2008-11-23

This is an idea: a tasting menu as autobiography (or autobiography as tasting menu). This would be a little difficult, since a) it is mostly about memory, and b) a lot of things are from restaurants - some of which do not exist anymore - but a rough sketch:

Amuse bouche
-lefse with butter and sugar
-peanut butter on a spoon
-Big League Chew gum
-donut holes

Pasta courses
-macaroni & cheese from a box with sliced hot dog
-spaghetti with myzithra

Main
-Little Caesar's, the old square kind
-buritos

Dessert
-pie
-candy, esp. Peanut Butter M&Ms
-scones with jam

Beverages
-a selection of high-gravity malt liquors
-"red" or "ice" beers, in place of red or white wine
-Slurpees

One step closer to moving to London - totally crossing my fingers, because in Seattle & environs there will be about 1 job for every 4 finance people.

Way back in my industrial organization class I had a professor that said something like "firms are islands of inefficiency in seas of markets." And it's an allusion I liked but never fully understood until I saw the way progressively larger bureaucracies work/don't work. It's very easy to see the tension between economic systems - all the central planning stuff versus the markets stuff.

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