“To Be Hungry Is to Be Great”
by
William Carlos Williams
The small, yellow grass-onion,
spring’s first green, precursor
to Manhattan’s pavements, when
plucked as it comes, in bunches,
washed, split and fried in
a pan, though inclined to be
a little slimy, if well cooked
and served hot on rye bread
is to beer a perfect appetizer——
and the best part
of it is they grow everywhere.
Hilda’s Turkey Hash
1 pound diced cooked turkey meat
(white & dark)
1 tablespoon cornstarch
3 tablespoons butter
2 medium onions, diced
Salt to taste, pepper too
1 red sweet pepper, diced
(A dash of corn liquor, optional)
1 full boiled potato, diced
In a heavy skillet, put your butter. Sauté your onions & red pepper. Add your turkey, once your onions are transparent. When the turkey’s sizzling, add your potato. Stir. If consistency is not to your liking, add the cornstarch to thicken, the corn liquor to thin. Test to see how much salt & pepper you want. & don’t forget your cayenne.
From Ntozake Shange’s novel Sassafrass, Cypress & Indigo.
Food
I was preparing a meal for Celeste-a meal of a certain elegance, as when arrivals or other rites of passage are to be celebrated.
First off there were Saltines of the very best quality and of a special crispness, squareness, and flatness, obtained at great personal sacrifice by making representations to the National Biscuit Company through its authorized nuncios in my vicinity. Upon these was spread with a hand lavish and not sitting Todd’s Liver Pate, the same having been robbed from geese and other famous animals and properly adulterated with cereals and other well-chosen extenders and the whole delicately spiced with calcium propionate to retard spoilage. Next there were rare cheese products from Wisconsin wrapped in gold foil in exquisite tints with interesting printings thereon, including some very artful representations of cows, the same being clearly in the best of health and good humor. Next there were dips of all kinds including clam, bacon with horseradish, onion soup with sour cream, and the like, which only my long acquaintance with some very high-up members of the Borden company allowed to grace my table. Next there were Fritos curved and golden to the number of 224 (approx.), or the full contents of the bursting 53c bag. Next there were Frozen Assorted Hors d’Oeuvres of a richness beyond description, these wrested away from an establishment catering only to the nobility, the higher clergy, and certain selected commoners generally agreed to be comers in their particular areas of commonality, calcium propionate added to retard spoilage. In addition there were Mixed Nuts assembled at great expense by the Planters concern from divers strange climes and hanging gardens, each nut delicately dusted with a salt that has no peer. Furthermore there were cough drops of the manufacture of the firm of Smith Fils, brown and savory and served in a bowl once the property of Brann the Iconoclast. Next there were young tender green olives into which ripe red pimentos had been cunningly thrust by underpaid Portuguese, real and true handwork every step of the way. In addition there were pearl onions meticulously separated from their nonstandard fellows by a machine that had caused the Board of Directors of the S&W concern endless sleepless nights and had passed its field trails just in time to contribute to the repast I am describing. Additionally there were gherkins whose just fame needs no further words from me. Following these appeared certain cream cheeses of Philadelphia origin wrapped in costly silver foil, the like of which a pasha could not have afforded in the dear dead days. Following were Mock Ortolans Manques made of the very best soybean aggregate, the like of which could not be found on the most sophisticated tables of Paris, London and Rome. The whole washed down with generous amounts of Tab, a fiery liquor brewed under license by the Coca-Cola Company which will not divulge the age-old secret recipe no matter how one begs and pleads with them but yearly allows a small quantity to circulate to certain connoisseurs and bibbers whose credentials meet the very rigid requirements of the Cellarmaster. All of this stupendous feed being a mere scherzo before the announcement of the main theme, chilidogs.
“What is all this?” asked sweet Celeste, waving her hands in the air. “Where is the food?”
“You do not recognize a meal spiritually prepared,” I said, hurt in the self-love.
“We will be very happy together,” she said. “I cook.”
“Bread”
by
Sharon Olds
When my daughter makes bread, a cloud of flour
hangs in the air like pollen. She sifts and
sifts again, the salt and sugar
close as the grain of her skin. She heats the
water to body temperature
with the sausage lard, fragrant as her scalp
the day before hair-wash, and works them together on a
floured board. Her broad palms
bend the paste toward her and the heel of her hand
presses it away, until the dough
begins to snap, glossy and elastic as the torso bending over it,
this ten-year-old girl, random specks of yeast
in her flesh beginning to heat,
her volume doubling every month now, but still
raw and hard. She slaps the dough and it crackles under her palm, sleek and
ferocious and still leashed, like her body, no
breasts rising like bubbles of air toward the surface
of the loaf. She greases the pan, she is
shaped, glazed, and at any moment goes
into the oven, to turn to that porous
warm substance, and then under the
knife to be sliced for the having, the tasting, and the
giving of life.
No one wanted to cook that night. We all got in the car and went out to the commercial strip in the no man’s land beyond the town boundary. The never-ending neon. I pulled in at a place that specialized in chicken parts and brownies. We decided to eat in the car. The car was sufficient for our needs. We wanted to eat, not look around at other people. We wanted to fill our stomachs and get it over with. We didn’t need light and space. We certainly didn’t need to face each other across a table as we ate, building a subtle and complex cross-network of signals and codes. We were content to eat facing in the same direction, looking only inches past our hands. There was a kind of rigor in this. Denise brought the food out to the car and distributed paper napkins. We settled in to eat. We ate fully dressed, in hats and heavy coats, without speaking, ripping into chicken parts with our hands and teeth. There was a mood of intense concentration, minds converging on a single compelling idea. I was surprised to find I was enormously hungry. I chewed and ate, looking only inches past my hands. This is how hunger shrinks the world. This is the edge of the observable universe of food. Steffie tore off the crisp skin of a breast and gave it to Heinrich. She never ate the skin. Babette sucked a bone. Heinrich traded wings with Denise, a large for a small. He thought small wings were tastier. People gave Babette their bones to clean and suck. … We sent Denise to get more food, waiting for her in silence. Then we started in again, half stunned by the dimensions of our pleasure.
From Don DeLillo’s novel White Noise.
Biblioklept 