Chapter Sixteen
In my loft I prepare a gourmet picnic with sliced meats and creamy cheeses. There are plump grapes and ripe strawberries. A baguette from the French bakery so fresh it crackles when I place it in the bag. Most of these items are easy to prepare. The only thing I make from scratch is a moist brioche with hints of orange and white chocolate, soft on the inside, the sugar caramelized on the outside. My mother taught me to make this.
She worked twelve hours a day in a hotel that cost more per night than she earned in a month. She did not have money for luxury or time for hobbies. But in the few minutes she had between waking and work, she loved to cook. Recipes handed down from her mother but spiced with what was available in the open-air markets of Tangier. There was ratatou
