BACHELOR KIBBLE

Odd that I should crave dimsum at present. I'm not really a morning-eaties person, and tend to avoid solids until far later in the day. Coffee, news, and tobacco have been my breakfast choices for years now. And dimsum is a very social thing besides. I am not a particularly social person. You may have guessed that.
The idea of multi-faceted interaction does not thrill.
Especially not before I've drunk plenty of coffee.
Just not interpersonal till fully stimulated.

Yet for some reason I've got a yen for shrimp bonnets, pork siu mai, and cheung fan. A loud and crowded environment, lots of cheerful people,
carts with steaming food erupting forth from a kitchen.
Perhaps it's been too long.

When I don't head across the hill to snack in Chinatown, interesting experiments with comestibles ensue. Visit the refrigerator, combine ingredients.
Frozen tilapia steaks, fresh chilipeppers, and squash? Fish stew!
Peanutbutter, avocado, and dill pickle? A refreshing summer sandwich with a pleasing snappy crunch.
Tortilla chips, hot sauce, and peaches? Naturally that's a zesty cocktail dip combo.

There are good reasons most middle-aged men eat alone. Our tastes have become too heterodox for the masses. We've grown up, and our chosen wine with dinner is coffee.


NOTES

There are some things that are always on hand.
Fresh chili peppers. Hot sauce. Achar. Cayenne. Sambal. Bread. Peanut butter. Jam. Milk. Eggs. Dry noodles. Canned tuna. Curry paste. P'titim. Mayonnaise. Kasondi pickle in oil. Black mushrooms. Dried oysters. Fermented fish. Salt-cured meat. Tinned soup. Condensed milk. Coffee, tea, and cacao. Cumin, turmeric, and cardamom.
Something in the way of a vegetable.

It's a smorgasbord.




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