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spletke,ubrano urbano
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31 marca, 2020

Agata Tomažič: Odprava zelenega macarona

Saj vsi vemo, kako je bilo s tistim navodilom, ki ga je v filmu Gremlini prodajalec v kitajski starinarni dal kupcu ljubke kosmate živalce, kajne? Zabičal mu je, da je ne sme hraniti po polnoči. Novi lastniki tega navodila seveda niso upoštevali, čemur je sledila – blago rečeno – zmeda.

Kaj pa se zgodi, če ti podobno navodilo glede hranjenja – počakajte še vsaj četrt ure!  – da slaščičar? Ki ti ob tem izroči škatlo z neznano užitno vsebino in se nato skrivnostno nasmehne?

Kako boš ravnal, je seveda največ odvisno od tega, kdo je ta slaščičar. Načeloma je vse predstavnike tega poklica treba obravnavati z dobršno mero opreznosti in sumničavosti – saj vsi vemo, kaj se je zgodilo Janku in Metki, ki sta slepo verjela čarovnici s hišo iz sladkarij, kajne?

Kaj pa, če je ta slaščičar Naser Gashi? Lastnik nepretenciozno opremljene prodajalne slaščic na Tržaški, ki se ponaša – kar ne pomeni, da se s tem baha! - z mojstrskim izpitom iz Francije? Če vam  škatlo s takim navodilom izroči maître pâtissier, ki sta ga že na pogled sama dobrodušnost in skromnost, pa nič prevzetnosti in prekanjenosti, je edina razumna stvar, da ga upoštevate v celoti. Sploh če je škatla z neznanimi dobrotami darilo, ki ti ga izroči v opravičilo. Opravičiti se hoče, da tisto soboto ob skoraj treh popoldne v njegovem slaščičarskem ateljeju ni bilo več mogoče kupiti niti ene od dobrot, ki jih s ponosom postavlja na ogled na Instagramu. Od obeta vseh živo pisanih in vrhunsko oblikovanih monoporcijskih sladic, pit, piškotov ... sta vse, kar je ostalo, dva kosa peciva iz listnatega testa. Na pladnju pod steklenim pokrovom čepita malce žalostna croissant in petit pain au chocolat. Skesano in skrušeno, ostanka ostankov, kot zadnji pes, ki ostane v zavetišču, ker ga nihče noče posvojiti. Žalosten je tudi veliki slaščičarski mojster, kot bi se sramoval, da je to vse, kar ima ponuditi. Poveša pogled in sklanja glavo in odkimava in vse bi naredil, da ju ne bi kupil. Ne, reče, tega ne morem prodati. Ampak ne, ti si trmast in odločen, navsezadnje si prišel na ta konec Ljubljane z enim samim namenom: mastiti se z izdelki izpod prstov velikega slaščičarskega mojstra Naserja Gashija!

Gospod Gashi naposled popusti. Z izrazom poraženca sprejme plačilo, ti pa skorajda zgrabiš škrnicelj iz njegovih rok in se odpraviš na kavo v bližnji lokal. Res ni nič posebnega, so pa zato priboljški tem bolj slastni. Rahlo pomečkan videz niti malo ne vpliva na okus, ki se razlije po ustih in topi skupaj s čokolado.

Najbrž je požrešnost kriva, da ti odpovedo vsi drugi čuti. Kajti izza stekla te ves čas hranjenja spremlja pogled. Pogled izza drobnih očal in izpod bele slaščičarske kape. Ko si jo sname in si nadene plašč, se pojavi prav pred tvojo mizo. Sam mojster Gashi. S škatlo, ki da se je še četrt ure ne sme odpreti.

- Zakaj pa ne?

- Zato, ker je treba še malo počakati. Bo boljše potem.

- Ampak ... a lahko vsaj odprem škatlo in pokukam, kaj je notri?

- Ne, to pa ne, ker potem ne boste mogli počakati četrt ure.

- Ja, bom, obljubim! Samo pokrov bom privzdignila, a smem?

- Šele čez četrt ure.

Navihan nasmešek mu huškne čez obraz, potem se diskretno odstrani. Vendar ne prav daleč – zasede mizo v bližini, potem pa s skodelico kave v roki in izza časopisa nadzoruje situacijo. Minute minevajo počasi ... Sedem ... osem ... dvanajst .... štirinajst.

- A lahko že zdaj? Saj je že skoraj petnajst minut ...?

- Prav, zdaj pa lahko.

In potem prav počasi, kot bi se v škatli res skrival gremlin, odpreš pokrov. Vate zasije zeleno. Štirje zeleni macaroni! V ustih se kar stopijo, okusa pistacije in maslenega nadeva se čudovito prepletata. Naser Gashi se smehlja. Ne zvito kot čarovnica, ki je vabila Janka in Metko. Niti ne zmagoslavno, češ, sem vam rekel, da se splača počakati. Samo in čisto veselje in zadovoljstvo sta ga. Potem se spet približa k mizi, tiho pripomni, da bi morda kazalo počakati še kakšnih pet minut dlje, da so piškoti morda vendarle malo pretrdi, ter se za to opraviči. In če ne bi imel ravno polnih ust z najizvrstnejšim macaronom, kar si jih kdaj zbasal v svoja usta, bi mu glasno ugovarjal. Tako pa samo polglasno momljaš in odkimavaš z glavo. Toda na srečo je to jezik, ki ga mojster Gashi dobro razume. Jezik zadovoljénega jedca.

Piše: Agata Tomažič

Riše: Milanka Fabjančič

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