Two Hundred Sixty-Seven

Several years ago, during a business trip to San Diego, I took time out to seek out an Indian restaurant in La Jolla. An epicurean friend who lived on the east coast had encouraged me to give the place a try. I don’t recall the name of the place, but I recall thinking the lamb vindaloo was among the best I’d ever had to that point in my life. An even more vivid memory from that visit, though, was a walk along the waterfront after dinner. A group of children and their parents were creating enormous bubbles, using soapy water infused with corn starch made into huge bubbles with huge, specially made wands made from drinking straws and yarn. I know about the bubble-water mix and the bubble-making devices because I asked; I had never seen such enormous bubbles before. I’ve never made gigantic bubbles like that. Perhaps it’s time; I think I’m old enough now to be trusted with soapy water, straws, and string.