Beef tofu soup

From the depths of a deep dark well 

all kind of stuff come up. 

Look at it,  just look at it.

It's not really soup, Persey, more like little piles of stuff that were heated rather severely then lifted ever so gently with violently boiling and fiercely steaming flavorful liquids. The gentleness is quite dramatic and the lifting liquid is left in. 

Which liquids?

The liquids that we cook types keep around conveniently right there with little bar spouts on them because we grab the bottles so often and go glug glug glug with this or that liquid flavor agent, in this case, soy sauce, sake, mirin, and rice vinegar, but also available for grabs right there at hand is Worcestershire and Marsala and champaign vinegar and olive oil, all with their little spouts. 

The bottle shop downstairs moved from the building at the corner to my own building directly beneath my apartment. The move of course shifted everything from their original relative positions in the old shop to better organized positions under improved rubrics. The weird-ass cooking wines that I like to use, almost completely undrinkable by themselves were sorted to a new location and none of the employees could locate them although they could confirm their existence with the computer. We looked and looked. 

And looked and looked.

And I went back and looked again because I do want to work with these people.

And looked and looked.

And looked.

They gave up but I didn't.

And looked and looked 

And I go back and they're thinking, oh no, here he comes again.

And I look and look and quite persistently and methodically search. 

Then finally found them all together in one weird-ass little spot that oddly was not labeled "WEIRD -ASS WINES USED PRIMARILY FOR COOKING and by other various crackpots." So you see this has a happy ending. 

Now I have their place accidentally memorized.