Bob’s Corner
More about food
From our weekly issue dated March 31, 2010
To spill the beans as the big cheese, I“ve been thinking about food and how many expressions we use related to it. It“s part of my work because many of us have to bring home the bacon, as there“s no gravy train.
Some people think that running a weekly newspaper is easy as pie, maybe even a piece of cake. But you“ve got to use your noodle, and such work for some folks is just not their cup of tea.
Occasionally you“ll find a bad egg in the business: You know, people who try to butter you up when they“re really out to lunch. Frankly, some people have accused me of being nuts, pea-brained, a meat head or one taco short of a full combination plate. That“s OK with me as long as I“m not considered chopped liver.
Actually, I didn“t just fall off the turnip truck, although I“ve been in a pickle a few times. And there have been some situations when I thought my goose was cooked. But if I hash it over without getting into the stew, I“ve discovered that the proof is in the pudding.
Some food expressions produce no sense for me, such as “happy as a clam“ or “the world is my oyster.“ Why are clams happy when sometimes they“re packed like sardines“ As for oysters, eww, slimy creatures that would make me late for dinner. Sounds fishy, like saying something just for the halibut.
There are days when writing is as slow as molasses, but that“s the way the cookie crumbles. Getting a peachy idea can be fruitful though, if it“s not just a pie-in-the-sky thought that will leave me flat as a pancake.
At this point I have to say that newspapering has been the apple of my eye some 47 years or so, and for me that“s the whole enchilada. I like “them apples“ even if they won“t leave me rolling in dough.
It“s all food for thought.
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