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cf81a39
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THE NEXT DAY WAS RAIN-SOAKED and smelled of thick sweet caramel, warm coconut and ginger. A nearby bakery fanned its daily offerings. A lapis lazuli sky was blanketed by gunmetal gray clouds as it wept crocodile tears across the parched Los Angeles landscape. When Ivy was a child and she overheard adults talking about their break-ups, in her young feeble-formed mind, she imagined it in the most literal of essences. She once heard her mother speaking of her break up with an emotionally unavailable man. She said they broke up on 69th Street. Ivy visualized her mother and that man breaking into countless fragments, like a spilled box of jigsaw pieces. And she imagined them shattered in broken shards, being blown down the pavement of 69th Street. For some reason, on the drive home from Marcel's apartment that next morning, all Ivy could think about was her mother and that faceless man in broken pieces, perhaps some aspects of them still stuck in cracks and crevices of the sidewalk, mistaken as grit. She couldn't get the image of Marcel having his seizure out of her mind. It left a burning sensation in the center of her chest. An incessant flame torched her lungs, chest, and even the back door of her tongue. Witnessing someone you cared about experiencing a seizure was one of those things that scribed itself indelibly on the canvas of your mind. It was gut-wrenching. Graphic and out-of-body, it was the stuff that post traumatic stress syndrome was made of.
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sex
emotion
poetry
meaning
beauty
inspiration
humor
love
wisdom
black-authors
black-history
deity
literary-fiction
scorpios
valentine-s-day
wilmington
rebirth
prose
foodies
stress
knowledge
new-york
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Brandi L. Bates |
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I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness. Quinnipeague was growing organic and cooking local before farm-to-table was a movement, but, still, we think of the herbs first. I can't write about island cooking without talking about them, but I can't not talk about the people, either. That's where you come in, Charlotte. You've eaten Dorey Jewett's lobster stew and Mary Landry's clam fritters, and you always loved the fruit compote that Bonnie Stroud brought to the Fourth of July dinner each year. These people are all still around. Each has a story. I want to include some in the book, but I'm better at writing about food than people.
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field-to-table
food-blogger
foodies
island-herbs
local-cooking
quinnipeague
nicole-carlysle
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Barbara Delinsky |