“She loved to experiment with her sauces. Everything started with sugar and salt. There was often vinegar and onions and tomatoes involved, but then she tried all kinds of ideas. A touch of bourbon, maybe. Stone-ground mustard. Chiles in adobo. Crazy stuff like a vanilla bean from Madagascar, bitter chocolate, Coca-Cola, coffee, star anise, tamarind, or Florida calamondins. She made careful recipe notes and kept track of the most popular flavors, adding her recipes to the most valuable treasure her mother had left behind---a massive file of clipped and handwritten recipes.”