Monday, August 27, 2012

Mango is Just a Playa

I have a love/hate relationship with mangoes.

First: the hate.

I see them on sale at the grocery store, with a sticker that says "RIPE". I narrow my eyes at the sticker. Really, I think? But in the end, I believe it, just like I do the guy who says, "Baby, you are very special to me."


I go home with high hopes, only to have them dashed the next day in the kitchen. The mango is not ripe, smells and tastes pine-y, and has a fibrous pit that takes up most of the fruit. Despite the sweet juice running over my fingers as I slice little pieces off, it's basically unsatisfying.

This has happened numerous times. Why? Because I remember the love. I want to experience the love again.

Second: the love.

I'd taken the Tequila Trolley across the border to Juarez, before the heavy start of the war zone it is today, but just enough of a rough spot to make it a bit exciting. Of course, I and my companion bailed the trolley and ended up walking most of the way to the market. I was young and silly, but really, what was I thinking, thinking how odd it was to pass a hospital where everyone bandaged was leaning and standing on crutches outside, smoking?

But, flippantly naive, we made our way safely to the market.


It was midday and we walked into the non-air conditioned hangar. The scent of overripe mangoes soon overtook me, and my eyes filled with the sights of counters for a fast meal, piles of fruit, cold soda of indiscriminate variety, and plenty of crafts. Mangoes were forever associated with my first foreign market.

A few years later, I tasted a mango as it should be, ripe from a tree from a neighbor's yard in Florida. It was hot and honey and sweet and all the things I wanted it to be in the exotic way that none of my cut-and-dried Carolina fruit had ever been.

I was hooked.

Finally: unrequited love resolved.

But since then, it's been back to the hate, back to the empty promises of the "RIPE" label in the produce section, so much so that I resolved to stop on-and-off dating such a player. I mean, really? Is it worth it?

Last night, I finally got what I was asking for, and it was because I refused to listen to the label. Yes, the mangoes were labeled "reduced for quick sale." But they smelled ripe and looked ripe, and I trusted my instincts instead of some story that the store was trying to tell me.

I picked some winners, bringing home four that sliced like butter and were honey and rich and orange and sweet, none of the bite and all of the kiss. Aaah. I added a little honey, a sprinkle of cinnamon, nutmeg and ginger, and they were the dessert of late summer dreams, hurricane humidity in the air and the feeling of the end of long lazy days drowsy with heat.

Sunday, August 19, 2012

Dreaming of Dinner

It happens every year. August. For some reason, I just have a hard time cooking this month. And this year more than most years.

There's the heat. And the work. And the fact that, really, I'd rather be anywhere else other than standing  in my little kitchen. That's right. I feel this way too. Cooking is for crisp autumn days, where it doesn't seem a chore to peel more than a few apples, and where you can spend a lingering dinner with friends without having to worry about being too hot and too bothered to enjoy their company.

Yes, I have air conditioning, but I don't have it up so high that I don't know what season it is. And when I'm searing something in the oven, it seems that in my little kitchen, every time the oven door opens is a time for the smoke alarm to go off. And that's just one more thing. It is just too hot to hear that noise, over and over.

So I haven't been doing much cooking. Celebrities such as Gwyneth Paltrow or Gwen Stefani would call it a raw diet, but I call it lazy. Do I want to make a quiche with cheese, spinach and tomatoes? Uh, no. I will just eat slices of cheese, some raw spinach and tomatoes with maybe a boiled egg. Or maybe if I eat enough olive oil popcorn, almonds and edamame I won't have to eat dinner. Done.

Now, we all know this is excluding my comfort go-to, the roasted chicken. Eating like a king for 5 min. prep is worth it. I've recently been using a Caribbean oil blend from Charleston Spice Co. that makes it amazing. Still ...

I dream of being motivated, of deciding on a whim to bake a cherry lemon pound cake. I think of how good a mustard braised pork chop dinner with mashed potatoes would taste, or how I'd like to try to make a bread salad like the one I saw last week at another person's house. But I'm just too hot. Too unmotivated. Too hungry to wait. So I wait a little more, until that day, when suddenly the "project" of one of Rick Bayless' Mexican dishes sound like fun, not like a chore.

Until then, I'll be here, loving the heat but not able to stay in the kitchen. It's one of those worlds, isn't it?