So far, so good

This week, I share the history of my deep and lasting love of prunes and offer a recipe for a Far Breton with browned butter and quite a lot of rum. Good for pirates.

During my Easter holidays when I was thirteen, I went to France to stay with a family in the Lot, to improve my French.

But I improved much more than that, I learned much more than that.

During those Easter weeks, I was folded into a family of two teachers and their daughter and son. Each evening, I helped set the round table in their terracotta-tiled kit…