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Ah, what to have for dessert, the profiteroles or the creme brulee? There just appeared under my “brulee” a red line, as though it is a misspelling. Oh, it happened again. I suppose that is because “brulee” is a French word. On the other hand, the red line did not appear under “profiteroles”, which is also a French word. Perhaps if I were able to put an accent mark over the second “e” in “brulee” that dreaded red underline would cease to appear but, wait, now the red underlines have all gone away. I wonder if that means that if we repeat the same mistake enough times, the computer begins to recognize that we are correct in our spelling of a word in a particular way. But that is a different topic for another day. Right now, to the task at hand, which is: why was “profiteroles” not underlined in red? Now I have gone back and put quotation marks around “brulee” in every instance in which it appeared, other than the first sentence, and those underlines have shown up again. I see that the computer did not object to my “creme”. That is to say, it did not feel compelled to put underlines in red under that particular French word, even when I put quotation marks around it. I wonder if computers sold in France are programmed to put accent marks in the right places as one bangs out the text, just as dogs in France are programmed to act as though they do not understand if told in English to sit, but if one commands a poodle to sit in French, it will do so immediately. In any event, we decided to eschew the profiteroles in favor of the creme brulee that evening at La Petite Ferme, and what a treat for the senses it was. We had just enjoyed a lovely meal: I had the pot au feu, and she had the coq au vin. We had shared laughs with a bottle of Beaujolais Nouveau. When our snooty waiter brought the dessert to the table, we were shocked that there was no crust on the top of the creme brulee. No, it looked more like vanilla custard. We protested that the creme was not sufficiently brulee, whereupon the owner appeared with a creme brulee torch and proceeded to encrust the top of our dessert expertly, whilst also setting the drapes and our waiter’s necktie aflame. Magnifique!