Avocados

The smooth texture and cool feeling of an avocado, salted, dissolving on the tongue contributes to a very simple, particular kind of culinary joy. There are no complicated preparations, no multiple-step marinations or precisely measured spices, but the natural flavor refreshes and comforts. The flavor, enhanced by salt, is only half of the beauty of a top-of-the-fridge-ripened avocado. The texture comprises the supreme perfection of an avocado. It should be dark, ripened until the meat can be scooped with a teaspoon into my salivating mouth where it promptly fills my palette with that one perfectly blended avacadoness.

To the avacado-like pleasures of earth-life I add the clear sound of a bell, the flash of lightening or a falling star, the smell of pine-sol, and the wiggly-comfort of satin undershorts.