The two foodstuff listings, Fried
Chicken and Ken's
Hot & Cold Kale, are inspirations from my mother's
meals that she prepared for the family. I've eaten her chicken
which were sometimes undercooked, other times overcooked;
sometimes the food was tongue-burning, other times teeth-chattering.
But for something or other, the food sated me just right
in time. This is part of my ancestry
that affects my ethnicity
whenever and wherever I eat chicken and greens.
Over the course of time, within the family and spanning
beyond, I consider the socio-economic implications of the
and scientific health benefits as well as celebrate
the cultural consequences of the food when partaken privately
at home or publicly at a restaurant.
This environment is an account of constrianed survival:
ancestral (natural and private) or ethnic (scientific and
public) as indicated by what is ingested (then and now)
now and then.
The kitchen and dining room table
Depict the dearth of cornucopia.
Described is the feeding frenzy
want and abundance.
From breakfast to lunch,
from dinner to dessert,
Including between-meal snacks
and supplemental nourishment--
Eating is a celebration of conversational
and contemplative corpulence:
In haste and reserve--
All in healthy proportion.
Salt and Pepper
Hot or (picante) Sauce
Ken's Hot & Cold Kale
Kale (coarsely diced)
Crushed Red Pepper
White Cooking Wine
Kale (cooked and cooled, diced/minced)
Rice Wine Vinegar
Dried Red Hot Pepper (poorly mortared)
Purple Onion (diced)