Sardines: Part II
11/15/2021 The self as a small fishy, fishy, fishy, fish
Part 4 “Eat Sushi” I knew a ceremonial magician, who switched sides a euphemism for died. In one interview, was asked “What’s the secret of sex magick?” He answered, “Eat sushi!” Your reaction says more about you than me but then again I wouldn’t have brought sushi up unless I wanted you to react An autofiction, whole, with nothing missing I love sushi, you might too, just remember love, love a motion similar to the difference between a can-key and a pull-tab So naturally, when challenged with food to use as a prop, I’d say Mcguffin except nothing is moving along I chose sardines I mean anchovies, of course, I was distracted, “One of you passed gas” By your giggling, Among the fallen winter wear and too sharp coat hangars we can tell where you are in the spectrum of Innocence to Acceptance to Denial as a substitute for Innocence’s lightness, to the return to laughter deeper, fuller, in the belly with a dash of Impermanence to ease the digestion
Part 5 “Experiment” The Experiment Having set about doing, I ordered my pizzas once again with anchovies, this time, we approached less in some sense more with other senses The first ‘The Regular’ loaded with pepperoni, sausage, green peppers, onions mushrooms, olives, and anchovies -- not great but ate all -- The harmonious blend, ruined by the shock of salt, a certain sliminess For the next pie, substituted anchovies for the sausage -- better Pizza/Anchovy experiment #3 -- Dropped all the meats, a personal direction -- The shock was back -- I rejected and then embraced the delicate bones -- Of note: Local pizza places are not going to use the best anchovies and the cook on the pizza makes a difference -- Next time cheese and anchovies only Cheese and Anchovy -- ??? 2. I ordered anchovies from several different countries all in olive oil -- Like Oysters, can we taste the terroir? The cleanliness of the waters -- the methods of catching -- the diet of the Fishers -- the nature of the bottoms on which they fed -- and the particular tensions of the leeward coast? 3. Terroir is hashed by the salt 4. One by itself, a brown question mark covered in a light green oil sitting on a white plate, invites playfulness a. Slow chew b. A blossoming embrace c. Inside us lives someone who likes anchovies d. The saltiness of playing in the shallows e. Is this mindfulness? f. Can anyone do this? g. Embrace your revulsion 5. Anchovies on dark rye with local cultured butter thinly sliced red onions, and a smattering of capers and cornichons Why would I eat them any other way? Each bite a becoming, a memory Some from the past many from the future 6. A recipe from the future-past: Eggplant, Garlic, Chocolate, canned Roasted Tomatoes Olive oil, Mirepoix and instead of Fish Sauce a can of Anchovies from Peru Cook all-day Use a slow cooker if necessary, serve with pasta or substitute. Review: “Did you taste the anchovies?” “What eww? No. This is too good to have malodorous, salty, baitfish as a base. Where’s the fishy taste?” “Umami”
Part 7 “Being Cursed with Love” Being cursed with love hard to let go, have been told I’m too clever for my own good I apologize for the shaggy doggerel this is me, at least, the Teller You probably call yours The Narrator or I, me, mine We have the soul of an anchovy slippery, darting in formation, from place to place trying to avoid the tiny hooks, baited to wake us up, pull us, gasping into the fresh cold air, And with a single flip, back we go
Addendum: We spill out laughing with relief. Now you’re doers and avoiders, careerists and slackers. Defined, you believe by the experiences after although in your mind, well before now You never think of the game, while adults partied downstairs as an intimate encounter -- I didn’t -- until unbidden, I tried to remember what we called the game -- I meant sardines but wrote anchovies instead.
Well, y’all my self-portrait with easter eggs and small fish.
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Part I is here: