A Carnivore's Tutorial, or, Exploding Cornucopias of Warm Scallop Joy, or, Holy Shit, Jesse is posting on the blog!

Yes, it is true. All of your longing speculation can finally cease, the question you have been asking yourself day in and day out: "Where's Lesseps?" Yes, you have asked yourself without fail each day, while each of your nights you have spent, in bed wistfully dreaming, yearning until the early morning hours for his words, his input, his insight. Time and again, you have visited this website, and, disappointed by the lack of Lesseps, have clicked "refresh" over and over again, hoping that his name will appear. But, yes, what you have been hoping for has finally occurred. Yes, it is true, the wait is over. I am posting on the blog.

And with reason. You see, family, friends, countrymen, patriots... we, ethan and jesse, strangers no more in the fair city Vancouver, have been wined and dined. Beyond all reason. Beyond western civilization's conception of truth, space and time. We, as one might say in the present day vernacular, just got hooked up. Big time.

But let me take a step back here and explain. As most of you probably know, my best friend Kyle lives in San Diego. What you probably didn't know is that his family is from Vancouver. And what I'm nearly positive that you didn't know is that his father is a part owner of an upscale Japanese steakhouse (who would have thought) here in the city. And what you certainly didn't know is that Kyle and his father arranged for me and ethan to be "taken care of" at the said restaurant this evening of June the 17th, 2007.

Moving forward, we arrive at Kobe Japanese Steakhouse in downtown Vancouver and take a seat in the bar/lounge where the host brings us drinks - bombay sapphire for ethan and grey goose for me (Wamu, you taught us well). Next, we go upstairs to the restaurant. It is a hibachi style place where the chefs cook in front of you at your table. We notice that everyone except for us has menus. The host reappears and assures us that he is taking care of everything. Yes, even our order. The meal starts with soup and rice. Then, the chef comes and begins to cook. First, he whips up some veggies - onions, zucchini, mushrooms. Next, shrimp - succulent and bursting with droplets of salty joy. After the shrimp, comes some scallops - suddenly, i find a rainbow of flavor blazing across the great plains of my pallet, depositing its pot of gold in my stomach, soft, juicy, golden brown crispy on the outside delicious love. What better to follow than some steak? Suddenly, the multitude of cows we have seen grazing on roadsides throughout our journey flood my mind. Only now they are filleted, sliced, diced, and served up medium rare in tender chunks of kobe delight. And for dessert, how about some teriyaki chicken. Oh wait, i forgot. After those scallops i mentioned earlier, we got a lobster tail. Yeah. And did I say that the chicken was dessert? I lied - it was green tea ice cream and "mudpie" cake.

That said, several drinks later (gratis) it was time to leave. And a glorious meal it was.

So concludes my first post on the blog. I hope you have enjoyed it, and that it whetted your pallet. After subsisting almost exclusively on pasta, beans and rice since departing, I must say i feel nourished to the point of gluttony.

Glory.