The Corrections: A Novel (13 page)

It was pathetically obvious that he’d believed his books would fetch him hundreds of dollars. He turned away from their reproachful spines, remembering how each of them had called out in a bookstore with a promise of a radical critique of late-capitalist society, and how happy he’d been to take them home. But Jürgen Habermas didn’t have Julia’s long, cool, pear-tree limbs, Theodor Adorno didn’t have Julia’s grapy smell of lecherous pliability, Fred Jameson didn’t have Julia’s artful tongue. By the beginning of October, when Chip sent his finished script to Eden Procuro, he’d sold his feminists, his formalists, his structuralists, his poststructuralists, his Freudians, and his queers. To raise money for lunch for his parents and Denise, all he had left was his beloved cultural historians and his complete hardcover Arden Shakespeare; and because a kind of magic resided in the Shakespeare—the uniform volumes in their
pale blue jackets were like an archipelago of safe retreats—he piled his Foucault and Greenblatt and Hooks and Poovey into shopping bags and sold them all for $115.

He spent sixty dollars on a haircut, some candy, a stain-removal kit, and two drinks at the Cedar Tavern. Back in August, when he’d invited his parents, he’d hoped that Eden Procuro might have read his script and advanced him money before they arrived, but now the only accomplishment and the only gift he had to offer was a home-cooked meal. He went to an East Village deli that sold reliably excellent tortellini and crusty bread. He was envisioning a rustic and affordable Italian lunch. But the deli appeared to have gone out of business, and he didn’t feel like walking ten blocks to a bakery that he was certain had good bread, and so he wandered the East Village randomly, trudging in and out of meretricious food stores, hefting cheeses, rejecting breads, examining inferior tortellini. Finally he abandoned the Italian idea altogether and fixed on the only other lunch he could think of—a salad of wild rice, avocado, and smoked turkey breast. The problem then was to find ripe avocados. In store after store he found either no avocados or walnut-hard avocados. He found ripe avocados that were the size of limes and cost $3.89 apiece. He stood holding five of them and considered what to do. He put them down and picked them up and put them down and couldn’t pull the trigger. He weathered a spasm of hatred of Denise for having guilted him into inviting his parents to lunch. He had the feeling that he’d never eaten anything in his life but wild-rice salad and tortellini, so blank was his culinary imagination.

Around eight o’clock he ended up outside the new Nightmare of Consumption (“Everything—for a Price!”) on Grand Street. A humidity had stolen over the sky, a sulfurous uneasy wind from Rahway and Bayonne. The supergentry of SoHo and Tribeca were streaming through the Nightmare’s brushed-steel portals. The men came in various shapes and
sizes, but all the women were slim and thirty-six; many were both slim and pregnant. Chip had a collar rash from his haircut and felt unready to be seen by so many perfect women. But right inside the Nightmare’s door he glimpsed a box of greens marked
SORREL from Belize $0.99
.

He entered the Nightmare, snagged a basket, and put one bunch of sorrel in it. Ninety-nine cents. Installed above the Nightmare’s coffee bar was a screen that gave running ironic tallies of
TODAY’S GROSS RECEIPTS
and
TODAY’S PROFIT AND PROJECTED QUARTERLY PER-SHARE DIVIDEND
(
Unofficial Non-Binding Estimate Based on Past Quarterly Performances / This Information Provided for Entertainment Purposes Only
), and
COFFEE SALES THIS STATION
. Chip wove among strollers and cell phone antennae to the fish counter, where, as in a dream, he found wild
NORWEGIAN SALMON, LINE CAUGHT
on sale at a reasonable price. He pointed at a midsize filet, and to the fishman’s question, “What else?” he replied in a crisp tone, almost a smug tone, “That’ll do it.”

The price on the beautiful paper-wrapped filet that he was handed was $78.40. Luckily, this discovery knocked the wind out of him, otherwise he might have lodged a protest before realizing, as he did now, that the prices at the Nightmare were per quarter pound. Two years ago, two months ago, he would not have made a mistake like this.

“Ha, ha!” he said, palming the seventy-eight-dollar filet like a catcher’s mitt. He dropped to one knee and touched his bootlaces and took the salmon right up inside his leather jacket and underneath his sweater and tucked the sweater into his pants and stood up again.

“Daddy, I want swordfish,” a little voice behind him said.

Chip took two steps, and the salmon, which was quite heavy, escaped from his sweater and covered his groin, for one unstable moment, like a codpiece.

“
Daddy! Swordfish!
”

Chip put his hand to his crotch. The dangling filet felt like a cool, loaded diaper. He repositioned it against his abs and tucked in the sweater more securely, zipped his jacket to the neck, and strode purposefully toward the whatever. Toward the dairy wall. Here he found a selection of French crèmes fraîches at prices implying transport via SST. The less un-affordable domestic crème fraîche was blocked by a man in a Yankees cap who was shouting into his cell phone while a child, apparently his, peeled back the foil tops of half-liters of French yogurt. She’d peeled back five or six already. Chip leaned to reach behind the man, but his fish belly sagged. “Excuse me,” he said.

Like a sleepwalker the man on the phone shuffled aside. “I said fuck him. Fuck him! Fuck that asshole! We never closed. There’s no ink on the line. I’ll take that asshole down another thirty, you watch me. Honey, don’t tear those, if we tear those we have to pay for them. I said it is a fucking buyer’s ball as of yesterday. We close on
nuffin
till this thing bottoms out. Nuffin! Nuffin! Nuffin! Nuffin!”

Chip was approaching the checkout lanes with four plausible items in his basket when he caught sight of a head of hair so new-penny bright it could only belong to Eden Procuro. Who was, herself, slim and thirty-six and hectic. Eden’s little son, Anthony, was seated on the upper level of a shopping cart with his back to a four-figure avalanche of shellfish, cheeses, meats, and caviars. Eden was leaning over Anthony and letting him pull on the taupe lapels of her Italian suit and suck on her blouse while, behind his back, she turned the pages of a script that Chip could only pray was not his own. The line-caught Norwegian salmon was soaking through its wrapping, his body heat melting the fats that had given the filet a degree of rigidity. He wanted to escape the Nightmare, but he wasn’t prepared to discuss “The Academy Purple” under the current circumstances. He veered down a frosty aisle where the gelati came in plain
white cartons with small black lettering. A man in a suit was crouching beside a little girl with hair like copper in sunshine. The girl was Eden’s daughter, April. The man was Eden’s husband, Doug O’Brien.

“Chip Lambert, what’s happening?” Doug said.

There seemed to be no ways but girly ways for Chip to hold his grocery basket while he shook Doug’s square hand.

“April’s picking out her treat for after dinner,” Doug said.

“Three treats,” April said.

“Her three treats, right.”

“What’s that one?” April said, pointing.

“That is a grenadine-nasturtium sorbetto, sugar bunny.”

“Do I like it?”

“That I can’t tell you.”

Doug, who was younger and shorter than Chip, so persistently claimed to be in awe of Chip’s intellect and so consistently tested free of any irony or condescension that Chip had finally accepted that Doug really did admire him. This admiration was more grueling than belittlement.

“Eden tells me you finished the script,” Doug said, restacking some gelati that April had upset. “Man, I am psyched. This project sounds
phenomenal
.”

April was cradling three rimed cartons against her corduroy jumper.

“What kind did you get?” Chip asked her.

April shrugged extremely, a beginner’s shrug.

“Sugar bunny, run those up to Mommy. I’m going to talk to Chip.”

As April ran back up the aisle Chip wondered what it would be like to father a child, to always be needed instead of always needing.

“Something I wanted to ask you,” Doug said. “Do you have a second? Say somebody offered you a new personality: would you take it? Say somebody said to you,
I will permanently
rewire your mental hardware in whatever way
you want
. Would you pay to have that done?”

The salmon paper was sweat-bonded to Chip’s skin and tearing open at the bottom. This was not the ideal time to be providing Doug with the intellectual companionship he seemed to crave, but Chip wanted Doug to keep thinking highly of him and encourage Eden to buy his script. He asked why Doug asked.

“A lot of crazy stuff crosses my desk,” Doug said. “Especially now with all the money coming home from overseas. All the dot-com issues, of course. We’re still trying our very hardest to persuade the average American to happily engineer his own financial ruin. But the biotech is fascinating. I’ve been reading whole prospectuses about genetically altered squash. Apparently people in this country are eating a lot more squash than I was aware of, and squashes are prone to more diseases than you’d infer from their robust exterior. Either that or … Southern Cucumtech is seriously overvalued at thirty-five a share. Whatever. But Chip, this brain thing, man, it caught my eye. Bizarre fact number one is that I’m allowed to talk about it. It’s all public knowledge. Is this bizarre?”

Chip was trying to keep his eyes focused on Doug in an interested manner, but his eyes were like children, they wanted to skip up and down the aisles. He was ready, basically, to jump out of his skin. “Yeah. Bizarre.”

“The idea,” Doug said, “is your basic gut cerebral rehab. Leave the shell and roof, replace the walls and plumbing. Design away that useless dining nook. Put a modern circuit breaker in.”

“Uh huh.”

“You get to keep your handsome façade,” Doug said. “You still look serious and intellectual, a little Nordic, on the outside. Sober, bookish. But inside you’re more livable. A big family room with an entertainment console. A kitchen
that’s roomier and handier. You’ve got your In-Sink-Erator, your convection oven. An ice-cube dispenser on the refrigerator door.”

“Do I still recognize myself?”

“Do you want to? Everybody else still will—at least, the outside of you.”

The big glowing tally for
TODAY’S GROSS RECEIPTS
paused for a moment at $444,447.41 and then went higher.

“My furnishings are my personality,” Chip said.

“Say it’s a gradual rehab. Say the workmen are very tidy. The brain’s cleaned up every night when you get home from work, and nobody can bother you on the weekend, per local ordinance and the usual covenantal restrictions. The whole thing happens in stages—you grow into it. Or it grows into you, so to speak. Nobody’s making you buy new furniture.”

“You’re asking hypothetically.”

Doug raised a finger. “The only thing is there might be some metal involved. It’s possible you’d set off alarms at the airport. I’m imagining you might get some unwanted talk radio, too, on certain frequencies. Gatorade and other high-electrolyte drinks might be a problem. But what do you say?”

“You’re joking, right?”

“Check out the Web site. I’ll give you the address. ‘
The
implications are disturbing, but there’s no stopping this powerful
new technology
.’ That could be the motto for our age, don’t you think?”

That a salmon filet was now spreading down into Chip’s underpants like a wide, warm slug did seem to have everything to do with his brain and with a number of poor decisions that this brain had made. Rationally Chip knew that Doug would let him go soon and that eventually he might even escape the Nightmare of Consumption and find a restaurant bathroom where he could take the filet out and regain his full critical faculties—that there would come a moment when he was no longer standing amid pricey gelati
with lukewarm fish in his pants, and that this future moment would be a moment of extraordinary relief—but for now he still inhabited an earlier, much less pleasant moment from the vantage point of which a new brain looked like just the ticket.

“The desserts were a foot tall!” Enid said, her instincts having told her that Denise didn’t care about pyramids of shrimp. “It was elegant elegant. Have you ever seen anything like that?”

“I’m sure it was very nice,” Denise said.

“The Dribletts really do things super-deluxe. I’d never seen a dessert that tall. Have you?”

The subtle signs that Denise was exercising patience—the slightly deeper breaths she took, the soundless way she set her fork down on her plate and took a sip of wine and set the glass back down—were more hurtful to Enid than a violent explosion.

“I’ve seen tall desserts,” Denise said.

“Are they tremendously difficult to make?”

Denise folded her hands in her lap and exhaled slowly. “It sounds like a great party. I’m glad you had fun.”

Enid had, true enough, had fun at Dean and Trish’s party, and she’d wished that Denise had been there to see for herself how elegant it was. At the same time, she was afraid that Denise would not have found the party elegant at all, that Denise would have picked apart its specialness until there was nothing left but ordinariness. Her daughter’s taste was a dark spot in Enid’s vision, a hole in her experience through which her own pleasures were forever threatening to leak and dissipate.

“I guess there’s no accounting for tastes,” she said.

“That’s true,” Denise said. “Although some tastes are better than others.”

Alfred had bent low over his plate to ensure that any
salmon or haricots verts that fell from his fork would land on china. But he was listening. He said, “Enough.”

“That’s what everybody thinks,” Enid said. “Everybody thinks their taste is the best.”

“But most people are wrong,” Denise said.

“Everybody’s entitled to their own taste,” Enid said. “Everybody gets one vote in this country.”