What’s the most delicious thing you’ve ever eaten?

I am a cook. I don’t have a way to rank anything because in my world, when I say “apples to oranges,” I mean actual fruit. What I will say is that I have a very advanced palate, so it takes a lot to impress me. It doesn’t need to be fancy. I can tell a good cook from a bad one in one egg.

I was taught by the best, so I’m the best through transitive properties. But I’m the best at home. “No Fish on Mondays” is written from the first person perspective because I was living in a memory, not recalling it. However, I decided that the kitchen was too much for me physically- that I could have cerebral palsy or get my stripes in the kitchen, but I couldn’t do both and I figured that not being a chef was easier than curing CP.

That reminds me of a beautiful memory with my Supergrover, which I only bring up because I need it so bad. I figured out some more stuff that went into our demise that I could have told her, but I didn’t because I was trying to spare her feelings. As a result, I’m working through all of it on my own so that I don’t turn into a bitter queen. I don’t read “angry dyke.” I read “bitchy queen” all day. Anyway, the story is that another line cook sexually harassed me and she offered to kill him. I know enough to know it would have been with her bare hands. Honey badger don’t care. God, I feel the same way. I go apeshit inside when anyone crosses her. Believe me when I say she is a monster in the best sense of the word. It’s a good feeling when you’re the one holding the leash, and the ones closest to her often do. She’s not mean to us. She’s mean for us.

If you don’t have that friend, you don’t have a friend. Choose wisely.

And now back to our regularly scheduled program. It just feels better to write about all the things I love about her rather than sending negativity out into the world. I don’t even know if she’s reading and I don’t care. It’s not about her. It’s about healing me.

So, no way to rank but lots of standouts. I love everything, from cheap to expensive.

My favorite cheap thing is grocery store pizza, particularly the fancy kind with rising crust that actually smells like yeast. If you get your pizza delivered, you can’t enjoy the smell of it baking and it takes the same amount of time now that Domino’s drivers aren’t constantly tasked with delivery or death.

My favorite middle tier thing is pesto sauce. This is because you can buy pasta for a dollar a box and $15 pesto and all of the sudden you have a dish you could sell at a restaurant for more than that.

My favorite expensive thing is sushi, because even at the grocery store, sushi grade ahi is pricey. So is good wasabi. However, being able to “roll my own” has meant a lot to me in terms of education. I can make pretty good sushi-su (sp?), the rice with Kewpie and rice vinegar. I never roll it tight enough, but I don’t care. I could eat ahi and rice out of literally anything. I should learn the difference between Japanese and Hawaiian cooking because I could probably do a poke bowl with one hand tied behind my back…. but again, sushi grade ahi is just ridiculous in price most of the time, and even more expensive at a restaurant, where I’m always tempted to upgrade to yellowtail, soft shell crab, or salmon (seriously, there is no logic to the Philadelphia roll. WHY IS IT ADDICTIVE.)

The funniest conversation I’ve had in a sushi restaurant is that I told Dana that I wanted a Mexican roll (I don’t remember what was in it, probably fried jalapenos). She asked me if I could eat a whole Mexican, didn’t realize what she’d said, and then we both ended up nearly on the floor…… just shaking with laughter. The whites are so pretty next to the coloreds (that was the lights on the Christmas tree). Lord Jesus, help me I’m falling down the stairs I’m laughing so hard…. as if I was listening to the Eddie Murphy routine from whence the line appears.

When I talk about food, I talk about my ex-wife. It’s inevitable, because most of my adventure with food started at “Hi, I’m Dana.” We worked together for three years (I think?) and two restaurants. In the first, we basically ran our own kitchen because we were the only ones on shift. The second was at the Portland airport, and those restaurants don’t come to play. It wasn’t irritating locking up the knives at night, but it was hell trying to find parking at the airport and it took a long time to get from the parking into the building.

The coolest part of my cooking career was having the badge that let you walk directly up to the planes if you wanted. I could literally stand out on the tarmac and no one gave a shit. You cannot imagine how many times I imagined stowing away, but the issue with being on the tarmac is that you have NO idea where the planes are going. To some, that might be exciting. X means airports with international flights, so at PDX I could have ended up in Houston or Helsinki. Those are two very inconvenient cities to arrive with no luggage…. not that any city is, but not to know whether you need ski pants or sundresses isn’t that great.

Speaking of ski pants, I watch this YouTuber named Dave Cad that has ads for the most amazing Finnish clothing company. It’s kind of like REI and Uniqlo, and I’ll look it up if you’re interested in the comments. Anyway, Dave lives in Helsinki, but he was road tripping up to Kilpisjaarvi (sp?), which is so far up it was only three degrees Celsius in late June. It makes sense. Lapland is supposedly where Santa Claus lives, as well as the thrill of seeing Dave’s glass igloo. The glass igloo is so that you can ile in bed and watch the aurora borealis. OMG Bryn. That’s on our bucket list now, too. Note to self…. rent a car. Kilpisjaarvi is the most beautiful tiny little town I’ve ever seen. If I lived in Finland, that’s where I’d settle. I want hygge for the rest of my life (from Norwegian… the cosy feeling you get in the winter…. SO similar to Portland except not constantly raining. Snow is easier to me to deal with than rain, because it doesn’t hurt as much when it’s being pelted at you.

Plus, I’d like to start a garden. I’ve watched a couple videos on Finnish chefs because the palate is so much different than ours. I mean, just straight up BIZARRE. In every piece of footage, I am reminded of Anthony Bourdain in Iceland. It’s my favorite episode of No Reservations because he is the crankiest little bitch I’ve ever seen all the way through it. Comparable to Namibia, where he griped he hadn’t had anything without sand, fur, or shit in it for three days.

That part of the world has completely different plants. Vegan food would be off the chain when fruits and veg are in season. If I did have the strength to open a restaurant, Kilpisjaarvi would be excellent because it’s a tiny, tiny town and I could start out small. (I’m just gaming this out. I’m not crazy enough to do this by tomorrow). I think I’d close in the winter, at least part of the time, because I don’t think there would be enough business to survive on bread, cheese and meat until Spring. Maybe I’m wrong. Maybe that’s what they eat. Just don’t drink with a Finn. Ever. You just don’t have it in you, and I don’t even know you.

I would be an excellent Finn, for the same reason that I’d rather spend time alone as much as they would. I may not have Finnish blood, but my personality is limited to one country. 😛 No DNA test needed.

Actually, I think Lindsay said we do have some Finnish blood, but it’s only like 3%, which is obviously enough to practically knight me there. Obviously.

Stating the obvious to an obscene amount, what would it be like to live in a country where they don’t hate women and lesbians?

That means I’d go check it out even if the food was terrible.