So I invented this relish, see?
I mean that I put together
certain ingredients in a certain
way that makes them stay
fresh in the fridge for a long time.
And it's a cheap food, but very
nutritious. And easy to make.
So I wanted to tell someone
about it.
Because I think it's just as
important as the invention of
mumbo sauce or the rise in
shrimp chips consumption
in the United States.
But the only food reporter
I could get to respond to my
emails was Tim Carman of
the Washington Post.
He was polite
but noncommittal.
"Please send me the complete
list of ingredients" he wrote,
"and I may be able to do something."
I hesitated, because what if he
simply stole the recipe for
my universal relish --
I could prove nothing in court.
But then I decided that perfect trust
casteth out all guile.
A week later he emailed:
"I tried your so-called universal
relish recipe. You have simply
re-invented chow-chow."
Crushed, I went to the fridge
and dumped all my universal
relish down the sink.
Then went out to shovel snow
onto my neighbors driveway.
Afterwards a thought hit me,
so I emailed Carman back:
"Did you remember to grate
the cucumber?"
Two days later he responded:
"Apologies. I remade your universal
relish with grated cucumber and
it is a world-beater. Congratulations."
Don't you love a guy who keeps an
open mind?
I felt so good I immediately went
out to sprinkle ground glass on
my neighbor's sidewalk.
**********************************
Tim Carman's Twitter response:
This is a first. The great Tim Torkildson, the man who brings joy to journalists everywhere, has turned me into a hard-nosed chow-chow reporter.