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Quote by Liz Braswell

“A different serving boy came out with a basket of steaming hot bread and, in the Gaulic fashion, little tubs of sweet butter. Eric preferred olive oil, but along with all the other terrible things going on in the castle, Vanessa had embraced Gaulic culture with the tacky enthusiasm of a true nouveau riche. "I do so love baguettes, my dear, sweet, Mad Prince. Don't you?" she said with a sigh, picking up a piece and buttering it carefully. "You know, we don't have them where I come from." "Really? Where you come from? What country on Earth doesn't have some form of bread? Tell me. Please, I'd like to know." "Well, we don't have a grand tradition of baking, in general," she said, opening her mouth wider and wider. Then, all the while looking directly at Eric, she carefully pushed the entire slice in. She chewed, forcefully, largely, and expressively. He could see whole lumps of bread being pushed around her mouth and up against her cheeks. The prince threw his own baguette back down on the plate in disgust. She grinned, mouth still working. "Your appetite is healthy, despite your cold," he growled. "Healthy for a longshoreman. Where do you put it all? You never- seem- to- gain- a -pound." "Running the castle keeps one trim," she answered modestly.”

Quote by Liz Braswell

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Liz Braswell

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“Maman reserves her stormy side for her family,” Père Lessard would say, “for the world she has only sunshine and butterflies.” It was then that she smacked young Lucien in the head with a baguette. The crunchy yet tender crust wrapped around his head, bending but not breaking, showing that the oven had been precisely the right temperature, there had been exactly enough moisture, and in fact, by the ancient Lessard test method it was perfect. Lucien thought this was the way of all French boulangers, and he would be a young man before anyone explained to him that other bakers did not have a test boy who was smacked in the head with a loaf of bread every morning.”

“Maman ordered the pork meatball bánh mì, and I ordered the lemongrass chicken bánh mì, with an order of shrimp salad rolls to share. "People forget about the French and the Vietnamese, sometimes," she told me as we waited. "The French brought their baguettes, and the Vietnamese used them to make bánh mì sandwiches. And then the French came home with a love for Vietnamese chicken soup deep in their souls." "There are perks to imperialism," I noted.”

“I brightened when I found Rainier cherries in the fridge, with their sunset-colored skin. Nearby sat a tub of mascarpone, and I knew then I could make simple crostini. I washed and pitted the cherries, and then sliced a stray baguette on the bias. While the slices toasted, I mixed the mascarpone with a bit of honey for sweetness and lemon zest for acidity. Once the slices were hot and crisp, I spooned the mascarpone mixture over the top, added a few leaves of lemon thyme, and topped each one with a heaping spoonful of sliced cherries. A single bite tasted of summer.”

“I mean, all I do here is do the work that my bosses tell me to do the way they tell me to do it. I don't have to think at all. It's like I just put my brain in a locker before I start work and pick it up on the way home. I spend seven hours a day at a workbench, planting hairs into wig bases, then I eat dinner in the cafeteria, take a bath, and of course I have to sleep, like everybody else, so out of a twenty-four-hour day, the amount of free time I have is like nothing. And because I'm so tired from work, the 'free time' I have I mostly spend lying around in a fog. I don't have any time to sit and think about anything. Of course, I don't have to work on the weekends, but then I have to do the laundry and cleaning I've let go, and sometimes I go into town, and before I know it the weekend is over. I once made up my mind to keep a diary, but I had nothing to write, so I quit after a week. I mean, I just do the same thing over and over again, day in, day out.”