Colin has contributed two classics of Galician cuisine, “Mussels to the seaman’s blouse” and “Fondle of tit cheese”, and another kind person has read the great industrial designer Raymond Loewy’s thoroughly entertaining memoir, Never leave well enough alone, and sent in the lunch menu of the Havana café bartended by Constantí Ribalaigua, the Catalan who didn’t invent the daiquiri, but who Loewy nevertheless tried to tempt stateside:
LA FLORIDA
LANCH MENNU
SCAMBBLED EGGES
AMBURGŪESE WITH ONNION
PORKSOP WITH BADKED APLE
COLIFLOWER
ERTITSHOK
WATER SCREWS SALADE [watercress salad]
DIPLOMATIC PUDIN
DRIKS
CUBAN COFE AMERICAN COFE
JIBOL [highball]
Loewy’s marvellous description of pre-revolutionary bar-life leads one to commiserate with the translator, but not excessively.
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