding, which was a mercy. The Morrison estate case required two late nights and a call with opposing counsel that went forty minutes longer than he had expected and was nonetheless productive. He had a deposition on Thursday that required preparation. Someone wanted to discuss the firm's Q4 schedule on Wednesday, and his father came for dinner on Friday, and the week was structured enough that the spaces in which thoughts went uninvited were genuinely limited.

His father, over dinner Friday evening - roast lamb, which Baelor had attempted for the first time on the strength of the week six technique, and which had come out better than he had any right to expect - looked at him for a long moment when the class came up.

"Still going?" His father asked.

"Two remaining," Baelor said. "Ten of twelve done."

"And you are learning." It wasn’t a question - his father had the lamb right in front of him, he could see the evidence for himself.

"Considerably." Baelor picked up his wine glass. "I made hollandaise last week."

His father raised an eyebrow. The eyebrow was one of the few places where his father's age showed - the skin had loosened slightly around the eyes, and the brow movement had taken on an expressiveness it had not had in his fifties, as though the face had decided, having held itself in composed restraint for seven decades, that it had earned a little more latitude. "Hollandaise," his father said. "Your mother made hollandaise. It took her twenty years to not be afraid of it."

"It requires patience," Baelor said. "Which I apparently have."

"You have always had patience," his father noted. "Whether you have always known what to be patient about is another matter." He picked up his own glass, and said nothing further, and looked at his son with the mild, oblique quality that meant he was saying more than he was saying, which had always been one of his most useful and most irritating qualities, and which Baelor had apparently passed to Valarr with the same precision he had passed everything else.

"The class ends in two weeks," Baelor told him, and moved the conversation elsewhere.

His father let him move it, which was a gift, and they talked about other things, and the lamb was very good, and the evening was pleasant.

—

Week ten was desserts - specifically tarts, which Rowan described as "the intersection of discipline and reward," and which required a shortcrust pastry that needed cold butter and cold hands and a practiced restraint with the amount of working you gave the dough.

"Cold is the word of the evening," Rowan announced at the demonstration counter. "Cold butter, cold water, cold hands. If your hands are warm, run them under cold water first. The enemy of pastry is warmth. The butter must remain distinct, in small pieces, throughout. The moment it melts into the flour is the moment the pastry becomes dense rather than shattering. Remember that."

She paused, looked around the room with a considering expression, and added, "This is a different kind of patience than the hollandaise. The hollandaise asked you to keep moving. The pastry is asking you to keep still - to do less, to trust that less is more. Both are necessary. Both are difficult in their own way. The best cooks learn to hold both."

Baelor filed this away with the attention he gave Rowan's more considered observations. She had a habit, roughly once per class, of saying something that was ostensibly about cooking and was also, without apparent self-consciousness, about something else entirely. He had not mentioned this to anyone. It seemed like the kind of thing that, if mentioned, would sound odd, and that was better appreciated privately.

She was already at the station when he arrived - she was there first now, or sometimes he was, and the alternation had become its own small thing, quietly established. The first arrival got the water glasses, read the recipe card, set the station in order. He did not know exactly when this had started or which of them had started it, but it had become as natural as everything else, accumulated over ten weeks of the same Monday evening in the same room.

She had the butter out, cubed, and had put it back in the refrigerator to keep it cold before he sat down.

"Smart," he said.

"I read about it," she winked, in his cadence, with the slight dry note that meant she was doing it deliberately.

He sat down. The corner of his mouth did the thing it did.

They made the pastry in measured stages - the rubbing in of the butter, the addition of iced water a spoonful at a time, the point at which you stopped working it because stopping was everything - and it was tactile in a way that much of the cooking was not, demanding the direct language of hands. Baelor found himself oddly comfortable with it, with the task of working the cold butter into the flour until it looked like rough breadcrumbs, with feeling the temperature under his palms and calibrating accordingly.

"You’re doing it right, I think," she said, watching his hands.

"The texture’s correct," he agreed.

"It’s very fine. Some of the others are overworked -" she nodded toward a neighboring station, where the pastry had the slightly greasy sheen of butter that had melted into the flour rather than remaining distinct. "You can see the difference."

"I can," he said. "Yours is good as well."

She looked at her own bowl. "I keep wanting to do more," she said. "I have to actively stop myself."

"Why?"

"Because it feels underdone. It looks like it needs more attention."

"It doesn’t need more," he said. "The oven will do the rest. What it needs now is to stop being touched."

She looked at him, and her expression was briefly, vividly amused in a way that suggested she had made the same association he had made and was choosing, with characteristic lightness, not to say it. He chose not to say it either. But the awareness of the parallel sat between them with a faint quality - not quite tension, not quite humor, some compound of the two - and for a moment the kitchen was warm, and the edge of a smile was very close to the surface on both of them.

He looked at his bowl.

"Add the water," he said.

"Adding the water.”

They refrigerated the pastry, and while it chilled they prepped the filling - a lemon curd that required the same careful heat management as the hollandaise, eggs, and butter, and lemon juice coaxed over gentle heat into a glossy, bright cohesion. He made the curd, she watched the pastry cooling and reported on its firmness with an investment in its welfare that he found - damn, there it was, the finding of things he had decided not to find, reliable and entirely outside his control.

He focused on the curd.

The rolling was careful work, and he was careful with it, and she watched him with the certain attention that she had when she was observing something rather than thinking about what to say next. He was used to being observed with that kind of attention now. He was not entirely sure when he had become used to it.

"You’re very good at this," she noted.

"I’ve been practicing," he said.

"All of it, I mean." She told him. Not the rolling, specifically. Just - all of it, the gesture taking in something larger.

He looked at her briefly. The lemon curd sat on the stove behind him, cooling to the right temperature in the bowl of ice water, doing exactly what it was supposed to do. "I had good reason to start," he said. "And good reason to continue."

She looked at him for a moment in the way she sometimes looked at him when he said something that meant more than it said. Then she looked back at the pastry. "I’m glad you enrolled.”

"As am I.”

He meant it with a precision that, if he examined it, was about considerably more than his cholesterol.

He did not examine it. He rolled the pastry.

The tart went into the oven and came out with the particular beauty of a thing made correctly - pale gold and shattering-crisp, the lemon curd set to a trembling, glossy finish that caught the kitchen light. They plated it carefully and tasted it, and it was very good, the lemon bright and clean against the richness of the pastry, the curd clinging exactly as it should.

"That," she smiled, "is genuinely excellent."

"It is," he agreed.

They ate it standing, because the tart warranted standing - this was a Rowan principle from several weeks ago, the idea that some things deserved to be eaten fully present, not sitting and eating and thinking about something else - and the kitchen was winding down around them, the class moving into its final half hour.

"Two more weeks," she said, at some point in the comfortable quiet. Not with a particular tone. Just naming it.

"Two more weeks," he nodded.

He thought about what two weeks meant. He thought about Monday evenings, and what they had been, and what they would be after the twelfth one. He thought about the second station from the end, and the amber light, and three hours that went quickly, and a conversation that he could have at no other station with no other person, that had built itself so naturally over ten Mondays that the idea of not having it had a shape to it now, a recognizable absence.

He thought about all of this and then he put it away, with the same effort it took every time, and slightly more, and he finished his tart, and the class ended, and he said goodnight.

She went left. He went right.

He sat in the car for a moment before starting the engine, in the stillness of a November night, and thought about two weeks, and what came after, and what he was going to do with all the Monday evenings that came after that.

He did not answer the question.

He drove home.

WEEK ELEVEN

You almost did not go.

Not in a serious way - you were always going to go, you had missed not one class in eleven weeks and you were not going to ruin the record now - but on the Monday of week eleven you stood in your bathroom getting ready and looked at yourself in the mirror for longer than was strictly necessary and thought about the fact that there was only one more week after this.

One more Monday. One more evening. One more three hours in that warm kitchen with its amber lights, and Rowan's extraordinary hair, and the comfortable, particular ease of the station second from the end, and then it was over. Twelve weeks done. You would have your certificate and you would know how to make pasta, and bread, and roast chicken, and hollandaise, and lemon tart, and pan-seared fish, and you would go home, and Monday evenings would go back to being Monday evenings, unremarkable and ordinary, and that would be that.

The thought sat in your chest with a weight you had been trying, not very successfully, not to fully feel.

You finished getting ready and went.

The class was on a self-directed project night - Rowan's term for the penultimate session, in which each station was given a set of ingredients and a general direction, and asked to cook something of their own choosing from the skills accumulated over eleven weeks. An exercise in integration rather than instruction. A chance to see what had actually been built.

"I am not teaching tonight," Rowan told the room with the pleasure of releasing a class she trusted. "I am watching. You know what you know. I want to see you use it."

Your station had been set up with chicken thighs, aromatics, white wine, cream, and stock. A range of possible directions. You and Baelor looked at the ingredients together, and then at each other, and the conversation that followed - rapid, practical, the shorthand of eleven Mondays - resolved itself in about ninety seconds into a plan - the chicken seared and finished in the oven, the sauce built from the fond and the wine and the cream, aromatics softened first, stock to extend it, reduced to the right consistency.

Nothing you had not done before, in components. Everything you had built, in one complete dish. A choice, not an instruction.

"Right," you nodded.

"Right," he nodded.

You worked.

It was the best cooking you had done in the class, and you knew it while it was happening, which was the quality of integration - the way accumulated skill felt different from following a recipe, the way knowledge that lived in your hands was different from knowledge that lived in your head. The chicken went into the pan with a confidence that only came from having done it enough times that the sound and the smell were information. The fond came up with the wine and you both leaned in slightly to watch it, the way you had learned to pay that kind of attention, the way Rowan had been saying for eleven weeks that attention made things better, and you believed her now in a way you had not believed her in week one.

The sauce built itself with the glossy, compounding richness that happened when you did every step correctly and did not rush.

"Taste it," he said.

You tasted it. "Salt," you suggested.

"A little," he agreed.

The salt went in. You tasted again. "That is it," you grinned.

"Yes," he said.

He plated - he had, over eleven weeks, become the better plater of the two of you, having applied the same aesthetic precision to presentation that he applied to everything else - and the dish looked, genuinely, like something that had been made on purpose and made well.

Rowan came to your station last, which was either coincidence or an instinct for drama, and either way it was appropriate. She tasted the sauce. She tasted the chicken. She tasted the sauce again with the silence of actual consideration.

"This," she declared, "is what eleven weeks looks like." She looked at both of you in turn, with the warm, clear satisfaction of a person who had watched people arrive at the other end of something and was always glad to see them make it. "Well done."

She moved on.

You looked at the dish. You thought about week one, the vegetable prep, the knife you had held too tight. You thought about all the distance between there and here, and all the Mondays that had made it up, and the particular fact that none of them had felt long.

"Rowan is right," you said. "That is very good."

"We made it well," he said.

We. Three weeks ago you would have let that land and moved on. Tonight you sat with it for a moment before you did.

You ate, and the room around you was at its most comfortable, the group having relaxed into the final stretch with the ease of people who had eaten together enough times to know how to be in each other's company. Rowan circulated, talking with everyone, her laugh ringing across the kitchen from the far end at something someone had said. The kitchen attendant had clearly been told to let things run a little longer tonight; nobody was moving to clean up.

You talked less than usual. Not because there was nothing to say but because something about the evening made conversation feel slightly beside the point, the way very comfortable silences sometimes did. You were aware of the week ahead of this one, and what came after it, and you were aware of him beside you, and of the question you had been turning over since before tonight began.

You thought about Julia. About the phone call two days ago in which you had told her, I think I am going to ask him. After the last class. And she had said finally, and you had said it might go nowhere, and she had said it might, and you had said he might say no, and she had said he might, and then she had said, but you want to ask him and you had said, yes. Yes, I do.

And that had been the conversation, more or less. Not a pep talk. Not a resolution of uncertainty. Just the honest acknowledgment of what you wanted to do, said out loud to someone who would tell you the truth about it. The decision was not dramatic. It was just real.

He was fifty years old. He had two sons and a whole life that predated you by nearly three decades and a character that had been formed and tested in ways you could not fully know. He might look at you asking him and see, with the clear-eyed practicality that was so essentially him, someone too young, someone who did not fit the shape of anything he had made room for, and say so, and that would be painful, certainly, but it would be honest, and it would be his right, and you would respect it.

But he had looked at you, in week nine and in week seven and in the weeks before that, with something that was not nothing. You were not inventing it. You had been careful not to invent it, had been rigorous with yourself about the difference between what was there and what you were projecting onto it, and what was there was real.

And you were not going to stand at the end of twelve Mondays without saying it. Without at least trying. Whatever happened after.

You looked at him. He was looking at his plate, slightly more still than usual, the particular quality of someone who was also thinking about something they were not saying.

One more Monday.

You could do this.

The class ended, and you said goodnight, and you walked to the station, and the decision sat in your chest - not light and not heavy, just steady. Real. Already made.

WEEK TWELVE

The last class.

He drove to State Street in the mood that arrived at the end of things - not grief, not quite, but the certain attention you gave to something when you knew you were doing it for the last time. The route had become familiar over twelve weeks, the turn off the main road, the corner with the bakery two doors down from the culinary center, the street that was always slightly quieter than the surrounding ones, as though some local geography directed the noise elsewhere. He had not noticed these things consciously before. He noticed them now.

He parked. He sat in the car for considerably longer than he usually sat in the car, looking at the hand-lettered sign in the culinary center window - COOKING: FROM ZERO TO PROFICIENCY - FINAL WEEK - in a different colored marker than the rest, someone's small concession to ceremony.

He went in.

She was there.

Already at the station, jacket over the back of her stool, something small and wrapped in tissue paper set on the counter beside the recipe card. She looked up when he came through, and smiled the full smile, the one that reached her eyes, and said, "Last one."

"Last one," he repeated, and sat.

She picked up the wrapped thing and pushed it toward him with the slight self-consciousness of someone who had made a decision and was committed to it but was not entirely sure how it would land. "I brought you something," she said. "You’re always reading when I come in, or when we’re waiting for something. I thought - well, it seemed like the kind of thing. It might be odd."

He opened it. The tissue paper came away to reveal a bookmark - leather, dark green, good quality, with a small embossed pattern of leaves along one edge, the craftsmanship of something made rather than bought in a chain shop.

He looked at it for a moment.

Something in his chest performed an action he had been determinedly not noticing for roughly ten weeks.

"It’s not odd," it was almost a whisper. He turned it in his hands. The leather was warm from her hands through the tissue paper. "Thank you."

"It’s a small thing," she said.

"Small things count," he told her. He put it in his coat pocket, carefully.

She looked at him for a moment - the brief, clear look she sometimes gave him when he said something that landed differently than she had anticipated - and then Rowan arrived, and the last class began.

It was celebratory, which was appropriate and which Rowan had clearly planned with the kind of careful attention she brought to all things. The lesson was a full menu - an amuse-bouche, a main, a dessert, working through all three as a cohesive meal rather than isolated techniques, each component calling on something learned in the previous eleven weeks. It was ambitious for three hours and Rowan knew it, and had structured it with the precision of someone who had run this final class many times and knew exactly where the margins were.

The kitchen had a different energy. People who had barely spoken across twelve weeks were saying goodbye with the warmth of people who had shared something, even something as modest as flour on their hands and a Monday evening for three months. The woman at the next station - the one who had warned you about hollandaise in week nine - caught his eye and raised her glass of water in a small toast, which he returned. He had not learned her name. He found himself briefly, mildly regretful about this.

He and she worked with the integration that week eleven had demonstrated, the easy instinctive fluency that had built itself over twelve weeks without either of them designing it. The amuse-bouche - a small crostini with a finely made mushroom duxelles that required the kind of patient, precise chopping that week one's knife skills had been building toward all along - came together in twenty minutes. He did the chopping, she built the duxelles in the pan with the patience that had been her week two problem and had somewhere along the way become one of her strengths.

He noticed this. He had been noticing the development of her skills over twelve weeks the way you noticed the development of something you had been present for - with a particular invested attention, the pleasure of watching someone get better at something, the satisfaction of having been there for the whole of it.

The main was a pan-seared duck breast with a red wine reduction - the most technically demanding thing that they had attempted, save for the pastry, calling on the sear from week two, the oven finish from week six, the sauce technique from every sauce lesson since. He did the sear and oven, she did the reduction, which she had become very good at, the sauce darkening in the pan with the controlled patience of someone who trusted the process and was not going to hurry it.

"It looks right," she stated, watching the reduction.

"It is right," he said. "You know it is."

She looked at him sideways. "You sound very sure."

"I am," he said. "I’ve been watching you get better at this for twelve weeks. I know what right looks like on you.”

She was quiet for a moment. Then she looked back at the reduction. "On me," she said, and the words had a slight quality to them, a weight she was turning over.

"The way you look when it’s right," he corrected, with the precision of accuracy. "You look a certain way. It’s generally a reliable indicator."

She said nothing to that. The sauce reduced. He plated the duck with the care he brought to plating, the same care he brought to everything, and the result was clean and simple and quite good, and Rowan came by and tasted it and looked very pleased and said nothing, which from Rowan was its own form of high praise.

The dessert was a simple chocolate mousse that had been pre-made and chilled - Rowan's small mercy on a full-menu night, the component that required assembly rather than construction. She did the plating, he made the small garnishes, which were finicky and required patience, which he had.

At some point in the final half hour, while the mousse was being assembled, and the kitchen was winding down, and Rowan was beginning to circulate with the certificates - which were real, printed on good card stock and signed in her distinctive looping hand - he allowed himself to be conscious of the fact that this was the last time. The last time in this kitchen. The last time at this station. The last three hours of twelve Mondays.

He allowed himself to feel this fully, without looking away from it, for approximately thirty seconds.

Then Rowan was at their station with the certificates, and she handed them over with a warmth that was characteristically her - genuine, and direct, and not given to excessive ceremony, which he had always respected about her - and he read his.

Baelor Targaryen has completed the twelve-week Cooking: From Zero to Proficiency course.

She leaned slightly to look at it. "It’s a good name, I guess," she said.

"It’s a reasonable name.”

"Baelor." She said it the way she occasionally said it, with the slight, private enjoyment of an unusual name. He had never, in his fifty years, heard his name used by anyone quite the way she used it, and he was not going to pursue that thought further.

"Yes?”

Rowan gathered everyone for the end - brief words, warm and measured, without sentimentality but not without feeling. She talked about what the class had covered, what it was for, what she hoped they would do with it. She thanked them for their attention and their patience and their willingness to not know things, which she said was the hardest skill of all and the one nobody ever thought to practice.

People began to say their goodbyes. There was the exchange of numbers at some stations, the warm, brief conversations of people closing something out. He stayed with her slightly longer than most, talking with Rowan for ten minutes about nothing in particular - about the course, about bread, about the food scientist's book he had mentioned to Rowan in an earlier week and which she had apparently gone and read - and then Rowan had other students to say farewell to, and they gathered their things, and the kitchen emptied around them, and it was the last time.

—

Outside, the night was clear and very cold, the deep cold of late November, the kind that settled in your chest when you breathed and reminded you that the year was nearly done. The street was quiet. The culinary center's warm light fell in a rectangle on the pavement, the familiar bakery two doors down dark at this hour. The hand-lettered sign was visible through the glass behind them.

He had his coat. She had her scarf, wound twice around her neck.

They stood in the way people stood when a thing was ending and the ending had not quite finished - the suspension of a goodbye not yet spoken, the last moment before the shape of things changed irrevocably.

"Well," she said.

"Well," he said.

A pause. The cold moved between them, patient and even.

"I want to ask you something.”

He looked at her. The register was different - he knew this register, had heard it before from clients who were about to say the thing that mattered, from witnesses at a deposition right before the question they had been building toward. It was the register of something real. Something considered and decided. "Alright," he said.

She took a breath, and the cold air made it visible for a moment, and she looked at him with the full directness that had been one of the first things he had noticed about her and had never once gotten used to.

"I would like to get dinner with you," she said. "Not a class. Not a cooking exercise. Dinner. With you." A brief pause. "If that is something you want."

He said nothing.

Not because he did not have anything to say. Because he had - with the clarity of a thing you have been deliberately not looking at directly suddenly being placed directly in front of you - a great deal to say, and none of it was simple, and the night was cold, and she was standing there with the composed vulnerability of someone who had decided to do something and had done it, and she had been honest, and he had always believed that honesty deserved to be met with honesty, regardless of whether the honest answer was the comfortable one.

"You are twenty-three years old," he said.

"Yes," she agreed. She did not say it defensively. She said it the way he had said twenty-seven years in week eight - plainly, as a fact she had already accounted for.

"I am fifty," he said.

"I know."

"My oldest son," he said, "is twenty-two years old." He watched her face as he said it, because this was the part that was not academic, this was the part that was real and specific and could not be softened into abstraction. "One year younger than you."

"I know that too," she confirmed. Still steady. Still there.

The cold settled around them. The street lamp above them put its ring of light on the pavement, pale gold on dark stone, and beyond it the street was very quiet, and the bakery two doors down was dark, and the culinary center window was lit behind them for possibly the last time.

He looked at her. He thought about Valarr's question, asked in the warm kitchen over a pan sauce on a Saturday evening, with the careful gentleness of someone who loved him and was paying attention. He thought about his father's oblique observation over the dinner table, the raised eyebrow that had said more than the words around it. He thought about the Morrison estate case, and the deposition, and the Q4 schedule, and all the machinery of his life that ran on its own reliable rails.

And then he thought about Monday evenings, and three hours that went quickly, and the ease of this particular conversation with this particular person, the ease that he had not found since he could not remember when, that he had spent twelve weeks insisting was not what it was.

He thought about the silence in his house on Sunday evenings. Not with self-pity - he had long since made his peace with the silence, had built a life inside it that was full and functional and genuinely good. But he thought about it with the clear-eyed honesty that the moment demanded, the honest accounting of what was true. The silence was real. The ease of these Monday evenings was also real. Both things were simultaneously and irrevocably true.

He thought about Jena, in the way he sometimes thought about her - still not with grief, just with conversation. Putting something in front of her and waiting to see what came back. Jena, who had never wasted anything she valued. Who had believed with a completeness he had always admired that good things were for using, not preserving. Who would have looked at him standing in a cold street arguing with himself and said, almost certainly, something pithy and completely accurate that he would not have been able to disagree with.

She was twenty-three years old. That was a fact and it would remain a fact. Twenty-seven years between them - that would not get smaller, would not become simpler, would be a thing they carried. He was not a simple person. He had complications she did not yet know the full measure of, the particular complications of a man who had built his adult life largely alone and had organized himself around the aloneness. He was not certain he knew how to be otherwise.

But she was standing in front of him in the cold, having said the honest thing, and she had done it with a composure and a directness that he - he found things, that was the persistent problem, he had been finding things for twelve weeks - that he admired without reservation.

And he had not been able, in twelve weeks of concerted effort, to make her smaller than she was. Had not been able to file her under a category, something that would stay where he put it. Had not once looked at her and not seen her clearly.

He thought about what his father had said over the lamb, which was, essentially, you have patience. The question is whether you know what to be patient about. And he thought about what Rowan had said over the hollandaise, you simply have to let the process take the time it takes and trust that the time is not wasted.

She was still standing there. Patient in the way she was patient - not waiting for the right answer, just waiting for the honest one.

"I need you to understand," he said, carefully, the way he said things he really meant, "that I am not - that this is not something uncomplicated. Twenty-seven years is not a small thing. It will not become a small thing. I am not a simple person to -" he stopped. The sentence was going somewhere he had not fully figured out yet.

"Baelor," she said, gently.

He stopped.

"I know," she said. Quietly, clearly. "I have been paying attention for twelve weeks. I know."

He looked at her. The cold was very still. The street was very quiet.

The word came from somewhere that had stopped arguing. From somewhere deeper and quieter and more honest than the twelve weeks of careful internal management. From the place where things were simply, irrevocably true.

"Alright.”

THE END

---

a/n: @dododix suggested a fanfic with a questionably young reader and older baelor or maekar. here it is. (also credit to them for naming julia lol) they meet in a cooking class because it is the most mundane place that people can meet, and i can't see baelor being okay with an age gap and a power dynamic. also, sorry for the pov changes - i dont know how i feel about them, but i wanted to give baelor his own space to shine. this is my first time writing for him and i found it unexpectedly difficult to characterize him. i'm not sure how this will read, but i hope that it's just a silly, goofy fic that makes someone smile.

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