Text 519, 66 rader
Skriven 2013-05-17 01:46:00 av MICHAEL LOO (1:123/140)
Ärende: prepping for tests 556
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I was scheduled for some blood work, an EKG and subsequent
cardiology consult, and a chest X-ray, so I loaded for bear
as it were and had three meals in six hours the day before.

Meal one. As I had missed my preferred bus to Dave and Ruth's
house, the second choice (and the only choice on weekends)
was necessary, involving a longer bus trip and a half mile
uphill walk, which when I have luggage to lug causes shortness
of breath and palpitations. The advantage of this route is
that it drops me next door to Jimmy's Steer House, where one
can get a decent-size slab of rib roast and some veg for $10.
In the past this has been good to very good with a substantial
amount of fat. Anyhow, I plopped me down at the bar there and
ordered the prime rib special extra rare and a glass of KJ
Merlot. Phil the bartender, who was feeling very put-upon,
having had a recent chain-reaction accident involving glassware,
grumpily put my order in but said that there wasn't any KJ and
recommended the completely different Mark West Pinot Noir at
50c more the glass, so I said okay, why not. My plate came out
pretty quickly via waitress, who plunked it down and said,
prime rib lunch, rare. It was sort of medium, somewhat smaller
than I've had before, quite a bit leaner than I've had before,
luckily with that nasty "au jus" on the side. A mixture of
broccoli, green beans, red peppers, and carrot slices as is the
standard vegetable of the day in many local steak places these
days. I called for some butter, which made everything slide down
better and taste like butter, which isn't bad, but I prefer the
taste of beef. It was the bartender's misfortune (as there was
a chance glass had flown into various open containers, so ice
and cut fruit, for example, had to be replaced) that prevented
me from sending the food back.

The wine was okay, mildly Pinot Noirish but without any of the
virtues or vices that one might expect - generic red stuff, less
characterful than Mark West was when it first came out. After I'd
finished, Phil asked if I wanted another glass of it. I was still
somewhat peckish so instead asked for meal #2, broiled scallops
with rice pilaf. In the past, this had been what one expects, a
decent but not generous dose of shellfish in a lot of buttered
crumbs. Now it was individually breaded scallops, probably from a
factory, dotted with what I am quite sure was beef dripping, and
run under high heat until the tops were done but the bottoms were
welded to the metal dish. These were not strictly bad, and there
were enough of them, five or six 20-25 counts and a couple smaller
ones. They were decent-tasting despite their origin and ham-handed
cooking. I'd forgotten that I've had the pilaf before: converted
rice mixed with frozen spinach; this too was not bad but not good
either. A disappointing meal, as I've eaten there with pleasure
more times than I have fingers and toes. Given these two meals,
next time may be strike three, but I strenuously hope it's not.

I made my way up the hill to Dave and Ruth's; they fed me an
unexpected but welcome burrito supper - leftover tortillas,
leftover chicken, a can of Hunt's diced tomatoes, a can of
Ortega black beans, sauteed onion and green pepper. Cumin and
chili powder (and a good shake of cayenne for me, a sprinkle
of Cabot "light sharp Cheddar" for them) made everything palatable.
Later I tasted the cheese - it had a strange sour skim milk yogurty
aroma, rubbery texture, and virtually no cheese flavor. Anyhow,
that was meal #3.

The day ended with me pleasantly nourished and ready to go
without for a while. I cheated with a handful of almonds at
breakfasttime 6 hours before my first appointment, though.
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