* * * *
One of the hardest things to learn in a foreign culture, Eckert thought, is when to enjoy yourself, when to work and when to worry.
“Pelache, menshar?”
“Sharra!” He took the small bowl of pelache nuts, helped himself to a few, and passed the bowl on. This was definitely the time to enjoy himself, not to work or worry. He had heard about the halera a few days ago, and, by judicious hinting to the proper authorities, he and Templin had been invited. It was a good chance to observe native customs. A little anthropology—with refreshments.
The main courses started making the rounds and he took generous helpings of the roasted ulami and the broiled halunch and numerous dabs from the side dishes of steaming vegetables. Between every course, they passed around a small flagon of the hot
