a note to Yoko Ogawa,
I think that others might say you make key lime pie like all other confections. You pick the fruit—found in trees and sometimes pockets—and you open it and line it up and chop. It takes patience, of course, to form the pastry dough and fold it out and fill it up.
I found a recipe, in the back pages of your books, a sort of misdirection in the language and the wording. A few drops of this, a subtle push and an open door. A room revealed. A kitchen and a stove. The fruit is there and a table and a chair. And with caring, and with time, the pie reveals itself.