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The food in the House of Commons is fairly good. The cafe in Portcullis House is really very high quality, and you also have a choice of eating in the more traditional restaurants, the Churchill Room or the Members' Dining Room. I don't often eat in them, though, as I'm usually on the run. ↗
I wanted to write an adventure story, not, it's true, I really did. I shall have failed, that's all. Adventures bore me. I have no idea how to talk about countries, how to make people wish they had been there. I am not a good travelling salesman. Countries? Where are they , whatever became of them. When I was twelve I dreamed of Hongkong. That tedious, commonplace little provincial town! Shops sprouting from every nook and cranny! The Chinese junks pictured on the lids of chocolate boxes used to fascinate me. Junks: sort of chopped-off barges, where the housewives do all their cooking and washing on deck. They even have television. As for the Niagara Falls: water, nothing but water! A dam is more interesting; at least one can occasionally see a big crack at its base, and hope for some excitement. When one travels, one sees nothing but hotels. Squalid rooms, with iron bedsteads, and a picture of some kind hanging on the wall from a rusty nail, a coloured print of London Bridge or the Eiffel Tower. One also sees trains, lots of trains, and airports that look like restaurants, and restaurants that look like morgues. All the ports in the world are hemmed in by oil slicks and shabby customs buildings. In the streets of the towns, people keep to the sidewalks, cars stop at red lights. If only one occasionally arrived in a country where women are the colour of steel and men wear owls on their heads. But no, they are sensible, they all have black ties, partings to one side, brassières and stiletto heels. In all the restaurants, when one has finished eating one calls over the individual who has been prowling among the tables, and pays him with a promissory note. There are cigarettes everywhere! There are airplanes and automobiles everywhere. ↗
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus. ↗
