I must tell you I enjoy eating a
good meal. The problem is that
on an everyday basis I am “culinary
challenged.” I love to cook
on special holidays, but how many
of them do we have each year?
Besides, it takes a lot of effort to
prepare for these special occasions.
I’ve discovered I really do need the
time in between to recover, so for
the rest of the times I eat I must be
creative.
For me creativity means having a
bevy of restaurant menus in hand.
Actually, I must have a dozen or
so which are my go-to places to
order-in. I’m a creature of habit so
I probably have a favorite food in
each one. However, I’m not averse
to eating out. I think that is my
favorite pastime. Please don’t be
critical for this choice of a pastime,
because I don’t know how to play
canasta or Mah-Jong.
There are liabilities involved
when someone else is making your
food. Lately, I’ve found the portions
seem to be getting smaller and
t h e
plates bigger
to somewhat
offer the
i l l u s i o n
your food
is being
p l a t e d
m o r e
artistically. It’s okay
for me, because
on occasion I
don’t recognize
what’s on the
menu and what’s
on the plate as
being the same
thing. So I guess in
those cases, smaller is
better.
Sometimes I think what was
elegant “white glove” service of
yore is now
being used to protect
the server from
what’s on the plate.
Remind me to
avoid those
places.
Have you seen
some of the new
menus lately?
They
resemb
l e
encyc
l o -
pedias.
I think I
got some
foreign
v e r -
sion of Encyclopedia
Britannica last week.
Something really
must have changed
in the translation of
my food order, because the taste
seemed to have gotten lost somewhere
between the kitchen and
me. To survive this problem, I
enjoy dining at one or two places
on a steady basis. You need to feel
safe and comfortable somewhere,
even if it’s not your home. In that
case, be nice to the staff. You never
know.
If you’re like me and feel you
must eat out on a regular basis, I
suggest checking out what the owners
are eating, then order the same
thing. I learned this trick when I
was a counselor in a hotel in the
mountains. Whenever I erred and
didn’t follow that mantra it was not
always pleasant.
In addition to the food being
edible, service is important and
sometimes you really must be
patient. One time I went to a
place where the friend who was
with me celebrated two birthdays
while waiting to be served and
my hair color changed three
times.
My advice if you have any hint
of a culinary talent, eat at home.
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February 2018 ¢ NORTH SHORE TOWERS COURIER 19
