My lunch today was an assembly of food that was never on the menu for me 40 years ago. Nearly everything I ate wasn’t something you’d find in the kitchen of my youth, circa 1980.
The avocado toast was the main dish. The oven-fired bread was Ezekiel flourless, prepared crispy. The Mexican avocado was topped with red Hawaiian sea salt and flavored with Trader Joe’s “everything but the bagel” seasoning.
There were the purple-skinned Murasaki potatoes prepared to perfection in an Instantpot pressure cooker. Along with the starch, I had some farro topped a spicy chutney.
For dessert, I thawed out some organic mango chunks. Frozen fruit, picked and cut at its peak of freshness, is a real treat.
I washed it down with iced jasmine green tea from China and a decaf espresso from a roastery in Spain.
Lots of things had to go right for this cornucopia to land on my table. Least of which is the safety of the food.
Even though I didn’t have any Arkansas sweet potatoes today, I will tomorrow. Knowing that I won’t be eating any weevils will add to the satisfaction of the meal.
About the author: I am Stephen Kennedy, an experienced photographer with more than 2500 completed sessions in all 50 US states.