Learning To Eat
Fifth course/entree. This is whatever you ordered at the beginning of the meal, the only real choice you had. Steak, lamb chops, roast chicken or pork, and a plate of French fries.
Sixth course. A simple salad of lettuce, maybe a bit of watercress or scallion, dressed lightly in olive oil, lemon juice, salt and pepper.
There was some kind of dessert, but memory fails me. Needless to say, it would have been simple and cheap (restaurants with elaborate desserts were far beyond my grad-student budget). But I learned that European family (or bourgeois) cuisine served different courses, each allowing its special flavor and texture to shine. This was not a middle-American concept. We served everything on the table at once, so it might seem bountiful even if humble. I now had something new, not better, but different.
I became increasingly aware of a new journey ahead.
I’m still on that journey .
So how do I end this column? Like this: To Be Continued.
How is the Depression affecting our restaurants? How is it affecting you? Tell Dr. Byrd everything at eat.your.spinach@gmail.com.
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Today
Organic Gardening Seminar
garden / 3-5 p.m. Fortuna Ace Hardware and Garden Center, 140 So. Fortuna Blvd. Free lecture by Duncan McNeill on how to create a healthy environment and healthy soils for your plant’s roots. 725-8647.
NightHawk (classic rock)
music / 9 p.m. Cher-Ae-Heights Casino, 27 Scenic Dr., Trinidad.
Jim Wilde (jazz)
music / 7 p.m. Persimmons Garden Gallery, 1055 Redway Drive, Redway. 923-2748.
Jesse Allen Opening
art / 3-9 p.m. Earth Gallery, 436 maple lane, Garberville. Collection of hand pulled prints from the '60s to late '90s. www.facebook.com/earthgallery. 923-1121.
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