Hot bread and coffee, eggs and preserves for breakfast; soup and hot meat, vegetables, dumplings, gravy, brown bread and white, huckleberry pudding, chocolate cake and buttermilk for dinner; muffins, tea, sausage rolls, blackberries and cream, and doughnuts for supper—that's the kind of menu I had been preparing three times a day for years.
"A peculiar anthologic maze, an amusing literary chaos, a farrago of quotations, a mere olla podrida of quaintness, a pot pourri of pleasant delites, a florilegium of elegant extracts, a tangled fardel of old-world flowers of thought, a faggot of odd fancies, quips, facetiae, loosely tied" (Holbrook Jackson, Anatomy of Bibliomania) by a "laudator temporis acti," a "praiser of time past" (Horace, Ars Poetica 173).
Pages
▼
Sunday, April 05, 2026
Three Meals
Christopher Morley (1890-1957), Parnassus on Wheels (New York: Grosset & Dunlap, Publishers, 1917), p. 7: