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Generational Eating
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
and greens,
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
food's natural
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.
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Generational Eating
The kitchen and dining room table
Depict the dearth of cornucopia.
Described is the feeding frenzy
Concerning generational
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.
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Fried Chicken
Flour
Corn Meal
Chilli Powder
Salt and Pepper
Hot or (picante) Sauce
Parsley (optional)
Chicken parts
Ken's Hot & Cold Kale
HOT
Kale (coarsely diced)
Garlic (minced)
Lemon Juice
Olive Oil
Crushed Red Pepper
Shallot
White Cooking Wine
Vinegar
COLD
Kale (cooked and cooled, diced/minced)
Rice Wine Vinegar
Dried Red Hot Pepper (poorly mortared)
Purple Onion (diced)
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