If there was anything Anna missed about home it was her mother’s cooking. Paris had some of the finest foods in the world but, in her opinion, not even a graduate of Le Cordon Bleu could master the egg roll like her mother has. Anna’s mother, Hana, was of Filipino and Chinese descent. Those bloodlines mixed with her father’s Spanish background accounted for Anna’s exotic look but it was her mother’s skill in the kitchen that explained Anna’s love of cooking.
Earlier that day, while she was walking, Anna stumbled upon an Asian supermarket on the Rue de Petits Champs. Curious, she stepped in and searched the aisles. They were nowhere to be found – the wrappers that her mother used to make Lumpia. This type of egg roll, Anna recalled, had a thin and crisp shell and its filling contained more meat than vegetable.
Back in the small kitchen of her apartment, Anna carefully placed the items on her counter. Another reason why she loved her tiny place was that the kitchen had recently been renovated with marble countertops – great for rolling out dough. Before her were four ingredients – wheat flour, salt, some bottled water, and coconut oil. A recipe with four ingredients shouldn’t be difficult at all, Anna thought. But then again, a perfect egg roll isn’t so easy to make.
Les chats sat opposite the counter on the barstools as a small audience for what was about to take place. Anna stepped back and rolled up her sleeves.
“Qui vivra verra,” Ganache purred.
“You can say that again,” Hershey meowed.