fishus
Date: Tue, 26 Sep 95 15:55 MDT
From: mosterin@hydra.unm.edu (Ana Mosterin)
To: dsmith@cs.unm.edu
you have to find the right attitude: you have to be sensitive enough
to feel the fear and shudder a bit at what you’re doing
and to love your piece of fishus enough
to touch it and smell it
with patience and lust
and then aaaaaaaarrrh! sacrifice it
and chop it skillfully
and be matter-of-fact enough
to to act like you’ve done it before
and professionally dry your hands
with your apron
and and have your hands on your hip
as you listen and smell to
the sound of the frying
breath in through your nose
as you watch the pan with love and think
“no, no more garlic,
just a half-cup of wine”
and relax!
it’s the ferocious poetry
of the wild cooking job
and then eating it will be twice as lovely
you’ll see hey, derek,
cooking is not mary poppins!
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