Chapter 25CravingsAs I am sure that you have realized by now, I am quite passionate about food. Almost six thousand years of sampling divine cuisine, some mediocre fare, and a lot of dreck has made me quite the accomplished food critic. I have eaten in some of the world’s best restaurants and been amazed. Some were little hole-in-the-wall places that proved you shouldn’t judge a book by its cover, and some places I’d just as soon never go back to.Some of the worst places I’ve dined in were, in no particular order, Kentucky, a place where I believe the universal secret ingredient is fingernail dirt; Chicago, we go back to that whole hot dog and “pizza” debate; and of all places, Norway. I visited that beautiful country about four years ago with D.J. and loved the feasting, but the cuisine left something to be desired. I remember him telling me that we were going out for whale blubber. I thought he meant we were going to feast on a couple of fat Scandinavians, but no, he actually meant whale blubber.
