Kim flew in from Alaska Thursday as a surprise for her brother Nathan’s birthday. She was due to arrive at midnight Wednesday but storms in Chicago stopped all flights and she wound up with a several hour wait in Philadelphia.
Nathan was scheduled to come up Thursday night but at the last minute said he’d forgotten he’d scheduled band practice. Leigh tricked him into coming up.
Kim sat out on the deck in the darkness wearing a ski mask and holding a bottle of Alaskan beer. I’ve never seen such a puzzled, disoriented, shocked look on Nathan’s face when he realized it was Kim.
Anyway, one of Kim’s passions, aside from her dog, the outdoors and reading, is food. So this morning we drove up to Wegman’s in Ithaca.
Yes, some people like to go to baseball games.
Others go to museums.
We go to the grocery store.
I don’t know what it is about Wegman’s. It’s always chaos, especially in the produce section. If you’re moving, you’re always about to hit someone. God help you if you stop. People are milling, armed with grocery carts pushing them like benevolent torpedoes, intent on the produce and absently ramming you as they study the state of the organic shitake mushrooms.
I stocked up on dried Chinese soups, knowing this is stuff is a double threat. In it’s best state it’s not healthy. It’s all sodium, for God’s sakes. In addition, lately the Chinese have been inadvertently killing people all over the world with the tainted food they’re sending out.
Ah, well, live dangerously. I love the flavor. At the check out counter I got a cooking lesson from Jason, a tall, lanky kid with dark hair. “Hey, my favorite food!” He exclaims, holding up my hot and sour mix. “Give me a microwave and I’m an excellent cook! You know, it’s not the minutes on the microwave that’s important. It’s the seconds. You put it in for too long and it’s too hot to eat. Get it a few seconds too short and you have to mic it again. I’ve got the seconds down to a science. Now, if my microwave dies, I’ll starve.” He holds up a plastic bowl of chicken mushroom instant soup. “Ah! My favorite!”
He looks at me and I know there’s a bond that no one can take away.
It was not the most intellectually stimulating conversation I’ve had with a cashier, but what the heck, everyone has his specialty.
Here are a couple of photos of Kim.