False Pretenses - Kathy Herman [2]
To my novelist friends in ChiLibris, who allow me to tap into your collective wisdom and experience—what a compassionate, charitable, prayerful group you are! It’s an honor to be counted among you.
To my agent, Joel Kneedler, and the diligent staff at Alive Communications. Your standard of excellence challenges me to keep growing as a writer. I only hope that I represent you as well as you represent me.
To Cris Doornbos, Dan Rich, Don Pape, and the amazing staff at David C Cook Publishers for believing in me and investing in the words I write; thanks for all you do to support my writing ministry. I love being part of the Cook “family.”
To my editor, Diane Noble, for your abundance of patience and grace when I needed more time (and then some) to finish this book. Your intuitive insights and suggestions added depth to the story. I am so blessed to get to work with you and actually look forward to the editing process!
And to my husband, Paul, the other half of my heart, who is the “guardian” of those long periods of absolute quiet wherein my stories are born, thanks for fielding the phone calls and interruptions and for tiptoeing around the house so that I can be creative. Your sacrifices do not go unnoticed.
And most important, thank You, heavenly Father, for blessing the talent You have entrusted to me so that others might get a picture of Your goodness through the power of story. Let my words glorify Your name.
CAJUN FRENCH GLOSSARY
Ah, c’est bon—
What most people say about Cajun cuisine. It literally means, “Ah, it’s good.”
Andouille—
A coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings; spicy Cajun sausage.
Beignet—
A pastry made from deep-fried dough and sprinkled with powdered sugar—a kind of French doughnut.
Benoit—
The last name Zoe chose when she changed her name.
Boudin—
Sausage made from a pork rice dressing (much like dirty rice), which is stuffed into pork casings. Rice is always used in Cajun cuisine.
Bonjour—
Good day. Good morning. Good afternoon.
Broussard—
Zoe and Pierce’s last name.
Breaux’s—
Cajun restaurant that features live Cajun music.
Capon—
Coward.
Cher—
Dear.
Commes les vieux—
Like the old people.
Courtbouillon—
A rich, spicy tomato-based soup or stew made with fish fillets, onions, and sometimes mixed vegetables.
Couyon—
A stupid person.
Down the bayou—
Cajun way of saying south.
Etienne’s—
The Cajun restaurant where Zoe said she gained all of her experience.
Fournier—
Father Sam’s last name.
Freesôns—
Goose bumps.
Ils sont noirs—
They’re black.
Jourdain’s—
The name of the restaurant where Zoe said she worked in Morgan City.
Lagniappe—
A small gift given with a purchase to a customer, by way of compliment or for good measure; a bonus; an unexpected or indirect benefit.
Le Grand Dérangement—
Great Expulsion of 1755–1763, mostly during the Seven Years’ War, British colonial officers and New England legislators and militia deported more than fourteen thousand Acadians from the maritime region in what could be called an ethnic cleansing ante litteram. Approximately one third perished. Many later settled in Louisiana, where they became known as Cajuns.
Les Cadiens—
Acadians; natives of Acadia.
Make a bahbin—
Pout.
Mal au couer—
Vomit. I got the mal au couer. I need to vomit.
Mamere—
Grandmother.
Mère—
Mother.
Mes Amis—
My friends.
Millet—
Jacob’s last name.
Monsieur Champoux—
Zoe’s first landlord.
Monsieur Hebert Lanoux—
Regular customer at Zoe B’s and first customer ever to come to her establishment.
Motier foux—
Half crazy.
Pain perdu—
French toast fried in butter and served with powdered sugar sprinkled on top.
Papere—
Grandfather.
Passing a mop—
Mopping.
Peekon—
Thorn.
Potaine—
Ruckus
Peeshwank—
A little person; runt.
Prejean—
The sheriff’s last name.
Propriétaire—
Owner.
P’tit boug—
Little boy.
Rahdoht—
Boring, never-ending conversation.
Rue Madeline—
Madeline