So away we went, my buddy and photographer Steve and I. 'Course we had to do the standard stand-up in front of the capitol.
Now, Steve is a kind of a cut-up, as you can tell from this next picture.
Uh, well, I guess you can't. But he soon had me posing in this Playgirl Magazine pose.
Oh, c'mon. You didn't think I was going to take off my clothes, did you. If I had, I might be a Senator from Arizona by now.
But anyway, none of this really matters except to set the scene for a culinary adventure. One of the nights we were in town, we hooked up with a couple I had known back in Indianapolis, when I had worked there before decamping for Arizona. They were working in D.C. by then . . Frank for some kind of public television operation and his wife, Hank, for Rolling Stone magazine . . and lived in Georgetown. They took us to a favorite restaurant just a few blocks from where they lived. Wish I could remember the name of it but it's lost to history. (And to a bleary memory caused by way too many drinks that night.) As I looked at the menu, I spotted something called Veal Piccata. I not only had not eaten veal at that time in my life, I had never even heard of this dish. But I tried it. It was delicious! Lemony and buttery and fantastic.
O.K. Now we move ahead aways. When we got back to Phoenix I raved to my wife about this meal. 'Course the Internet didn't exist then and I stupidly didn't go to the library to look it up in an Italian cookbook. But SWMBO, being the true wonderful cook that she was, decided to create the dish. It wasn't the same. Oh, the veal was tender and lemony and buttery but it just didn't have the same bite that dish had back in Georgetown. The attempts to create it went on for a couple of years, as I recall, with no success.
Until. Until we got a Bon Appetit magazine one day which had a cover feature on a dozen or so great chicken recipes. One of them was for Chicken Piccata. It sounded great and it mentioned an ingredient we hadn't ever used. Can you guess? Capers. Yes, capers. So SWMBO prepared the dish and we held our breath until the first taste and . . . BINGO! The capers were what made the piccata, well, piccata. We coupled it with some fettucini alfredo and it became one of our favorites.
We had it last night and after nearly 40 years, it's still as good as ever.