Page 79 of The Corruption of Hollis Brown

“I know it’s not . . . I can stop,” Walt said.

Mrs. Brown smiled and kissed Hollis’s knuckles.

“Make sure you do, eventually. There are many awful things you could be doing—I’m thankful it’s just this. But it means more to me that my boy might be struggling than telling you what to do.”

“Oh.” Walt frowned.

“Did you think I wouldn’t notice if my baby started smiling every day but seemed sad? You’ve had a little rain cloud over your head for a while. But this is the first big change, a meaningful one. You’ve seemed like you’ve been settling a bit lately, only in the last week or so. But I wouldn’t be a good mama if I didn’t ask. It could just be the eye of a hurricane.”

Walt wanted to hide, wanted to put their hands over their face.

Do you still miss your own ma?

Please, just—

It’s not embarrassing. It’s okay.

Hollis shrugged their shoulders and smiled.

Sometimes I forget you’re also seventeen.

Walt flinched inside, hid, and Hollis let him. How could he not? He wasn’t made to ignore something like this.

“I’m thinking about things. Figuring out how to be happy, I guess.” Hollis took over for them. “But things are going all right. My grades are better, I’ve made a few new friends. When you and Pa were out, I went to a party.”

“Your first one!” She beamed.

“Yeah, I left early, but yeah. It was nice. I’m okay, I’m just figuring some stuff out, but I’m okay.”

Hollis put himself somewhere small when Mrs. Brown hugged them. Curled up so Walt could have access to every bit of warmth. He was quiet when Walt leaned his head on Mrs. Brown’s shoulder. Didn’t say a word when Walt closed their eyes tight.

French Bread

Ingredients

1 tablespoon cornmeal

6 cups all-purpose flour

2½ .25-ounce packages active dry yeast

1½ teaspoons salt

2 cups warm water (110°F/45°C)

1 egg white

1 tablespoon water

Instructions

Grease a large baking sheet and sprinkle with cornmeal. Set aside.

Combine 2 cups flour, yeast, and salt in the bowl of a stand mixer. Stir in 2 cups warm water; beat with the dough hook attachment until blended. Continue adding remaining flour, a little at a time, until incorporated.

Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Shape into a ball, place in a greased bowl, and turn once. Cover and let rise in a warm place until doubled in size, about 1 hour.

Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.