Jennisea Redfield
Bio
Stories (55/0)
Zenith
It was a tiring and rigorous day. I was drained out of my much needed energy, and a bit pissed off. My book bag weighed down on my right shoulder like a carcass of an un-gutted doe. I got an hour until my brothers come home, so that enough time to figure out dinner. Mom was gone, she said work, but I’m pretty sure she was on a bender with her lover Critter. All we had in the fridge was ground meat graying from pre-rot, I hope it was beef, stiffening cheese, and tortillas. Tacos it is.
By Jennisea Redfield5 months ago in Psyche
Mushrooms
It’s funny when you think about it. The world relies on the manipulation of things that grow from rot: Fungus. Fungi. For bread, it’s yeast. For the tallest trees, it is strands of mycorrhizal. It gives some of the various cheeses it richness and funk. It is a delicacy in the form of virgin oil and steamed truffles. Soy sauce gives thanks to the strain more commonly known as koji mold. We praise the fungus for giving humans beer and wine. It’s Huitlacoche. Even the protective powder on Italian meats is fungus. But beware, there are more to these unreliable bodies. Some are sweet, like the gentleness of a kiss, or the tenderness of a mother's touch. Or as potent as a poison too delicious to ignore. There are mushroom with evil twins, fungi with vibrant colors. Even psychedelic treats that warp the mind for a period of time.
By Jennisea Redfield5 months ago in Earth
- Top Story - November 2023
Oil
Frybread had a sorrowful origin. Mealy flour, and rancid lard were the only rations our “beloved” government gave my aunts, uncles, grandparents of the past. Mixing a spoonful of the rotting fat into the mealy flour, along with water and scavenged salt to form a fluffy dough. Using the rest of the fat, they melted it down, rendering out some of the rot, dropping in neat little slabs that puff and fill. Despite being made of mealy flour, hazardously laced with weevil larvae and rancid lard, gritty from forming mold and a slippery cloy, it was food. It was something to stave off the pinch of a begging stomach. It filled my aunts and uncles' bellies, soothe the twisting ache of hunger in the babies before being abducted and “civilized” by missionaries and nuns. It was a staple. A trademark that had a disgusting, horrid history. But today, it brings stability, union, and joy.
By Jennisea Redfield6 months ago in Families
Alfredo bratwurst
I first had this bizarre and particular dish in the midst of a Depressive stage. My stepfather, a man who fluctuates from easygoing and fun to be around, to hackle raising and stressful, made this after drinking several tall cans of Mike’s Twisted Tea. I usually hate being around him when he drinks, as he targets me and berates me for random reasons throughout the night. But tonight, he was tolerable to be around.
By Jennisea Redfield7 months ago in Feast
Wassail
To start off, take a small packet of vitamin C powder and pour it into a ceramic cup, not a big one, but one just big enough to fit comfortably in your hands. Next, take a packet of instant apple cider mix and pour it in the same cup, but don’t add hot water yet. Mix the cider and vitamin C thoroughly with one half of all steel chopstick pair that has long since lost its twin. Mix it until both the powders are blended and appear the same, since the vitamin C powder is paler in color in comparison to the cider. While that is wonderfully mixed, boil water until the water burbles and bubbles like an exotic hot spring. Once that water is steaming and piping hot, get ready.
By Jennisea Redfield8 months ago in Art