The Art of French Pastry

terrible canned, processed,
or frozen bread and
pastries. They regarded me
as some kind of angel that
had fallen from the sky.
That year on Mardi Gras
Day I had the not-so-bright
idea to make Beignets de
Carnaval for my admiral.
Our kitchen was outfitted
to face the fury of the sea
during the monsoon time,
with metal bars installed