Tip of the Tongue

“…Into the kitchen I went, getting to work: Onions chopped, garlic minced. Sautéed in butter. Curry powder and chile oil, a little more than dusted; a cloud of yellow, rusted. Chicken, cubed. S and P. Potatoes, chopped.  Carrots, diced. Broth, poured. Lid secured and chicken curried. In another pot, the rice and beans (red kidney) were cooking with a sauté of onions and garlic, a few sprigs of thyme, salt and pepper, a splash of coconut extract, and a heaping of cilantro. Sim- Simmah! As I cut the carrots and cabbage for a slaw, the scented sensations of curry pervaded the kitchen and the insinuations of Jamaica rose above the pot.…”