I remember it like it was yesterday – laying in bed, completely entranced in the fiery excitement of it all. It was nothing I had ever experienced. My senses were heightened, an obsession had begun.
I was experiencing my first real autumn.
Growing up in New Orleans, fall was something that just … happened. The days went from excessively hot, to a little less hot, to bearably warm with the occasional jolt of cold (Cold, of course, being temperatures in the 50s. Brrrr). The leaves bypassed that whole color-change thing everyone always talks about. It was green to dead and that was that.
That is, until I began my freshman year in Maryland at Goucher College. As I plucked away at my snooze button, cursing the existence of a 9:30 am class, I rolled over and froze. There they were – red, orange, yellow and every combination between the three.
Once I was able to tear myself away from the window, I sprinted down the hall. “Have you seen them? They’re beautiful!”
Love
Love
L’Amour De Porc
This summer marks my thirtieth year as an attorney. But when I think back to the summer of 1978 it is not a courtroom that I see; rather I recall a brilliant sunny July day barbecuing at the base of the Seattle Space Needle on a Weber grill. About twenty of us from the country’s largest pork producing states were vying for first place in National Pork Cook-Out Contest. Truth be told though the southern states, principally North Carolina, Texas and Tennessee are known for barbecue the big boys of pork are Iowa, Missouri, Illinois, Nebraska and Kansas. They were the guys to beat.
For me the event was the culmination of a 2-year grilling odyssey that began in 1976 when I entered the North Carolina State Pork Cooking Championship and came away with a respectable but disappointing third place for Orange Flavored Pork. Despite the loss (and despite my New York Jewish heritage), I knew I had it in me to bring home the bacon so to speak. Though I had always loved pork – mostly in the form of ribs slathered in ‘duck sauce’ from the local Chinese take out joint – I really never really embraced the true pig in me until I had come to Chapel Hill, North Carolina two years earlier to attend law school.
Having Faith
Today we ended Faith’s life. She was, according to the records, 19 years old.
She had cancer and while still able to go up and down the stairs, take short walks, and eat two square meals a day (her favorite 8 minutes of the day), the tumors were at a point of not just being an annoyance. They caused her pain, and it was clear that as they were now spreading quickly, there was more of that in her future. And so we made an appointment and drove her to the Vet in the Palisades. I was able to hold it together through the signing of release forms, and the initial wait in the entry, but when it was time to take her back, Gary and she went together for the last walk down the hall.
They tried to get her lay down on the floor, but she wanted to sit up, so Gary wrapped his arms around her and they administered the drug. He said she peacefully began to breathe more slowly, until she was no longer with him. He said she looked angelic. The doctor left him alone with her and he said he lost it, beginning to cry, his tears spilling down onto the front of his blue t-shirt like drops of heavy rain. When he came out of the building, I was waiting in the car, and while we knew we’d done the right thing, the strong thing, the best thing for her – it was so incredibly hard.
A Love Story in Meatloaf
That night, we met over Kate Mantilini’s meatloaf, a generous slab of mixed roast beasts—beef, pork, and veal, seasoned with onions and garlic and the perfect soupcon of pepper and salt, and the conversation was delicious, too. It was mid winter 1987, and in terms of warming, filling, non-carb comfort food that goes down easily, meatloaf is probably the best darn thing one can ingest. Intellectual rapport is always an ideal accompaniment.
The First Puppy
Dear Mr. President Elect Obama,
Senator Ted Kennedy, the Lion of the Senate, had the right idea. As he
convalesced on his boat in Hyannisport I saw him beckoning to his dog
Splash, a Portuguese Water Dog.
If you’ve never heard of this breed, they have a remarkable story.
Bred as working dogs, they carried messages back and forth
between boats for the Portuguese fisherman. But what was even more
impressive was that they were trained to herd fish into the nets and
could dive under water at considerable depths to retrieve tackle and
pull the nets in.
This breed is very old and although they are often mistaken for Standard Poodles, Porties (as we owners like to call them) are the source of the Poodle breed. They can be black, brown or white with either a curly coat or a wavy coat. They have hair, not fur, and that’s why we have two of them.
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