Eating Balance

A pound of linguica, cut in half, then into half-inch pieces
one green bell pepper, coarse chopped
one orange bell pepper, coarse chopped
one yellow onion, cut in half, then cut 'wedge-style'
about a quarter-pound of wide egg noodles
bay leaf
four whole black peppercorns
olive oil
fresh ground black pepper
dried oregano,
minced garlic
aleppo pepper flakes
dried thyme
tomato paste, 2-3 tablespoons

In a large skillet (one with a lid)
over medium high heat
Saute the linguica in a little olive oil
until it colors and renders some fat
then put in the peppers and onion
and saute those until they start to color

and meanwhile bring water to boil
with the bay leaf, peppercorns
and a pinch of garlic
when it boils put in the noodles
and then sprinkle the linguica
peppers

and onions
with ground black pepper to taste
a big pinch of oregano
a small pinch of thyme
and just enough aleppo pepper
to make things interesting

then spoon the tomato paste into the skillet
followed by almost a cup of water from the noodle pot
stir the skillet a few times (take a sniff)
then put the lid on the skillet
turn down the heat
and wait for the noodles to cook

stir
drain
put the noodles
in the skillet
and stir again
warm it all through

Take a simple white porcelain bowl
and a simple fork and a spoon that fits
sit at the table and gaze out the window
to be content, to be thankful for providence
and know in your heart, head and stomach,
it wasn't a recipe, it was a way to regain balance