Let's not freak out here," Jett said, ever the diplomat in venom green nail polish and little skull earrings. "People aren't going to come until they've had their dinner. Pie is for dessert."
Maggie and I stood behind the counter, arms folded, and stared out the display window.
Jett shook her head. Leave it to her to be remarkably upbeat while the rest of us were uncharacteristically morose. "Maybe we should open up so that this wonderful pie aroma brings them in," she said brightly. She opened the door and used it to fan the pie air out onto the street.
And it worked.
Somebody walked in.

I was starting to think of her as the "Goth Van Gogh" on a good day or "Vampira" on a bad one. She took a little getting used to.

Jett's artistic talent was as weighty and emphatic as the heavy black makeup she applied to her lips and eyelids.

I brought a coconut cream pie, Mom's favorite. Coconut's hard, dirty, shaggy exterior didn't promise much. But when you cracked it open and then cleaned it up, it surprised you with the smooth white riches inside. In a coconut shell, this was my mother's mission in life- to tackle the litter, the dust, the stains, the residue of life and tidy them all up. Her sweet reward was that exotic state of everything-in-its-clean-place, always a mirage in the distance while she was living with Helen. Coconut cream pie fed her soul.

I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was a fan, especially of the bitter, mushy, overcooked version. Yet sometimes a little bitterness could bring out the best in other flavors. Bitter rhubarb made sunny-day strawberry face the realities of life- and taste all the better for it. As I brushed the cakes with a deep pink glaze made from sweet strawberry and bottled rhubarb bitters, I hoped I would change rhubarb doubters. Certainly, the little Bundt cakes looked as irresistible as anything I had ever seen in a French patisserie.

The flavor the came to me was a luscious Sincerest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily, Sincerest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection.