gemini rites #11

my job is not normal.

I.

The AC is broken at work, which has been a whole thing. Last Friday it was raining and impossibly muggy inside, so I opened both doors front doors in the hope of attracting any kind of breeze. I got no breeze. Instead, two small brown birds, undoubtedly attracted by the crumbs on the cafe floor.

This happened right as I was supposed to clock out for the day. I didn’t want to leave the closing person alone to deal with the birds, so I dusted off my managerial problem-solving hat and rolled up my metaphorical sleeves.

I stood in the (very full) customer area.

“I’m turning off all the lights,” I announced. “Nobody freak out.”

The cafe plunged into darkness. Literally no one cared. They went about their business, typing, chatting, drinking coffee. More proof that the extreme dysfunction of the cafe is common knowledge.

The birds were stuck under the long table by the window. I moved the chairs and got on my knees. A customer crouched down to help me.

“This is my Disney princess moment,” he said quietly, as he shooed the birds towards the donut boxes in my hands.

It took a long time. The birds were truly freaking out. But eventually I caught one, and then the other, in a donut box. I took them outside. Everyone on the terrace cheered as I opened the box and a bird flew out.

As I finally clocked out 30 minutes later, it was with a feeling of extreme fatigue.

I really need a new job.

II.

Amidst and probably because of all the chaos at work, one of my coworkers and I have been bonding a lot. They gave me two new tattoos on my fingers (little stars!), and last week we went to a place called ‘the meditation cellar’ with their dad.

It was definitely different than other meditation classes I’ve been to For one, we sat on cushions for the whole 45 minute sesh, which I found extremely unpleasant. I’ve never thought about my spine so intensely as I did in those silent 45 minutes. I considered laying down, but as this was my first time at the cellar, I needed to do a vibe check. I had also confidently said to the group, before we started, that “I’m from California, so this kind of stuff is kind of baked into me.” In my mind, if I layed down I would somehow be a poser, which in retrospect makes no sense!

Afterward we sat in a circle and talked for an hour. Almost everyone was talking about how unpleasant the meditation was. I found this honesty comforting and very real. I love meditating, but it really is hard to do. It felt good to acknowledge that.

III.

I’m really into risotto. Recently I made one with roasted eggplant and herbs. I didn’t use a proper recipe, but this was the gist:

Ingredients

• a big eggplant

• arborio rice

• 1/2 broth cube

• cheesy cooking cream (does not exist in the US sadly - maybe heavy cream could substitute?)

• dried thyme, lots of black pepper, salt

• olive oil

• water

Method

• Preheat oven to 240C / 450F. Cut the eggplant into cubes. Toss with lots of olive oil, salt and pepper. Spread on a baking pan and cook for ~30 minutes (flip after 20 minutes). Eggplant is done when it looks caramelized but not mushy.

• Cook the risotto, first in water with dissolved broth cube, and then (when the water has started to evaporate), add in the cooking cream a little bit at a time. Season with pepper and herbs.

• When the risotto is tender and the eggplant is done, serve together with eggplant scooped on top. Last time I did not add lemon juice on top, but I think it would compliment the flavors really well and I will be trying it next time!

IV.

Something else that I’ve been making when we are low on groceries/motivation is red lentil pasta. Most of the time I cook by freestyling, so I don’t have any measurements. But this one is pretty easy imo, and definitely easy to make vegan too.

red lentil pasta w/ burrata cheese on top

Ingredients

• red lentils

• pasta of your choice (I like fusilli with this dish)

• cooking cream (cheesy version)

• tomato paste

• water

• broth cube

• salt/pepper

• Nutritional yeast (optional, but more nutrients)

• chili oil (optional, but really good)

• burrata cheese (optional, but nice on top!)

Method

• Cook the lentils first (they take longer). I usually cook my lentils in water with an added broth cube. When they’re cooked but not mushy, set aside.

• Get the pasta going.

• In a sauce pan, sautee the chili oil for a minute or so (if not using chili oil, skip). Add in the cooking cream and tomato paste. Mix thoroughly at a medium-low heat. Add salt to taste. When the pasta is almost done, add the lentils to the saucepan and incorporate with the sauce. After the pasta has finished cooking, strain and add the pasta to the lentil sauce. Mix well and serve as is or with added parmesan/nutritional yeast on top.