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  • American-Professor&AuthorJune 28, 1969
  • American-Professor&Author
  • June 28, 1969
It was the kind of conversation you could only hold in whispers.
Aimee Bender
In general, I call her every night, and we talk for an hour, which is forty-five minutes of me, and fifteen minutes of her stirring her tea, which she steeps with the kind of Zen patience that would make Buddhists sit up in envy and then breathe through their envy and then move past their envy.
Aimee Bender
My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it.There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.
Aimee Bender

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