no, i am not a foodie; yes, i like food.

If you've read at least a few other entries on this blog, you probably have accepted by now that for me, a good meal need not be presented in the form of Revolution on a Plate. I appreciate the subversive in visual art, in the workplace, and sometimes, in fashion. But when it comes to matters of consumption, I prefer straightforward. I avoid gustatory challenge, even, which explains half of the reason my most savored meal during my two-week tour of Beijing consisted of the four slices of supreme pizza I had at the Papa John's near Zhongguancun. You see, this is why I don't self-identify as 'foodie.' No, I am not a foodie; no, I would not like to try the steak tartare; no, really, please get that frog's leg away from me. No, I am not a foodie; yes, I like food. Please accept me for who I am. I'm not interested in putting snails (despite how buttery you make them), grasshoppers, or even chopped liver (despite your attempt to leverage laws of price perception by putting a $20 price tag on a chopped liver primi piatti) in my mouth.

So yeah, yeah, yeah, you get it: I'm not a risk-taker or -appreciator, even. Instead, my food-related choices are driven by two simple questions: How am I feeling, and what kinds of flavors and textures would either enhance (if I'm feeling good) or reverse (if I'm feeling crummy) my mood? I guess this is some form of emotion-based utilitarianism.

So last Saturday, at around 1 PM when I woke up, I asked myself how I was feeling. My answer: groggy, somewhat disoriented; in a haze. Then, what could I eat to reverse the grog, the disorientation, and the haze? Definitely not a cold bowl of shredded wheat squares. No, the implications of choosing to eat a bowlful of something so mild-mannered could be near fatal, could potentially intensify the haze. I needed something that marked a change from the usual Saturday morning breakfast. Some degree of kick was necessary.

What I ended up eating was very simple and very effective. I had toast topped with a slice of creamy Havarti and a generous amount of a fiery guac. A clove of raw garlic and several slivers of habanero provided the kind of kick I needed. How did I feel after this meal? Inspired, charged, and with complete clarity of mind.

I never eat just for the sake of eating. For me, eating is always purposeful, and meals are always designed to be precise in their effects. I am not a foodie, but that doesn't mean I don't have a food philosophy.

Fiery Guac, Perfect Atop Toast

-ingredients-
1 ripe avocado
1 small handful of finely chopped onion
1 habanero pepper, sliced up into slivers*
1 small clove garlic, minced
1 or 2 wedges of lime

*Note: Be sure to either wear gloves or wrap your fingertips with plastic wrap when handling the habanero. Fiery guac is a good thing; fiery fingertips are not.

-preparation-
1. In a small bowl, mash together the avocado, onion, habanero slivers, and garlic.
2. Squeeze in the juice of 1 or 2 wedges of lime; season with salt and pepper.