I'm glad you liked the photo. When we saw that dog I said to Cheryl -"Quick - take this picture for Dogster!"

I look forward to story #20 - however you chose to approach it.

At least I can blame the Dog for all my slacking off (and of course for anything else untoward around the place)- one has to take time out to pat the Dog.

Well thank you Mary. Dog is always happy to be patted. We stray mutts see the sharp end of the boot more often. My life has been spent in the dog house. It's relatively calm now.

Now, Mary, I'm in a quandry.
I don't know what to do...
Put my re-written Bhutan piece in next?
Or move straight to Kathmandu?

Poetry in motion.

Now I'm in a quandary - which to ask for first! I think maybe the Bhutan first - it sort of seems right and then leaves us with extra anticipation for Kathmandu. How's that?

I've got my seat booked here for Sunday morning and tea ordered so I'll be waiting.

Dear Dogster,
It seems only fitting that the re-written Bhutan comes next, since that is where you were heading.

I have been pondering the story of the young couple. Was he a fool for telling her, or was this his way out, in more senses than one? Did he in fact tell her, or did she already know his predilections? Were her screams those of a woman scorned, or a woman deceived?

Or were they of someone who begrudges their "other half" having a good time, never mind the peccadillos, which in this case would be unbeknownst to her.

Well I love that reply. So well expressed. That's the best compliment of all - 'cos I'm trying to tread lightly, leave questions in my wake.. as you well know, right now Ny, everything comes at you disconnected, random moments in random space when you travel. What does it mean? Nothing. Everything.

So I'm glad you appreciate the subtext. That shriek of pain is the clue to it all.

It's ALL about the after-taste. Now as a chef I know you'll understand me. I'm trying for the after-taste without bludgeoning people with clues.

Responses like yours indicate that maybe it's working.

Dogster,

To put the record straight I am not a chef.

Have had many careers, but that is not one of them. Close but no cigar.

From your descriptions of food, and the amzing, intrepid lengths you go to eat it, look at it, think about it and write about it, I'd say you have to be a gourmand of many sorts, NY - restranteur, bon vivant, food performance artist lol - who knows. Well, whatever you were, are, wanna be is fine by me, NY - right now you're just another floating world.

'Neither from - nor towards - there the dance is.'

Best nourishment there is.

Dogster,
I hope you are still there right behind me for the good morsels, as I throw the orts to the other doggies.