Bone Rattle Quotes

“Like the Hell’s Angels’ famous credo: “Three could keep a secret—if two of them were dead.”
― Marc Cameron, Bone Rattle

“He turned right off Tenth Street onto Egan Drive, heading northwest toward the airport. “We’re supposed to meet in three hours,” he said, loosening his tie, glancing sideways at his leggy assistant. He hoped he looked cool, nonchalant.”
― Marc Cameron, Bone Rattle

“As was his custom, Arliss took a moment to get a lay of the land as soon as they arrived. He made no secret of the fact that each of his four previous wives had chided him for the way he checked out everyone at a restaurant when he walked in the door.”
― Marc Cameron, Bone Rattle

“That he gave her space—but still occupied that same space himself, quietly, without demands.”
― Marc Cameron, Bone Rattle

“Grumpy Cutter’s Flaky Square Buttermilk Biscuits 3 cups of all-purpose flour
2 Tbsp sugar
1 tsp salt
4 tsp baking powder
½ tsp baking soda
2 sticks of butter, frozen (16 Tbsps)
1½ cups of buttermilk Preheat oven to 400°F. Prepare a baking sheet with a light spray of oil or cover with parchment. In a bowl, stir together all the dry ingredients: flour, sugar, salt, baking powder, baking soda. Grate the two sticks of butter and add to the dry ingredient mixture. Gently combine until the butter particles are coated. Next add the buttermilk and briefly fold it in. Transfer this dough to a floured spot for rolling and folding. Shape the dough into a square; then roll it out into a larger rectangle. Fold by hand into thirds using a bench scraper. Press the dough to seal it. Use the bench scraper to help shape the dough into flat edges. Turn it 90 degrees and repeat the process of rolling it out to a bigger rectangle and shaping it again. Repeat this process for a total of five times. The dough will become smoother as you go. After the last fold, and if time allows, wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Otherwise, cut the remaining dough into squares and place 1 inch apart on the baking sheet. Brush the tops with melted butter. Bake at 400°F for 20 to 25 minutes. Let cool on a rack before serving—if you can wait that long. Tips to remember: • A buttermilk substitute can be made by adding one teaspoon vinegar to one and a half cups regular milk and letting it stand for a few minutes. • Handle the dough lightly—don’t overwork it. • Freeze the butter. It makes it easier to grate and distribute it throughout the dough. • For the very best results, your bowl and other utensils should be cold. • Rolling and folding the dough 5 times produces the flaky layers—again, don’t get too heavy handed. • Shaping the dough into a square and cutting it into squares avoids waste and rerolling (and overworking) the scraps. • If time allows, let the dough rest for 30 minutes wrapped in plastic wrap in the fridge before you cut into squares. This helps them rise tall in the oven without slumping or sliding. Makes about a dozen biscuits.”
― Marc Cameron, Bone Rattle

“murderer.”
― Marc Cameron, Bone Rattle