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From: (no name) (no email)
Date: Sat Jun 24 2006 - 09:24:15 EDT
In a message dated 6/24/06 12:01:00 AM, Dale writes:
> BUT, while doing that, I also like to be able to pull out a couple of
> steaks and throw them on the grill, and maybe bake some potatoes or
> steam some vegetables on the stove and open that bottle of wine without
> looking through my toolbox to find an adequate tool. I like to sit and
> eat it on the aft deck of the boat without worrying if the paper plate
> is going to fold up and my dinner if going to end up on the deck with me
> fighting the dogs for it, or if my plastic knife or fork is going to
> last thru dinner or thinking that the wine tastes a bit different from
> that styro foam cup then it did from the wine glass at home.
>
>
Well, if you are satisfied with home cooked food, that's OK. But we eat that
way most of the time.
When cruising we have our food artfully prepared by gourmet Chef Boyardee or
his counterparts at Dinty Moore or Stouffer. Thanks to modern technology most
adult libations are supplied with twist off or screw caps so there is rarely a
search for a special tool although we have a few dusty cobwebbed bottles of
Chateau Rothschild that I have to use the corkscrew on my Swiss Army knife to
open. After our food is heated on the manifold of our trusty Perkins, we serve
it on Rosenthal china and drink the wine from crystal goblets. The jelly
glasses are simply too small. I pity the people who must make do with Corelle
institutional quality plates and ordinary glassware. After all, isn't living
the
"good life" what boating is all about?
Larry Z
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