My normal Monday morning routine was to make a deposit at the bank from last Saturday’s take, but this time I first slipped into my brother’s recently-opened Bistro kitchen on the way to see how he was adjusting to his new way of life. There is nothing like jumping into an unfamiliar field with lots of challenges to mend a broken heart or at least concentrate on something positive instead of moaning in sorrow. It didn’t surprise me that he went into the food business even though he didn’t know the difference between a hamburger and a pork chop when we were kids.
We came from a long list of family professional cooks who were now all gone, so he depended on me to remember Mom’s ways of cooking and the recipes she carried in her head. Professionally I was in the book business but started out working in a luncheonette while in high school and followed up working in restaurants and taverns for many years after that, loving that line of work. This morning he asked my opinion on placing particular items on his next Menu change as he wanted to keep it fresh, mouth-watering and exciting, so his customers would repeat coming often.