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Superstar

Bracha Speyer

“What will you have for dessert?” inquired the waitress clad in a pristine button-down shirt and a black apron. “I can recommend our exotic specialties: fruit and hazelnut Pavlova… honey panna cotta with ginger-poached rhubarb… hot banana soufflé with caramelized rum, bananas, and almonds…”

Wednesday, June 25, 2014

I frowned into my menu. Class and elegance notwithstanding, I’d take a plain ol’ vanilla sundae over rhubarb and almonds anytime. Eyes glazing over, I glumly pondered how much longer I’d have to endure these bimonthly family forays into exotic culinary terrain. They were a bother in the first place, not to mention the distinct downhill trend I’d been noting in the choice of celebratory restaurants. It seemed I was a minority, though, as an excited chorus of oohs and aahs resounded from all ends of the long, elegant table. “Wow, look at this triple chocolate, nutmeg, and clove mousse cake!” Aunt Ellen, seated beside me, smacked her lips in delight, “What will you go for, Ariella? Think we should try this tri-berry pumpkin tort? It’s too hard to decide. Your sisters are just gonna have to win their competitions and awards more often — this is so worth it. Hey, how bout you? When are you starting high school and joining the clan, sweets?”

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MM217
 
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