Jagged Spoons & Collected Conversations

After a long day at work, fixing dinner was out of the question. I had an early start today and dragged myself through the dreadfully hot afternoon. Summer is almost over, but the hot and sticky afternoons lingered. I drove off the freeway and got on a busy boulevard. I drove through the "happiest place on Earth". I must be grumpy not to soak up the the Disney vibe. Maybe there is not enough of that happy, bouncy feeling in the putrid,still, and smoggy air. My eyes darted across endless signs along the street, then fixed my gaze at an Indian fastfood wedged between a deli and a Chinese take-out on a strip mall. In the waning light of dusk, the lights from the store almost beckons. Come, eat here. I found a space to park immediately (I missed the hint of this seemingly easy luck). I walked through the door. The store was not bright. It was lit well for a full-on surgical procedure. I almost fled when I realized that I did not have my sunblock on. Reason prevailed and I took my place in line. I checked out the items on the steam table and picked out the chicken tikka and saag paneer. It's like ordering the Indian version of a Boston Market dinner combo, but on the exotic side. Mariachi music blared from the kitchen and the cashier was screaming at the kitchen guys to tone it down , in Spanish. She screamed quite loud all right, as the boys turned the blaring beats down. I sat down for my meal, hoping to end it fast and bolt to the familiar comfort of my own home. I felt something slice my tongue as I took a spoonful of my dinner. The spoon edge was jagged and sharp. I took another one from the bin. Same thing. I was too hungry to complain , so I scooped the gooey saag paneer with a fork, desperate to be done with it and be gone. The food was bad, I was hungry, and I chose to stay. I decided to tune out my tastebuds and eavesdrop my way through dinner. A customer chatted with the girl on the counter : Oh, are you are playing Mexican music? Yes, we are. The cooks are Mexicans and I am Mexican, too. The owners are Indians but taught us how to cook all these. I am from a small town in Mexico and have been here since I was eleven. I haven't visited home in a long time, eleven years. The woman was quiet, and listened thoughtfully. I miss my family, my parents, and I want to return home when I can make things better for everyone. Life was difficult in our town, and I want to help my family. I spent my days tending the goats. I would eat just rice and beans on most days, and we were too poor to buy meat. I wanted to see more of life. I do not wish to grow old with the goats. I ran away and crossed the border. I was scared, but I never looked back. I like working here. I eat better and I think I live better. I just finished high school and studying to become a medical assistant. I am saving for a car. It is not easy to ride the bus in this town, and it's really cold out there in the bus sheds in the winter. The girl turned to the woman: And you, where are you from? Hawaii, I am from Hawaii. I heard it is beautiful there. I want to see it sometime. I heard it is really far from here. Yes, it is a beautiful place, and very far from here. I hope you visit sometime. I can only dream one dream at a time. Maybe one day I will go. I was nice of you to listen. Here is my number, take it and call me when you finally make it there. Goodbye. Conversation ends here. My food experience was bad, but what was I complaining about? There is always something that will set our thoughts right, and the foregoing conversation did exactly that. There is always a reason to be grateful when we look at life through other people's eyes, and listen to the voice of another human struggle. So much for a hot , sticky afternoon.

Spinach Fettuccine with Green Mussels and Okra

I stayed at work later than usual last night, and was really hungry by the time I arrived home. I did not fancy the idea of pulling up to a fast-food "drive-thru" and "grabbing" a bite. I do not believe in grabbing a bite. I am more of a "sit-down-enjoy-it-slowly-whatever-it-is"kind of foodie. I was really hungry by the time I got to my kitchen. I started my food hunt and looked into the refrigerator shelves. There were no leftovers. Then I started scrounging in the freezer and vegetable bins. Thirty minutes later, the result was surprisingly satisfying. I used whatever was available in the freezer and pantry. I also thought a couple of glasses of chilled Sauvignon Blanc was not a bad idea for a pairing ,or maybe a Sancerre. But by then, I was done looking for stuff in the kitchen, and famished. A really cold glass of Pilsner Urqell won me over with its subtle citrus and creamy hints. Here is a simple recipe for a simple and satisfying meal you truly deserve after a hard day's work.

Spinach Fettuccine with Green Mussels and Okra

1 lb spinach fettuccine or plain fettuccine

1 lb frozen green mussel halves in shell, thawed

1/2 lb fresh okra , stem ends trimmed

4 Tbs extra virgin olive oil

4 cloves garlic, chopped

1 medium red onion, minced

1 jalapeno or other green pepper, finely diced

1 cup chopped fresh tomatoes

1/4 tsp coriander seeds

1/3 cup chopped fresh flat leaf parsley

two small sprigs of fresh thyme, or 1/4 tsp. dried thyme

sea salt to taste

coarsely cracked black pepper to taste

1 cup water

• Prepare the fettuccine according to package directions, cooking to al dente consistency. Set aside.

• In a sauce pan, heat the olive oil, and saute the garlic and onions. Then add the diced tomato and green peppers. Add the green mussels and saute in medium high heat for 7-10 minutes. Add the thyme, coriander, and cup of water. Cook covered for until the liquid is slightly reduced to a saucy consistency.

• Add the okra , and allow it to steam over the mussels. The okra is done when it is fork - tender and bright green in color. Season with sea salt and pepper, and add chopped parsley.

• Arrange fettuccine in a shallow bowl. Pour the sauteed mussels and okra over the pasta and let stand for about three minutes to allow the pasta to absorb the flavors from the sauce. Toss and serve immediately.