The Spirit of Scientific Inquiry

Upon finishing the previous post on my blog today, I realized that I had worked myself into a real hunger for oysters. My chemotherapy session had ended on time, I was feeling well, and the lunch hour was approaching. So I called a friend who appreciates good food and wine to see if he would be up for an impromptu lunch at the venerable Oyster Bar at Grand Central Station. He came to mind not just because he is great company, but also because he is a medical doctor and research scientist who, unfortunately, has lived through the terminal cancer of a spouse and has a great deal to teach me. Moreover, I certainly didn't have to worry that he might be put off that, however surreptitiously, I am hooked to a bottle of 5-FU for the next couple of days.

What had started out as a cool, damp morning had turned into a lovely spring day. I thoroughly enjoyed the mile stroll to Grand Central, walking most of the way along a colorful stretch of Second Avenue.  As I contemplated the wine list at the Oyster Bar, out of respect for my company, I thought that I should observe the spirit of scientific inquiry and determine if a decent chablis still tastes to me like chablis and still works with oysters. I am happy to report that, as of lunchtime today, the answer to both questions is still, "Yes."