BOULLIBAISE AND
POTPOURRI
'Not Beef Bourguignonne or that
Perennial Pasta' - He meant
penne, I guessed - 'but pure
things and unadulterated too.'
I told him I couldn't eat outsider
food, it always made me sick;
restaurants and their rancid,
frozen sauces - things all
smothered in other things to
conceal the disinfectant, as
it were. I said 'Making food
for profit stings, to me, both
as food and idea. And there's
not an honest businessman
in 30 miles who wouldn't
lessen or adulterate his
product to garner a better
profit.' We probably could
have talked forever, but I
was tried already.
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