Hors d'Oeuvres

My grandad knew someone in the mountains of North Carolina that called them "horse doovers". Today building management, in appreciation for the thousands of dollars their tenets pay them every month, laid out a smorgasborg of the tastiest horse doovers you ever saw. Chicken on a stick, with some kind of glaze sauce, miniature pies (still warm from the oven), some sort of cheese dip with flat bread. And everyone got a free travel coffee mug emblazoned with the building address.

Unfortunately there were several downsides. Number one was the stampede of hundreds of hungry legal professionals making their way to the lobby. All elevators were packed, and the food lines were long. Almost everyone there makes twice as much as I do, and they acted like they had never seen food before. Though I must admit, I have a tendency to "go fool" on Hors d' Oeuvres myself, as many of my close acquaintances can attest, and I elbowed my way into the fray along with everyone else.

Which leads to the other downside. What is the deal with those little plastic Hors d'Oeuvre plates? Can you even call them plates? They're more like saucers. I protest! If I had been equipped with a bigger plate I could've gotten at least two more chicken tenders, and maybe 4 or 5 extra mini-pies.

*Sigh*. I wish we got free horse doovers more often.