Welcome to Bookmarker!

This is a personal project by @dellsystem. I built this to help me retain information from the books I'm reading.

Source code on GitHub (MIT license).

Activity

You added a note
8 months ago

you can let the willingness fall right off your face

I’m good enough to get the once-over in the bar at The Restaurant, I see them thinking my smallness is appealing, my ass and face are cute enough, I see them thinking that short haircut might be sexy. I’m always in a backless cocktail dress and heels, I’m flat chested and a tad muscular so they ask…

—p.115 Love Me Back by Merritt Tierce
You added a note
8 months ago

he would cry while he was running the line

Often the Mexicans ask me if I am enojada, or ¿Por qué estás triste, Mari? they wonder. ¿Que te molesta, Mariquita? It’s because I’m perpetually lost in thought and wear a sunken, anxious face. I say No, I’m not mad. I’m not sad either. Nothing’s bothering me. Miguel asks me Maestra, what are you t…

—p.107 by Merritt Tierce
You added a note
8 months ago

he poured beer on me

[...] on June eighth at the bar next door Mickey, one of the senior servers, pimped me out. He told me to go outside with his friend James, who didn’t work at The Restaurant and whom I’d never seen before. We got into my car and James told me to suck his dick. What reluctance I felt at the sight of…

—p.104 by Merritt Tierce
You added a note
8 months ago

something to do with love and something to do with grief

Calvin was my confessor—every afternoon I’d tell him about the new ones and spare no detail, be it of ugliness or danger. He would call me out, question my judgment, show me a worry I wanted to feel for myself. I didn’t hide from Calvin how much I pretended. Pretended to like it, pretended to want …

—p.100 by Merritt Tierce
You added a note
8 months ago

no, I just want to buy you a beer

And so on. In about three months’ time I had sex with approximately thirty different men who worked for or patronized my steakhouse, the bar next door, Il Castello, and Cosimo. Three managers, one owner, two sous-chefs, one busser, one bartender, a dozen servers and as many customers, the latter gr…

—p.99 by Merritt Tierce