BACON AND ICE CREAM

It was ten past three in the afternoon, the time of day I looked forward to the most. This was the hour each afternoon that offered a bit of much-needed semipeacefulness in the kitchen at my father’s diner. It was the time of day when, for a split second, I could finally take a break. Over the past four hours I had flipped at least two dozen burgers, fried an equal number of clam baskets, plated a dozen meatloaf specials, and made a few BLTs, ham Italians, and egg salad sandwiches in between.

After the frenetic lunch rush ended, the grill was finally empty, the Fryolators idled hot and peaceful, and the ticket bar sat quiet and vacant of orders. Here it was, my chance to sit down, grab a quick bite, or take my first pee in five hours. But it was also the only moment quiet enough in the kitchen to get ahead with prep for home fries and bacon for tomorrow morning’s crushing breakfast service. The ten-pound bag of pork on the counter was glaring at me impatiently. I pulled a fistful of the fatty strips from the huge bag and laid them one by one into four long rows on the giant griddle that sat center stage on the old diner line. I fried each length until it was just barely brown and stacked it between layers of brown paper towels to absorb the warm fat, then laid out four more rows again, then again, and again, and again. Every day it felt like an endless task, the sputtering grease pelting my wrists with tiny burns. I couldn’t help cringing, even though I was well used to it by now. And then there was the smell of rendered pork fat that came with it. It seemed to permeate every strand of hair, every thread of clothing, every pore: I flat-out reeked of bacon. God, I couldn’t wait for a long hot shower, but that was easily seven hours away. I had more pork to fry and home fries to dice, and then a full fucking dinner service ahead of me.

After the last batch was tucked between paper towels, I twisted each of the four knobs on the griddle to the right and killed the ignition to the pilot lights below. I grabbed the grill scraper and, using it like a squeegee, began to move the puddles of hot grease down the perimeter of the grill, guiding the smoking liquid to the stainless-steel trap in the lower left corner below. Finally a clean grill, a still-empty ticket board, and a moment to sit. Yes! I walked over to the soft-serve ice cream machine that was tucked in the front of the kitchen and pulled on the lever, letting the soft and creamy vanilla squiggles twist their way into the sugared wafer cone in my hand. It took a lot of practice to twist a good-looking cone, but I was a pro by now, after all these years. And then you needed to know the difference between a small, a medium, and a large. It was important; it mattered. Believe me, I got bitched at more than once by my dad for making cones “too big.”

“Why don’t you just give the fucking place away?!” he’d yell. “How many times do I have to tell you?! Three twists around for a small, four for a medium, and five for a large. What do you want me to do?! Work for nothing?! One, two, three! That’s three twists for a small! Four for a medium, and five for a large! Get it?!” His anger seemed so wild, so unnecessary, but not out of character. His lack of patience with me had become old news.

Meanwhile, my younger sister, Nina, had been dishing out parfaits and banana boats to her stoned friends through the dairy-bar window every day after school and ruining cases of whipped-cream canisters by doing whippets, yielding him net nothing. She was younger, so maybe he went easier. Or maybe he was worn out by his disappointment in me.

Finally I took a perch out back of the restaurant for my afternoon pause. Sitting on an overturned milk crate, I propped my feet on an empty plastic bread rack and lapped up the cold, delicious, and perfect small one-two-three vanilla cone. I was far enough away from the kitchen to catch a breath, but close enough, still in earshot, to hear the ding of the call bell on the cook’s counter should an order come in from the dining room.