<<<

 

 The Earlier Years >>>

THE ARTIST
The Earlier Years - 1971-1978 - An Overview - Continued

Hitchhiking and Getting Around Without a Car-
- The Mustang Story

Eddy, sensing a sale, sprang from his chair and ran to the finance office. Ten minutes later, he returned with a huge grin and a ready contract in hand. He read the terms aloud, but honestly, I didn’t hear much. All I could think about was driving that brand-new dream car. I signed where he pointed. I didn’t really care what was written on the contract.

“Congratulations! You can wait in our lounge. I’ll have it undercoated and washed by 5,” he said, shaking my hand.

That meant another couple of hours of waiting. As he turned to leave, I called out, "Eddy, we’ll come back at 5.” "Yes, sir, that’s fine. See you at 5,” he said, grinning—knowing he just earned his dinner money by selling a car.

We headed to the nearest Kentucky Fried Chicken—back when the slogan was “Finger-lickin’ good”—and shared a bucket of Original Recipe chicken, with mashed potatoes, four biscuits and gravy, coleslaw, and two large sodas—total cost: $3.95. I paid with the lucky $7 we’d found earlier.

“To believe!” I told my friend.

We returned at 5. The car was freshly washed and parked in front of the showroom. Eddy hurried out, handed me the keys and a small plastic bag containing the contract copies, insurance papers, and the manual. We circled the car, checked under the hood, beneath the vehicle, in the trunk—everything looked perfect. At exactly 5:30 p.m., we drove off the lot in a brand-new '72 Mustang. I was on cloud nine.

I turned to my friend and asked, “What did I tell you? Life has better plans for me—to believe!”

It was years later that I learned: If you walk into a car dealership—even by mistake—you’ll drive out with a new car. LOL.

 

Fast Forward:
At Lum’s Diners and Restaurants

I worked as a cook at a popular restaurant chain, Emersons Ltd., for over a year before landing a job as the “graveyard manager” (11 PM–7 AM) at Lum’s, a 24/7 diner just outside the University of Maryland’s south gate. It was a busy spot with a chaotic mix of sleep-deprived students cramming for exams, bar-goers with whiskey-glazed eyes, and late-night poets and stoner philosophers debating existentialism over half-eaten chili cheese fries.

Lum’s was a spacious, standalone, one-story diner with vinyl booths along its two walls and tables and chairs in the center. It featured an open kitchen behind a counter facing the diners, with a large menu offering a variety of classic diner dishes, including breakfast egg platters, cold and hot sandwiches, grilled hamburgers, deep-fried French fries, frozen seafood platters, and more. It also served draft beer, soft drinks, hot coffee, and a selection of desserts.

The owner, Mr. Greene, promoted me quickly—first to night manager, then day manager, and finally to supervisor of all four of Lum’s branches—with a significant pay raise. He credited my “honest, hardworking nature” and the 30% increase in sales since I started, thanks to my rearranging displays, improving ventilation to cut down on smoke and fried food odors, keeping the place clean and welcoming, moving the jukebox to a more accessible spot, and playing more college crowd tunes.

Meanwhile, I attended Montgomery Community College, studying art between shifts and gradually adapting to life in a country where everything was rumored to be possible.

 
 
 
 
 

 

 
 

Portraits

 
 

Other worlds

 
 

Huge apples

 
 

Cakes and candy bars

 
 

Floral

 
 

Sad-eyed funeral marchers

 
 

Still life

 
The Earlier Years >>>

                                              

03/1/2024

<<< Back

 

The Earlier Years >>>