Boron Elgar wrote:
> On Mon, 17 May 2004 13:45:30 -0400, Margaret Suran
> > wrote:
>
>
>>According to today's news broadcasts, both on ABC and CNN, one of the
>>New York City restaurants is serving an omelet, that costs $1,000.-.
>>
>>Supposedly, it is made with a whole lobster and six ounces of caviar.
>
>
> I heard this on the radio this morning and was a bit surprised.
> Frankly, though I like caviar with eggs, I do not think I would like
> lobster with it.
>
> Besides... for *my* one thousand dollars, you can bet I want more
> excitement than two kinds of eggs and a chunk of something that looks
> like the exterminator forgot about it.
>
> Six ounces of caviar is what shoots the cost up, I assume, though the
> type was not specified. I get pretty snooty about caviar at those
> prices.
>
> Boron

The latest I heard said, that the "omelette", the proper spelling for
one that costs $1000,00, is made with ten ounces of caviar and
"lobster meat".

I heartily dislike the taste of caviar. My introduction to it was
very traumatic. I went to a fancy reception as a teenager and saw a
bowl of what I thought was blackberry jam. Little teensy crepes were
next to the bowl, so I took one of the crepes, put as much of the
"jam" as it would hold on it and stuffed it into my mouth. There was
not the wonderful, sweet taste I expected. As I started to chew,
there were little burst of something salty and fishy. With so many
other guests surrounding me, I could do nothing but swallow the
horrible stuff. Tears were running down my face and my escort, a nice
young man, wanted to know why I was so unhappy. I felt so nauseated,
I asked him to take me home. He really didn't want to leave, but had
little choice.

I never willingly ate caviar again. I never saw the nice young man again.

--
Margaret Suran
Why is it that inside every older person is a younger person,
wondering what the heck happened.