Dine - Object writing Dec 30
admin December 29th, 2007
The restaurant is really fancy, like somewhere you see in movies. The ceilings go off into the stratosphere, the lights are bright but not imposing and the waiters attend at just the right moment, just as you are having the thought, “gee I need more wa………ter” and the glass is being filled. As I’m not used to being amongst the monied classes I always feel inadequate in places like this, aImost like I’m back at the little desks at school. But as I look around me at the well known faces of the Melbourne establishment I wonder why I should feel so different. If it’s to do with riches then I am just as rich on the inside as these other high rollers, but to me this dish is half the weeks salary, to them it’s a drip in the ocean of wealth at their disposal. How do I get to that position and feel OK about it?
The simmering conversations continue all around us as the waiter brings the first course. Some type of seared scallop on a bed of green stuff. In my mouth the scallop seems to turn to a delightful running river, exploding with the sea across the four taste sensors in my tongue. I wash it down with a sip of Sav Blanc, slightly fruity, but with a blunt front end to the taste. The green stuff that the scallops are floating on turns out to be spinach - a muscular popeye cartoon springs to mind as I let the lightly salted leaves swish around like clothes in a front loading dryer in my mouth. More wine washes down the first course. Starting to feel more equal to the wealthy compatriots of the restaurant.
The second course is a luxury ‘beef and reef’ deal. Eye fillet steak topped with enormous prawns, little faces and whiskers staring up at me on top of a townhouse of meat, almost too cute to eat. I grip the steak knife for dear life expecting a fight with the steak, as most supermarket steak I cook turns out super tough, but, this is like a hot spoon through ice-cream, the meat so tender that it almost peels, like paint coming off a wall with a heat gun, juices dripping onto the plate forming small pools of half-blood. In the mouth another revelation. I never thought steak could taste this way!. It is gamey but as soft as jelly, dissolving on the tongue.
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