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Chapter 10
September 19
Kap’n Klam’s Salad Sandwich
The extent to which our sense of humor can help us to maintain our
sanity is the extent to which it moves beyond jokes, beyond wit, beyond
laughter itself. It must constitute a frame of mind, a point of view,
a deep-going far-reaching attitude to life. . . . A man who can shrug off
the insufficiency of his ultimate wisdom, the meaninglessness of his profoundest
thoughts, is a man in touch with the very soul of humor.
Harvey Mindess, Laughter and Liberation |
SPENT THE DAY going around the hotel touching up the paint where leaks
had stained the ceilings and in the thousand little places where the walls
had taken a beating, and for quite a while I felt content, almost elated.
Painting does that to me. The task is simple. The product of
the task is smooth and clean and attractive. During the work the
mind is free to wander. When the task is over, or even when a small
but significant part of the task is over, the painter is justified in taking
a moment to admire the work, and to praise the painter who did it.
I generally count as a significant part of the task the obliteration of
any one stain, nick, gouge, or smudge, so I spend much of my painting time
in self-congratulation, but I feel that I deserve it. On this occasion,
however, the mind, free as it was to wander, wandered to some places I
would rather not have gone. I found myself thinking about Matthew
Barber. I would rather not have been thinking about Matthew, and
I hadn’t meant to think about Matthew, but other thoughts had led me to
him, subterranean thoughts. I had been trying to recall everything
I could about the cave we had dug together, once upon a time, when we were
boys, a couple of adolescent troglodytes, because I intended to include
the cave later in Dead Air. In recalling the cave, I found
myself “recrawling” the cave, making my way on hands and knees along the
corridors that branched from its vestibule. Each of these corridors
was the work of a different digger, and each led to a private place, its
digger’s den. In the course of my recollective crawling, I arrived
at Matthew’s chamber, his sanctum. Its boy-built door was secured
with a boy-built lock. Matthew wasn’t inside—I knew that—but his
secrets were inside—I knew that, too. I picked the boy-built lock,
and I violated his privacy, and I discovered his secrets. I remembered,
and I was ashamed. I quit painting for the day.
THE SOUND OF EXUBERANT HAMMERING was coming from the roof. I went
outside, walked backwards away from the hotel until I could see figures
up there, and called out, “Yo, Tinkers!”
The two surviving tinkers came to the edge of the roof.
“Hey, Peter!” called the little one, waving. “Sorry
it took us so long to get around to this.” To my surprise, he seemed
quite happy in his work, as jolly as he would have been if the Big Tinker
had been working beside him.
“That’s understandable,” I said, “considering the circumstances.”
They took their derbies off and held them over their hearts.
“Look,” I said, “I never know what to say about death.
I’m really sorry about the Big Tinker. I know you’ll miss him, and
Albertine and I are going to miss him, too, and—and—” and then, to my indescribable
surprise, a large form, a third person, wearing a derby, a big tinker,
moved to the edge of the roof and called down to me, “Hey there, Peter,
how’s they hanging?”
“What?” I shaded my eyes with my hand. I bobbed
this way and that, trying to get a clearer view. “Who—who—?”
“Not a ghost!” he shouted. “Not even dead yet.
It’s me, Clark. Call me Cluck. That’s what my granddaughter
calls me, Grampy Cluck. It comes out Grumpy Cluck. Actually,
I think Alice taught her that, but when she says it, it sounds so cute
I decided it’s me, Grumpy Cluck.”
“Grumpy Cluck is giving us a hand with the roof,” said
Middle Tink. “Later he’s going to take a look at the boiler.”
“He’s a wizard with boilers,” claimed Little Tink.
Grumpy Cluck shrugged modestly and said, “I’m not making
any promises, but I did spend much of my early life in an engine room.”
“He was in the navy,” said Little Tink.
“Good enough for me,” I said. I saluted Grumpy Cluck,
in my way, raising two hands with crossed fingers, the official salute
of the assistant innkeeper at a small failing hotel who’s hoping for the
best.
“Look alive, you tinkers!” said Grumpy Cluck. “We’re
not getting anything done standing around here yakking.”
The tinkers came to attention, raised their hammers, shouldered
them, spun smartly right face, lost their footing, slipped, slid, waved
their arms, bobbled their hammers, lost their derbies, bobbled their derbies,
juggled derbies and hammers, teetered on the very edge of the roof, rotated
their arms, regained their balance, and gingerly, very gingerly, backed
from the edge, wiped their brows, rearranged their derbies, waved, and
slowly, carefully, with exaggeratedly measured steps, returned to their
work. It was, I think, an act.
THERE WERE NINE at my reading of episode ten of Dead Air, “Kap’n
Klam’s Salad Sandwich,” since the tinkers made it off the roof safely and
stayed to hear what I had to say, and Suki joined the group, too. |
 |
 |
LL
OF THE CONFERENCES that Porky White and I held at his clam bar had the
same theme: how to fill the place with happy diners, eating clams with
gusto and spending with abandon. In the effort to make that dream
come true, Porky changed the name from Captain White’s to Kap’n Klam; he
and I snapped candid photographs of people who seemed to be smiling as
they ate and tacked them up on a Wall of Happy Diners; and he continually
tried to invent recipes that would bring clams the wide acceptance that
hamburgers enjoyed. The worst of these, I think, was the clam salad
sandwich.
“This,” he said, putting a plate in front of me, “is going
to bring people in. It’s going to make this place famous.”
“Wow,” I said. I lifted an edge of the bread and
saw clams and mayonnaise—quite a lot of mayonnaise.
“Looks great, I know,” he said, “but the proof of the
pudding is in the eating—take a bite.”
I took a bite. I chewed.
“Well?” he asked.
I swallowed. “It’s—um—chewy,” I said.
“Hmm. Is it too chewy?”
“Well—”
“You think I should cook the clams?”
“Maybe,” I said, still chewing.
“What about the flavor?”
I took another bite. I chewed. I swallowed.
“It’s—um—got lots of mayonnaise,” I said.
“And a little minced celery! That’s the beauty of
it, I think. It’s simple. Elegant. It’s going to be a
huge success.”
“Could be,” I said. “Could be.”
Four people walked into the clam bar, and Porky called
out to them, “Good afternoon, folks! Take a pew, any pew. It’s
your lucky day! I’ve got something special I want you to try, on
the house!”
He slid the plate away from me, cut the remains of the
clam salad sandwich into bite-size pieces, and brought it over to the booth
where the people had seated themselves. “My own invention!” he said.
He set the plate in the middle of the table. We all looked at it
in silence for a moment. Then Porky announced, “The clam salad sandwich!”
The four people looked at one another. “Just sample that,” said Porky,
“and I’ll be back in a minute to take your order.”
He hustled me back to the counter, where he got the camera
for the Wall of Happy Diners, my camera, on loan to the establishment for
an unspecified period.
“Take this,” he said, “and when I ask them how they like
the sandwich, snap their pictures.”
“Okay,” I said.
We walked back to the booth. The remains of the
clam salad sandwich lay on the plate in the center of the table.
Some pieces were gone, some were half-eaten, some were intact. “So,
folks,” asked Porky, “what do you think?”
I was ready with the camera.
They looked at Porky, and they looked at one another,
and then one of them, a man slouching into a corner of the booth, said,
“You know, I think I’ll have one of these clam salad sandwiches.”
He pointed at it.
“Yes, sir!” said Porky. He pulled his order pad
out of his back pocket. “One clam salad sandwich.”
“With lettuce and tomato.”
“Lettuce and tomato.”
“And some sliced onion.”
“Sliced onion.”
“Oh, and—”
“Yes?”
“Hold the clams.”
Together, the group burst out laughing.
“See?” Porky said to me. “They love it! Get
that picture.”
I snapped it.
“Rush that right down to Himmelfarb’s,” said Porky.
He stuck his hand in his pocket and handed me the money he found there.
“And get the rush service. I want that picture on the Wall of Happy
Diners as soon as possible.”
Today, of course, a new Kap’n Klam restaurant opens somewhere
in the world every fifteen minutes, and you’ll find a Wall of Happy Diners
in every one. Most of the photographs are taken locally, but every wall
has some classic photographs from the early days of the chain, including
the one that I took of the four people laughing over the original clam
salad sandwich, and on the menu board in every Kap’n Klam restaurant from
Kankakee to Karachi you will find these listings:
Kap’n Klam’s Klam Salad Sandwich
(Try One—It Will Make You Laugh!)
Kap’n Klam’s Salad Sandwich
(If You Do Not Kare for Klams)
|
|
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S
IT OKAY if I ask a question?” asked Alice.
“Sure,” I said. “Questions are encouraged.”
“Two questions, really.”
“Okay.”
“Was there a clam salad sandwich?”
Albertine, Suki, and I burst out laughing.
“No,” I said, “but there is now,” and Suki produced, from
the bar refrigerator, a platter of canape-sized clam salad sandwiches.
We all tried them, at least a bite, and I discovered that clam salad was
as revolting a concoction as I had imagined it would be.
“Next question?” I said to Alice.
She spread her sandwich open, looked at the mix inside,
and grimaced. “Is this one of those things—you know—where you say
there are two kinds of people? People who like clams and people who
don’t?”
“Hmm. I’m not sure that I—”
“So the people who like clams would be the ones who like
a laugh,” said Lou.
“And the ones who do not ëkare’ for clams are the
ones with no sense of humor,” said Alice.
“You’re either a Baldy or a Bob,” said Lou. “Is
that it?”
“Maybe,” I said. “Why not?”
ON THE WAY UPSTAIRS, I noticed all the stains, nicks, gouges, and smudges
I’d missed when I was touching up, and with every flaw I noticed, the way
up the stairs became harder. Maybe the hotel was beyond patching
and touching up, and maybe my life was just as shabby, stained, and leaky
as this old hotel—and beyond mending.
“You missed a few spots,” said Albertine.
“It’s a job for Sisyphus,” I said, “but I’ll give it another
shot tomorrow.” Then I had a thought. “Speaking of Sisyphean
tasks,” I said, “are we—are we paying Grumpy Cluck?”
“What? Who?”
“Clark. ‘Call me Cluck,’ didn’t he tell you that?”
“No.”
“His granddaughter calls him Grumpy Cluck, and he’s decided
that he likes it. Anyway, he’s working with the Tinkers—did you know
that?”
“Oh, yeah,” she said, laughing, shrugging. “We’re
not paying him. He’s paying us, just like any other guest.
He’s working because—I don’t know—he says he likes it.”
I lay there for a moment trying to make sense of Grumpy
Cluck, but I couldn’t. Finally, I asked, “Al? Does that make
him a Bob or a Baldy?”
“I am much too tired to think about that,” she said.
“I’m thinking about Manhattan.” |
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