Sam called himself the master of makeshift and wasn’t above serving rabbit dressed as chicken if he happened upon a good piece of hare. Dessert was silky smooth crème caramel and perfect pastry. My dad never used a recipe in his life. He told me the secret was in the look and feel of the thing …
Bio:
Jillian Stirk spent 30 years in Canada’s foreign service with assignments that took her around the world. A previous contributor to Queen’s Quarterly, she has written for the Globe and Mail, the Quarantine Review, Trek Magazine, the World Today, and Open Canada, among other publications. She lives in Vancouver and is currently working on a collection of stories.