When pasta boils, pour water out. Get shitake mushrooms out. Leave the pasta in the pan, put back on the burner, and pour a bit of olive oil. Cut little pieces of spring onion with scissors into the pan. Stir-fry pasta and spring onion for a bit before pouring in a good deal of, but not excessive, red wine. Let stir-fried pasta boil in very shallow red wine. The pasta will eventually become brownish.

Quickly take a bit of dried wakame and break it to little pieces into the pan. The idea is to get the wine wet them. Go back to the shitake mushrooms. Cut them small with scissors. The idea is to get all these ingredients into small pieces so that they could be incidentally and randomly contained within the hole of the shell pasta. Put the cut pieces of shitake mushrooms back in the pan. Stir.

Put a teaspoonful of capers in, casually including the water in the spoon, as you would do anyway. Stir again. When ready, put dried ebi. Stir for the last time, put a bit of salt, two pinches of ground black pepper.

Serve.

Dessert is avocado, sprinkled with caster sugar.

Put plain rice crackers on a plate. Put shredded parmesan cheese on top of them. Microwave on high for 1 minute. Tada. Add pepper to taste. Caper and eat with caper.

Put rice in a pot, with enough water. You can measure how much water is enough by putting your index finger on top of the rice (pointing to the rice). The water should reach one digit of your index finger. Bring to boil (set your alarm to 5 minutes).

Cut garlic and broccoli while heating the wok with a bit of oil. After putting garlic and broccoli into the wok, cut shallot and champignons, put them aside, and sprinkle some salt into the wok. Stir garlic and broccoli in the wok. Take ground meat out of the fridge.

When alarm goes off, the water in the rice pot should have been boiling. Cover the rice pot, turn heat to small, and set alarm for 15 minutes.

When the garlic’s a bit brown, put the ground meat into the wok. Mix. Add a bit salt again, a bit of sugar, a bit of cinnamon, a bit of ground nutmeg, stir and cover.

Whistle.

Open cover, taste. The longer you cover, the nicer the taste. If it doesn’t taste nice, put some more of salt/sugar/cinnamon. Ground nutmeg perhaps, but not always. Stir and cover.

Sing, “A, lice, in Won, derland. How, do you go, to Won, derland. Tah, dadah dah, tah dah, tah dah, tah dah, tah dah, tah dah.”

Pee quickly.

Look at the alarm – when it’s approaching the 10th minute, open cover, put in champignons. Stir, cover a bit. Open cover, put in shallots. Sprinkle some pepper. Stir, cover.

Turn heat under wok to small. Prepare table.

Sing, “Aaaaa, happy merry unbirthday, to me, (to you?) to me, (to you?) a happy merry unbirthday, to me (to who?), to me (to you!).” Better do this while preparing the table.

Alarm goes off again. Turn fire under rice pot to ‘biggest’ and wait a bit, then turn off. Rice is fluffily ready. Turn off heat for the wok.

Eat.

*

Next, cheese fondue. I love cheese fondue.

Fry garlic and onion in canola oil until brownish, put in chicken cut in small cubes, add salt, black pepper, throw in sliced champignon, then add sweet soy sauce to taste. Pour that over (cooked) jasmine rice, add some chicken broth (with onion, salt, a hint of sugar, black pepper, and a bit of sesame oil) onto rice; and several small cubes of fresh tomato on top. Eat.

Nyum. I found out that slicing chicken meat is not much different from slicing raw salmon. Except that sometimes I would have to bone the salmon as well for raw meals. Somehow, the fact that the chicken was filleted and in a box made it feel unreal to the point that it didn’t feel like meat.

I thought of Margaret’s easter tradition – and that she said many of her friends would usually only come to her easter location (I imagined a rocky hill or piece of land – from what she told us) for the eating part, avoiding killing-the-goat-by-slicing-its-neck part.

I suppose it’s a reality that we now live in unreality.

For breakfast.

Wonderful laugh, wonderful laugh. Wonderful laugh fills my head and all.