over medium-high heat the milk, granulated sugar, and vanilla bean. Whisk together the remaining sugar and cornstarch and add to egg yolks. Whisk until smooth, until the cream thickens and sputters like her bubbling nervous stomach. It seems as if every recipe calls for eggs—no matter the end result. Combine four tablespoons of blueberry violet sauce with confectioner’s sugar in the bowl and slowly add milk and beat. It seems as if every encounter ends with a beating. Don’t squeeze too hard or the puff may break. As he spends his off-hours in the kitchen creating éclairs covered with edible flowers that she will refuse to eat, he reflects on the name Claire—fair, snare, bare, dare, flare.
CAT DIXON is the author of Eva and Too Heavy to Carry (Stephen F. Austin University Press, 2016, 2014). She teaches creative writing at the University of Nebraska. Her poetry and reviews have appeared in numerous journals and anthologies including Sugar House Review, Midwest Quarterly Review, The Black Napkin, Coe Review, Eclectica, The Lake and Mid-American Review.