Fate's Date. Chapter 607.
Ed, my immediate neighbor, has a good idea. Even a stopped clock is right twice a day.
Paid subscribers got an exclusive update yesterday. I go out of my way to make it worth being a paid subscriber. Since it only costs $7.00 a month, it is totally worth it when you consider that quantity has a quality all its own.
I am changing the business model a bit. The narrative may get a little more choppy than usual. It does not help that I am reading the collected works of Charles Fort today. His style is even more disjointed than mine. I, of course, eat it up the way I relish Louisiana caviar.
I always ask for extra caviar in a monkey dish on the side.
I was at the Bourbon House today. I had a decadent lunch with a Peruvian businessman. I ordered a dozen raw oysters with caviar. They come dressed with caviar, of course, and a little souse of sour vinegar, and a pinch of pickled onions. It is a decadent and wholly satisfying lunch. We should go some day.
It is like a palace in the Bourbon House. It much nicer than Acme Oyster House. I dislike standing in line.
I like Louisiana caviar. There ain’t nothing like the real thing. Always ask for extra. There is no such thing as too much of a good thing.
Atchafalaya bowfin caviar is the best. It is better than Caspian Sea sturgeon caviar. Ask any Russian you happen to see. What’s the best caviar? Cajunski!
каджунский!
Louisiana is a net exporter of caviar. It is the state’s most valuable agricultural product after rice and sugar cane, in that order. After that is crawfish.
90% of the crawfish harvested in Louisiana is consumed in Louisiana. Any Louisiana crawfish you are eating elsewhere is probably Chinese counterfeit crawfish.
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