Just back from a funeral service. I knew Regis well enough to say hello. He was the husband of Barbara, a secretary for the department head that I worked for some twenty years ago at The General Dynamics, Electric Boat Shipyard, where Regis was a drafting supervisor. Somehow, she and I established a friendship talking about such lofty subjects as how to make the best Caesar salad, crouton making techniques, where to get the best bouillabaisse and on and on. In later years I worked for their daughter in law at a different company and made friends with thier son on the golf course. I had not seen her in over twenty years, but as I entered the church and approached her to reintroduce myself, she grabbed both my hands and said "We used to talk about food!"
On my way home, I was torn between taking my first taste of the Akvavit currently in my freezer, with some smoked salmon, or opening a fresh craft beer growler. I spotted freshly ground lamb as I was rounding out the dinner menu, and the rest was history. My first lamburger in several years with sautéed onion, sliced marinated mushrooms, tomato and lettuce.
HC
