It is eight in the morning on a corner, at this cafe. The world has stopped. It is completely still. Not one thing is moving. Not one leaf sways on a branch. Nothing flutters except my heart. The rich, creamy, ebony espresso which I shouldn't have always makes me jittery. The air is heavy with moisture in a sky still carrying rain. The morning fog oppresses the mountain and the sun hides behind billowy, blue dense cloud, but I know he's there. He scorches my skin and fills my nostrils with hot, still, heavy air. My cheeks are hot. My heart beats faster. My summer sadness. I need the wind. Things must move. I pray for downpour and the gray, soft beauty in the aftermath.
And tonight, I make bomba.
Time to dish.
Marissa's Bomba recipe
Here is what you need:
- Cherry bombs, aka hot cherry peppers, chopped. Leave in the seeds baby!
- A clove of garlic, smashed.
- Coriander, just a handful.
- Sea salt and good olive oil.
Here is what to do:
- Get your lovely pot out and get everybody in there. Cook on a low heat for about half an hour. After which, pound it all in your mortar and pestle or buzz it in the processor adding oil as needed. Until dear friends, you have a rich, red, spicy bomb!
Should be enough to get things moving...
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