It is a daily
occurrence for me to strap up the bags and pedal to the grocery store. It is
only a mile and a half, one-way, and mostly downhill. I’ve found a weaving path
through the neighborhood and though I do not speak to the households I pass,
they call out sometimes to the “Coors Man” or the “Silver Bullet” so I’m sure
they recognize me by my prize.
Once at the
building that was once a JC Penney offering clothing like my last suit or
lawnmower that I tried to latch on the back of the bike, but it was too heavy,
so I hid it in the trees and went home and got a cart and walked back to drag
it home an hour later, I lock up and observe the other participants in this
adventure as I strip away my gloves and brain bucket before pulling out my
recycle bag to get 5¢ discount for just bringing it.
The carts have
gotten smaller and easier to handle, but I do not wipe them down with the
available alcohol wipes for if I am going to die, it will probably be from one
of the group who shop for food and stuffy here. Although I’ve been un-ill for
several years by avoiding the general public (especially the little germ
factories) I feel my immune system has learned to cope with the sneezing and
coughing and other methods of spreading their plague.
So I pass the
opening doors to the produce section, usually crowded with elderly women who
barely made it passed the door to talk to each other as if they had not seen
one-another from the parking lot or the adjacent condo building a few yards
away.
Even thought
people in blue shirts pushing carts over-stacked with boxes of fruit and
veggies, constantly stacking and restocking carrots and tomatoes and celery and
lots of other green things, I wonder of the freshness. The mist sprinklers do
not reassure me that if I touch a green pepper, that I am guaranteed it is as
good meaning tasty without poisoning me as I can get.
I may pick up
some carrots or broccoli or cauliflower and dip, a few tomatoes and some leafy
stuff in a bag, but I quickly move past the produce, only to stop to pick up a
bag of unsalted peanuts for the critter crewe.
Passing by the
bakery that does not interest me except for multi-grain slices used for
sandwich, I move to the “deli” section.
Here people in
hairnets offer sushi, sandwiches, crappy chicken but none of it is appealing.
The latest box lunch section only offers badly cooked chicken, collard greens,
and mac and cheese most unappetizing. Sneezing blue shirts in their preparation
area and the elderly partaking of the sample bins for their lunch chases me
away.
Weaving
between the red headed flower witch and the mothers looking at the bloody
animals, I roll down to the canned products.
There is a
expiration date to each prepared and processed foods in cans, but I never
check. As long as the can is not bent, I pick up the first line and thrown it
in the cart. Red beans, black beans, chic peas all make the cart. I know they
are full of sodium but I also never look at the nutrition breakdown. I know
enough about ingredients that if I examined, I would never eat.
Next stop the
fruit aisle. Another row of cans marked with produce I had already passed in
the “fresh” section, but these are fruit prepared in some kind of sweet water
or sauce and sealed. There must be some long gone theory in my brain that they
will still be eatable. Perhaps it was all the can goods we stored in our
utility room growing up. Perhaps it is the fact that buying fresh produce for
one will mean that much of it will go bad before being thrown away.
Fruit is now
used as dessert, since there is no sweet tooth for cookies or cakes or pies,
though I splurge on my birthday for a cupcake and ice cream and during the
winter will get some peanut butter cookies or an apple pie, but then the taste
for that is gone and the desires ends.
The long row
of cereals offering sugar and cartoon characters in half filled boxes also
requires buying milk which is just too much trouble and space in the little
refrigerator. Dried oatmeal will last through the winter and fade in the heat
of the summer.
Coffee,
creamer, green tea, and fake sugar are staples but few spices make the cart.
The blue shirt stacker wearing a huge cross and saying “Bless You” between
singing hymns continues to smile.
Noodles,
potatoes, and other starches are of little interest until it is cold outside
and a bowl of stew or chili will end the winter chill, but in the summer the
act of cooking does little to interest the effort.
Pass the chips
aisle and the cookie aisle and the personal hygiene aisle (I’m still trying to
get rid of animal shampoo from two years ago) has no interest to me. Besides I
don’t need diapers yet.
Eggs will
probably be on the menu soon, but that requires I buy butter and break out the
skillet.
I look at the
aisle of frozen pizza in amazement that there is that many varieties. I did
burn a lot of these during the summer due to the ease of baking them, but with
little taste or satisfaction. The white hair blue shirt wearing winter clothes
sings along with the 60’s music coming from the ceiling while opening the
frosted doors and restocking the TV dinners.
Weaving
through the rows of shelves with products trying to entice the shopper to place
it in their cart by their placement and fancy packaging, I wander aimlessly
trying to find something that will spark my taste buds. I look at boxes and
bags while applying the aroma and flavor on my tongue trying to awake an
interest.
The act of
preparing food has been learned through many different techniques and
appliances, but it is “the taste” that makes the effort worthwhile.
And as the
palate becomes bland having experienced grand efforts by chefs of many
destinations, a sandwich with processed meat slathered in mustard, pepper and
hot sauce, perhaps a slice of Swiss cheese and an occasional tomato fills the
daily meal requirement.
Exotic dishes
with techniques and special tools have been used and appreciated in the past,
but in the end, the basics of meat, fruit, vegetables, and bread are the
ingredients of the mixtures.
So through the
maze of products waiting for something to stand out, excite, grab hold of the
daily meal; yet it all looks the same and unexciting with very little interest
to pick up and carry home.
Some people
plan a weekly family menu and shop for the ingredients to prepare and present
to their loved ones, but when you are the only participant in the eating
process, the adventure is less fulfilling.
As I load up
my bags and strap on my gear, I seem to attract the weird Wild Eyed Willie,
Crazy Eddie, or Leroy the bagger who is the best slacker I’ve ever seen.
Of course, I
could go to a building that prepares food in Styrofoam containers or wrapped in
plastic by young dull people wearing paper hats, but I also find that
unsatisfying.
Today’s
venture brought home crappy over-fried dried chicken prepared in the
suspiciously hygiene deli area that I could drown in hot sauce and pepper
washing it down with frothing beers. They were placed in the recycle 5¢ bag
with a brief conversation with the blue shirt checker about the weather, or
smiles or nothing at all due to lack of personality. For dinner, only because
it was time and not hunger, a sandwich and a half of micro waved reheated BBQ
out of a plastic container with little flavor even under a blanket of sauce
followed by a tomato on a pile of Cole slaw.
The shelf that
holds all the food available in the kitchen has one can of dark red kidney
beans, an almost finished jar of peanut butter, two slices of bread and enough
instant coffee and powered creamer to get me thought the week. The little
refrigerator is empty.
Tomorrow’s big
decision will be: “What Will I Prepare and Consume To Stay Alive?”