THE heart wants what it wants, and so, I believe, does the mouth.
For as long as I've had mine, it has been consistent: it wants chopped meat, accompanied by a starch. Meatloaf and mashed potatoes, hamburger and French fries, meat sauce and spaghetti. When I worked at a magazine in the late 1980s with Clark Wolf, the restaurant consultant, we ate together regularly. Soon, he could look at a menu and predict my order; no matter where we went, he said, I essentially ate the same thing. He called it ''chopped meat variations.''
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