I returned to the house and skimmed the morning paper. The world hadn’t changed much; why did I feel so altered? At four-thirty, I showered, got dressed in a blue blazer, white shirt, clean blue jeans, brown suede loafers. At ten after five, I walked into Café Maurice.

The restaurant was compact and dark, with a copper-topped bar and a half dozen tables set with white linen. The walls were raised walnut panels, the ceiling repousse tin. Inoffensive music on low volume competed with low conversation among three white-aproned waiters old enough to be my father. I couldn’t help but think of the Left Bank bistro where Robin had told me of her plans.

I buttoned my jacket and allowed my eyes to acclimate. The sole patron was a dark-haired woman at a center table peering into a glass of burgundy. She wore a form-fitted, whiskey-colored tweed jacket over a cream silk blouse, a long, oatmeal-colored skirt with a slit up the side, beige calfskin boots with substantial heels. A big leather bag sat on the chair next to her. She looked up as I approached and gave a tentative smile.

“Dr. Gwynn? Alex Delaware.”

“Allison.” She placed her bag on the floor and held out a slender white hand. We shook, and I sat.

She was a long-stemmed beauty out of John Singer Sargent. Ivory face, soft but assertive cheekbones highlighted with blush, a wide strong mouth shaded coral. Huge, judiciously lined deep blue eyes under strong, arching brows studied me. Warm scrutiny, no intrusiveness; her patients would appreciate that. Her hair was a sheet of true black that hung midway down her back. Circling one wrist was a diamond tennis bracelet; the other sported a gold watch. Baroque pearls dotted each earlobe, and a gold link cameo necklace rested on her breastbone.

Her hand returned to her wineglass. Good manicure, French-tipped nails left just long enough to avoid frivolousness. I knew she was thirty-six or -seven but despite the tailored clothes, the baubles, the cosmetics, she looked ten years younger.

“Thanks for your time,” I said.

“I wasn’t sure if you were a punctual person,” she said, “so I ordered for myself. I only have an hour till class.” Same gentle voice as over the phone. She waved, and one of the ancient waiters tore himself away from the staff confab, brought a menu, and hovered.

“What do you recommend?” I asked.

“The entrecôte is great. I like it rare and bloody, but they’ve got a pretty good selection of more virtuous stuff if you’re not into red meat.”

The waiter tapped his foot. “What’re you drinking, sir? We’ve got a good selection of microbrews.” I’d expected a Gallic accent, but his drawl was pure California—surfer boy grown old—and I found myself musing about a future where grandmothers would be named Amber and Heather and Tawny and Misty.