Recipes Not Required
Lunch today: Two pieces of avocado toast, and one baked sweet potato, brought to work in a tupperware container.
“Your lunch smells good!,” says a lady in the café area.
Dinner last night: The thing I’m taking to calling “bistro spinach,”* a bowl of stovetop popcorn, and a bottle of ale, around 11 p.m. It was autumn-tastic.
Other than that, I’m pretty much happily and thoroughly immersed in work. Surfacing from time to time to check on the news of the world, the hallucinatory nature of which is starting to seem paradoxically reliable, comforting in its daily measure of weird.
Tens of thousands of jobs are cut. The stock market plunges three more percent. Iraq and the U.S. step towards a security agreement. Hillary might be going into the cabinet. Melamine turns up in eggs in China. The world feels different than it did six weeks ago.
Across 14th Street from the window where I sit, there’s a New York Sports Clubs behind second-floor windows. As the evening deepens I can see in, partway through a forest of legs and knees plodding along to the rhythm of unheard music, keeping it moving, high above the ground.
* Okay, one recipe. Rinse spinach leaves (regular size spinach, not the sissy baby kind). Heat 2 tablespoons of olive oil in a thick-bottomed frying pan, and add a couple cloves of pressed garlic. Cook the garlic, but don’t brown it. Add the spinach, still wet from rinsing. Cook on high heat until the spinach cooks down a lot, maybe 3 to 5 minutes. As you might imagine, there’s a direct relationship between how much oil you use ad how delicious this dish is, up to a point. Serve it in a small bowl and pretend you’re at a steak frites place.
(Image: mdumlao98)
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