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with truffles. I grabbed a jar of Marcona almonds, stuffed olives, a fresh baguette still warm from the oven.
Then I saw them—peaches, huge and velvety, imported and out of season, priced like jewelry. “Two,” I said. “The most beautiful ones.”
Finally, the seafood section, where cold-smoked salmon lay in translucent slices the color of sunset.
I walked continue reading …
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