Today is Mother's Day and I was at Linda's house without having saved any money for today or bought her a present so it was very important that I keep the food costs low when I made dinner. She had broccoli from the food bank and a red onion and a yellow onion and fresh mint that I had asked her to buy last week and still had a lot left. Together we walked to the fruit stand and bought a big bag of mung bean sprouts (it feltlike six ounces) and a tiny yellow mango.
When we got it all home I fried a red onion on a roaring heat with 3 tablespoons of olive oil and one teaspoon of corn oil for instinct's sake. The red onion began to smell and sound really great and get really brown at the same time that it clarified, so I sliced up a a whole bulb of garlic in slivers so the flavors would be distributed but not uniformly distributed. I cut away slice after slice of mango from the pit in my hand and then separated each piece of cut mango one by one in my hand with a paring knife (As carefully as I could, which wasn't as carefully as i would have liked) and dropped them in the sizzling skillet. Then as if i were moving to the tune of a song in my head I rinsed the mung bean sprouts and threw them in the riotous pan.
I stirred over and over and was hearing Cuba somehow and was so happy and then I thought that all it needed was water so the hot oil would fight the cold water and it would be all pyrotechnic and everything. But I poured in too big a splash and it altogether stopped the cooking process.
Showing a lot of white in my eyes, I truned the heat up to high (which I would never otherwise do except to save dinner when I've blown it like this) and waited for it to boil and when it did I covered it and turned it to medium low and washed and rubbed between my hands some leaves of mint and cut them a little and threw them in and covered it again: then I cut up the broccoli as small as it would go and still look like little trees (Thanks, Maria, for teaching me that) and threw that in and then turned the heat up to medium again until the broccoli was soft enough I could eat it even though i don't have back teeth any more (I was a model). Even Linda coulodn't believe how good the food turned out to be. Oh yes. Ialso spiced it with about six shakes of cumin and the juice of half a lime, though if I were willing to add a grain of salt instead of lime I could have.
Congratulations to everyone out there stepping up and being their own mommies. This is your day, too.
When we got it all home I fried a red onion on a roaring heat with 3 tablespoons of olive oil and one teaspoon of corn oil for instinct's sake. The red onion began to smell and sound really great and get really brown at the same time that it clarified, so I sliced up a a whole bulb of garlic in slivers so the flavors would be distributed but not uniformly distributed. I cut away slice after slice of mango from the pit in my hand and then separated each piece of cut mango one by one in my hand with a paring knife (As carefully as I could, which wasn't as carefully as i would have liked) and dropped them in the sizzling skillet. Then as if i were moving to the tune of a song in my head I rinsed the mung bean sprouts and threw them in the riotous pan.
I stirred over and over and was hearing Cuba somehow and was so happy and then I thought that all it needed was water so the hot oil would fight the cold water and it would be all pyrotechnic and everything. But I poured in too big a splash and it altogether stopped the cooking process.
Showing a lot of white in my eyes, I truned the heat up to high (which I would never otherwise do except to save dinner when I've blown it like this) and waited for it to boil and when it did I covered it and turned it to medium low and washed and rubbed between my hands some leaves of mint and cut them a little and threw them in and covered it again: then I cut up the broccoli as small as it would go and still look like little trees (Thanks, Maria, for teaching me that) and threw that in and then turned the heat up to medium again until the broccoli was soft enough I could eat it even though i don't have back teeth any more (I was a model). Even Linda coulodn't believe how good the food turned out to be. Oh yes. Ialso spiced it with about six shakes of cumin and the juice of half a lime, though if I were willing to add a grain of salt instead of lime I could have.
Congratulations to everyone out there stepping up and being their own mommies. This is your day, too.
