Eating it

I started reading Anthony Bourdain's Kitchen Confidential. I think he's a prat, but he's got some interesting thoughts. Sometimes bluntness is refreshing. I like the seriousness of food in Bourdain's world. We don't need good food to exist, but it certainly makes life pleasurable. My second career is going to be a kitchen shop owner. I'm going to call it And The Dish Ran Away With the Spoon, and will carry cook books, cooking magazines, aprons, kitchen gadgets, wine and foodie type stuff. This is mainly because we have nothing like this here. Wiscasset has Treats, and we have nothing. That needs remedying.