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October 22, 2008


Father M.

If I could cook I'd make this. It is a tradition for priests to have lamb on Holy Thursdsy, by the way.

Mr. Peperium

Now I see. Now I understand. You see, I was raised in a house where aged meat was considered "mushy", so never made the acquaintance of properly hung beef and pork. Come to think of it, where we lived--a growing suburb at the tail-end of the post-war boom--that sort of thing probably wasn't to be had.

It's yet another example of how far we have drifted from what, for lack of a more precise phrase, I'll call the Big Realities of Life.

Mrs. Peperium

Hey, I take serious umbrage at that comment Mr. P. Ever since you met me, you've been more than well-acquainted with properly hung meat....

Mr. Peperium

You know, the open-ended comment that leads inevitably to the obvious joke should be shunned at all costs.

The actual intent of the comment, I learn from over the wire, is to inform me s well as our readers that I actually have been feasting on properly aged meat for most of my marriage.

And no, that is not intended as an open-ended comment that will lead inevitably to an obvious joke.


Mr. P,
Ha! (Yes, I would expect Mrs. P, obviously a splendid cook, to understand the intricacies of good meat.)

Fr. M,
I make this every Easter. Didn't know about the Holy Thursday tradition for priests, though it's beautiful and makes perfect sense...

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