Chapter 10 Actually, That's the Whole Point

You and I are both hungry and so we need to eat.

We have different tastes, of course, but thankfully there's a big, well known restaurant that we both like.

When we get there, the menu we're ordering from has a wide variety of dinner selections to choose from. I like steak and you like fish. And both choices are excellent because the Chef is out of this world.

We enjoy our dinner together (that we ordered from the same menu) and we even steal a few bites from each other's plates for variety.

But, really, at the end of the day, I prefer steak.

And you prefer fish.

Some experts say that fish is much healthier, but they can never seem to agree on anything, so I'm not too concerned. The important thing is that we're getting fed and our bodies are being nourished.

And the conversation and the community we share are of utmost importance.

All the same, regrettably, every time we go out to this big restaurant, there are people at tables around us who would rather argue about why their choice of dinner was better, or about why they receive preferential treatment from the Chef. Conversations get heated over this and over that while some hungry people look in from the outside, their faces disgusted.

And, I suppose some of them will eventually walk away and look for another place to eat.

As the people inside argue, even they lose sight of personal taste and tolerance, and really, they're just getting fat talking about it. The Chef is pretty upset at this point, because it seems like all they ever do is bicker and take up space.

And so, I've decided that I'm not going to question your decision to eat fish, and I hope you're OK with my leaning toward red meat. We both love this Chef -- so I think if we fought about this, we could get heartburn; or worse yet, lose our appetite altogether.

Also, when we're done, I think we need to go out and burn off some of these calories. The Chef encourages it, of course, and as we go, we'll keep our stimulating conversation alive. Ultimately, we're designed to be people of action and since we're fed and full, well, we're stronger and healthier.

You see, while we love the Chef and thoroughly enjoy the food and the restaurant and long to eat again, we don't eat to sit still. We don't eat just to eat. We gain sustenance through the process, you know, for energy -- to go and to do the things we talked about during dinner.

Actually, that's the whole point.

In fact, the restaurant is just a building, so, by itself, it's really not as important as the Chef and the recipe and the dishes He prepares, because, really, the ambience and the wait staff are only as good as the cooking coming out of the kitchen.

And even though I don't think we need to dissect our dinner choices, strangely enough, the amazing culinary touch of the Chef finds itself repeated and reflected and revealed in the variety of so many of the dishes that we prepare and enjoy when we can't be at the restaurant.

Come to think of it, maybe we're a new kind of Restaurant.

So we start to feed people who are hungry.

And maybe, just maybe, they'll want to learn where we got the recipe.