Most of the time, having just one car works out fine. Even when we were both working, we managed without difficulty. More often than not, we both took the bus anyway, so the car just sat unused. Sometimes, though, it’s a pain.

I’m currently stuck at the Subaru dealership waiting for our clutch to be repaired (current ETA: 4PM). The dealership near our house decided to stop selling (and servicing) Subarus a couple years ago to focus on Volkswagon and Audi, so the nearest one is not nearby. I looked in to taking the bus home from here, but figured it would take at least two busses (maybe three) to get home from here. Of course, a rental car or taxi would work, but they seem like overkill. Given that I didn’t know how long it would be, I just decided to wait.

So here I am taking advantage of the Internet-connected computer in the waiting room, wondering why dealerships don’t try to differentiate themselves on service. This one (Carter Subaru) makes a big deal of their “Hassle Free Loaner” during service. Of course, it’s only available if you purchased the car here. Sigh.

On the bright side, I’ve been able to spend the morning reading Anthony Bourdain’s Kitchen Confidential, which is wonderful. After reading about them on Megnut, Kathy and I devoured (!) Michael Ruhlman’s two books on the world of professional Chefs, The Making of a Chef: Mastering Heat at the CIA and The Soul of a Chef: The Journey Toward Perfection. Bourdain’s book–subtitled “Adventures in the Culinary Underbelly”–is an excellent companion to Ruhlman’s. Bourdain pulls no punches. I wouldn’t be surprised if some readers would swear off restaurant food after reading the book. Wonder why you should never order the fish special on Monday? Why to be wary of Sunday brunch? Why not to order mussels? Read on! It’s like a look inside the sausage factory. I’m savoring every word.