(818) 764-xxxx

I'm secretly superstitious about phone numbers. Specifically, somewhere deep in my gut I harbor the idea that if a time ever comes when I really need to talk to the ghosts of my family, and I mean really, really need to talk to them, that the universe will somehow intervene and grant me a temporary connection through their old phone line. And if I call the number and it doesn't work, or if someone else answers, that's the universe telling me that I'm better off than I think, and I don't really need to talk to them just yet.

It's the kind of notion that's born of early loss - even though your rational mind knows that this sort of thing can't be real, frankly, your heart will tell you that the sudden death of someone you love can't be real either, so for the time being, all restrictions on imagination are off. Once the blow of grief strikes, a part of your brain never really fuses, a part of your heart is so haunted and fractured, that it requires a fantasy, a cognitive bandage to hold it together for the rest of your life. The phone numbers, two of them that start with 764, are my gauze and my adhesive tape, talismans, if not cures for the injured part of my heart.

At this point the bulk of my close losses is behind me, but it's been a devastating week for people I love, and I'm wishing that they all find the comfort and support they need for what comes next. Superstitions, band-aids, tourniquets, myths, legends, and lullabies: may they each find the talisman that soothes them.

Recipe: Boyfriend's Chicken Adobo

Ingredients:
2 bottles of Cabernet

Directions:
1. Drink
2. Enjoy!

He does the rest. I have no idea what happens, but it results in a delicious dinner. Ocho ocho ohhhh! :)

Sweet Potato Hash

I've been seeing a lot of mentions of "Sweet Potato Hash" lately and was dying to know what it tasted like. I tried looking around for recipes and they all seemed either unnecessarily complicated or way too vague. So I came up with my own and it was fantastic. While I was chopping I got to wondering about the history of onions, so I might do a little research and report back soon. In the meantime: the Hash...

2 large sweet potatoes, diced (half inch or so)
1/2 medium onion, diced
1/2 bell pepper (any color), diced
2-4 T of oil (I used coconut, but olive oil would be good too)
Any combination of the following spices, to taste:
coarse salt & pepper
paprika (I used sweet and smoked)
coriander
cayenne
more paprika (it really adheres to the sweetness of the potatoes)
Adobo (Goya brand seasoning. If you don't have this, use garlic & a tiny bit of oregano and cumin)

In a large skillet, saute onions in oil until they just start to soften, then add pepper. Cook stirring occasionally until pepper begins to soften and onion begins to caramelize slightly. Add potatoes and some spices. Cook stirring occasionally over medium to medium-high heat until potatoes are tender and lightly browned. Adjust spices as needed (in other words: add more paprika).

Serve with roast chicken or turkey, or for breakfast in place of home fries. It also tastes delicious on a fork while it's still cooking!

Note: fresh sage would be great in this too. Also, I saw recipes calling for Worcestershire sauce but haven't tried that yet.