A Platonist at Breakfast
I head out early one morning with wifey in tow. I’m going to take her to a really fancy joint this time, the 5 and Diner, a greasy spoon just dripping with 1950s Americana. We belly up to the counter -- where I can keep an eye on the waitresses -- and order the $2. 98 special: two eggs any style, hashbrowns, toast and coffee. Meanwhile I punch the buttons of Floyd Cramer’s "Last Date" on the personal jukebox in front of me after feeding it with a quarter from wifey’s purse.
"How would you like your eggs, sir?"
"Over medium, please."
The eggs arrive undercooked. Do I complain? Rhinestone studded Irene is working her tail off in the early morning rush. I’ve already bugged her for Tabasco sauce, extra butter, and more coffee. The service came with the sweetest of smiles. The place is jumping, the Mexican cooks are sweating, and the philosopher is philosophizing:
"If it won’t matter by tomorrow morning that these eggs are undercooked, why does it matter now?"
With that thought, I liberally douse the undercooked eggs with the fine Louisiana condiment, mix them up with the hashbrowns, and shovel the mess into my mouth with bread and fork, chasing it all with coffee and cream, no sugar.
Who says you can’t do anything with philosophy?