Sunday, May 22, 2016.
Too Much.
A domestic, fixing-a-hole kind of day. I sing. I cut the grass. I walk five laps around the Ranch. All day long, Mary Ann tells me that she doesn't want to eat with me anymore. Not long after, we drive to Madisonville for an early supper at Crabby's Shack. A large pile of thin-cut onion rings. With remoulade sauce. A fried oyster platter. Tomorrow, I will ask my radio callers what they think is the right number of oysters in a platter. Most of them will say eight to twelve, assuming the oysters are of good size. Eighteen oysters, all very large, show up from the Crabby kitchen. I get about two-thirds of the way through them and, good as they are, I give up.
[caption id="attachment_38499" align="alignnone" width="480"]
Crabby's onion rings.[/caption]
One of the reasons for the flagging of my appetite is that my order of a pre-entree cup of the soup du jour--crawfish and corn bisque--brought forth not a bowl, but a large bowl. And the soup is very rich and loaded with crawfish tails. It's a meal in itself. And too much at that. The quality of everything is, as usual, excellent.
I attempt to practice the songs for NPAS's next concert, a little less than two weeks from today. My success is limited. But the exercise opens new compartments in my brain, which is the main reason I'm in the chorus.
Crabby's Seafood Shack. Madisonville: 305 Covington. 985-845-2348.
Monday, May 23, 2016.
Predictability Helps. As In Red Beans.
Mary Ann tells me that she absolutely doesn't want to eat with me anymore, because it's making her eat too much. I think she should let me order for her, but that would clash with the well-known, related prohibition against men buying clothes for women. Esquire once explained the dynamics of that:
[title type="h5"]Tools Needed: Size information, credit card.
Step One: Don't. [/title]
We lunch at New Orleans Food & Spirits. I have a too-big plate of the always-delicious red beans and rice, and once again say how much more I would like it if they served hot sausage. Someday I persuade them of that.
During the radio show from the Ranch, I lose my audio feed back from the studio for a few minutes. As usual, the remedy is to turn the equipment off then turn it back on. To my amazement, when I get back on the air, I have five people on hold waiting to talk with me. How did that happen?
I'm encouraged by my progress in learning NPAS's songs for our big Americana concert. I still have a long way to go. I am concerned that at some point I will be found out as the only second tenor, and incapable of holding up that voice part. But at least one more has been located, and he seems to have the notes down.
Speaking of music, today I receive an invitation to a food, wine and music event at Commander's Palace on Saturday, June 11. It is a dinner that will include, sez wine guy Dan Davis, some really extraordinary bottles. Commander's has such an extravagant wine cellar--easily the best in New Orleans--that this comes easily. Nor are they in a quandary as to what to serve on the food side. But the music is something new. A chamber ensemble playing classical works will be led by none other than Daniel Lelchuk--the Gourmet Cellist! The price is $250. That's up there, but for someone looking for an evening of high culture, I can see the value. Tickets are available at Commander's Palace: 504-899-8221.
Crabby's onion rings.[/caption]
One of the reasons for the flagging of my appetite is that my order of a pre-entree cup of the soup du jour--crawfish and corn bisque--brought forth not a bowl, but a large bowl. And the soup is very rich and loaded with crawfish tails. It's a meal in itself. And too much at that. The quality of everything is, as usual, excellent.
I attempt to practice the songs for NPAS's next concert, a little less than two weeks from today. My success is limited. But the exercise opens new compartments in my brain, which is the main reason I'm in the chorus.
