Diary 02|18, 19|2018: Passing Good-Byes Around.

Written by Tom Fitzmorris February 22, 2018 13:01 in

DiningDiarySquare-150x150 Sunday, February 18, 2018. It's a strikingly comfortable day, with the sun shining and temperatures in the low 80s. (In February?) Meanwhile, they're expecting blizzards and impassable roads in the Midwest. I'm just happy that when Mary Ann flies out tomorrow morning she will not terminate in the fires around Los Angeles, where she will hang out with our two-year-old grandson for a week or two. MA has also written a course on how to keep our three dogs from fighting while she is away. There is a pecking order among the animals, and one setup in which two of the dogs will go after one another in a battle that seems much worse than it actually is. There's nothing much to the job, which is mostly about pampering the right dog at the right time. Meanwhile, the miracle three-legged dog Susie continues to live comfortably, hopping around, despite the fact that the veterinarians said three or four years ago that it was time to put her down. I have what I thought would be an hour-and-a-half radio show to devise. My first hour was pre-empted by the post-game LSU baseball game. So I should have stayed with the Marys, who persuaded me to have lunch with their favorite restaurant, The Chimes. I go just to be social. But the food is even worse than usual. What has been a reliable dish there--the eggs Pontchartrain on their brunch menu--has now also deteriorated. But even the Marys admit that what they like about best about the Chimes is the open-air atmosphere, which is indeed picturesque. Monday, February 19, 2018. MA left for the West Coast early in the morning. She still likes me enough that she always awakens me with her farewell. I am not feeling well, but I can't tell what's wrong. The flu is spreading, but I don't think that's it. I had planned to cross the lake today--I rarely do on Mondays. But I change my mind. I have a hard time working up an appetite at lunch, but when the blackened redfish from New Orleans Food and Spirits comes to the table, I enjoy it greatly. When I ask the manager since when did they serve that dish, he tells me that it's been on the Monday specials list for many years. No rehearsal of any music tonight. I so much enjoy the singing and all the challenges it posed for someone with my limited abilities that I miss it when we're off. We'll begin working on a new program with the theme of rock 'n' roll. Yes, there's not enough of that.