work in progress
Mar. 5th, 2011 04:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gfrancieThings are slowly coming together in my head and I put things down on paper so everything is still very loose.
I went to the butcher today to pick up meat for today and tomorrow's dinner. I ended up writing this afterward.
Butchers seem to fall into two categories. There are the young bearded types (who sometimes look vaguely orthodox) who likely woo women wih talk of house-made mortadella and the particulars of breaking down a Mangalitsa pig and the pure joy of a piece of quality pork belly and there are the gentlemen of the old school. They look as if they should frequent a Cormac McCarthy novel. They have stories about seeing some guy lose a finger or two in the meat grinder. They prefer their steak medium rare with little or no adornment. They only get poetic when recalling the marbling on a fabled aged steak they once had. As if recalling some hot experience with a woman.
Still very much a rough-draft but I am beginning to get some sense of the direction things may go.
I went to the butcher today to pick up meat for today and tomorrow's dinner. I ended up writing this afterward.
Butchers seem to fall into two categories. There are the young bearded types (who sometimes look vaguely orthodox) who likely woo women wih talk of house-made mortadella and the particulars of breaking down a Mangalitsa pig and the pure joy of a piece of quality pork belly and there are the gentlemen of the old school. They look as if they should frequent a Cormac McCarthy novel. They have stories about seeing some guy lose a finger or two in the meat grinder. They prefer their steak medium rare with little or no adornment. They only get poetic when recalling the marbling on a fabled aged steak they once had. As if recalling some hot experience with a woman.
Still very much a rough-draft but I am beginning to get some sense of the direction things may go.
