by Carrie Classon While a person may buy a cake here in Mexico seven days a week from early morning to late at night, getting any other kind of dessert is more challenging. There is a bakery I walk by every day. Everything is fresh and in bins. Customers pick up a metal tray and tongs and select what they want, then bring it up to the counter. The tray is returned to the pile. The tongs are hung neatly with the other tongs. It is a great system, except that the tray holds a lot of baked goods — probably more than I should eat on any given day. But a problem has occurred. I meet with a wonderful group of writers on a rooftop, and they have been kind enough to agree to read the first half of m
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