The candles had burned low by the time dessert arrived. A perfect chocolate soufflé with a thin dusting of powdered sugar, served on porcelain plates that looked too delicate to touch. The wine had made everyone softer, but not kinder. Politeness had settled into the room like a heavy perfume—too sweet, too strong, masking everything real beneath it.
Richard leaned back in his chair, swirling the last of his Bordeaux.
“So, Claire,” he began, his tone casual but calculated. “You’ve been freelancing for what, a few years now?”
“Almost eight,” I replied evenly.
He nodded slowly—the kind of nod people use when they’re already preparing their next question.
“That’s impressive. Though I imagine freelance work must have its ups and downs. Feast and famine, as they say.”
“Sometimes,” I said, setting my fork down neatly. “But I’ve learned to manage the tides.”
Eleanor smiled faintly. “A poetic way of saying unpredictable, I suppose.”
Richard chuckled. “You have a good head on your shoulders, clearly. But if you’ll forgive me for asking… what’s the long-term plan? Where do you see yourself in, say, ten years?”
I tilted my head. “Ten years.”