Scientific Discovery Week

Several years ago, while I was reading the novel "Caramelo" by Sandra Cisneros, during a part of the novel where the main character is waxing about the differences between corn and flour tortillas, I developed a hypothesis that I could tell whether or not I would like someone based on the type of tortillas they preferred. Corn tortilla meant that I would enjoy and value their friendship, flour I wouldn't. But the first time I tried out this hypothesis, it was with two dear friends of mine, one Jeromy Maupin, one of my oldest and dearest and the other James Adams, a handsome lad who I've lost to bustling San Francisco, last I heard. Neither of them preferred corn, and in fact James claimed that corn made his nauseated, which I maintain that he was probably being dramatic. None the less, I actually wondered for a moment, so sure had I built up myself on my theory, that I wondered for a moment, if only a moment, whether or not I actually liked these dear, wonderful friends. I still feel terrible that I would have called into question. Back to the large tortilla collider in order to work on new theories.

That said, Rita showed up this week, after weeks of begging, to our Sunday dinner.

And she brought corn tortillas. I knew this kid was a good apple. She was working on a vegetarian option for a travelling pop-up restaurant that she participates in called MoFun. And Laura and I got to be the test subjects.

I realize that the photo is blurry, but all you need to know about this is that it was a schmorgisboard of delicious for veggi-tacos. When I remember to, at a later date, in the comments field I will post some details of Rita's feast because there were too many things in here that I had never heard of, which was exciting for me, but well, I should have written all of those things down. They say that not remembering things is a symptom if disinterest, but I will posit another hypothesis here, that forgetfulness is often a symptom of being so satiated. 

I made vegan-lemongrass infused-fried chicken. 

Layers of tofu skin are... well... layered with a seasoning brushed on in between, much like a croissant. Then folded. Then steamed. Here above, the lemongrass has been cut and separated in order to do the infusing, but also the lemongrass does the second duty of preventing the yuba packages from sticking to the steamer.

And here is one of the steamed yuba packages accompanied by sliced pieces, dusted with flour, awaiting the goopy mess of the batter.

This is Laura.

I like Laura, and I like Pie.