Phone call unheeded
Glazed eyes watch emerald leaves
Solstice wanes away
Showing posts with label hunger. Show all posts
Showing posts with label hunger. Show all posts
27 June 2019
14 January 2019
13 May 2018
Darkly Sweetened
A dive through the notes, this stormy evening by the sea. Hail pecks at the windows. In the aureate glow of the desk lamp, this fragment surfaces from the depths of the past. Date unknown, intent unknown. What was in my head?
How’s that coffee taste, knowing the custom of adding sugar has its roots in the blood of slaves? All that violence and cruelty just to keep the palates of the wealthy and the mostly white folks satisfied. Maybe it’s easy to look the other way when you don’t pay the true cost for your desires.
What’s the difference between molasses and blood? Coffee and flesh? Rum and bones?
A drink more than bitter even with the sugar, refined as it is from the lives of the oppressed. Tell me, do you feel communion with them as you sip?
How’s that coffee taste, knowing the custom of adding sugar has its roots in the blood of slaves? All that violence and cruelty just to keep the palates of the wealthy and the mostly white folks satisfied. Maybe it’s easy to look the other way when you don’t pay the true cost for your desires.
What’s the difference between molasses and blood? Coffee and flesh? Rum and bones?
A drink more than bitter even with the sugar, refined as it is from the lives of the oppressed. Tell me, do you feel communion with them as you sip?
25 March 2018
Belly Was Young Once, And Callow
A baking sheet, mottled black and brown, lies on the counter beside the stove top. It was never destined for the theatrics of a star restaurant, the knowing hands of a celebrity chef. Its fate was that of a journeyman. This sheet had made its way from an anonymous mill of decades past to the kitchen of my maternal grandmother, herself decades gone from this world. Fate of inheritance landed the sheet in my kitchen, also decades gone.
The sheet is warped. Creases mar the bottom. Little canyons formed years ago, by thoughtlessness and a knife used to divide up some dish long forgotten. That its memory cannot be dredged up is testament to the mediocrity that must have clung to it. This is not surprising. Many years ago the belly was rapacious without commensurate sophistication. It ate with gusto and without much thought. "Fill me!" was its ceaseless demand. This greed carried with it a certain blindness to history, taste, and respect.
Respect. The word settles in the pit of this belly which hangs chastened and wiser now. The naive palate of the past has evolved into something much more discriminating. Discriminating, and rueful. It cannot eat as a youth anymore. Such actions verge on abuse, leaving mild regret at best and acid attacks on the gullet at worst. The belly is much more careful in the thick of middle age. It has to be. Respect is often as necessary to the act of cooking and eating as the addition of salt and curiosity.
Hunger is here. It is the wolf that sits in front of my spine as I prepare the pot of clam chowder that had entertained my thoughts most of the afternoon. Hunger for that chowder had indirectly led to my use of the baking sheet for my dinner. This because my imagination had been seized by the idea of cornbread as companion to the fruits of my labor at the pot. It was upon a rack resting on the sheet that I would turn out my cornbread after its retrieval from the depths of the oven.
I could not help but think of my blindness to respect as I consider the baking sheet in the white gold light of a early spring evening. The round of cornbread lay resting. In one hand was a serrated knife, on the counter a milk-white plate emblazoned with a large rectangle of Irish butter. My other hand tugged at my lip while the bread cooled. The canyons in the sheet stood out, highlighted by my regret at having marred this humble pan that carried with it the ghost of my grandmother. I struggled to recall why I thought those many years ago that it was okay to cut something out of that pan with a sharp knife, desecrating the pan and inflicting insult on the knife all the while.
The pan, and its twin ensconced in the cabinet by the stove, had been with me for years. Through marriage, divorce, two broken relationships, these humble sheet metal artifacts gave me a constant I did not know I had. And I had never apologized for the day that knife scraped its way across the metal. Warm against the flat of my hand it brought my grandmother back into my heart, her shade into the kitchen. I cut the bread, careful of the rack and pan. I bowed my head as the butter phased into liquid gold. It was then, basking in the blessing of humble nourishment, that I repented, hoping my grandmother forgave me for the thoughtless youth that had been, and his callowness in the kitchen.
The sheet is warped. Creases mar the bottom. Little canyons formed years ago, by thoughtlessness and a knife used to divide up some dish long forgotten. That its memory cannot be dredged up is testament to the mediocrity that must have clung to it. This is not surprising. Many years ago the belly was rapacious without commensurate sophistication. It ate with gusto and without much thought. "Fill me!" was its ceaseless demand. This greed carried with it a certain blindness to history, taste, and respect.
Respect. The word settles in the pit of this belly which hangs chastened and wiser now. The naive palate of the past has evolved into something much more discriminating. Discriminating, and rueful. It cannot eat as a youth anymore. Such actions verge on abuse, leaving mild regret at best and acid attacks on the gullet at worst. The belly is much more careful in the thick of middle age. It has to be. Respect is often as necessary to the act of cooking and eating as the addition of salt and curiosity.
Hunger is here. It is the wolf that sits in front of my spine as I prepare the pot of clam chowder that had entertained my thoughts most of the afternoon. Hunger for that chowder had indirectly led to my use of the baking sheet for my dinner. This because my imagination had been seized by the idea of cornbread as companion to the fruits of my labor at the pot. It was upon a rack resting on the sheet that I would turn out my cornbread after its retrieval from the depths of the oven.
I could not help but think of my blindness to respect as I consider the baking sheet in the white gold light of a early spring evening. The round of cornbread lay resting. In one hand was a serrated knife, on the counter a milk-white plate emblazoned with a large rectangle of Irish butter. My other hand tugged at my lip while the bread cooled. The canyons in the sheet stood out, highlighted by my regret at having marred this humble pan that carried with it the ghost of my grandmother. I struggled to recall why I thought those many years ago that it was okay to cut something out of that pan with a sharp knife, desecrating the pan and inflicting insult on the knife all the while.
The pan, and its twin ensconced in the cabinet by the stove, had been with me for years. Through marriage, divorce, two broken relationships, these humble sheet metal artifacts gave me a constant I did not know I had. And I had never apologized for the day that knife scraped its way across the metal. Warm against the flat of my hand it brought my grandmother back into my heart, her shade into the kitchen. I cut the bread, careful of the rack and pan. I bowed my head as the butter phased into liquid gold. It was then, basking in the blessing of humble nourishment, that I repented, hoping my grandmother forgave me for the thoughtless youth that had been, and his callowness in the kitchen.
22 October 2017
The Skillet Speaks of Humility and Care
You will know in your heart when it has been a good half year since the cornbread was last made. Mild shame on approaching the kitchen, reaching out a hand to grasp the smooth weight of cast iron that last felt human touch so long ago the occasion is beyond recall. The skillet has a voice. It calls to you. It is a pity that you have not answered.
Until now, that is. A bag of corn meal rested on the refrigerator shelf for at least two months. A latent desire to avoid waste was the catalyst for this latest venture into culinary redemption. A supposed absence of buttermilk on the store shelves was a flimsy excuse, a cover for impatience and laziness. You know deep down the attempts to find said buttermilk were halfhearted at best.
The buttermilk was spotted up high in a store you visited for the first time since settling in to your new home. Their reputation for higher prices held you at bay, it is true. Still that store could no longer avoided when it became clear it would almost certainly have buttermilk and other treats not easily procured at other establishments. The prophecy came true. Forty-five minutes and a much lighter wallet later, you were putting the grocery bags in the back of the car.
The accountant may not like it. The belly shouted it down. Hungers have their own imperatives. Treasures were garnered. Pitted olives, plump and spicy. Chubby jalapeño peppers confident in their glossy deep green jackets. The king of cheeses in the form of a craggy block of Parmigiano-Reggiano, the like of which had not shown its tawny face in your house for what seemed a year. The belly will not be disappointed.
The buttermilk is the key player here. The liquid catalyst to a pan full of golden-brown goodness. Memories of melting butter swirled with sorghum coating the grainy cornbread, or a chunk dropped into the ‘pot likker’ at the bottom of a bowl of collard greens, to be spooned up and savored like the taste of heaven itself. You feel these memories. Your stomach rejoices. What feels like endorphins trickling through the brain as you recall the joys of the oven and stove. It wouldn’t be right without the buttermilk.
So it is you gather the wares and the ingredients. They populate the kitchen counter like so many eager helpers waiting to please. Buttermilk. Two eggs. Salt. Baking powder and baking soda. The heavy glass bowl that has followed you for tens of years and thousands of miles, its surface hazed from countless episodes of mixing and scraping. Old friends, sights for sore eyes.
Heat will be needed, of course. You turn on the oven. Ritual demands that a dollop of lard be melted in the skillet as the oven preheats. Into the fridge, out with the small plastic tub. Scoop of fat in hand, you turn to the skillet preparing to drop it in. The skillet perches on the stovetop. A glossy black mirror of reproach and melancholy reflecting your unease at having virtually abandoned it over the summer.
Lard in the pan. Pan in the oven. Its handle feels nearly alive in your hand. Smooth, ebony, sturdy. This is a pan that has survived for over fifty years and is likely to survive another fifty years. It knows itself. It knows you. The silence remains because it understands you are making a good faith effort to patch things up. It knows you have been busy with survival outside the home.
As the lard melts, the dry ingredients are blended gently in the glass bowl. A smaller bowl holds the buttermilk and the eggs. These partners in joy are whisked together. The resulting liquid has an appeal that cannot be explained. The urge to lap it up is strong. Almost as if it were an odd health drink, a tonic to buck up a distressed stomach while revitalizing a tired liver. But you won’t drink it. You know it is destined for the cornbread. This is a nobler fate for eggs and buttermilk.
Ticktockticktock. The oven creaks and softly groans. A quick peek confirms the shallow pool of melted lard is ready. The wet and the dry are brought together in a union of soon-to-be tasty alchemy. You slip on a mitt and grab the searing hot handle of the skillet. Quickly, quickly, the batter is poured into the skillet. That music of sizzle and pop fills the kitchen. Toasted corn aroma caresses the nose as you smooth the pupal cornbread into the pan. A swift bow to the oven god and the skillet is back on the rack to complete its journey to nirvana.
Ticktockticktock. Impatience mounts. The kitchen air smells of corn and crust. Your belly growls softly. It is a tiger cub anxious to be fed. A faint thrill of anticipation arises as the skillet is lifted carefully from the rack and placed on the stovetop. It is at this point you will know if the cornbread likes you, wants to give itself up to your plate.
It is here that you shake the pan. If the bread slides easily back and forth in the pan, grace has been granted. If it does not slide...well, then it may be that penance is required. A small prayer. A shake. And another.
The bread does not move.
Another shake. Perhaps a slight change in position is registered. But the cornbread stubbornly refuses to move. Your heart sinks a little. Still more shaking and the bread tenaciously clings to the pan. Well, you are for it now. Nothing to do but put the mesh rack over the skillet in preparation for flipping it upside. Good luck and godspeed with any luck it will pop right out.
Tonight there is no such luck. The disk of cornbread falls to the mesh with a tearing sound. Slight sinking stomach to see the large bright yellow patch surrounded by a ring of golden-brown deliciousness. It stuck, no doubt. The good news is that it is only a thin layer of crust that pulled away from the bread. Another quick flip brings the bread upright with a beautifully done top.
The stuck stuff is a different story. You know you have to get it out of the skillet as soon as possible. Over to the sink to douse the screeching hot pan with water. Follow it up with a bamboo spatula squeegeed over the bottom.
Joke’s on you, son. The stuck on crust comes away like a silk robe sliding off a smooth shoulder. A few swipes and nothing remains but for the sodden clump of grainy bread lying in the sink.
You hold the skillet up close. The residual heat warms your face, which is reflected faintly in the glossier patches of skillet. Listen closely and you hear a voice speaking softly in questions and remonstrances. A gentle sadness suffuses your stomach and heart. The skillet has you in the culinary hot seat, and you know it.
It knows you know better. It knows you have been busy with the big picture of recovery and survival. It does not hold these things against you. What it does want you to remember is that you need to take care of the things that will take care of you. And if a seasoned cast iron skillet filled with the spirit of love cannot make you pay attention, the kitchen god will not tolerate your whining if that skillet does not act in accord with your wishes.
You know you are lucky. To have that skillet. To be able to create goodness with it, and the desire to do so. These are quiet blessings.
The skillet goes back on the stove to cool down. The cornbread, slightly worse for the wear, steams gently on its perch of wire mesh. You cut a slice, plate it. Two pats of good butter accompanied by a generous flourish of sorghum drizzled over effectively gild the lily. The first bite confirms what you suspected: excellent cornbread, but you are damn lucky to have it.
Damn lucky. The next batch will be made soon, and the divinity within the skillet shall be properly acknowledged. You swallow another bite washed down with a humble prayer: You will not forget to take care of the things that will take care of you.
Until now, that is. A bag of corn meal rested on the refrigerator shelf for at least two months. A latent desire to avoid waste was the catalyst for this latest venture into culinary redemption. A supposed absence of buttermilk on the store shelves was a flimsy excuse, a cover for impatience and laziness. You know deep down the attempts to find said buttermilk were halfhearted at best.
The buttermilk was spotted up high in a store you visited for the first time since settling in to your new home. Their reputation for higher prices held you at bay, it is true. Still that store could no longer avoided when it became clear it would almost certainly have buttermilk and other treats not easily procured at other establishments. The prophecy came true. Forty-five minutes and a much lighter wallet later, you were putting the grocery bags in the back of the car.
The accountant may not like it. The belly shouted it down. Hungers have their own imperatives. Treasures were garnered. Pitted olives, plump and spicy. Chubby jalapeño peppers confident in their glossy deep green jackets. The king of cheeses in the form of a craggy block of Parmigiano-Reggiano, the like of which had not shown its tawny face in your house for what seemed a year. The belly will not be disappointed.
The buttermilk is the key player here. The liquid catalyst to a pan full of golden-brown goodness. Memories of melting butter swirled with sorghum coating the grainy cornbread, or a chunk dropped into the ‘pot likker’ at the bottom of a bowl of collard greens, to be spooned up and savored like the taste of heaven itself. You feel these memories. Your stomach rejoices. What feels like endorphins trickling through the brain as you recall the joys of the oven and stove. It wouldn’t be right without the buttermilk.
So it is you gather the wares and the ingredients. They populate the kitchen counter like so many eager helpers waiting to please. Buttermilk. Two eggs. Salt. Baking powder and baking soda. The heavy glass bowl that has followed you for tens of years and thousands of miles, its surface hazed from countless episodes of mixing and scraping. Old friends, sights for sore eyes.
Heat will be needed, of course. You turn on the oven. Ritual demands that a dollop of lard be melted in the skillet as the oven preheats. Into the fridge, out with the small plastic tub. Scoop of fat in hand, you turn to the skillet preparing to drop it in. The skillet perches on the stovetop. A glossy black mirror of reproach and melancholy reflecting your unease at having virtually abandoned it over the summer.
Lard in the pan. Pan in the oven. Its handle feels nearly alive in your hand. Smooth, ebony, sturdy. This is a pan that has survived for over fifty years and is likely to survive another fifty years. It knows itself. It knows you. The silence remains because it understands you are making a good faith effort to patch things up. It knows you have been busy with survival outside the home.
As the lard melts, the dry ingredients are blended gently in the glass bowl. A smaller bowl holds the buttermilk and the eggs. These partners in joy are whisked together. The resulting liquid has an appeal that cannot be explained. The urge to lap it up is strong. Almost as if it were an odd health drink, a tonic to buck up a distressed stomach while revitalizing a tired liver. But you won’t drink it. You know it is destined for the cornbread. This is a nobler fate for eggs and buttermilk.
Ticktockticktock. The oven creaks and softly groans. A quick peek confirms the shallow pool of melted lard is ready. The wet and the dry are brought together in a union of soon-to-be tasty alchemy. You slip on a mitt and grab the searing hot handle of the skillet. Quickly, quickly, the batter is poured into the skillet. That music of sizzle and pop fills the kitchen. Toasted corn aroma caresses the nose as you smooth the pupal cornbread into the pan. A swift bow to the oven god and the skillet is back on the rack to complete its journey to nirvana.
Ticktockticktock. Impatience mounts. The kitchen air smells of corn and crust. Your belly growls softly. It is a tiger cub anxious to be fed. A faint thrill of anticipation arises as the skillet is lifted carefully from the rack and placed on the stovetop. It is at this point you will know if the cornbread likes you, wants to give itself up to your plate.
It is here that you shake the pan. If the bread slides easily back and forth in the pan, grace has been granted. If it does not slide...well, then it may be that penance is required. A small prayer. A shake. And another.
The bread does not move.
Another shake. Perhaps a slight change in position is registered. But the cornbread stubbornly refuses to move. Your heart sinks a little. Still more shaking and the bread tenaciously clings to the pan. Well, you are for it now. Nothing to do but put the mesh rack over the skillet in preparation for flipping it upside. Good luck and godspeed with any luck it will pop right out.
Tonight there is no such luck. The disk of cornbread falls to the mesh with a tearing sound. Slight sinking stomach to see the large bright yellow patch surrounded by a ring of golden-brown deliciousness. It stuck, no doubt. The good news is that it is only a thin layer of crust that pulled away from the bread. Another quick flip brings the bread upright with a beautifully done top.
The stuck stuff is a different story. You know you have to get it out of the skillet as soon as possible. Over to the sink to douse the screeching hot pan with water. Follow it up with a bamboo spatula squeegeed over the bottom.
Joke’s on you, son. The stuck on crust comes away like a silk robe sliding off a smooth shoulder. A few swipes and nothing remains but for the sodden clump of grainy bread lying in the sink.
You hold the skillet up close. The residual heat warms your face, which is reflected faintly in the glossier patches of skillet. Listen closely and you hear a voice speaking softly in questions and remonstrances. A gentle sadness suffuses your stomach and heart. The skillet has you in the culinary hot seat, and you know it.
It knows you know better. It knows you have been busy with the big picture of recovery and survival. It does not hold these things against you. What it does want you to remember is that you need to take care of the things that will take care of you. And if a seasoned cast iron skillet filled with the spirit of love cannot make you pay attention, the kitchen god will not tolerate your whining if that skillet does not act in accord with your wishes.
You know you are lucky. To have that skillet. To be able to create goodness with it, and the desire to do so. These are quiet blessings.
The skillet goes back on the stove to cool down. The cornbread, slightly worse for the wear, steams gently on its perch of wire mesh. You cut a slice, plate it. Two pats of good butter accompanied by a generous flourish of sorghum drizzled over effectively gild the lily. The first bite confirms what you suspected: excellent cornbread, but you are damn lucky to have it.
Damn lucky. The next batch will be made soon, and the divinity within the skillet shall be properly acknowledged. You swallow another bite washed down with a humble prayer: You will not forget to take care of the things that will take care of you.
11 February 2017
On The Salubrity of Garlic Burps Versus Chewing Chalk
It was the heartburn that had me reaching for an extinguisher. Not for the first time had my taste for red beans led to a rebellion in the esophagus. This particular revolt was robust in scope. While the pain was far from crippling, it resulted in a certain lack of cheer and patience on my part. The roots of this crisis were in New Orleans, Louisiana. That the cure, or part thereof, slipped in from Korea was a bit of a surprise. Hunger will do that to a body.
Lunch on the day had been a leftover pot of red beans. It was hanging around from an earlier midweek meal and looking forlorn as my belly contemplated getting a sandwich for something to eat whilst errand-running. Two things changed my mind: I was famished (in spite of the chorizo omelet that was breakfast) and the only currency in my wallet was nostalgia for the bills that got away. An easy equation to solve by heating up the beans and setting to.
Ah, red beans. Of the many delicious dishes to come out of New Orleans, red beans is one for which my imagination fell hard. With the exception of gumbo, when I hanker for things Cajun or Creole, red beans is the dish of choice. There is no recipe for it yet which did not hold some attraction for this belly.
The attraction is not always mutual though. There is no real malice in a good pot of red beans but the aftereffects on this eater often put him in mind of a spat with one's beloved. Maybe the belly is just older and crankier, I don't know. But this batch of red beans brought the pain after lunch. The fire crept up on me as I was driving to a local Asian market (an earlier visit to which was chronicled here) to pick up some ingredients for the night's dinner.
Upon arriving at the market, things became complicated. Fire in the chest, shopping on my mind, and damned if I wasn't getting hungry in the midst of it all. Then I walked through the door to fall victim to the usual ecstatic discombobulation of All The Things. I did myself no favors by visiting sections previously unexplored, including a Middle Eastern section, the seafood counter (Oh.my.god. Story for another time.) and the meat counter. Focus was slipping fast and I had nothing in the basket yet.
Strolling the refrigerated cases brought me to the kimchi. The jars of kimchi. The BIG jars of kimchi. And not just cabbage. There was radish and cucumber kimchi. Plus, some kimchi new to me that was pickled fish and shellfish. The belly growled as it settled upon the snack it so desperately seemed to want.
I bought a big jar of kimchi. Perfect for that impulse buy mingled with a disregard for heartburn.
Discipline of a sort reemerged as Japanese noodles and a bottle of chili oil ended up in my haul of swag. No sesame seeds or sesame oil yet even though those items had been the impetus for the visit. The dull burn in my chest added its own urgency to the situation. Oil and seeds were swiftly tracked down to wrap things up. Arriving home to settle this matter of the imperative of the belly. Still a fire in my gullet and a growling in my tummy. Heartburn versus appetite. I was hungry, so I ate.
Some may think that kimchi with chilis would not be the most efficacious balm to apply to a case of heartburn. In the abstract, I would agree with them. That seeming contraindication looped around my brain while the kimchi worked its way to my stomach. Sips of fresh-brewed jasmine tea served as lubricant between swallows of pungent cabbage. Any anticipated squabbling between the kimchi and my aggravated esophagus failed to materialize, at least not while I was standing in the kitchen.
I returned to my workstation, graced by a short series of garlic-flavored hiccups. A sated belly makes for a pleasant working experience even at the risk of an odoriferous workspace. A few minutes into my late afternoon labors it sank in that my chest was no longer burning. A faint prickle, but no burn. I no longer felt the need to reach for the cherry-flavored chalk that seems to never be far out of hand these days. Maybe it was the tea, maybe it was the kimchi that helped knock back the pain. It is an experiment worth repeating, because I'll take garlic burps over chewing chalk any day of the week.
05 January 2017
Jaguar in Winter
Blood slows after the solstice but does not stop. Sunlight is a precious metal mined from the space between the shadows of the leaves and branches. The dappled chest breathes deep while drawing in the scents of a forest teetering on the dull edge of a chasm called sleep. The price of a full belly rises in proportion to its increased rarity, and occupies a greater volume of the mind behind green-gold eyes on the lookout for any opportunity for satiety. The jaguar, el tigre, knows this as blood-red filigree upon its fangs.
Breath acquires new edges in the blue-tinged light of the turning of the year. It flows against the lips and throat like ice slurry in a freezing river. This is a very different thing that the cottony dampness of summertime air, gravid with the weight of humidity and magnified odors. But those odors are there, if muted. The coding still exists, the minute signals of direction, time, and taste that orient the jaguar in the universe. It knows by dint of experience what will be worth the effort and what will not. Energy is a resource to be nurtured not squandered when the earth is being stingy with its offerings.
Flesh hangs upon bones soaked in magic, enrobed in a glory of rosettes evoking the interweaving of el tigre with the soil and rock upon which it sits. The pads of its paws register the chill seeping up through the earth. The cold itself is another marker, a facet of the medium which delivers the message signified by two hundred pounds of deadly miracle. The jaguar does not think much about the cold. It is acceptance of a rhythm composed eons before the jaguar manifested in this particular set of temporospatial circumstances. It knows that outrunning the cold is foolish and wasteful. It will not bother trying.
Bones hold the flesh in place. Bones are its bulwark against the capriciousness of seasons and the weather. It is perhaps bones more so than belly that have a deeper regard for hunger and the changing of seasons. The belly yawps and whines when it goes unfilled. The bones repose stolidly in the memory of what it means to be truly hollow. The belly may be satisfied with the sucking of an egg, but it takes blood on the fangs to calm the bones. This is wisdom to the jaguar. It will breathe patiently in the wan light of winter, moving carefully, keeping in mind the gift of flesh and blood, and all the glorious power contained within.
Breath acquires new edges in the blue-tinged light of the turning of the year. It flows against the lips and throat like ice slurry in a freezing river. This is a very different thing that the cottony dampness of summertime air, gravid with the weight of humidity and magnified odors. But those odors are there, if muted. The coding still exists, the minute signals of direction, time, and taste that orient the jaguar in the universe. It knows by dint of experience what will be worth the effort and what will not. Energy is a resource to be nurtured not squandered when the earth is being stingy with its offerings.
Flesh hangs upon bones soaked in magic, enrobed in a glory of rosettes evoking the interweaving of el tigre with the soil and rock upon which it sits. The pads of its paws register the chill seeping up through the earth. The cold itself is another marker, a facet of the medium which delivers the message signified by two hundred pounds of deadly miracle. The jaguar does not think much about the cold. It is acceptance of a rhythm composed eons before the jaguar manifested in this particular set of temporospatial circumstances. It knows that outrunning the cold is foolish and wasteful. It will not bother trying.
Bones hold the flesh in place. Bones are its bulwark against the capriciousness of seasons and the weather. It is perhaps bones more so than belly that have a deeper regard for hunger and the changing of seasons. The belly yawps and whines when it goes unfilled. The bones repose stolidly in the memory of what it means to be truly hollow. The belly may be satisfied with the sucking of an egg, but it takes blood on the fangs to calm the bones. This is wisdom to the jaguar. It will breathe patiently in the wan light of winter, moving carefully, keeping in mind the gift of flesh and blood, and all the glorious power contained within.
03 January 2015
Belly Without Name
Field notes, 6:07 PM. Dinner in a Greek restaurant that shall remain nameless.
It is cold this night. A prediction of rain, sleet, freezing rain and most likely snow. I am perched on a high seat at a two-person table alongside a wall of windows looking out upon a nondescript four-way intersection. As I tuck into a gyro plate and green salad I realize how fitting it is that the root for the word 'anonymous' is Greek in origin. The word is anonumous, 'nameless'. That is the word for which my belly was searching, and with which it fills.
I eat at this establishment on a semi-regular basis. Not because the food, which is Greek in origin and concept, is necessarily the best exemplar to be had around these parts. There are other restaurants that do certain items better, so much better that their relative lack of atmosphere (dive-ishness, even) is offset by the deliciousness of the food. The food is good enough. On the days I eat here, it gives me what I want: comfort without identity.
It is this shade of anonymity that I discovered is part of the appeal for me. Lately when I dine here, I dine alone. Usually at the end of work day when circumstance has decreed that I will not have a companion for dinner. I make the decision as I am driving out of the parking lot at work, when hunger, fatigue and proximity act as the trade winds which blow my vessel a few blocks down the street. I set that course because it involves no mystery and few decisions.
When I walk through the storefront doors, there is no "where everybody knows your name" kind of moment. No nodding of heads, no shouted greetings, only a (usually) short line which I join and quickly scan the menu. Since I am still a relative newcomer in this area, there is no one who knows me. No one I recognize. Perhaps the counter people have a vague recollection that I have been in before. Something along the lines of "It's that bearded fellow who always orders the same thing".
I place my order, they give me my number, I sip tea while waiting. The place is quickly filling up with diners and take-away customers. I see a lot of kids and senior citizens, families, couples, one guy like me. All sitting and waiting for our number to be called.
When it is, I take my tray and grab a seat on the edge of the dining room. Always the edge. I have never liked being in the middle of rooms or crowds, from school to restaurants to concerts. The edges make it easier for me to relax and observe. Plus, lower probability of social interaction, which is something I am less than graceful at even when I am not tired and hungry.
I sit. I slowly begin to eat. The hubbub of voices surrounds me, but does not overwhelm. A stream of voices that blend into a rhythmic drone, out which pops the occasional recognizable word or even phrase. In the corners of the room, two large televisions are playing a repeating loop of travel videography from the Greek isles. In the occasional lull of conversation, you can hear snippets of bouzoukis playing. In conjunction with the lack of captions or subtitles on the video, the sounds are an odd blend amplifying the 'namelessness' of this dining experience.
I find it oddly soothing. I feel this way almost every time I come here. This does not bother me, because it is what I want, maybe need. Neither myself nor my fellow diners have an imperative to make this place an extension of their living room or front yard or residential community. The primary imperative for all of us is our bellies, and the need to fill them.
I finish up. With nowhere to be and nothing obligating me to move, I sit quietly. Ruminating on the meal, I am at ease for at least a few minutes. The dining room hums along oblivious to my presence, and that suits me just fine. For a few precious moments my belly and I have nowhere to be, no one to satisfy, no obligations to fulfill. Myself, my belly, we are nameless. We are content.
It is cold this night. A prediction of rain, sleet, freezing rain and most likely snow. I am perched on a high seat at a two-person table alongside a wall of windows looking out upon a nondescript four-way intersection. As I tuck into a gyro plate and green salad I realize how fitting it is that the root for the word 'anonymous' is Greek in origin. The word is anonumous, 'nameless'. That is the word for which my belly was searching, and with which it fills.
I eat at this establishment on a semi-regular basis. Not because the food, which is Greek in origin and concept, is necessarily the best exemplar to be had around these parts. There are other restaurants that do certain items better, so much better that their relative lack of atmosphere (dive-ishness, even) is offset by the deliciousness of the food. The food is good enough. On the days I eat here, it gives me what I want: comfort without identity.
It is this shade of anonymity that I discovered is part of the appeal for me. Lately when I dine here, I dine alone. Usually at the end of work day when circumstance has decreed that I will not have a companion for dinner. I make the decision as I am driving out of the parking lot at work, when hunger, fatigue and proximity act as the trade winds which blow my vessel a few blocks down the street. I set that course because it involves no mystery and few decisions.
When I walk through the storefront doors, there is no "where everybody knows your name" kind of moment. No nodding of heads, no shouted greetings, only a (usually) short line which I join and quickly scan the menu. Since I am still a relative newcomer in this area, there is no one who knows me. No one I recognize. Perhaps the counter people have a vague recollection that I have been in before. Something along the lines of "It's that bearded fellow who always orders the same thing".
I place my order, they give me my number, I sip tea while waiting. The place is quickly filling up with diners and take-away customers. I see a lot of kids and senior citizens, families, couples, one guy like me. All sitting and waiting for our number to be called.
When it is, I take my tray and grab a seat on the edge of the dining room. Always the edge. I have never liked being in the middle of rooms or crowds, from school to restaurants to concerts. The edges make it easier for me to relax and observe. Plus, lower probability of social interaction, which is something I am less than graceful at even when I am not tired and hungry.
I sit. I slowly begin to eat. The hubbub of voices surrounds me, but does not overwhelm. A stream of voices that blend into a rhythmic drone, out which pops the occasional recognizable word or even phrase. In the corners of the room, two large televisions are playing a repeating loop of travel videography from the Greek isles. In the occasional lull of conversation, you can hear snippets of bouzoukis playing. In conjunction with the lack of captions or subtitles on the video, the sounds are an odd blend amplifying the 'namelessness' of this dining experience.
I find it oddly soothing. I feel this way almost every time I come here. This does not bother me, because it is what I want, maybe need. Neither myself nor my fellow diners have an imperative to make this place an extension of their living room or front yard or residential community. The primary imperative for all of us is our bellies, and the need to fill them.
I finish up. With nowhere to be and nothing obligating me to move, I sit quietly. Ruminating on the meal, I am at ease for at least a few minutes. The dining room hums along oblivious to my presence, and that suits me just fine. For a few precious moments my belly and I have nowhere to be, no one to satisfy, no obligations to fulfill. Myself, my belly, we are nameless. We are content.
02 December 2014
Magpie Tales 248: Raveling
Bond of Union, 1956, by M. C. Escher, via Magpie Tales
No one warned us our love would be covalent,
sometimes corrosive, often explosive
burning bright twining around hearts
built for comfort not for speed
whirling so fast making time run backwards
mirrors held up to each other reflective
refractive actinic addictive as gold
spinning tendrils so fine the pain unnoticed
until the sun burned out and we in the dark
howling with sweet misery of the raveling
30 October 2014
Dinner Instead of Reality
Truth is stranger than fiction, isn't that how the saying goes? These days it seems true. A few minutes absorbing the daily news illuminates it. To write fiction these days, for myself at least, is an increasingly difficult task. Any ideas I have are trumped in an instant by the world beyond my shoulders. Ferguson, Ebola and politics have taken the starch out of the imagination.
This entry, case in point. I don't know what to say. Living with all this noise in my head slugging it out with the noise outside my head, the best that can be said is that it is a draw. The weirdness on both sides cancels out.
I wanted to tell you about a man searching for meaning and truth at the top of a mountain range. I was going to illuminate why a middle-aged concrete finisher named Harley Mossman sat in the road crying for half an hour before the police showed up. With any luck, I might have been able to pound out a short story or a poem or a silly essay about my cat and his eating habits. But, no.
Somewhere between the car door and the desk chair, all that noise overwhelmed me. Too much fatigue and low-grade anxiety for me to process. So instead I made dinner. All I can say about that is that it was my attempt at making a Spanish style fabada, a bean stew, based only on my memory and the ingredients I happened to have on hand. To my delight, it turned out tasting quite good.
It was not, as I discovered in my post-meal reading, exactly a classic fabada. It shared some common ingredients, but somewhat different technique. I had the paprika, the beans, blood sausage and ham shanks. Garlic, too. But I added bell peppers, celery and onion. A little thyme and oregano. I guess you could say it was a Kansas City fabada by way of New Orleans.
I suppose you could call it a distant cousin. Same name, some similar looks, but definitely different. You could also call it delicious. A full belly on a cool fall night is a blessing indeed.
This entry, case in point. I don't know what to say. Living with all this noise in my head slugging it out with the noise outside my head, the best that can be said is that it is a draw. The weirdness on both sides cancels out.
I wanted to tell you about a man searching for meaning and truth at the top of a mountain range. I was going to illuminate why a middle-aged concrete finisher named Harley Mossman sat in the road crying for half an hour before the police showed up. With any luck, I might have been able to pound out a short story or a poem or a silly essay about my cat and his eating habits. But, no.
Somewhere between the car door and the desk chair, all that noise overwhelmed me. Too much fatigue and low-grade anxiety for me to process. So instead I made dinner. All I can say about that is that it was my attempt at making a Spanish style fabada, a bean stew, based only on my memory and the ingredients I happened to have on hand. To my delight, it turned out tasting quite good.
It was not, as I discovered in my post-meal reading, exactly a classic fabada. It shared some common ingredients, but somewhat different technique. I had the paprika, the beans, blood sausage and ham shanks. Garlic, too. But I added bell peppers, celery and onion. A little thyme and oregano. I guess you could say it was a Kansas City fabada by way of New Orleans.
I suppose you could call it a distant cousin. Same name, some similar looks, but definitely different. You could also call it delicious. A full belly on a cool fall night is a blessing indeed.
23 March 2014
Feeding Yourself (Sunday Meditation #37)
Chewing my way through a shrimp po' boy the other day, hunger doing its best to overcome disgruntlement at being surrounded by competition culture. The sandwich proved to be a fair balm, but only just. Meditation on society and culture should not be done on an empty stomach but perhaps it is to be avoided whilst eating. Especially hard to do when surrounded by big screen TV's and noisy folks watching the game(s).
Nowhere is safe it seems, in this modern society, from the illness of competition. Everything has been turned into some sort of sports metaphor, with all of us required to give "110%" and to "bring it" when it is "game on". All the time, 24/7. And I am quite tired of it.
Even cooking and eating are not spared the lunacy of win or die. I noticed this one night this week while watching a cooking show on the tube, the name of which rhymes with "Flopped". I do enjoy watching the chefs work creatively under impressive constraints, but it became clear to me with the episode in question just how pernicious sports and gaming "culture" have gripped our sensibilities.
The announcers, the chefs, the ads, all using the language of conquest, domination and war. It isn't enough to create something amazing for its own sake, it has to "crush" the competition it "came after". The erstwhile chefs throw shadow punches and talk about their fellow contestants as if they were weak neighbor nations in possession of natural resources to be pillaged. They must be "taken down" and "dominated" because they are all "here to win".
It is a conundrum I face every time I set out to cook something or write something: for whom and why do it? The truth became apparent to me as I ruminated on the sandwich I was devouring. To focus on domination, humiliation and subjugation of others as "winning" is to have already lost the game. Whether it be cooking a meal or filling the pages or sending a ball through a hoop, the true competition lies not in overcoming others, it lies in overcoming one's own self.
Nowhere is safe it seems, in this modern society, from the illness of competition. Everything has been turned into some sort of sports metaphor, with all of us required to give "110%" and to "bring it" when it is "game on". All the time, 24/7. And I am quite tired of it.
Even cooking and eating are not spared the lunacy of win or die. I noticed this one night this week while watching a cooking show on the tube, the name of which rhymes with "Flopped". I do enjoy watching the chefs work creatively under impressive constraints, but it became clear to me with the episode in question just how pernicious sports and gaming "culture" have gripped our sensibilities.
The announcers, the chefs, the ads, all using the language of conquest, domination and war. It isn't enough to create something amazing for its own sake, it has to "crush" the competition it "came after". The erstwhile chefs throw shadow punches and talk about their fellow contestants as if they were weak neighbor nations in possession of natural resources to be pillaged. They must be "taken down" and "dominated" because they are all "here to win".
It is a conundrum I face every time I set out to cook something or write something: for whom and why do it? The truth became apparent to me as I ruminated on the sandwich I was devouring. To focus on domination, humiliation and subjugation of others as "winning" is to have already lost the game. Whether it be cooking a meal or filling the pages or sending a ball through a hoop, the true competition lies not in overcoming others, it lies in overcoming one's own self.
06 March 2014
Hawk Don't Eat Squash
Field notes, March 5th, 2014. Driving home, meditating on the belly.
It was astonishing, that flash of rusty red. All the more so at sixty-five miles an hour. I was privileged to see a hawk fulfilling its hawk-ness. I suppose it was good that it was feathers not blood. Pity that the prey had no chance to object. If not for the glass and road noise I suspect I may have heard it cry out at the fatal moment.
I was just outside a small town called Lone Jack, on my way back from a photo excursion in cow country. Quite a coincidence that I turned my head to the side, looking at the driver's side mirror as I hustled down Highway 50. It was at that moment the hawk decide to strike at some small, gray, furry things in the median. I still have no idea what the hapless prey was, but it looked vaguely like a rabbit or a rat.
The shock made me gasp. It is not that I had no idea that animals prey on other animals, it is that I was not expecting to see it on a major roadway. Especially not so close to my car. The attack happened fast, almost in the blink of an eye. There was also the awe of having witnessed something sublime. It was a peek into the workings of the world. A truth acknowledged, perhaps, or the revelation of a mystery.
I would think back to the symmetry of that incident, the relationship of eater to eaten, as I puttered in the kitchen while preparing my own dinner. Mine was nothing so dramatic as pouncing on something creature who had no idea I was coming. No, mine was less intense, involving the roasting of a spaghetti squash, the pureeing of tomatoes. If there was any drama it was in the cutting of onions and mincing garlic with parsley; there was speed and precision involved and I am pushing myself to become more professional with my knife skills.
The closest I came to emulating the hawk was to open two cans of oil-packed tuna, which I added to then marinara I was making. Certainly no talons flashing, beak parted in anticipation of a killing stroke. There was a momentary sense of dislocation, though, as I meditated on the notions of what we do to feed ourselves, to survive. It was weird.
As I shredded the squash with a fork, prior to anointing with sauce, I was struck again by the mysteries of food and eating in this life. Spaghetti squash fascinates me, watching it transform from this hard blocky thing I strained to cut, into long twirly strands that eat like noodles. Earlier, I had marveled at the fibrous net inside the squash that held the seeds. While fishing the seeds out, I felt wonder that such a thing could just grow. The seeds, too, I would later season and roast for a snack.
I know it was child-like of me, maybe even slightly naive, to be so amazed at the mysteries right in front of me. I know much can be explained by basic biology and chemistry and technical investigation. But at the moment I saw the hawk strike and the squash strands part, I was filled with the warmth of belonging, of being inside the world rather than apart from it. The hawk doesn't eat squash, and I don't prey on hawks, but for some few moments, we shared a mystery that has little to do with explanation and everything to do with simply being.
It was astonishing, that flash of rusty red. All the more so at sixty-five miles an hour. I was privileged to see a hawk fulfilling its hawk-ness. I suppose it was good that it was feathers not blood. Pity that the prey had no chance to object. If not for the glass and road noise I suspect I may have heard it cry out at the fatal moment.
I was just outside a small town called Lone Jack, on my way back from a photo excursion in cow country. Quite a coincidence that I turned my head to the side, looking at the driver's side mirror as I hustled down Highway 50. It was at that moment the hawk decide to strike at some small, gray, furry things in the median. I still have no idea what the hapless prey was, but it looked vaguely like a rabbit or a rat.
The shock made me gasp. It is not that I had no idea that animals prey on other animals, it is that I was not expecting to see it on a major roadway. Especially not so close to my car. The attack happened fast, almost in the blink of an eye. There was also the awe of having witnessed something sublime. It was a peek into the workings of the world. A truth acknowledged, perhaps, or the revelation of a mystery.
I would think back to the symmetry of that incident, the relationship of eater to eaten, as I puttered in the kitchen while preparing my own dinner. Mine was nothing so dramatic as pouncing on something creature who had no idea I was coming. No, mine was less intense, involving the roasting of a spaghetti squash, the pureeing of tomatoes. If there was any drama it was in the cutting of onions and mincing garlic with parsley; there was speed and precision involved and I am pushing myself to become more professional with my knife skills.
The closest I came to emulating the hawk was to open two cans of oil-packed tuna, which I added to then marinara I was making. Certainly no talons flashing, beak parted in anticipation of a killing stroke. There was a momentary sense of dislocation, though, as I meditated on the notions of what we do to feed ourselves, to survive. It was weird.
As I shredded the squash with a fork, prior to anointing with sauce, I was struck again by the mysteries of food and eating in this life. Spaghetti squash fascinates me, watching it transform from this hard blocky thing I strained to cut, into long twirly strands that eat like noodles. Earlier, I had marveled at the fibrous net inside the squash that held the seeds. While fishing the seeds out, I felt wonder that such a thing could just grow. The seeds, too, I would later season and roast for a snack.
I know it was child-like of me, maybe even slightly naive, to be so amazed at the mysteries right in front of me. I know much can be explained by basic biology and chemistry and technical investigation. But at the moment I saw the hawk strike and the squash strands part, I was filled with the warmth of belonging, of being inside the world rather than apart from it. The hawk doesn't eat squash, and I don't prey on hawks, but for some few moments, we shared a mystery that has little to do with explanation and everything to do with simply being.
01 March 2014
Knowing Your Aglio From (An) Olio In The Ground
Belly notes, February 19, 2014. A temporary bachelor at table, and hungry.
Feral. Primal. Rough. Vibrant burn of red chili flakes tempered in olive oil. Spaghetti like iron strings, filo de ferro, dusted with herbs and garlic.
Throaty. Raspy. Growly. Exactly what I needed for a solo dinner on a rainy winter evening.
One of the best dishes I have yet made in all the time I have been cooking. Not elegant, nor haute cuisine, but guaranteed to satisfy in all its rough hewn splendor.
I speak, of course, about spaghetti aglio e olio. You know how to make this, even if you do not realize it.
Extra virgin olive oil.
Red onion.
Red pepper flakes.
Oregano, if you dare.
Thin spaghetti.
Salt.
Pepper.
Parmagiano-Reggiano cheese.
Appetite.
By its fierceness you will know it. You will be satisfied.
Feral. Primal. Rough. Vibrant burn of red chili flakes tempered in olive oil. Spaghetti like iron strings, filo de ferro, dusted with herbs and garlic.
Throaty. Raspy. Growly. Exactly what I needed for a solo dinner on a rainy winter evening.
One of the best dishes I have yet made in all the time I have been cooking. Not elegant, nor haute cuisine, but guaranteed to satisfy in all its rough hewn splendor.
I speak, of course, about spaghetti aglio e olio. You know how to make this, even if you do not realize it.
Extra virgin olive oil.
Red onion.
Red pepper flakes.
Oregano, if you dare.
Thin spaghetti.
Salt.
Pepper.
Parmagiano-Reggiano cheese.
Appetite.
By its fierceness you will know it. You will be satisfied.
23 December 2013
We Do Not Wish to Sing a Requiem for Bees
If it can ever be said that I have evidence of the Divine in this world, surely it resides in a spoonful of tupelo honey. To paraphrase the 17th century English physician William Butler, doubtless God could have made a better honey, but doubtless God never did.
The estimable Dr. Butler was referring to strawberries in his original remark, but the principle easily extends to tupelo honey. I am not, by nature, overly drawn to sweet things but tupelo honey has a hold on the imagination of my palate that I cannot explain. The only other sweetener that is on par with it is sorghum. I love sorghum, but that is a story for another time.
In recent months it has become my evening custom to have a mug of chamomile tea before retiring for the evening. Its soothing, soporific effects have done much to assuage my difficulties in easily falling asleep. For this I am grateful.
It is with the flavor of chamomile that I am somewhat less than enthralled. For months I drank it straight up, convincing myself that the salubrious effects of the infusion outweighed the medicinal taste of it. The conceit wore thin and I ceased my nightcap for a short time.
The hiatus ended the evening a jar of tupelo honey landed on kitchen counter. As luck had it, I found it in a local grocery store for not too much money. This, after some months without, as the last jar I had seemed to be exorbitantly priced.
Such are the penalties we pay for our appetites.
So with this windfall of honey, I found myself once again in need of a mug of chamomile tea, but with little enthusiasm to drink it. It was then that the inspiration came upon me to lace my cup with a generous dollop of tupelo honey. The effect, I must say, was damn near magical.
I sat down on the couch to enjoy my drink, and as the first warm sips slid down my gullet I could not help my meditation on tupelo honey and what makes its existence possible. Trees and bees. Specifically, tupelo gum trees and honey bees.
But especially bees. The news of recent die-offs and colony collapse disorder had me unsettled. It boggles the mind to think that so much of the good things we take for granted depend on healthy bees. Fruits, vegetables and all the things that flow from them, like honey. They could all disappear if the bees die and do not come back.
The thought of it makes me sad. That night I added tupelo honey to my chamomile tea I leaned back on the couch and said aloud "Lord, I hope the bees don't die." The winter chill seeping through the walls raced up my spine as I voiced those words. I shivered slightly, sipped a gift from the Divine, and meditated on the miracle of the honeybee and its dance with the tupelo gum tree. To sing a requiem for them seemed an offense to the universe, one that I cannot bring myself to commit.
The estimable Dr. Butler was referring to strawberries in his original remark, but the principle easily extends to tupelo honey. I am not, by nature, overly drawn to sweet things but tupelo honey has a hold on the imagination of my palate that I cannot explain. The only other sweetener that is on par with it is sorghum. I love sorghum, but that is a story for another time.
In recent months it has become my evening custom to have a mug of chamomile tea before retiring for the evening. Its soothing, soporific effects have done much to assuage my difficulties in easily falling asleep. For this I am grateful.
It is with the flavor of chamomile that I am somewhat less than enthralled. For months I drank it straight up, convincing myself that the salubrious effects of the infusion outweighed the medicinal taste of it. The conceit wore thin and I ceased my nightcap for a short time.
The hiatus ended the evening a jar of tupelo honey landed on kitchen counter. As luck had it, I found it in a local grocery store for not too much money. This, after some months without, as the last jar I had seemed to be exorbitantly priced.
Such are the penalties we pay for our appetites.
So with this windfall of honey, I found myself once again in need of a mug of chamomile tea, but with little enthusiasm to drink it. It was then that the inspiration came upon me to lace my cup with a generous dollop of tupelo honey. The effect, I must say, was damn near magical.
I sat down on the couch to enjoy my drink, and as the first warm sips slid down my gullet I could not help my meditation on tupelo honey and what makes its existence possible. Trees and bees. Specifically, tupelo gum trees and honey bees.
But especially bees. The news of recent die-offs and colony collapse disorder had me unsettled. It boggles the mind to think that so much of the good things we take for granted depend on healthy bees. Fruits, vegetables and all the things that flow from them, like honey. They could all disappear if the bees die and do not come back.
The thought of it makes me sad. That night I added tupelo honey to my chamomile tea I leaned back on the couch and said aloud "Lord, I hope the bees don't die." The winter chill seeping through the walls raced up my spine as I voiced those words. I shivered slightly, sipped a gift from the Divine, and meditated on the miracle of the honeybee and its dance with the tupelo gum tree. To sing a requiem for them seemed an offense to the universe, one that I cannot bring myself to commit.
19 August 2013
New York Texas Toast Blues
Seamus couldn't fucking believe it. "This is what my life has come to?" he croaked. "Frozen Texas toast? From New York?" The last said with a lilting inflection of utter disbelief. What the hell did New York know about making Texas toast? he thought. There it was, big as day, the garish box sitting on the shelf at eye level with the label blaring "NEW YORK TEXAS TOAST - 5 CHEESE".
His stomach lurched. The cool air of the freezer cascaded down his bare legs dangling below the rumpled boxers that barely clung to his bony hips. Coils of ghostly smoke snaked across his vision, the cigarette dangling from lips glossed by whiskey. Seamus sighed, coughed, brushed absent-mindedly at the smattering of ashes on his stained undershirt.
He stood confused, wondering just when it was he had bought the toast. Even in his most desperate days, and there were many, he had always kept his distance from that particular abomination. Especially if it had that spread that looked like uncooked batter on it. It was supposed to be "butter", he knew, but it tasted like burned garlic mixed with stale movie popcorn oil.
He hated that shit. Yet there it was, in his freezer. A whiskey-tinged belch made its way up from his rumbling belly. He was hungry in spite of the booze, the fridge was mostly empty and there was exactly a dollar fifty-three in change sitting on the table in the dining nook. The table was barely standing, battered, and to his mind it made the whole place look smaller than an efficiency ought to be. The walls bulged in, he swore they were moving.
Seamus slammed the door shut. Shaking, he surprised himself by starting to cry. Memories rushed in of his step-mother's awful dinners, where that kind of toast showed up so often his older brother joked that she must have been banging the route driver for the bakery. He and Aidan had no options growing up, they ate it because it was that or nothing. Most nights, it seemed.
He swiped at his running nose with the back of a grimy hand. He shuffled over to the table, pushing aside the pistol. The slick black barrel clanked against the plastic highball glass next to it, slopping cheap scotch over the rim. The liquid beaded up on the torn note stuck under the glass. A black, spidery scrawl of ink across the brown kraft paper showed a name and address. Both started to blur as the whiskey soaked into the paper.
"Shit. Shit. Shit." He needed the money, but now he was feeling weak-kneed and hopeless. The thought that it was a job he could no longer finish burst bright in his head, he just knew, but he needed the cash so fuckin' bad and this shithole apartment is going to cave in on me, no way, no way, man, I can't eat another slice of that trash but I don't know what to do!
Seamus slammed his hands down on the table. Pistol and glass jumped. He grabbed the cigarette from his lips and dunked it hard into the glass. There was a faint hiss as the butt went out, bobbing in the whiskey like a bizarre canoe. "Changes, man, gotta make changes." Trembling hands cradled his aching head. "Cut out the booze, get out of the life, yeah, that's what I need." His rasping voice fell flat into the cramped, stale air of the apartment. "Gotta get help. Maybe Father Mancuso over at St. Ann's could do it, yeah, maybe so."
He sat up straight. He'd get dressed, that's what he would do. Put on the black shoes, the pair with only one hole in the sole. He'd walk the few blocks down to the old neighborhood, beg Mancuso to take him in. God loves a sinner, right? The good Father could take him in, clean him up, get him out of the life. A smile creased his mouth at the thought that he would never pull the trigger again. And if he was really lucky, he'd never again eat that goddamned toast.
It was just too close to the bone.
His stomach lurched. The cool air of the freezer cascaded down his bare legs dangling below the rumpled boxers that barely clung to his bony hips. Coils of ghostly smoke snaked across his vision, the cigarette dangling from lips glossed by whiskey. Seamus sighed, coughed, brushed absent-mindedly at the smattering of ashes on his stained undershirt.
He stood confused, wondering just when it was he had bought the toast. Even in his most desperate days, and there were many, he had always kept his distance from that particular abomination. Especially if it had that spread that looked like uncooked batter on it. It was supposed to be "butter", he knew, but it tasted like burned garlic mixed with stale movie popcorn oil.
He hated that shit. Yet there it was, in his freezer. A whiskey-tinged belch made its way up from his rumbling belly. He was hungry in spite of the booze, the fridge was mostly empty and there was exactly a dollar fifty-three in change sitting on the table in the dining nook. The table was barely standing, battered, and to his mind it made the whole place look smaller than an efficiency ought to be. The walls bulged in, he swore they were moving.
Seamus slammed the door shut. Shaking, he surprised himself by starting to cry. Memories rushed in of his step-mother's awful dinners, where that kind of toast showed up so often his older brother joked that she must have been banging the route driver for the bakery. He and Aidan had no options growing up, they ate it because it was that or nothing. Most nights, it seemed.
He swiped at his running nose with the back of a grimy hand. He shuffled over to the table, pushing aside the pistol. The slick black barrel clanked against the plastic highball glass next to it, slopping cheap scotch over the rim. The liquid beaded up on the torn note stuck under the glass. A black, spidery scrawl of ink across the brown kraft paper showed a name and address. Both started to blur as the whiskey soaked into the paper.
"Shit. Shit. Shit." He needed the money, but now he was feeling weak-kneed and hopeless. The thought that it was a job he could no longer finish burst bright in his head, he just knew, but he needed the cash so fuckin' bad and this shithole apartment is going to cave in on me, no way, no way, man, I can't eat another slice of that trash but I don't know what to do!
Seamus slammed his hands down on the table. Pistol and glass jumped. He grabbed the cigarette from his lips and dunked it hard into the glass. There was a faint hiss as the butt went out, bobbing in the whiskey like a bizarre canoe. "Changes, man, gotta make changes." Trembling hands cradled his aching head. "Cut out the booze, get out of the life, yeah, that's what I need." His rasping voice fell flat into the cramped, stale air of the apartment. "Gotta get help. Maybe Father Mancuso over at St. Ann's could do it, yeah, maybe so."
He sat up straight. He'd get dressed, that's what he would do. Put on the black shoes, the pair with only one hole in the sole. He'd walk the few blocks down to the old neighborhood, beg Mancuso to take him in. God loves a sinner, right? The good Father could take him in, clean him up, get him out of the life. A smile creased his mouth at the thought that he would never pull the trigger again. And if he was really lucky, he'd never again eat that goddamned toast.
It was just too close to the bone.
05 August 2013
Medicine Man (Heal Thyself)
If the saying "You are what you eat" has any certitude to it, then I am a walking antidote. A bulwark of mental insulation, wearing a flak jacket made of things that seduce my gullet. Ladies and gentlemen, in the past week I have had privilege and pleasure of playing chef to appreciative family and friends. Twice in that time I bestirred myself to arise from my semi-slothful existence and cook good things that we shared at the table. Twice I was honored with praise for my efforts, and by the ultimate compliment to any cook: those who ate wanted more.
Such words and a clean plate might give any human the notion that they could be more than amateur at the art of feeding people. Compliments and kind words have a tendency, at least in my case, to make me expansive. I get those urges to create a cookbook, write a food column (which I confess, I'd love to do) or even "can that stuff". There is a little whiff of that aggressive need, glossed with love,---which I suspect fuels more than one star chef ego in this world---to not just feed someone but to make them want to be fed by me. I find this stroking of ego to be energizing and disturbing.
It is a fire that I rapidly bank. I do this in part because I know that being a professional chef is not in the cards for my life. There is a learning curve and investment of effort that circumstances disallow at this time. Plus, I have been led astray more than once in my professional life by ignoring some blind spots in my career vision. I am diligent to avoid repeating past mistakes.
Eating should not be an act of coercion, I believe. Nor should it be method to shore up ones' flagging self-esteem by obligating others to give you praise. Hopefully, I have avoided and will continue to avoid that particular trap. I do like to cook, for myself and for the enjoyment of others, but the real reward should be be in the act itself.
This is my hope. I also confess that my enjoyment, rather, my need to cook is not altogether selfless. This was driven home today upon looking up at the clock with the realization that I had spent almost five hours straight in the kitchen. Five hours, that is, with no worries or anxieties beyond the immediacy of dealing with sharp knives, hot pans and the anticipation of "Will this be good?"
Watching my companions dish up, I knew with honed clarity this simple truth: my cooking in and of itself had been a source of sustenance far beyond the calories it would place in my belly. Chopping, measuring, mixing, stirring...playing with fire in a perfectly acceptable manner...having an idea and following the thread uninterrupted...ah, such joy! To finish the thought and then eat it is a marvelous gift, one that lifts me up from some dark, scary places.
That is, dear readers, my no-so-secret secret. I do enjoy cooking for the delight and company of others. But the deeper reality is that, some days, maybe even most days when I cook...I'm cooking to restore myself. I cook because it is good medicine, for me and for those I love.
Such words and a clean plate might give any human the notion that they could be more than amateur at the art of feeding people. Compliments and kind words have a tendency, at least in my case, to make me expansive. I get those urges to create a cookbook, write a food column (which I confess, I'd love to do) or even "can that stuff". There is a little whiff of that aggressive need, glossed with love,---which I suspect fuels more than one star chef ego in this world---to not just feed someone but to make them want to be fed by me. I find this stroking of ego to be energizing and disturbing.
It is a fire that I rapidly bank. I do this in part because I know that being a professional chef is not in the cards for my life. There is a learning curve and investment of effort that circumstances disallow at this time. Plus, I have been led astray more than once in my professional life by ignoring some blind spots in my career vision. I am diligent to avoid repeating past mistakes.
Eating should not be an act of coercion, I believe. Nor should it be method to shore up ones' flagging self-esteem by obligating others to give you praise. Hopefully, I have avoided and will continue to avoid that particular trap. I do like to cook, for myself and for the enjoyment of others, but the real reward should be be in the act itself.
This is my hope. I also confess that my enjoyment, rather, my need to cook is not altogether selfless. This was driven home today upon looking up at the clock with the realization that I had spent almost five hours straight in the kitchen. Five hours, that is, with no worries or anxieties beyond the immediacy of dealing with sharp knives, hot pans and the anticipation of "Will this be good?"
Watching my companions dish up, I knew with honed clarity this simple truth: my cooking in and of itself had been a source of sustenance far beyond the calories it would place in my belly. Chopping, measuring, mixing, stirring...playing with fire in a perfectly acceptable manner...having an idea and following the thread uninterrupted...ah, such joy! To finish the thought and then eat it is a marvelous gift, one that lifts me up from some dark, scary places.
That is, dear readers, my no-so-secret secret. I do enjoy cooking for the delight and company of others. But the deeper reality is that, some days, maybe even most days when I cook...I'm cooking to restore myself. I cook because it is good medicine, for me and for those I love.
15 June 2013
The Dish Eaten Banishes the Eater
8:31 PM. Twilight deepens, the air tinged that shade of nickel-silver so lovely I wish I was a metalsmith. But I am not. I am many things, I do not know what I am right here, right now, except sated.
It is curious to me, this tightrope tension cable that is my core. It has returned after a longish hiatus. It is back with purpose, a wild beast that has tunneled into my spine and wrapped itself around by brain stem. The claws I can feel digging into my belly. It breathes on my neck while I sleep. It sits beside me in the car as I drive about running errands and pursuing the elusive dollar. Its eyes, I fancy, are a deep green-gold. I must kill it.
Failing that, I must at least put it back in the wilds from whence it sprung. This will be a difficult but necessary undertaking. Both the beast and the need to banish it are unavoidable facts of my existence.
I can imagine this notion may disturb some folks. It disturbs me, too. But before anyone gets too worried I can say this: I have ideas. Notions. Things what give me reasons to be cheerful and know that there is a big difference between what I worry is in the dark and what is actually in the dark.
You see, I have my own personal beast-killer. Night-banisher. The heart's fire to the mind's Shere Khan. I call it...dinner.
Tonight's dinner, anyway. It was an impromptu affair, which many of my solitary dinners at home tend to be. I surprised myself by taking on the beast at the root of its lair. I say surprised because it had been a long, busy day. That cable was wound up. I had works to do and my companions had departed for a weekend road trip that I was unable to join.
I sat in front of the computer, tending the machine and marking off tasks. The prospect of eating alone underwhelmed me, especially in light of contemplating yet another sandwich grabbed on the run. The resignation welled up inside, and I told myself to accept things, to stop thinking.
I stepped into the kitchen for a small snack. The machine hummed softly, files spilling in, folders filling up. I nibbled a tortilla chip. Pouring a cup of tea, I absentmindedly opened the fridge, expecting nothing but cold air and dashed hopes.
What I discovered was promise. Antidotes. Balm for the belly. I found peppers and onion and salmon. My mind perked up. Opening the pantry I found a can of whole tomatoes, and some dried pepper flakes. Behind me on the counter, a jar of rice. Saffron in the cupboard. Garlic. And down low, a small jar of saffron-laced curry powder. I had ideas, and a small smile.
Clicks and clanks, a turning of cogs, the cable began to slacken. The beast began to back away. I left the machine to its own infernal devices and gave my obeisances to the cutting board and the stove. I had no clear idea of what I was making, only that I believed it would be good. I believed it would force the beast to let go.
I chopped. I stirred. I cooked rice, simmered tomatoes and other good things. The beast moved to the edge of the clearing, growling in a way I found comical rather than frightening. When I took the lids off the pans, the beast stood and turned as if to leave. When I plated my creation, inhaling the aroma and eying the colors with delight, the beast slowly walked away.
I took my plate outside to the table on the patio. The sun was going down in a warm breeze. I sat down, fork and spoon in hand. I watched the beast slowly padding away into the bushes behind the corner shed. It did not turn to see me salute its retreat with raised utensils, but its tail twitched wickedly. I think it knew it was whipped, this time. It may have been the wind, but I swore I heard the leaves rustle as the beast cleared the fence.
I chewed my creation slowly. The tension in my spine and belly drained away, leaving me in a state of soft grace. The plate opened up, the red and gold disappearing spoonful by forkful. The beast will probably be back, I reckon. But tonight, here and now, it is outside the fence and I am inside, where it is peaceful.
It is curious to me, this tightrope tension cable that is my core. It has returned after a longish hiatus. It is back with purpose, a wild beast that has tunneled into my spine and wrapped itself around by brain stem. The claws I can feel digging into my belly. It breathes on my neck while I sleep. It sits beside me in the car as I drive about running errands and pursuing the elusive dollar. Its eyes, I fancy, are a deep green-gold. I must kill it.
Failing that, I must at least put it back in the wilds from whence it sprung. This will be a difficult but necessary undertaking. Both the beast and the need to banish it are unavoidable facts of my existence.
I can imagine this notion may disturb some folks. It disturbs me, too. But before anyone gets too worried I can say this: I have ideas. Notions. Things what give me reasons to be cheerful and know that there is a big difference between what I worry is in the dark and what is actually in the dark.
You see, I have my own personal beast-killer. Night-banisher. The heart's fire to the mind's Shere Khan. I call it...dinner.
Tonight's dinner, anyway. It was an impromptu affair, which many of my solitary dinners at home tend to be. I surprised myself by taking on the beast at the root of its lair. I say surprised because it had been a long, busy day. That cable was wound up. I had works to do and my companions had departed for a weekend road trip that I was unable to join.
I sat in front of the computer, tending the machine and marking off tasks. The prospect of eating alone underwhelmed me, especially in light of contemplating yet another sandwich grabbed on the run. The resignation welled up inside, and I told myself to accept things, to stop thinking.
I stepped into the kitchen for a small snack. The machine hummed softly, files spilling in, folders filling up. I nibbled a tortilla chip. Pouring a cup of tea, I absentmindedly opened the fridge, expecting nothing but cold air and dashed hopes.
What I discovered was promise. Antidotes. Balm for the belly. I found peppers and onion and salmon. My mind perked up. Opening the pantry I found a can of whole tomatoes, and some dried pepper flakes. Behind me on the counter, a jar of rice. Saffron in the cupboard. Garlic. And down low, a small jar of saffron-laced curry powder. I had ideas, and a small smile.
Clicks and clanks, a turning of cogs, the cable began to slacken. The beast began to back away. I left the machine to its own infernal devices and gave my obeisances to the cutting board and the stove. I had no clear idea of what I was making, only that I believed it would be good. I believed it would force the beast to let go.
I chopped. I stirred. I cooked rice, simmered tomatoes and other good things. The beast moved to the edge of the clearing, growling in a way I found comical rather than frightening. When I took the lids off the pans, the beast stood and turned as if to leave. When I plated my creation, inhaling the aroma and eying the colors with delight, the beast slowly walked away.
I took my plate outside to the table on the patio. The sun was going down in a warm breeze. I sat down, fork and spoon in hand. I watched the beast slowly padding away into the bushes behind the corner shed. It did not turn to see me salute its retreat with raised utensils, but its tail twitched wickedly. I think it knew it was whipped, this time. It may have been the wind, but I swore I heard the leaves rustle as the beast cleared the fence.
I chewed my creation slowly. The tension in my spine and belly drained away, leaving me in a state of soft grace. The plate opened up, the red and gold disappearing spoonful by forkful. The beast will probably be back, I reckon. But tonight, here and now, it is outside the fence and I am inside, where it is peaceful.
25 May 2013
Belly Troubles, and the Tao of the Cure
May 24, 10:10 PM. Finally, finally settling down. And the belly is quiet. Finally.
If anyone had asked me to predict how the day would go based on how I felt upon awakening this morning, I would have told them it is going to be darkness and shadows all around. A semi-blind groping through half-lit corridors, looking for a half-open door leading into a room lit by a single weak bulb. I felt downright shabby and feeble. Poor sleep, anxiety, and obligations will do that to a man.
Having a belly that worships the Trickster is no help, either. My gut was expressing some grievance, and it put a certain dull sheen on the day. I had things to do, but no energy or motivation to do them. Some could wait, others could not. Through the fog I was determined to slog.
I think it is no secret, to those who have read this blog on a regular basis, that I struggle occasionally with anxiety and depression. Every now and then the "sheer hellishness of life" (to borrow a wonderful phrase from Jim Harrison) sneaks up on me and hijacks my better nature. I get wound around the axle of the truck that hit me and I find it hard to disentangle myself. Today was one of those days.
The month of May has been an emotional sine wave for me. I have been in hot pursuit of employment opportunities, working on a storyline for a book, and trying to make time for creative endeavors. I have traveled to see my lovely Wee Lass, and had a marvelous time in her company. I have lain awake at night with my breath just short of panting, overwhelmed by dreams and the fear of failure. When I awoke this morning, my belly walloped me with a low-grade murmur of discontent. Everything congealed in the clear light of day.
It wasn't enough to keep me off my feet. But it sure made walking a chore. It made being human being a chore. I was of no mind to spend time in my own company. So the carrying out of tasks for the day was nothing I looked forward to completing. There was no choice.
I ate a little breakfast, forcing it down with a cup of tea while I sat out on the front patio. I count it as a blessing that the weather was gorgeous and cool. The birds were making the right kind of noise, and actually kept my mind from wandering into some darker byways. Still, I was exhausted, sick and sleepy. No way to go through life.
I rested a bit before I left to take care of the major task for the day, a photography assignment that mercifully kept my mind focused (Ha! A photography pun!) and off my griping belly. I read somewhere long ago that it is impossible to be depressed when engaged in meaningful tasks, and in this case a truth. Hooray for that!
Some background, if I may. Many years ago, my physician told me that in my case, stress manifests itself in the gut. Unfortunately, his diagnosis was spot on. It has been a limitation on me for years. Feeling this way has in some fashion become the normal for me.
By the time I finished what I needed to do, it was early afternoon and my body, as wracked as it was, was still giving me indications that it needed calories. With resignation and no enthusiasm I ran a search on my phone for something close, cheap and hopefully easy on the stomach. The closest restaurant it found was a Chinese place I had heard of but never had the opportunity to try.
So it was I found myself standing in the parking lot of a slightly beat-up looking strip center, staring at a window full of picture cards of different dishes, the names written in that faux-Asian script that seems vaguely insulting to me, even though I can't say exactly why. The neon OPEN sign blinked off and on, and with my belly woes and lack of enthusiasm asserting themselves, I almost turned and left. Almost.
Something told me to go in. I was greeted by a sweet older Chinese woman and a low- to no-concept interior decor that had me wondering which kindergarten class had done the honors. I was the only customer in the joint, pondering again if I should leave. The hostess was very nice, though, and I did need to eat. She cheerfully handed me a menu, and I sat down to order.
A small bowl of hot-and-sour soup. A plate of chicken and broccoli on steamed rice, garnished with a single fried wonton. The food was served on a simple white plate. There were no frills.
The food smelled delicious. I sampled the vegetables and a bit of chicken. It tasted...wonderful. It avoided the typical trap of too much sauce, and too thick. The wonton was the ubiquitous crab Rangoon, but amazingly it was good. Crispy, non-greasy, light. I couldn't believe my tastebuds.
The portion was just right. I felt satisfied, not over full. My belly even relaxed, after a few initial protestations. Even though I wasn't prepared to admit it, the cloud hovering over me began to lift. I thanked the hostess, paid my bill and left.
Somewhere along the way home, I began to feel good. Tired, still, but good. The walls began to recede a bit, and the light seemed a little brighter. I finished my errands and went home, reveling in the luxury of a nap I wanted to take, instead of feeling I had to take. It was wonderful.
I don't know what triggered my ascent. Maybe it was the simple passage of time, maybe it was someone being nice to me, maybe it was just a simple plate of food done well and served with charm. Whatever it was, it sure felt good to take the cure. It felt good to find the Way, tricked out in Chinese food.
If anyone had asked me to predict how the day would go based on how I felt upon awakening this morning, I would have told them it is going to be darkness and shadows all around. A semi-blind groping through half-lit corridors, looking for a half-open door leading into a room lit by a single weak bulb. I felt downright shabby and feeble. Poor sleep, anxiety, and obligations will do that to a man.
Having a belly that worships the Trickster is no help, either. My gut was expressing some grievance, and it put a certain dull sheen on the day. I had things to do, but no energy or motivation to do them. Some could wait, others could not. Through the fog I was determined to slog.
I think it is no secret, to those who have read this blog on a regular basis, that I struggle occasionally with anxiety and depression. Every now and then the "sheer hellishness of life" (to borrow a wonderful phrase from Jim Harrison) sneaks up on me and hijacks my better nature. I get wound around the axle of the truck that hit me and I find it hard to disentangle myself. Today was one of those days.
The month of May has been an emotional sine wave for me. I have been in hot pursuit of employment opportunities, working on a storyline for a book, and trying to make time for creative endeavors. I have traveled to see my lovely Wee Lass, and had a marvelous time in her company. I have lain awake at night with my breath just short of panting, overwhelmed by dreams and the fear of failure. When I awoke this morning, my belly walloped me with a low-grade murmur of discontent. Everything congealed in the clear light of day.
It wasn't enough to keep me off my feet. But it sure made walking a chore. It made being human being a chore. I was of no mind to spend time in my own company. So the carrying out of tasks for the day was nothing I looked forward to completing. There was no choice.
I ate a little breakfast, forcing it down with a cup of tea while I sat out on the front patio. I count it as a blessing that the weather was gorgeous and cool. The birds were making the right kind of noise, and actually kept my mind from wandering into some darker byways. Still, I was exhausted, sick and sleepy. No way to go through life.
I rested a bit before I left to take care of the major task for the day, a photography assignment that mercifully kept my mind focused (Ha! A photography pun!) and off my griping belly. I read somewhere long ago that it is impossible to be depressed when engaged in meaningful tasks, and in this case a truth. Hooray for that!
Some background, if I may. Many years ago, my physician told me that in my case, stress manifests itself in the gut. Unfortunately, his diagnosis was spot on. It has been a limitation on me for years. Feeling this way has in some fashion become the normal for me.
By the time I finished what I needed to do, it was early afternoon and my body, as wracked as it was, was still giving me indications that it needed calories. With resignation and no enthusiasm I ran a search on my phone for something close, cheap and hopefully easy on the stomach. The closest restaurant it found was a Chinese place I had heard of but never had the opportunity to try.
So it was I found myself standing in the parking lot of a slightly beat-up looking strip center, staring at a window full of picture cards of different dishes, the names written in that faux-Asian script that seems vaguely insulting to me, even though I can't say exactly why. The neon OPEN sign blinked off and on, and with my belly woes and lack of enthusiasm asserting themselves, I almost turned and left. Almost.
Something told me to go in. I was greeted by a sweet older Chinese woman and a low- to no-concept interior decor that had me wondering which kindergarten class had done the honors. I was the only customer in the joint, pondering again if I should leave. The hostess was very nice, though, and I did need to eat. She cheerfully handed me a menu, and I sat down to order.
A small bowl of hot-and-sour soup. A plate of chicken and broccoli on steamed rice, garnished with a single fried wonton. The food was served on a simple white plate. There were no frills.
The food smelled delicious. I sampled the vegetables and a bit of chicken. It tasted...wonderful. It avoided the typical trap of too much sauce, and too thick. The wonton was the ubiquitous crab Rangoon, but amazingly it was good. Crispy, non-greasy, light. I couldn't believe my tastebuds.
The portion was just right. I felt satisfied, not over full. My belly even relaxed, after a few initial protestations. Even though I wasn't prepared to admit it, the cloud hovering over me began to lift. I thanked the hostess, paid my bill and left.
Somewhere along the way home, I began to feel good. Tired, still, but good. The walls began to recede a bit, and the light seemed a little brighter. I finished my errands and went home, reveling in the luxury of a nap I wanted to take, instead of feeling I had to take. It was wonderful.
I don't know what triggered my ascent. Maybe it was the simple passage of time, maybe it was someone being nice to me, maybe it was just a simple plate of food done well and served with charm. Whatever it was, it sure felt good to take the cure. It felt good to find the Way, tricked out in Chinese food.
26 April 2013
Always Something to Eat (Canned Salmon Blues Redemption)
The clock continued its viscous slog towards quitting time, while I perched my achy parts on a stool behind the counter. Throbbing pain in my side slugged it out with the rumble in my belly. This made it hard to concentrate. I was having trouble thinking past the next five minutes, much less the next 45. I was hungry, dammit. Dinner was out there on the horizon. I had no idea what to do. So I winged it, as I often do.
Temptation had reared its head earlier in the afternoon. I kept musing on a packet of spice blend I had in the freezer, a take on the Indian curry meme rogan josh. Traditionally used to stew lamb, the blend has been on my mind for about two weeks now. Mostly since I had the surgery and was either too laid out or too lazy to actually cook something. Today it seemed particularly insistent. One small problem: I had no lamb in the fridge. I also had no desire to go get some. No desire to go grocery shopping after work for anything, for that matter.
I was not sure I even had enough vegetables to make something out of whatever else might be squirrled away in the cabinets
Take-out or dining out also whispered to me from the shadows, a siren call that these days I find it terribly difficult to resist. Tired, lazy and sore is no way to approach cooking a dinner for one's self. It makes it too easy to give in to temptation. Also, these days, I cannot afford much temptation. Still, there was this issue of an empty belly and with what to fill it.
So it was that I left work for the night with no plan, no real clue as to what to do. I was so tired that all I wanted was to go home. Without a plan I resolved myself to a dinner alone (my usual companions being otherwise engaged), comprised of a sandwich and whatever chips I could scrounge out of the pantry. While I am very much a sandwich man, there are times where they pall on the tongue, and the stomach (if not the soul) rebels at the thought of another. damn. sandwich.
A funny and sub-miraculous thing happened on the drive home. It all started with an onion. Specifically, the onions in the basket on my kitchen counter. I realized I had two, and suddenly things looked more promising.
One of the things I told myself when I was a bachelor was: always have onions. If you have onions, you can do something. I paired that with the idea that I would always have a unit or two of canned fish in the pantry. If you have that, you will always have something to eat. Always. I recalled there was angel hair pasta in the cabinet as well. And a few pepperoncini, along with a dormant jar of olives, some bell peppers. Then a little flash went off in my head: there was small wedge of blue cheese in the fridge, too.
Hot damn, this was starting to sound like a plan. The kicker was yet to come, though.
As I stepped through the door I had this amazing moment of illumination. It came back to me, then. There was a can of salmon in the cabinet. A can that I had purchased back East, prior to my move to the Midwest. I grinned.
Hunger made me humble and grateful. I had something to eat. Always.
So it was that I pulled that can of salmon from the cabinet, wondering and grateful. That can had sat in my old larder for some time. It was banked away, that insurance I would always have something to eat. I counted myself lucky I never had to open it before. But that was a different time. This was now. That can had made the trip with me, and now would serve as dinner for the night.
This made me happy beyond reason.
I laid out the ingredients in front of me. Pasta. Bell peppers, one red and one green. Pepperoncini. Olives. A nosegay of parsley on the verge of having no purpose. That lovely looking, if somewhat odoriferous, blue cheese. The crowning touch was that humble canned salmon. I set to, and ginned up something to eat. Better yet, something I wanted to eat.
Ladies and gents, I do not know what to call the result. It was sort of a salad, sort of a pasta course. I simmered the peppers with the pasta and some herbs, then drained it all and tossed the mix in a bowl with olive oil, wine vinegar, fresh ground black pepper, more dried herbs and some crushed red pepper. Then I mixed in the parsley, a scattering of olives olives, crumbles of blue cheese, and that salmon. A dusting of fresh black pepper speckled the top. Having come this far, I resolved to wait a bit to let the heated pasta absorb the liquid while softening the cheese.
It was not pretty. It lacked elegance. It probably would have drawn little notice from the universe of rock-star chefs and blingy food. But I will tell you this: it was exactly what my achy body and empty tummy needed to feel human again. I even ate part of it, being alone, right out of the mixing bowl while standing at the butcher block island in the kitchen.
"The onions, what about the onions?" I hear you say. Well, I decided somewhere along the line that I did not want the onions, although I am sure they would have made a worthy addition to the dish. The onions were merely a catalyst, a link to the salmon I ended up eating.
But you see, now I still have onions...and that means I can do something when I am hungry.
Temptation had reared its head earlier in the afternoon. I kept musing on a packet of spice blend I had in the freezer, a take on the Indian curry meme rogan josh. Traditionally used to stew lamb, the blend has been on my mind for about two weeks now. Mostly since I had the surgery and was either too laid out or too lazy to actually cook something. Today it seemed particularly insistent. One small problem: I had no lamb in the fridge. I also had no desire to go get some. No desire to go grocery shopping after work for anything, for that matter.
I was not sure I even had enough vegetables to make something out of whatever else might be squirrled away in the cabinets
Take-out or dining out also whispered to me from the shadows, a siren call that these days I find it terribly difficult to resist. Tired, lazy and sore is no way to approach cooking a dinner for one's self. It makes it too easy to give in to temptation. Also, these days, I cannot afford much temptation. Still, there was this issue of an empty belly and with what to fill it.
So it was that I left work for the night with no plan, no real clue as to what to do. I was so tired that all I wanted was to go home. Without a plan I resolved myself to a dinner alone (my usual companions being otherwise engaged), comprised of a sandwich and whatever chips I could scrounge out of the pantry. While I am very much a sandwich man, there are times where they pall on the tongue, and the stomach (if not the soul) rebels at the thought of another. damn. sandwich.
A funny and sub-miraculous thing happened on the drive home. It all started with an onion. Specifically, the onions in the basket on my kitchen counter. I realized I had two, and suddenly things looked more promising.
One of the things I told myself when I was a bachelor was: always have onions. If you have onions, you can do something. I paired that with the idea that I would always have a unit or two of canned fish in the pantry. If you have that, you will always have something to eat. Always. I recalled there was angel hair pasta in the cabinet as well. And a few pepperoncini, along with a dormant jar of olives, some bell peppers. Then a little flash went off in my head: there was small wedge of blue cheese in the fridge, too.
Hot damn, this was starting to sound like a plan. The kicker was yet to come, though.
As I stepped through the door I had this amazing moment of illumination. It came back to me, then. There was a can of salmon in the cabinet. A can that I had purchased back East, prior to my move to the Midwest. I grinned.
Hunger made me humble and grateful. I had something to eat. Always.
So it was that I pulled that can of salmon from the cabinet, wondering and grateful. That can had sat in my old larder for some time. It was banked away, that insurance I would always have something to eat. I counted myself lucky I never had to open it before. But that was a different time. This was now. That can had made the trip with me, and now would serve as dinner for the night.
This made me happy beyond reason.
I laid out the ingredients in front of me. Pasta. Bell peppers, one red and one green. Pepperoncini. Olives. A nosegay of parsley on the verge of having no purpose. That lovely looking, if somewhat odoriferous, blue cheese. The crowning touch was that humble canned salmon. I set to, and ginned up something to eat. Better yet, something I wanted to eat.
Ladies and gents, I do not know what to call the result. It was sort of a salad, sort of a pasta course. I simmered the peppers with the pasta and some herbs, then drained it all and tossed the mix in a bowl with olive oil, wine vinegar, fresh ground black pepper, more dried herbs and some crushed red pepper. Then I mixed in the parsley, a scattering of olives olives, crumbles of blue cheese, and that salmon. A dusting of fresh black pepper speckled the top. Having come this far, I resolved to wait a bit to let the heated pasta absorb the liquid while softening the cheese.
It was not pretty. It lacked elegance. It probably would have drawn little notice from the universe of rock-star chefs and blingy food. But I will tell you this: it was exactly what my achy body and empty tummy needed to feel human again. I even ate part of it, being alone, right out of the mixing bowl while standing at the butcher block island in the kitchen.
"The onions, what about the onions?" I hear you say. Well, I decided somewhere along the line that I did not want the onions, although I am sure they would have made a worthy addition to the dish. The onions were merely a catalyst, a link to the salmon I ended up eating.
But you see, now I still have onions...and that means I can do something when I am hungry.
23 March 2013
Friday Afternoon Reg'ler Thang
Damnit, I sat down to expound on any number of topics from God particles to rape culture to who knows what, and then I was all distracted by rereading my past writing. The net result was, and I am sure this happens to you as well, that I couldn't stop thinking about sandwiches.
Is it weird, do you think, to have a crush on a sandwich?
Not just any sandwich (or 'sammich', as I sometime say) mind you. I'm talking po' boy. Shrimp po' boy, to be exact. And just about every Friday, at the tavern across the street from my place of part-time spice mongering, they have the shrimp po' boy as a special. I discovered this some weeks ago, on a sunny Friday lunch half-hour in which I persuaded myself to not to hook up with Crush #1 (a tasty BLT sammich) or Crush #2 (superlative turkey club).
So it 'twas that fateful afternoon I "ventured forth in search of tasty comestibles", to paraphrase John Cleese in Monty Python's "The Cheese Shop" skit. I hoofed it on over to the tavern, grabbed what would become my semi-regular seat, and uttered the phrase that would send my sammich cravings in a new direction: "I'll have the shrimp po' boy, please."
Even the waitress seemed surprised. It was not my usual. There was a brief awkward silence from which we both recovered in reasonable time. I sipped my iced tea and amused myself watching the antics of the talking heads on the sports channels showing on the televisions above the bar. Then the sandwich arrived, I fell to.
First, a word about sides. The sandwich specials come with some pickle chips and a choice between potato chips and cottage cheese. I like pickles, and the ones in this place are decent. I am not a cottage cheese man, so my choice is always the chips. Theirs are not house-made, but whatever brand they might be slinging are good enough.
As to the sandwich, the bread seemed a cross between a baguette and ciabatta sub roll. Good sized, it was packed with a decent supply of shrimp, with lettuce and tomato slices. Regarding the shrimp, I admit I was prepared to be underwhelmed. After all, the middle of the country is not exactly known as prime seafood territory. But it was fried shrimp, not simple boiled shrimp, and there was remoulade sauce. I reckoned fried and sauced would make up for any slippage in the quality of the shrimp themselves.
Man, oh, man, was I surprised. Even though it was a full lunch time crowd, things seemed to get quiet as I chewed. It finally penetrated my consciousness about a third of the way through the sandwich that it was really good. The shrimp were fried just right, not heavily breaded. The sauce, their version of a remoulade, really had some presence. The tomatoes were less than stellar, but it being winter that was of no surprise. Even the lettuce was tasty, dark green romaine instead of insipid iceberg disappointment.
It was as I polished off the last bite that I realized it wasn't just good, it was great. It was so good I asked the waitress to let the kitchen crew know that I thought that shrimp po' boy was possibly the best po' boy I have had outside of New Orleans. And I had some spectacular po' boys in New Orleans on my visit some years ago!
Now I realize that were it possible to do a side by side comparison of this sandwich to one from say, the Acme Oyster House in New Orleans, the NOLA version would probably win. They have history and tradition and experience on their side. That's okay, though, and I'll tell you why: I don't live in New Orleans right now. And I wanted a good fried shrimp sandwich; that sandwich was right in front of me. Lucky for me, the folks in the kitchen seemed to want to make a good po' boy, and it showed. It was good enough, for sure, to be that Friday afternoon reg'ler thang.
Is it weird, do you think, to have a crush on a sandwich?
Not just any sandwich (or 'sammich', as I sometime say) mind you. I'm talking po' boy. Shrimp po' boy, to be exact. And just about every Friday, at the tavern across the street from my place of part-time spice mongering, they have the shrimp po' boy as a special. I discovered this some weeks ago, on a sunny Friday lunch half-hour in which I persuaded myself to not to hook up with Crush #1 (a tasty BLT sammich) or Crush #2 (superlative turkey club).
So it 'twas that fateful afternoon I "ventured forth in search of tasty comestibles", to paraphrase John Cleese in Monty Python's "The Cheese Shop" skit. I hoofed it on over to the tavern, grabbed what would become my semi-regular seat, and uttered the phrase that would send my sammich cravings in a new direction: "I'll have the shrimp po' boy, please."
Even the waitress seemed surprised. It was not my usual. There was a brief awkward silence from which we both recovered in reasonable time. I sipped my iced tea and amused myself watching the antics of the talking heads on the sports channels showing on the televisions above the bar. Then the sandwich arrived, I fell to.
First, a word about sides. The sandwich specials come with some pickle chips and a choice between potato chips and cottage cheese. I like pickles, and the ones in this place are decent. I am not a cottage cheese man, so my choice is always the chips. Theirs are not house-made, but whatever brand they might be slinging are good enough.
As to the sandwich, the bread seemed a cross between a baguette and ciabatta sub roll. Good sized, it was packed with a decent supply of shrimp, with lettuce and tomato slices. Regarding the shrimp, I admit I was prepared to be underwhelmed. After all, the middle of the country is not exactly known as prime seafood territory. But it was fried shrimp, not simple boiled shrimp, and there was remoulade sauce. I reckoned fried and sauced would make up for any slippage in the quality of the shrimp themselves.
Man, oh, man, was I surprised. Even though it was a full lunch time crowd, things seemed to get quiet as I chewed. It finally penetrated my consciousness about a third of the way through the sandwich that it was really good. The shrimp were fried just right, not heavily breaded. The sauce, their version of a remoulade, really had some presence. The tomatoes were less than stellar, but it being winter that was of no surprise. Even the lettuce was tasty, dark green romaine instead of insipid iceberg disappointment.
It was as I polished off the last bite that I realized it wasn't just good, it was great. It was so good I asked the waitress to let the kitchen crew know that I thought that shrimp po' boy was possibly the best po' boy I have had outside of New Orleans. And I had some spectacular po' boys in New Orleans on my visit some years ago!
Now I realize that were it possible to do a side by side comparison of this sandwich to one from say, the Acme Oyster House in New Orleans, the NOLA version would probably win. They have history and tradition and experience on their side. That's okay, though, and I'll tell you why: I don't live in New Orleans right now. And I wanted a good fried shrimp sandwich; that sandwich was right in front of me. Lucky for me, the folks in the kitchen seemed to want to make a good po' boy, and it showed. It was good enough, for sure, to be that Friday afternoon reg'ler thang.
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