brine

Sit in your house. Sweat. Come on now, sweat it out. Droplets form all over your skin in the oppressive heat of your un-aired room. The laundry gently bakes at the low grade convection of 75 degrees and the natural humidity of you and your other housemates. There may be sourdough naturally occurring in all the peripheries of your room.

Sit down harder. Sweat it out. Think out loud. Harder. Yes, that’s it. Now you’re getting it. You’re a concentrate. You’re stewing in and of yourself.  You’re in brine.

What ingredients are you adding to your brine? Everyone’s different. Me? I like a little garlic. Not too much. I know some people spoil for garlic. If given half a chance they would whip up toxically garlicky mascarpone to slather everywhere, all over their bodies, laying down scent trails to attract every other garlic nut for miles around for an indulgent orgy of pungency. Now, I wouldn’t say no to a morsel from the garlic of earthly delights but I’m not about to hand over my golden apple either. Sorry, where were we. I hope I haven’t lost you yet? At least, not on account of the garlic?

I like peppercorns in my brine. The jagged little black spheres always remind me of asteroids. Like space rocks collecting and spacing themselves out in an elegant ring around Saturn. A crackling spice loud enough to be tasted in the vacuous dark. So, a half dozen whole peppercorns into the boil.

Next, red pepper flakes. Mostly for color. They are just so darn autumnal. And how like leaves they are, drifting lazily to the bottom of the mason jar. Like a salty, spicy snow globe, enveloping an untouched little domicile.

Of course there’s other things you could put in: Bay leaf, coriander, a hot chili or two. But what are you pickling? Is it cucumbers? Is it mushrooms? Is it a vegetable that shares your name which contains multitudes? That’s interesting. A vegetable with unknown properties. Untested mettle. One that has never had to stew so long in its own juices, in such a tight and compacted space as this one? Hmmm. What will we be at the end of our brining?

Human person. Beautiful and strange. Combine with several heaping tablespoons of coarse or Kosher salt. Lightly boil and seal it all inside. We shall see in 18 months.

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