I went to a dinner party at a nice house. The house was in a slick part of town with manicured lawns and sidewalk lighting.
It was the kind of neighborhood where a guard at the gate gives you a disapproving look before he lets your noisy truck into the community.
I helped construct the house where the party was held. A long time ago, I worked in construction when this subdivision was being built.
The irony is, the people I come from don’t use words like “subdivision.” Furthermore, my people have a hard time understanding why anyone would pay association dues when covenants and restrictions prohibit Uncle Bill’s Winnebago from being parked in the driveway.
The house is a four-bedroom-four-bath, and it was one of the first I ever helped build. I was a kid, I still had plenty of freckles, and I was slow at reading a measuring tape.
Anyway, the dinner party was nice, if you’re into that sort of thing. It was catered
by a chef who had a lot of class.
The appetizer was tomato aspic. The main course was quail, topped with soy glaze and mint. This marks the first time I’ve ever had quail that wasn’t retrieved by my uncle’s Labrador.
The portions were microscopic—Barbie could lose weight on meals bigger than this. But then, I was too busy to eat. I was looking at the ceiling.
The sheetrock had a nice orange-peel texture. I hung that sheetrock.
The chef cleared his throat. Fourteen high-society people wouldn’t stop talking long enough to listen. So he rang a little bell. A hush fell over the table.
The chef explained exactly what we would be eating. He used lots of culinary words that went miles over my head.
After his speech, I excused myself to the restroom. I was impressed by the tile-work in the…