Imagine this: A juicebox-style straw beckons from a red can of bubbly—Sofia Blanc de Blanc—that shimmers like a ruby under the booth’s one pendant light. Van Morrison “Domino” is all but blaring through the bar’s speakers. It’s just past noon and in front of you sits an overflowing bowl of pulled chicken nachos, “chile-braised organic chicken, fresh tortilla chips, guacamole, roasted tomato salsa, white cheddar and Oaxaca cheeses, sour cream.”
The roasted tomato salsa is spicy, sweet, and bold—lycopene at its finest. White cheddar adds sharpness to creamy guacamole, and freshly fried tortilla chips are hot and crispy. The best part of this bowl-o-nachos? The second layer of toppings, hidden under the first chip stratum. There are no unlucky bottom-dweller chips in this dish, no dry leftbehinds that make you long for the moments of melty cheese and chunks of chicken that are lost in the past, only alive in your memories. After the first layer of nachos, you hit the reset button and go again—if you can.
And then you order the s’mores pudding pie. Buttery graham cracker crust, rich chocolate pudding, and toasted marshmallows. I tell you no lie, my friends. It's a consciousness raiser.
In garden-development news, here are some shots of my growing plants.
Turns out I underestimated how many seeds would actually sprout and my multiple-seeds-per-hole technique is overpopulating my planters... We may need to get a cardboard box, go down to the supermarket, and sell the extras like kittens out of Junior’s trunk.