Dear Diary:
I was crouched in Fairway, squinting at smoked salmon ends, when I sensed someone behind me. I assumed another shopper was waiting to get through the smoked fish, dry salami, won-ton wrapper area, but when I stood and gestured for the white-haired man to pass, he said, âIâm waiting to do just what youâre doing.â
Iâve never met someone else who scrutinizes the bits of nova and gravlax that remain, sold in plastic containers, after the gorgeous pink slices are sheared off.
âWhat do you look for?â I asked, staring. (I scan for some ineffable quality of juiciness; properly chosen, itâs better than the full-price stuff, but todayâs selection was only so-so.)
âIâm not sure,â he said, thoughtfully. The lines on his face suggested he had looked at lox for decades. âThat one looks good to me â" juicy.â
âTo me, too.â We smiled.
âHave it,â I said, handing it to him.
âMany supermarkets sell these -â he began.
â - but itâs best here,â we said, almost simultaneously.
As I shopped, I thought of questions I didnât ask this stranger who also inspects the appetizing section: Did he enjoy it when bits of sable or sturgeon appeared? Did he agree that it was worse when the pieces were chopped small? Did he eat it straight from the container?
He reappeared, behind me, at checkout. He said, âNot such a good selection today.â I agreed, and looked, with curiosity, at what else he was buying. But the remainder of his cart was unfamiliar.
Read all recent entries and our updated submissions guidelines. Reach us via email diary@nytimes.com or follow @NYTMetro on Twitter using the hashtag #MetDiary.