An Amusing Thought

In a typical work day at Costco there's many types of people that will be involuntarily encountered.  And as a Demonstrator, I get to see most every one of them.  From the standoffish passerby looking to simply do business and move on to the overtly hostile, from baseline courtesy--those seeking only information or sampling of my product and as minimal contact as is possible--to the flirtatious teens and their various games that are incomprehensible and senseless, from the overburdened parents in town with all their kids at once to the intellectual seeking a conversation of worth in the everyday bustle.  Indeed, there's lots of people, some more interesting than others.

The ones that are of continual amusement (as no better word enters the mind at the moment) are those who not only listen to my "spiel" with great patience and interest, but go so far as to remark similar to the following statements (these are primarily mentioned when my demo involves the culinary):

"Do you watch the Food Network?  You sound just like one of the cooks on there!  Maybe you should try to get on there and do a show."
(Note: I don't watch the Food Network but maybe a minute a month at best.)

"You should get your own radio show.  You've got the voice for it."
(Another note: I don't have the patience or self-control that a role of public speaking would demand of a radio personality.  Kind thought, nonetheless.)

"You know... I never thought of that before.  You should probably be a chef."
(Perhaps.  Though it may be a little difficult being vegetarian to prepare any other kind of cuisine as accurately or exquisitely as I would like.)

These are really the gist of it, though folks in their kindness have more lengthy expressions than these mentioned.

At any rate I find it amusing and flattering.  I'll never claim to be a culinary genius (as my fiancé very definitely is) irregardless of the occasional good ideas that may come to mind for the culinary.  Those sparks I have to say are the result of my mother's creative genius, of which I think only one-twentieth may have been passed on by way of genetics, and exposure to the equally brilliant woman who is now my fiancé.

I really can't think of any kind of closing thought to this except that it heightens an old ambition of mine to own and operate a restaurant/diner or a bed-and-breakfast.  That'd take a lot of doing and far more money than is in my empty wallet for the time.  For now I think I might look through my collection of recipe cards and even my Better Homes & Gardens Cookbook for something tasty...  The subject of food is making my taste buds yearn for a yet indeterminate flavor that must be satisfied.

As always friends and readers, my heartfelt Godspeed and adieu until next time.