Like A Stamp To A Letter ...

Scene: 8AM, Lisa's kitchen. Lisa's busy making coffee, I step outside + quickly turn around.

Me: "Lisa, I'm going back outside but I'll be right back ...I need my camera! There are birds in your fence!"
Lisa: "What?"
Me: "You'll see -Birds!"

The Sharpest Crayon In The Box ...

Suffice: intransitive verb
1 : to meet or satisfy a need : be sufficient (a brief note will suffice) —often used with an impersonal it.
2 : to be competent or capable
transitive verb : to be enough for
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Scene: Saturday evening; Brian + I sitting on my living room's sofa.

Me: "[insert analytical mastery that escapes me at the moment] ...suffice."
Brian: "What does that mean?"
Me: [face falls]

Self-Mental Flash: "Oo no, he's dumb. Oo crap, wait, what? He's usually so smart, how can he not know what 'suffice' means? Uh-oh. How do I explain without being condescending? I don't want to hurt his feelings. Crap. I can't believe he doesn't know what 'suffice' means. I'm dating a guy who doesn't know what 'suffice' means. Crap. He's looking at me. He's reading my face. Ok, here goes ..."

Me: "Uh, well suff-"
Brian: "Honey! I know what suffice means, I was teasing! Did you really think I didn't know what 'suffice' meant?"
Me: [sigh of relief]

Self-Mental Flash: "Thank goodness! Thank you, thank you. I knew he knew what it meant! Of course he knew, I never doubted him for a second!"

Me: "Don't scare me like that! I didn't want to hurt your feelings!"
Brian: "Honey ...Suffice it to say you are a whore. Did I use it in the right context?"
Me: "Yes! I'm so relieved!"

[side-splitting/tummy aching laughter ensues]
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A-Click-Click-Click: Lima Bean, You A Bean!

“Remember: Fluffernutter (compared to life)”

I had been awake for nearly 24 hrs., last December and as I laid in bed, daylight highlighting the snow, I started to construct my next bit of writing.

My eyes grew heavy and my pillow was all too soft so before sleep finally found me, I reached for my bag which was hanging on the knob …I took out my pocketbook + fumbled for a pen. In my mini-notepad I wrote the above.

Everyday since then, I’m reminded: “Fluffernutter (compared to life)” and the piece that remains unwritten, unpenned.

So please bare with me, I assure you it’s coming ‘round the bend. For those who know me know that piece is within me with fluff, peanut butter + two slices of bread.
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I ventured out in the negative temperatures + purchased a couple necessities for my night in. My first stop was a small Mexi-mart, nearby. There I would purchase a can of butter beans. As I stood in line, a man cut in front of me.

Cashier: “Sir, the end of the line starts behind the woman with the red hat.”
Man: [on his phone] “She only has a can of beans.”
Cashier: “Sir, please step behind her.”
Man: [still on phone] “I won’t take that long, I only have a few things.”
Cashier: “Sir, she only has beans, it won’t take too long.”
Man: [still still on phone] “I’m in a hurry!”
Me: “It is a BIG can, sir.”
Man: [on phone, glares at me + my red hat. Insert audibly aggravated sigh as he steps behind me]

I made a couple more stops before heading home, my ears bright enough to match my cap but still intact.
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This evening, as I started to make dinner, I turned on a collection of Nina + started my chopping.



On the menu was a tried + true recipe that will forever mirror my life here, in Chicago.

It was the winter of 2003-04, I had lived in Chicago for nearly 2 yrs., in my then-breadbox sized studio apartment. I shared my first Chicago residence with only one cat, the infamous Lola. I was 21 yrs old on my way to 22. I was in a long distance relationship with a snarky artist, spent my evenings over cups of black coffee at a nearby diner, wore a white belt and picked up freelance work here/there after recently (and indefinitely) pulling myself away from writing reviews.

It was during this time I happened to befriend a man named Bill, who was raised in one of Chicago’s many Irish/Italian immigrant homes. His Mother, Italian, had spent her days cooking recipes for her family of 8 …”Peasant” recipes that were inexpensive, hearty + from her homeland of Italy. It was her recipe for butter bean soup that Bill would teach me + years later continue to find it’s way into my kitchen.
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I’m sure everyone has that one recipe, that one meal or dish that they’re good at …Even the worst of cooks must have that one culinary pitch-perfect note. Whether it be an expert bologna sandwich, the way you add carrots + tofu to Ramen or on a grander scale, Grandma’s Stove Top stuffing recipe. Microwave to oven-made, hot dogs to filet mignon.

I could make butter bean soup blindfolded (I also believe I‘m the sole owner of such bragging rights). I’ve changed the recipe somewhat from the original (fresh garlic opposed to garlic powder) but it remains basic, tasty + especially nowadays the all too important: cheap w/ budget-friendly leftovers. I’ve never posted the recipe but I’ve always been game to share it.

Ingredients:

-5 cloves fresh garlic (I happen to love garlic + with this weather any boost in immunity will do. Less/more depends on taste)
-1 can butter beans
-1C (or half a small bag) of pastini (small pasta)
-Water
-Salt/pepper to taste



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In an event of a fire, I’d be sure to grab my cats (it’s in their contract), hopefully have enough time to grab my pocketbook, my laptop, Primo’s insulin (that too is in his contract) …Of course, given more time I’d make sure to grab family photos, a few select books and my beloved stockpot.

Yes, beloved. Yes, a stockpot. Given to me as a gift a few years back by a former neighbor who manned the kitchens at the Drake Hotel, this stockpot has been the base of many a meals. Plus, I store it on the top shelf, in my kitchen, which makes me step onto my tippy-toes. Great for calve muscles.


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Back to the soup …

I start by smashing the garlic cloves (I buy them pre-peeled, a genius idea that secretly makes me bitter for not thinking of it). Placing my stockpot on a front burner, I click on the gas + coat the bottom of the pot with extra virgin olive oil (vegetable oil would work but eww).

Adding the garlic on low, I wait until it becomes fragrant w/ a few stirs before adding the complete contents of my one can of butter beans. Raising the heat to med/high, I half-cover + bring to a soft boil. It’s at this point that I add black pepper (sometimes red pepper flakes + celery seed because well, I like celery seed), stir.


Using the same butter beans can, I add one canful of water.
Half-cover + bring to a boil.

La Moderna makes great small pastas which can be found at grocery chains + small Mexican marts alike. Usually priced at 75 cents or less a bag, I opt for the stars due their strong resemblance to the Star of David. I never measure an exact amount but find that half a bag makes for plenty. When bean/garlic/olive oil mixture comes to a boil, add pasta + lower to a simmer, stirring occasionally.

Within 10-15 minutes (I chose to play with my brand new Slinky during this time. Note: Cats hate Slinkies) …Ta-da, soup’s on!

I like to add Saltine crackers (and ok, steal Saltines from the counter every time I walk back into the kitchen to stir the soup) + sometimes I add whole green beans or frozen sweet peas along w/ the pasta. I’m sure there are many things that could be added, Bill liked to add parmesan or a parm/romano blend.

Ridiculously simple. Store leftovers in the fridge, soup will thicken. Delicious.






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And now how about some more Nina?