
The hostess led me, my daughters, and granddaughter though the busy dining room to an empty table. Outside the many dining room windows that lined the huge room, we could see choppy, blue-gray water rushing past our ship, the MS Zuiderdam. We had left port hours ago, and were now traveling through the open, northern Atlantic Ocean.
Once seated, and with cloth napkins spread open on our laps, our waiter handed us menus. The starters listed that evening were jumbo shrimp cocktail, tomato and red bell pepper bisque, escargot Bourguignon and lentil Tabbouleh salad with feta. I ordered, “The escargot, please.”
I knew what I was ordering. My appetizer that evening would be snails floating in garlic butter, accompanied by a four-inch-long bun that looked like a small loaf of French bread. Many people refuse to eat escargot because they think they would be slimy and disgusting. I discovered that the little snails are delicious, and not slimy at all! I ordered escargot twice on my most recent cruise.
Having grown up on a dairy farm, I know where milk, cheese, butter and ice cream comes from and how it is made, but when I got home from my trip, I started to wonder if there was such a thing as a snail farm. I knew I had to do some research after a person asked me, “Was the escargot slimy? Because, after all, a snail is just a garden slug that wears a shell.”
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