This quick fiction explores the seasons of food as they trace through a relationship. Feed-back welcome!
The Food DiaryJanuary– Oranges and Avocados
Orange and avocado salad is in the top ten of my favorite salads, although no one else seems to like it. Actually, it’s not so much a salad as a litmus test. This is the idea: if I find another person who likes it as much as I do that person is certain to be my soul mate.
It’s a simple salad: separate the peel from the oranges and the dust of white pith bursts into the air followed by the sharp scent of citrus. Slice the oranges into rounds, cut the avocados in half, gently remove the dark, mysterious seed with a soup spoon and cut the creamy, pale green flesh into slices with a sharp knife and the avocado still in its skin. Scoop out the slices with the soupspoon. Then set the plate with orange and avocado slices placed on a bed of mixed greens and drizzled with a creamy French or Catalina dressing.
I made it for Ryan. His eyes lit up. Forkful after forkful made it’s way into his mouth and finally he sighed, “That’s the best salad I’ve ever had.”
February – Brussels Sprouts
It’s an ongoing battle. I’m convinced that if I find just the right recipe, the proper combination, my Brussels sprout hating date will like them. Ryan is dutiful. He tastes every attempt and rejects it. He says, “How can you eat those things?” I say, “The question is how can you eat those things?”
I’ve tried Brussels sprouts sweetened and glistening with maple syrup, Brussels sprouts made savory with blue cheese and bacon, potatoes and Brussels sprouts mashed and formed into pancakes then lightly browned in butter (a personal favorite), and I’ve roasted carrots, turnips and Brussels sprouts until they were caramelized and tender – no use.
I’m not sure why it’s so important to me. Maybe Brussels sprouts represent what I love about myself, earthy, small without being delicate, and a little nutty. I want him to accept this, ingest it, celebrate it.
April – Water and Alcohol
I don’t drink enough water – who does? Except maybe those plastic bottle toting wateraholics, who always seem to be taking a swig?
We’ve been camping on the coast – the wettest camping tip in the history of the Oregon Coast. Not really. But it’s been raining, rain poured down the sides of the camper, pummeled the roof, soaked the pine trees until they rained themselves, water slipping from their needles to the spongy ground. I was drinking wine, lots of wine and Ryan was drinking orange juice and vodka. It rained and rained and we just kept drinking and drinking. There was an argument. I can’t even remember what it was about. It turned mean. The park service came. We almost got kicked out of the park.
I’m dehydrated, demoralized and hung over but no longer drunk. This much I’m sure of: we can’t drink anything stronger than water together and one of us needs to quit drinking. I think it’s us.
June – Chicken Dinner
Cooking for one is not so much an art form as a discipline. I can do it. Ryan can’t. Well, the fact of the matter is he can’t cook for two either, but he won’t eat by himself, he’d rather not eat. Inconceivable. I roasted half a bone-in chicken breast with onions and rosemary, tossed a salad of field greens, dried cranberries and toasted pecans in a sherry vinaigrette. I set the table using the good linen and silverware, poured myself a glass of sparkling water, lit a candle and have never been more lonely in my life.
September – Salmon on the River
September - time for fresh starts. As a kid I remember how excited I was just before school started. New clothes, new books, new pencil case. I’m ready to give it the old school try again.
Ryan and I drove down the Columbia River Gorge, one of the most scenic gorges, to the biased anywhere, intent on purchasing fresh salmon. We saw a sign that advertised “fresh caught salmon - will not accept drugs or alcohol as payment”. Intrigued, we took that exit down a dirt road that paralleled the river and came to a trailer with the same sign outside. When we got out of the car we were greeted by two friendly dogs of undeterminable breed and a Native man in his mid to late 30’s.
He had three gleaming salmon on ice he’d caught that morning. Even dead their scales shone in the sunlight like silver filigree or black pearls. We took the smallest one home in an ice chest and spent about an hour laughing our heads off at our exploratory efforts at determining fish anatomy and somehow making acceptable salmon steaks for the freezer. I can almost taste salmon roasted on a cedar plank, gravlax with tarragon and juniper berries, baked salmon in Hoisin sauce, salmon smoked with tea… Anything that goes into a freezer is a statement about the future.
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