American Tacos & Wine Pairings

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The deceptive thing about pairing is in the word itself. To pair implies a sense of compliment. But we all know pairings come in all sorts of flavors and sizes and not all adjoining parties obviously compliment one another. We taste, we touch, we feel, we smell, but most of all, we take into consideration the most important factor when deciding if  “this good” or “this bad” in any given situation, and this factor is obviously our sense of self delusion.

The last time I ate an American taco, I drank a bottle of cheap Chilean wine with a man whose pleasures involved twenty-four hour sessions of Grand Theft Auto and his penchant for hatching plans of petty criminal intent. I wanted self delusion to be the sommelier of the party, but I lost my gateway to enjoyment somewhere between the overtly sweet twinge of grape juice on my tongue and the genetically lacking criminal babies hatching before my eyes, between the ground beef seasoned from a generic Mexican spice packet, between an apartment filled with thrift store vagabonding and my own sense of cheaper is not always better. This was not my ideal pairing.

If a good fuck is an ideal pairing then perhaps, maybe, this connection might pass as a green light addition to the menu, but I never came. His cock was nice enough, in fact enticing enough to garner a little bit of sucking, however short and sweet, but self deception was not on the side his cock nor my desire to connect.

I’m at the grocery store now, considering pairs. It’s a thoughtfully low-lit market and relatively empty considering the late night hour. The market is scattered with grocery isle wanderers like myself, tastefully disheveled, shopping to fill in the void of any implied pairing as in a wedding ring or an actual partner in tow. I read ingredients and pretend to contemplate things like the ply-sheet of toilet paper. It’s literally a consideration of how much I want to go down the toilet. Not an isle to dwell upon. I move on.

Ironically, I find myself in front of spice packets; the irony is lost upon everyone in the market beside myself. Ha-ha, I think. American tacos are sucky like short single fathers, like 5’6 short who play too many online computer games, and blame their thirteen-year-old sons for not motivating enough. Ha-ha.

I see a hand snatch a packet of Mexican spice. To what to my wandering eyes would appear but a picture of myself, tastefully disheveled with a magnum of cheap Chilean wine in her cart. To stop her would be ludicrous since I would be seen talking to myself in the market, a sure sign of insanity. But to let her go through with what might inevitably be a night filled with regret followed by the most wicked of hangovers would be cruel.

“You don’t want that spice,” I tell her.

The dark haired woman with an artful shade of red upon her lips replies, “What the fuck?”

“It’s really not a good paring with your magnum of Concha Y Toro.” I speak with quiet determination but she could see that I was trembling. Talking to your self in the market is never a good idea.

“Hmm. Well, would you suggest a different wine?” She twists her fingers around the green silk scarf upon her neck. “I mean, is there a better spice packet?”

Her eyes fill up with unexpected tears, melting my determination to end her spice packet purchase. “I just, I think,” I drop my basket of toilet paper on the isle floor to implore her, “I am convinced that wine and American tacos are a horrible pairing. Just walk away. Just walk away.”

She holds up her magnum of wine and shakes her head as if I should know what she means. “Really?”

The loud crack of her heels walking down the isle are stifled by the silence of the intercom music letting everyone know it was closing time.

The Grocery Store

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Beginnings are not always a romance and a romance is not always true love and everything in between is just groceries picked up along the way. I stare at the jarred olives, cornichons, pepperoncinis and all things otherwise cured. We exchange smiles as I reach for a slender jar of kalamata olives. I imagine the two of us naked, sitting across from one another on the floor of my empty apartment. We feed one another from bowls overflowing with garlic stuffed olives, chunks of fresh feta cheese, and roasted red peppers soaked in extra virgin olive oil. He wipes a drizzle of aged balsamic vinegar from the corner of my mouth with the backside of his index finger and licks the thickly sweet juice from the tip before ripping off a hunk of freshly baked sourdough bread.
In reality, we exchange numbers in the parking lot.

We meet at the Arsenal - a dive bar turned hipster haunt on the Westside. It’s dark and boothy.

When I arrive, he is reading the LA Weekly at a table close to the front door. He glances up as I sit down. “Hey Darlin’. You look real nice this evening.” His toothy smile forgives his intense stare.

I ask him about his accent and guess Alabama. He is from Tennessee. I never trust my first instincts. He is quick to tell me he’s an actor and a screenwriter working on an optioned-screenplay about the life of Jack Daniels.  A boy from Tennessee, he explains with smiling eyes, understands the south from the heart. He explains to me that his will only sign a film deal if he is contracted to play the leading role. Actors have a reason for everything.

The conversation is prattlely and inconsequential, but we both loosen up after a few drinks. The awkward politeness of a first date disappears, our bodies slip closer on the red-vinyl banquet, hands inadvertently gliding over a thigh, onto a shoulder and our gaze lingers just a little bit longer. I find him familiar, the sort of repetitive male archetype in my life, the impossible relationship type, and the almost healed scab that hurts-good to pick at.

The bar is filling out with the weekday crowd looking to score some booze and a story to give to their co-workers the next morning. I leave for Napa, to live and work in wine country, in exactly three days and my view of Los Angeles is already turning into a dream full of symbols. Tattooed bartender with a secret screenplay that one day, in the near future, will get him out of the bar business for good. Bleach blond waitress saving up her nightly tips for the breast augmentation that will result in a plastic surgery horror story. She will get her sought after fame but not the kind of celebrity that she had expected. Two dudes in matching basketball jerseys sit on stools and check out chicks that they will never speak to. Instead they will go home together and rub one out sitting of matching barcaloungers while watching porn on their recently acquired flat sceen. A twenty-something girl rests her head on the shoulder of an aspiring actor.  She wears too much lip-gloss and laughs too loud to mask her quiet hope to find true love in yet another predictable one-night stand with a red headed man with a southern accent that she met at the grocery store.

Tennessee orders us a round of tequila shots for the road. We cheers and clink shot glasses and he says, “another one for the road,” with an ironic laugh.

Tennessee and I leave the bar and I give him directions back to my place, warning him of the boxes. We enjoy a long hug and I lean into his tall frame as the words be safe keep repeating in my mind. I am pathetic. I should be packing.

On the drove home, I roll down the car windows to soak in the salty sweet Santa Monica beach breeze. I drive slowly to savor the moment. I am on of the world and charming and invincible and full of hope, tingling all over with small sparks of possibility and too much booze. I succumb to a bittersweet farewell to LA: the endless summers, the waves, the traffic, ghosts, friends, collapsed dreams, and failed relationships.  I will miss the beach most of all. All the while the words, “be safe,” repeat over and over again in my mind. I have only one more night here and I spend it on a fortune, a chance at one last Los Angeles romance.

And then the phrase that always gets me into trouble interrupts my thoughts. Maybe he’s the one. Who cares if I am moving in a day and who cares about my own personal goals and who cares about my plans to follow my dreams to move to Napa, live in wine country, and finish the great American novel. It’s all tossed out the car window along with the words be safe because there is a glimmer of hope that maybe this time, maybe this guy, maybe…he’s the one. Maybe it’s true love found at a grocery store in front of pickles.

We push aside the boxes towering around us and managed to find some space on the couch. He struggles to unhook my bra; I fumble to unzip his jeans. Our lips make many false starts and missteps before we find each other’s rhythm and style.
Tennessee pulls me towards him in sharp, concise movements and as I hold him tight inside, I repeat the words yes, yes, yes out loud and he is quick to join me.  Suddenly, I am flooded by the ridiculous thought that maybe not all actors are bad people.

We both begin to pick up our clothes off the floor. I offer him water. He asks if he can use the bathroom.  While we circle around one another to reassemble back into clothed people, Tennessee confesses that I am part of a New Year’s resolution to meet more women. Quickly reduced to a resolution, I resolve to keep my eyes looking forward.

I walk Tennessee to the door. He asks for one more kiss. “Another one for the road,” he says with an ironic smile and in that moment, the words, the one, simply fade away.

On the morning of my move to Napa, California I’m packing the car with everything I couldn’t send and Tennessee stops by my apartment to give me a gift. He hands me Ray Bradbury’s The Art of Writing with the inscription, 5-11-06 Katrina, here is wishing you the best with your newest adventure. May this book help the words come. All my best. We exchange addresses with the promise to begin an old-fashioned correspondence of letter writing. We both know it’s a lie.

This is not my beginning.

Cinnamon Stream of Consciousness

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Cinnamon is a spice. A spice I put on toast. I rarely use cinnamon in the form of a cinnamon stick except for the festive mug of hot cider. I rarely decorate my beverages. Well, I dash them with spice but I use nutmeg. Some rare occasions my beverage gets hit with a packet of pink or yellow, one of those cancer causing sweeteners. It’s fitting that I decorate my soy latte with a touch of cancer. I live life on the edge. I take risks with my clothing everyday. I’m convinced the washing machine is in cahoots with my clothing, conspiring to trick me into an ill-perceived sense of proportion. I am small, no I am big. These jeans have stretched, no this shirt has shrunk. My wardrobe and cleaning apparatus celebrate their victory at happy hour on Friday and clink glasses filled with fruity cocktails. Lately, I’ve been obsessed with the anthropomorphosis of food; name-brand candy running amuck, an ear of corn smoking a corn cob pipe, a hot dog walks into a bar. If a banana sang the good song on Broadway for years and suddenly hit a bad streak forcing him to take a role as a supporting cast member in the bundle of bananas appearing at a grocery store near you, would it taste better? Grocery stores are like retirement homes for food. It’s where the fruits and vegetables, meat, poultry, fish, legumes, eggs, nuts, milk, yogurt and cheese go to pasture after leading successful lives as entertainers. In retirement, they lead quiet lives of desperation, knowing they are destined for mass consumption. En memoriam of the dearly departed food, we grieve alongside mass gravesites called landfills and swap stories of remember when; remember when that hot dog battled evil and won the girl and they rode off into the sunset happily ever after? He knew how to enjoy the spice of life. In mourning death, we embrace the delicate nature of life and go home to our loved ones with the promise to enjoy the small moments, the gestures and looks of love from our husbands and wives, the smile from a best friend, the way our child asks for their favorite cinnamon toast for breakfast. Cinnamon becomes more than spice. It ushers in a timely reminder to be present to our lives. We scream a collective, “bah,” to cancer and conspiracy theories and lift our glass to the great spice of life, cinnamon. And that’s what I think about cinnamon.

Giraffe Snacks

I pick my groceries according to weight, since I have to walk home with them. Men on the other hand, I pick according to who will take me home. In my twenties, I was taken home by many a dude at the toothpaste-scraping income level; struggling would-be musicians who razored open the tube to scrape out every last bit cavity-fighting formula. Groceries and love can get expensive on different levels.

A bearded sensitive type asks me where the brewers yeast is. We’re in the bin isle. It’s littered with giraffe mascotted notes that read, “No grazing.” Giraffes are known for compulsive and excessive snacking, apparently. He scoops yeast into bags brought from home and I move onto the next isle.

I’m stuck in front of broth. I could make my own but I don’t want to lug an entire chicken home. Besides, this is the coop and meats are frowned upon, relegated to a small shelf in the freezer section. Maybe they don’t even carry a full-sized chicken. Bearded boy turns the corner and avoids eye contact. We move like independent silos as if a prolonged gaze would insinuate a committed partnership. I want to check out the canned goods but he is there. Damn. I linger and ponder bouillon. It’s easy but such a boring short cut.

I choose chicken broth. He moves on.

Mystic Brew. Biodynamic’s arcane practices make for a good glassful.

The dogma behind biodynamic farming is simultaneously over the top and a thing of beauty. Skeptics scoff at a wine whose production details include a cow horn filled with manure and buried in the ground to bathe in the autumn and winter seasons only to be dug out in spring and sprayed on the vines. And believers will rejoice and insist that yes, indeed there is some magic voodoo behind all the doodoo.

Biodynamic farming was developed in 1924 by Austrian philosopher Rudolf Steiner. He believed a farm should be a self-contained living organism with a vibrant ecology in harmony with the seasons, the moon cycles, and the local environment. Today, there are over 400 winemakers working in biodynamic practices; a practice that focuses on composting and manures which eschew artificial chemicals, believed to create a biodiversity that engenders resilient and sustainable vines.

True believers insist that wines produced in harmony with their environment exhibit a better expression of a wine’s true nature. With sustainable agriculture leading to heartier land, the wine’s character is responding; the taste of theses unique terroirs practically blossoms from the glass. But the true test lies in the mouth of the beholder.

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