Made on Location: Eating for Two

My son at 15 months and me. On the set of Free Willy II

My son’s twenty-third birthday was this past Saturday. My husband’s birthday is this coming Saturday. That’s my excuse for not giving you a new piece on this memoir Monday. I’m republishing “Made on Location” which is really about the both of them. I could have called it “Eating for Two.” 

Made on Location

On any other Sunday Id be digging shamelessly into a steaming stack of blueberry hotcakes, purple compote oozing out all over the place. The Pig ‘n Pancake in Astoria, Oregon were famous for them, and I usually couldnt wait to wade in. I didnt need—and didnt want—the calorie breakdown you cant escape from on menus these days to know they were pound packers, all buttery and crazy delicious, the kind of food I would normally eschew in favor of leaner fare like two eggs scrambled, cottage cheese on the side, one piece of rye toast. 

But the rules are different when youre on location.
 
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