Summer Food
S ummer Food Scrock, ping, scrock, ping... The tails of the green beans snap as I cut into them with my thumbnail, flipping the tiny chunks into a bowl. Ping, ping, ping. Suddenly, I look up and see the trees from the back porch of the house where I grew up. I am no longer in the cramped kitchen in the tropical paradise where I live, but back in my own backyard. Well, the yard that comes to mind when I think of home. I am separated from the outside by some screens. The sun meets the green and softens it, dappling spots on the ground. I am sitting at the table, letting my hands pop the beans as I observe outside. It is a long, stretched out summer evening, just like the one in my island home. I always associate preparing green beans with summer–not as a chore, but as an accompaniment for the sunset, the rhythm of my hands adding to the rosy rays of the retreating sun as it starts to give way to the coolness of the evening. But then my mind flips to corn on the cob, the chrysalis shaped ...