A Wandering Mind
Ray Bonneville, Copyright 2022
I’m in the kitchen of my long 1957 Spartan trailer, with its turquoise stove top. My chef’s knife makes a swishing sound going through the strong onion flesh, as I dice it up into pieces about a half inch in size. I chop up a clove of garlic, then slice up half a red and half a green pepper. I put the onions in a big cast iron skillet and turn on the propane burner to a little under medium. I add olive oil to drench the onions and stir it up with a wooden…
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