Appetizers sure aren’t traditional chuck wagon fare, but I’ve been known from time to time to have a little something waiting for the boys when they got finished working the cows before supper. What’s better than a cold beverage and something to graze on while you’re waiting for the main show to take place?

Most of the meals I prepare are big enough that you’re just looking for a recliner after, not a warm-up before. But it’s like priming the pump; you’ve got to ease into supper slow sometimes before you open the floodgates.

I think the first time I was really introduced to an appetizer was in 1999 when I was entertaining at a museum event in Tulsa. These folks were duded up in their Sunday best, and I felt a little underdressed, being as all I had to pick from at the time was one dirty pair of Wranglers and one clean pair. There were fancy tablecloths, real china, and two too many glasses. And what was the deal with all those forks?

When it came time to sit down, a lady from Baltimore sat beside me. She leaned over and asked, “Don’t you just love fine dining?” I told her I like any kind of dining as long as I didn’t have to wash the dishes. Now, I had no clue they were planning on serving appetizers or even serve several courses. So when that waiter came by and put a small plate with three grilled shrimp, four crackers, and some sauce in front of me, I was worried. Either they didn’t know serving sizes or they had some people show up who weren’t invited. I didn’t mind sharing, but we were going to have to stop at a truck stop on the way home and grab a couple of burritos, ’cause this wouldn’t fill up a bird. I leaned over and whispered to that lady beside me, “These are awful small fixin’s, ma’am, I guess they don’t plan on anyone overeating tonight.” She looked at me, grinned, and said, “You don’t eat like this often, do you?” “No, Ma’am,” I replied, “and I don’t hope to any time soon if this is all they’re going to give us!”