Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

  this should 'warm up' this chilly, late afternoon.........the last of 4 different, hot peppers, assuaged by walnuts spicy long-grained basmanti rice and Mandarin orange sauce, even burns the nostrils that 'run' to savor the flavorful orange peels, garlic, scallions and sunflower seeds 'candied' over chunks of crispy fried chicken.......(.and, yes, I 'see' some toasted fly maggots squirming about over some chicken mcnuggets too!.......an example of 'bad' food photography!,,,,but, then, I'm not very squeamish at the dinner table......pass the fried grasshoppers, please,,,,are you gonna eat the rest of those chocolate-covered termites?)

  the sweet potato that had been hidden under a magazine, is still delicious.......I'm cooking only with abandoned stuff.....the last of this and that......emptying bottles, jars, cans and bags of their contents and creating edible taste delectations from their remaining excavated or drained contents.....sweet, hot, sour and spicy, in complex combinations, is the usual 'default'.....Just yesterday, washing dishes, I listened to NPR.....Bee Wilson, discussing with Terry Gross, the forming and shaping of a child's tastes........The introduction of complex and unusual taste combinations to children, during early development, will more likely produce adults with wide range of tastes and more experimental approaches to novelty and their acceptance of the unfamiliar....This may account for the coolness of the Thai people, the dullness of the British, and the extreme omnivorousness of the desperate and the creative.....

Watching a rabbit being hunted with bows & arrows, clubs and traps, murdered via a mechanical device that severs its spinal cord, slaughtered and skinned, cooked and served.......totally cancelled my earlier luncheon plan.....some smoked, aged bacon & eggs......as I gagged while watching an episode of "Live Free Or Die", in which Amelia rips the fur from a wild "Peter Cottontail" rabbit that she and her dreadlocked husband, Tony, had 'spared its suffering' by crushing its head before ripping its skin and fur from its bloody carcass!.....Yuk! I'm back to dried fruit, grains, nuts and almond milk! and, later.......mixed rices with pinto beans, Simple Truth vegan chorizo 'sausage' and pickle relish....

 With the taste of blueberries still lingering in that part of the brain that keeps such memories......I made an almond and hazelnut pan cake with plump, ripe blueberries and slathered it with homemade agave nectar and fig preserves 'syrup'.....a ego-sublimated attraction to Jude Law, perhaps, was as instrumental as the practicality of using the blueberries before they were past their peak....... I 'pictured' Matt Damon, wolfing down a bowl of tangy blueberries as Jude walked away, ass dripping with bathwater,  from the bath tub, in The Talented Mr. Ripley......Even the 'figs' were reminiscent of that crotch-swelling scene in D.H. Lawrence's WOMEN IN LOVE, wherin Rupert opens the ripe fig with his eager fingers at an outdoor dining event.....  

 grilled flour burrito wrapped around spicy tandoori chicken with fresh-squeezed lime,  spicy tomato salsa & cilantro/lime crema.....with a shredded cabbage, carrot and mixed shredded cheeses slaw..... .

Through the decades, since I had my first Toasted bagel with creamed cheese and lox......the 'recipe' has changed to accomodate my slowing metabolism and fluctuating waistline......Now, I remove most of the doughy part....75%....of a cinnamon/raisin multi-grain boiled bagel, before toasting it to crisp the shell; then spread a way smaller glob of creamed cheese.....low-fat now.....into the 'canyon'.....and cover the toasty tanned surface with lox....that I now soak in water to remove some of the salt......and skip the salty capers........Still a tasty breakfast! Sorry, Harry Barron and Royal Bagel.....the times, they are a'changin'........the sparrows love the mass of doughy bagel centers, tossed from the kitchen door.....

  concoction for the day.......beef tips cooked with sorrel blossoms, basil, garlic and red curry.....pressure cooked....with shiitake and oyster mushrooms, wild carrots, leftover champagne, black potatoes and rendered spanish prosciutto......served over wild rice with cranberries, walnuts and apricots.........