She has this ‘thing' for vegetables. No, she's not a vegetarian or vegan or, god forbid, one of those weirdo raw foodies, smug in their disdain and ecoclaims, driving miles and miles in their itty-bitty hybrids to pick up ugly organic produce.
Segue: I don't care how ecofriendly your car it, driving eighty miles round trip is not green except for the auto industry. You might get 55 mpg, but driving still releases fluorocarbons and rubber particles and emissions, nocturnal and otherwise, and causes wear and tear on the asphalt/concrete/dirt roads way in excess of walking to the corner grocery store. You just doesn't see the bigger picture, but why should you? Your telescopic mirror reflects the narrow sanctimony of your own world, which is fine, just fine, and excuse me for screaming.
Anyway, she has this ‘thing' for vegetables. She likes to find heirloom breeds, what was lost and now is found. They're knobby, colorful, deformed when compared to the usual supermarket beauties, but she arranges them on hand thrown plates or wooden canoes or in blown glass bowls and drizzles them with bottled low fat bleu cheese dressing, pasty, chunky inedible crud that it is, or sprays them with imported first press rapeseed oil. Then, she snaps photos of her ‘art,' like those food porn writers everyone is so fond of, oohing and ahhing over fruit waxed to a tenth of its life, instead of the free website blogger she is in reality, ignored even, no, especially, by her friends and family.
Until she switches from bottled drek to handmade aioli. Aioli, made from garlic mashed with a mortar and pestle, whisked with vinegar, an egg yolk and a pinch of mustard until light yellow and thick, transferred to a blender and the olive oil added one clear, green drip at a time, finished with a dash of sea salt and one single grind of white pepper.
She plates her garden glories and this delicate mayonnaise variant, kicks that food porn up to notches previously unknown and hooks herself a book deal, with the requisite guest appearances on Oprah, FoodTV, followed by interviews in Cuisine and the New York Times Style Section. Carrots; new red potatoes; eggplants Italian, Japanese and white; various gourds and squashes; alliaceae from shallots to leeks to scallions to vidalia; broccoli rabe and all its cruciferous cousins flexing their muscles; mushrooms, bold and dreamy. All these, anthropomorphized into a triple X of desire under the cornstalks.
Man, I hate that bitch.
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