.

in a rheumy, sentimental sort of way, mine stayed resolutely dry. There was hardly a trace of the older brother with whom I had shared so much; he was fat now, his features lost in a shapeless dough, his nose reddened, his cheeks crack-glazed with broken veins, his smile vacillating. In place of what I once felt for him-the hero worship of the big brother who in my mind could do anything, climb the highest tree, brave wild bees to steal their honey, swim right across the Loire at its broadest point-there was nothing but a faint nostalgia colored with contempt. All that was such a long time ago, after all. The fat man at the door was a stranger.

      At first they were clever. They asked for nothing. They were concerned for me living alone, gave me presents-a food processor, shocked that I didn’t already have one, a winter coat, a radio-offered to take me out… Even invited me to their restaurant once, a big barn of a place with gingham-print faux-marble tables and neon signs and dried starfish and brightly colored plastic crabs wreathed in fisherman’s netting on the walls. I commented, rather diffidently, on the décor.

      “Well, Mamie, it’s what you’d call kitsch,” explained Laure kindly, patting my hand. “I don’t suppose you’re interested in things like that, but believe me, in Paris, this is very fashionable.”

      She leveled her teeth at me. She has very white, very large teeth, and her hair is the color of fresh paprika. She and Yannick often touch and kiss each other in public. I have to say it all rather embarrassed me. The meal was… modern, I suppose. I’m no judge of such things. Some kind of salad in a bland dressing, lots of little vegetables cut to look like flowers. Might have been some endive in there, but mostly just plain old lettuce leaves and radishes and carrots in fancy shapes. Then a piece of hake (a nice piece, I have to say, but very small) with a white wine shallot sauce and a piece of mint on top-don’t ask me why. Then a sliver of pear tartlet fussed over with chocolate sauce, dusted sugar, chocolate curls. Looking furtively at the menu, I noticed a great deal of self-congratulatory stuff along the line of “a nougatine of assorted candies on a mouthwatering bed of wafer-thin pastry, bound with thick dark chocolate and served with a tangy apricot coulis.” Sounded like a plain old florentine to me, and when I saw it, it looked no bigger than a five-franc piece. You’d have thought Moses brought it down from the mountain, to read what they’d put about it. And the prices! Five times the price of my most expensive menu, and that was without the wine. Course, I didn’t pay for any of it. But I was beginning to think that all the same, there might be a hidden price in all this sudden attention.

      There was.

      Two months later came the first proposal. A thousand francs to me if I would give them my recipe for paëlla antillaise and allow them to put it on their menu. Mamie Framboise’s paëlla antillaise, as mentioned in Hôte amp; Cuisine (July 1992) by Jules Lemarchand. At first I thought it was a joke. A delicate blend of freshly caught seafood subtly melded with green bananas, pineapple, muscatels and saffron rice… I laughed. Didn’t they have enough recipes of their own?

      “Don’t laugh, Mamie.” Yannick was almost curt, his bright black eyes very close to mine. “I mean, Laure and I would be so grateful…”

      He gave a wide, open smile.

      “Now don’t be coy, Mamie.” I wished they wouldn’t call me that. Laure put her cool bare arm around me. “I’d make sure everyone knew it was your recipe.”

      I relented. I don’t actually mind giving out my recipes; after all, I’ve given enough out already to people in Les Laveuses. I’d give them the paëlla antillaise for nothing, plus anything else they took a shine to, but on condition that they left Mamie Framboise off the menu. I’d had one narrow escape. I wasn’t going to court more attention.

      They agreed so quickly to my demands and with so little argument. And three weeks later the recipe for Mamie Framboise’s paëlla antillaise appeared in Hôte amp; Cuisine, flanked by a gushing article by Laure Dessanges. “I hope to be able to bring you more of Mamie Framboise’s country recipes soon,” she promised. “Till then, you can taste them for yourself at Aux Délices Dessanges, Rue des Romarins, Angers.”

      I suppose they never imagined that I would actually read the article. Perhaps they thought that I hadn’t meant what I’d told them. When I spoke to them about it they were apologetic, like children caught out in some endearing prank. The dish was already proving extremely successful, and there were plans for an entire Mamie Framboise section of the menu, including my couscous à la provençale, my cassoulet trois haricots and Mamie’s Famous Pancakes.

      “You see, Mamie,” explained Yannick winningly. “The beauty of it is that we’re not even expecting you to do anything. Just to be yourself. To be natural.”

      “I could run a column in the magazine,” added Laure. “”Mamie Framboise Advises,“ something like that. Of course, you wouldn’t need to write it. I’d do all that.”

      She beamed at me, as if I were some child who needed reassurance.

      They’d brought Cassis with them again, and he too was beaming, though he looked confused, as if this was all a little too much for him.

      “But I told you.” I kept my voice level, hard, to keep it from trembling. “I told you before. I don’t want any of this. I don’t want to be a part of it.”

      Cassis looked at me, bewildered.

      “But it’s such a good chance for my son,” he pleaded. “Think what the publicity might do for him.”

      Yannick coughed.

      “What my father means,” he amended hastily, “is that we could all benefit from the situation. The possibilities are endless if the thing catches on. We could market Mamie Framboise jams, Mamie Framboise biscuits… Of course, Mamie, you’d have a substantial percentage…”

      I shook my head.

      “You’re not listening,” I said in a louder voice. “I don’t want publicity. I don’t want a percentage. I’m not interested.”

      Yannick and Laure exchanged glances.

      “And if you’re thinking what I think you’re thinking,” I said sharply, “that you might just as easily do it without my consent-after all, a name and a photograph’s all you really need-then listen to this. If I hear of one more so-called Mamie Framboise recipe appearing in that magazine-in any magazine-then I’ll be on the phone to the editor of that magazine that very day. I’ll sell him the rights to every recipe I’ve got. Hell, I’ll give them to him for free.”

      I was out of breath, my heart hammering with rage and fear. But no one railroads Mirabelle Dartigen’s daughter. They knew I meant what I said too. I could see it in their faces.

      Helplessly, they protested:

      “Mamie-”

      “And stop calling me Mamie!”

      “Let me talk to her.” That was Cassis, rising with difficulty from his chair.

      I noticed that age had shrunk him; had softly sunk him into himself, like a failed soufflé. Even that small effort caused him to wheeze painfully.

      “In the garden.”

      Sitting on a fallen tree trunk beside the disused well I felt an odd sense of doubling, as if the old Cassis might pull aside the fat-man’s mask from his face and reappear as before, intense, reckless and wild.

      “Why are you doing this, Boise?” he demanded. “Is it because of me?

      I shook my head slowly.

      “This has nothing to do with you,” I told him. “Or Yannick.” I jerked my head at the farmhouse. “You notice I managed to get the old farm fixed up.”

      He shrugged.

      “Never saw why you’d want to, myself,” he said. “I wouldn’t touch the place. Gives me the shivers just to think of you living here.” Then he gave me a strange look, knowing, almost sharp. “But it’s very like you to do it.” He smiled. “You always were her favorite, Boise. You even look like her nowadays.”

      I shrugged.

      “You won’t talk me round,”