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As trite as it sounds, one of the best things about coming home is reclaiming complete control over what goes into my stomach. Back in Taiwan, my aunt reigned over the tiny, oven-less room in our apartment we called “the kitchen,” and I dared not cross that threshold except to wash the dishes after dinner. And don’t even get me started on my work-day lunches; thanks to them, I can now readily identify the three essentials of Taiwanese cuisine—white rice, lard, and, of course, MSG.
Before I know it, the fried pork chop, beef noodle soup, and spicy wonton cravings will start to beckon again. My stomach will grumble and my heart will ache with nostalgic longing for the days when getting a satisfying meal was as simple as strolling over to the nearest street vendor and doling out $2.
Until then, I’m atoning for last year’s meals by gorging on everything whole grain; raw, organic greens; fresh, locally-sourced produce; and generous helpings of E.V.O.O.
My nutrient-starved, health-frenzied digestive tract applauds the effort and my taste buds exclaim their praises: hallelujah—organic is orgasmic!
