MEMORY OF AN EVENING OF 'SALT LICK' AND 'JERKY'....PURPORTING TO BE "HAUTE CUISINE"........

Dinner at Alsace last night, 8 years ago, in celebration of a friend's b'day.......borrowing the birthday boy's glasses, I attempted a reading of the artsy menu......but, finally, decided to just choose an entree at random, with a finger swipe over the list of culinary presentations.........This brought a French/German Fusion version of CHICKEN CORDON BLEU to me.....a microwaved and overcooked, tough, dry and unidentifiable, un-pounded or tenderized concoction that hardly "burst" with pleasure...... a toppled over and separated mess of salty prosciutto, salty , rubbery/leathery fowl and salty bechamel sauce with salty emmenthal cheese, accompanied by a messy pile of salty au gratin potatoes!........Everyone else seemed to like the fare, so I said nothing, contrary to my usual critically expressive 'style'.....I'm not returning to the place....artsy-fartsy as it is....I want really good food, especially if I 'go out' to get it!........Coincidentally, I returned home to watch the recorded finale of Masterchef and was tempted to upchuck all that salty mess and make room for a banana split, to sweeten my oversalted, still-pulsating palate.....already ineffectually flooded with a liter of tap water........Strangely enough, however, I awakened this morning after my regular 3 or 4 hours of repose.......feeling optimistic and creative......Maybe this was from my 2 am viewing of another Finale.....for America's Got Talent........happy to see comedians, ventriloquist, dancing light show, woman with trained dogs, quick-singing Sheeranish redhead with a guitar, a beautiful deaf woman singing in perfect pitch and a fire-scarred woman touching my heart......which restored my confidence in a creative World......

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