On Many Subjects

I have often talked about my job at the Culinary Institute and the various perks of the job.

As their Capstone project, the seniors gave a dinner and I was invited. It was better than anything I have gotten in a restaurant lately. The theme was southern US cooking and the music they played was right out of Bourbon Street in New Orleans.

On the menu:

For the appetizer: Beer battered fried green beans and fried sweet potatoes with a tangy dipping sauce.

For the entree: Fried catfish, macaroni and cheese, cole slaw and collard greens. They were all cooked to perfection because I didn't even have to add any salt to anything.


Dessert was peach cobbler.

All this while Harry Connick, Al Hirt and others entertained on the musack.

It was the end of a really good day because first, I heard from a couple of friends that I haven't heard from in a while and one I was seriously thinking had died because I had not heard from him for more than two months. And I was busy at work, which always gives me a sense of accomplishment. Thanksgiving dinner was planned with my son and his family, the sun was shining, the beach was cold and windy... plus the exquisite dinner with two good friends and a man from the Mental Health Clinic that I had never met. So, to Shannon, Jose and Hector... thanks for the good company!