Saturday, October 29, 2011. I'm Just A Fill-In.

Written by Tom Fitzmorris November 07, 2011 18:38 in

Dining Diary

Saturday, October 29, 2011.
I'm Just A Fill-In.

Eggs with crabmeat.

Mattina Bella has a new breakfast menu. I seem to have had some influence on it. A few weeks ago, Vincent Riccobono and his crew was making omelettes stuffed with a light stew of crabmeat, mushrooms, and green onions. I asked them to put a couple of poached eggs and hollandaise over the top of the crabmeat concoction, and what came out was the best dish I've ever had there. Now it's on the menu, and I'll be able to get it all the time.

Eggs with eggplant.But not today. I was intrigued by another new item: fried eggplant on the bottom, grilled ham in the middle, poached eggs and hollandaise on top. Fantastic! These people are messing up my weight-loss plan with food like this. But it was so good that I was satisfied in body and soul for the remainder of the day.

The LSU football team is generating as much enthusiasm as the Saints. They're Number One in the nation, I hear. I've never seen an LSU game, either. I know what they're up to because their games pre-empt my Saturday radio show. They're taking the day off today, and so I am, I suppose, the fill-in, with an entire three-hour show. It's unfortunate that I have no book signings today to take advantage of the big audience.

Large chunks of the day went to the construction of Mary Ann's E-book. Jude told us how to go about this, assuring me that there's really nothing to it. All such advice from his generation to mine must be diluted with a bit of chicken stock. The entire book needed to be reformatted, and there was no way to do this in one quick operation. I was happy that I could do the work in WordPerfect, my default writing tool, instead of trying to learn Word. This old dog can learn new tricks, but he's also so busy that he doesn't have time to learn many of them. This is the great advantage of the young: they have so much time at their disposal.

*** Mattina Bella. Covington: 421 E Gibson. 985-892-0708.