Sunday July 23, 2017
The Four Hour Chef
I spend Sunday in the kitchen. Chopping and grating carrots and beets, roasting zucchini, washing lettuce. I make tahini dressing and pesto. I toast pumpkin seeds and almonds. I listen to NPR podcasts and learn about a disorder I never knew I had and suddenly everything comes into startling bright colour. The cabbage is luminous. The chickpeas buzz. I am more understood by these disembodied voices coming out of this box of sound than I’ve ever been understood before. I sink to the tile, the seat of my cut-offs most certainly stained by droplets of beet juice, and I listen, drinking deep.