A shortlist of cheeses and wines I would take home for free when I worked in the Specialty Department at Whole Foods by K. Degala-Paraíso

Sancerre: a French wine so light and crisp, it lands somewhere between spring water and God. Small chunks of bougie cheeses, sloppily wrapped in butcher paper: a sliver of Le Fromager, a double-cream brie so clever and smooth, it could seduce the sternest person you know; a corner of Rum Runner from Wisconsin, sticky and sweet and stuffed with crunchy salty bits; fresh, herb-coated capricho de cabra; stinky Camembert; a simple-yet-elegant goat gouda; garlicky Boursin. The parmigiano reggiano crumbles when you slice it, and I abruptly remember how the world crumbles beyond this ranch where we  temporarily live: a pandemic, a coup, videos of anti-Asian hate crimes every morning, a global death count so high it’s almost desensitizing. Almost. And sometimes — sometimes my grief gut-punches me so hard my ribs go numb. Sometimes, my broken hand is in such cheddar-sharp pain, it blinds me. But here, in the tall grass under the apple trees, in the split-second when that orange globe hangs right above the treeline, you’re gently placing a rosemary cracker slathered with brie on your tongue, and you close your eyes before you chew, and I remember how much I love you, and — for just this moment, I believe that everything will be alright.

 

K. Degala-Paraíso (she/they) is a Filipinx-American experimental writer with a B.A. in Creative Writing from Pitzer College. Her work has also appeared in miniskirt magazine and PANK Magazine. She teaches creative writing through GrubStreet. When she’s not writing, you can catch K. wreaking culinary havoc in the kitchen and follow her online at www.kdegalaparaiso.com.

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