06/22/2022
Carnitas and Manic Mango Salsa
~
(A poem and recipe by Rob Krabbe / sorry it's longish)
~ So far the only “real Mexican food”
in the Land of Saint Fernando,
is in my memory of some of the best
music, cooked up in a giant soup pot
on the front lawn of a rented house
on “Avenida De Los Arboles” back in
the day before I figured out it wasn’t
the worst thing to be so crazy. ~
A breadcrumb-trail of hopes on
the orange and green tiled floor,
so I could find my way back in
the angst ridden fog of that dry
San Fernando Valley spring.
Not at all a bad memory; I used
to love the smell of the hot spicy
carnitas simmering in salsa over
the wood coals in the back of
Elena Consuela’s neon blue and
orange crumbling-plaster kitchen.
Cumin, tender pork and green
pepper aroma,thick, like the
steam bath in the
“Oahu Gentleman's Club,”
that invariably wafted through the
room where we rehearsed
Hawaiian party music in an
actual “working band” called
“The Udda Brown Boys.”
I was the only “haole” playing
slack-key steel guitar island tunes
in a Mexican cover band with
two Mexicans, two Spaniards and
a Brazilian on that side of the
San Diego County Line, and me?
I lived day by day to sneak me a
lungful of air, free from mental
tyranny and a mass conspiracy
that kept me sleepless, and
hunting sanity in the poetry of
the great masters; kind of an
odd place to look for
answers, or healing but it
made sense to me so long ago.
One day after a particularly hot
set, we sounded so much like the
famed “Gabby Pahinui Band” the
year they won the Moloka’i Folk
Music Festival, on the big island,
that we all thought, clearly, we
“have what it takes.”
We’d make the top ten Hawaiian
pops and turn the Polynesian music
charts inside out without leaving the
mild early-May weather in
La "Mesa Cabasa," California.
Turns out, five Latinos, and a puffy
white guy, can’t get many gigs
playing Hawaiian folk music
in East LA, gangbanger, beer
bars and dives, let alone birthday
parties for the rich Westwood
business suits, and their
young, eager sexually energetic
media assistants.
Just a thin self-medicated
line separated me from the
entire world.
What we did have, was a pound
of good “Mexican Mayhem,” in
a bag, bought for less than street.
The bag? …had a damned hole in it
and the hole had a first name, and
seldom looked you in the eye,
and always owed me twenty bucks,
and my latest former girlfriend,
usually named Jaunita or the like.
We left, a bit less than stoned, in a
rusty back-firing abandoned 1970
sundried oxidized-to-light blue
Grand Marquis, a fine and noble
automobile, with a trunk full of
nothing but dreams and almost
enough desire to get anywhere
but where we were that day.
I prayed to my darling majestic Lithium,
dear and sweet gatekeeper of the
expansive plans to rule the world, and
achieve a record breaking or**sm,
"Let us have a good soulful set!"
Accept, then, my offering; the keep
of my realities and fantasies; my tithe
and my adoration, as I laud yet another
random god while chasing a better
wounded healer down with a warm
leftover-from-the-night before beer.
Why did my psych, a tall lanky
cottonswab of a man, say “we don’t
know much about this thing we call
a brain!” laughing; He was the expert
and yet as confident as a close-to
retired w***e in the back pew of any
self-aware, celebratory community Church,
he says “take these pills three times a day,
anyway. Please don’t miss a dose, or even dream
of tongueing and doubling up at night."
Hmm, thought I. Pills that we “don’t
know how or why they work but they do."
But “call me a-sap, if you pass out,
seize or go toxic. Better yet, get to the ER.
I may be on the ninth hole, being watered
down, so ring twice.”
All in all, everything considered, and
a lot unsaid, and unreported, that leaves
me sitting here thirty five years later in
blessed remission, deep in the forest
of the Upstate of South Carolina,
still not sure about this thing we call
the human brain and it’s mysteries,
between two fall creeks, and a lazy
but kinder, gentler rebellion.
I am off medication legitimately now,
eating carnitas and mango salsa, with
baked pita bread chips, instead of fried
tortillas, and a big ol’ pile o’ cheese and
pepper grits, a bit melancholic, thinking
back on a wonderful funky place
in the heart of Los Angeles.
Fond food memories, at
“Ticos Fine Mexican Food,” with a nice
tableside-fresh-made guacamole
and a boat-load, butt-load of tequilla.
Nice end to the day, when an old
friend of mine named Jose, stoned
on Negra Modelo, sits down in my
front porchin’ memory to play some
nice Brazilian love songs on his
hand-made, worn deeply,
classical Spanish blond
guitar, and his vihuela de mano. Ok, it was personally signed by the
great, Jose Miguel Moreno,
the night my brother would stumble and fall off his chair in
an effort to remember his lovely
Isabella Adriana Savanna Martina, who had been the only
One for him for most of his life
Until she died years ago of
tuberculosis, when she wouldn't
go to a doctor.
Manic Mango Salsa
By Rob Krabbe, (my personal recipe! And gift to you)
Ingredients
2 ripe mangos, peeled and diced
1 cup peeled, diced cucumber
1-1/2 tablespoon finely chopped mild jalapeno
(remove seeds for extra mild salsa,
or leave a few for some heat)
1/3 cup diced red onion
1/3 cup diced sweet onion
1-1/2 tablespoons lime juice
1/3 cup roughly chopped cilantro leaves
1/8 cup finely chopped mint
1 finely diced medium bell pepper
1 cup seeded tomato, chopped
2 tablespoons finely diced garlic (roasted)
2 tablespoons rich virgin olive oil
Salt and pepper
Directions
Roast garlic cloves for 45 minutes at 325 in foil and oil pack, cool then dice. Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and all other ingredients and mix well. Season with salt and pepper, to taste. Dip fresh fried tortilla chips, pita chips, or use as a marinade, or just enjoy by itself by sipping from a glass, mixed with a fine blond tequila!
ENJOY, MY FRIENDS!
© 06.22.2022 by Rob Krabbe
and NoonAtNight Publications