Duck Soup
[taking a break from the story fragments]
The advice of the haiku master is to prefer vegetable broth to duck soup and more often than not I try to follow this principle both at table and in life. But today is cold and brisk, autumn starting to hint rather agressively at the New England winter waiting impatiently in the wings. Departing from my usual lunch routine, which is fairly austere, I unexpectedly found myself at Pot au Pho, a very good Vietnamese restaurant in walking distance from work but outside the usual circuit. When I ran my eye over the menu "duck soup" was what looked good--though I had to overcome the the squeamishness that comes with being a "recovering" vegetarian. When the dish arrived it was a noodle soup with a rich, savory broth and floating chunks of duck meat with the fatty and rather thick skin still attached. In fact, the impression given was that the concoction had stewed and simmered until the duck had simply fallen apart and more or less dissolved. Knowing the Asian penchant for serving the whole fish (i.e., head attached) I was half expecting that my spoon would eventually dredge up a duck bill, but, thankfully, this didn't happen.
So it has been a "duck soup" sort of day. As I ventured back into the nippy air with a full belly, I found myself thinking of my friend Ted Enslin's story about the mountain man who would spend weeks on end in the woods, then drive into NYC, have a nice hot bath and a shave, don a tux, and head to the opera. Not that I've exactly been in the woods lately. But then again, "being in the woods" can also be a state of mind.
The advice of the haiku master is to prefer vegetable broth to duck soup and more often than not I try to follow this principle both at table and in life. But today is cold and brisk, autumn starting to hint rather agressively at the New England winter waiting impatiently in the wings. Departing from my usual lunch routine, which is fairly austere, I unexpectedly found myself at Pot au Pho, a very good Vietnamese restaurant in walking distance from work but outside the usual circuit. When I ran my eye over the menu "duck soup" was what looked good--though I had to overcome the the squeamishness that comes with being a "recovering" vegetarian. When the dish arrived it was a noodle soup with a rich, savory broth and floating chunks of duck meat with the fatty and rather thick skin still attached. In fact, the impression given was that the concoction had stewed and simmered until the duck had simply fallen apart and more or less dissolved. Knowing the Asian penchant for serving the whole fish (i.e., head attached) I was half expecting that my spoon would eventually dredge up a duck bill, but, thankfully, this didn't happen.
So it has been a "duck soup" sort of day. As I ventured back into the nippy air with a full belly, I found myself thinking of my friend Ted Enslin's story about the mountain man who would spend weeks on end in the woods, then drive into NYC, have a nice hot bath and a shave, don a tux, and head to the opera. Not that I've exactly been in the woods lately. But then again, "being in the woods" can also be a state of mind.