The Daily Mustard|
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Thursday, December 7th, 2006
|Day is done
S'okay, Sunday's sermon is written. And isn't it a sizzler! Part of me is shy about revealing so much personal data -- and about showing so much passion. The introvert in me would like to keep my cards hidden -- at least, some of them. But all things in due time. They need to hear this now. This is the next thing I need to say in our on-going pastoral conversation.
The weird thing is that my District Superintendent may be in church Sunday. We're having Charge Conference right after worship, so I wouldn't be surprised. I was going to play it a bit cooler for a while longer with Bob, but might as well lay it all out and hit him with it. But the last time he came was (by coincidence) also the last radical sort of sermon I preached. Maybe God wants him to hear me say these things, too?
Apologies and requests for permission to tell stories about to stryck
. I'm referencing your frustration RE: getting noticed by the Church. I'll send you the ms if you're queasy about it, but I'd think you'd know by now that I don't make you look bad when I tell stories on you.
Anyway, it's done. A feeling of relief, accomplishment, etc., washes over our hero. And now to bed.
There's dog hair all over the sofa,
There's dog hair all over the chair,
There's dog hair all over my trousers;
How do you suppose it got there?
Groom, groom, and vacuum,
A brushing will keep Sassy clean and fair;
Groom, groom, and vacuum,
And we won't have fur everywhere!
|One from Column A, two from Column B
I ate at the local Chinese buffet today. Mmmmm. *slurp* And there, a thought I have often had regarding Chinese restaurants (and other Oriental establishments) occurred to me, to wit . . .
Ethnic groups flock to America, and they bring with them ethnic foods. It's an old story. But as those ethnic groups assimilate and prosper, they tend to lose some of their identity and become more "American" generation by generation. And their foods get re-invented, Americanized. Eventually, "their" foods are offered by mainline American restaurateurs and fast-food stores.
Some of this has happened to Chinese food (Chop Suey and even General Tso's Chicken are more Chinese-American
than authentic Chinese, and many Chinese restaurants now offer some American foods like mac & cheese, fried potatoes, and heavier desserts). But the Americanization of Chinese cuisine seems to have been held back in comparison to other ethnic cuisines; not only that, but most Chinese restaurants are still operated by ethnic Chinese, who tend to speak Chinese with each other as they go about their work. Meanwhile, Italian food, German food, Mexican food (especially the hybrid Tex-Mex) is offered all over the place. Authenticity is replaced by market-tested "ambience." The local Irish pub in Bloomington has a manager who looks Filipino. Your favorite Italian restaurant may be called "Luigi's", but for all you know, it was founded and is run by a guy named Herb.
So why has this assimilation and Americanization been retarded in the case of the Chinese (and other Oriental) restaurants? Any ideas?