A True Food COVID Experience

Let’s talk food! 

As life begins returning to normal after months of stay-at-home pandemic measures, I dare to venture out to my favorite places. 

Prior to February 2020, I made a monthly date with myself to visit a cherished indie bookstore, Changing Hands, and enjoy the afternoon lingering at my favorite eatery, True Food Kitchen. I’ve missed the atmosphere, service, food, drinks, and camaraderie among team members–bartenders, waiters, cooks, managers. And visitors like me–health fanatics with a passion for savoring great food and good company. 

Typically, I sit at the bar to people-watch, read, and record my thoughts and observations while sipping on Cava Mercat (Penedès, Spain) or Sauvignon Blanc Crossings (Marlborough, New Zealand). As a side note, I’ve experimented with several types of wine over the past few years. Reds and whites of various vintages and regions. Ultimately, my preference is any sauvignon blanc from Marlborough, New Zealand. 

Now I safely sit at a “sanitized” table with access to a “contactless” menu, using a barcode scanned with my iPhone. Now that’s sophisticated! It’s a different world. And I’m okay with it. What I’m not okay with is the young hostess who concerns herself that I might need assistance, “Ma’am,” using the barcode technology. I may be old, but I’m not stupid.

Because it’s a new day, I’m sipping on a craft cocktail instead of wine, possibly the best drink I’ve ever tasted. I can’t tell you the name of it because it was muffled under the mask of my waiter. But it’s a cranberry-infused organic vodka with ginger liqueur, cranberry and lime juice on the rocks. Luscious. I’ll tell you what else is luscious. The gorgeous green eyes of my waiter. I’m embarrassed looking at him and feel as if I should look away, but I’m bedazzled. He’s likely one-fourth my age, but I’m also not too old to recognize beauty when I see it. Hot damn. 

For starters, I have in front of me a spectacular herb hummus with cucumber, organic tomato, onion, olive, feta, lemon oregano vinaigrette, and house-made pita. My entrée is an ancient grains bowl with miso sesame glazed sweet potato, turmeric, charred onion, snap pea, grilled portobello, avocado, and hemp seed. Fresh ingredients in layers of goodness. Is your mouth watering? 

True Food Kitchen will create your favorite meal while meeting the need for gluten free, vegan, vegetarian, keto, paleo, or other science-based nutrition. Ingredients are farmed organically and crafted to entertain your taste buds with savory delight. 

If there’s room left in your belly after taking pleasure in this fabulous fare, you might enjoy the Chia Seed Pudding with banana and coconut for dessert. It’s a joyful end to this True Food COVID experience.

Author: Leslie J. Cox

Leslie Cox is a writer of creative non-fiction, focusing on personal essay and memoir. Her essay “My Favorite Chair” was a runner up in the WOW! Women on Writing Q1 2020 Creative Nonfiction Contest, and she published two essays in “Her Vase” in 2020. Her essay "Distracted" appeared in the Pure Slush anthology: "Love, Lifespan," and she has enjoyed contributing to guest blogs and book reviews. Prior to semi-retiring from health care administration in 2019, Leslie wrote and published trade articles and a guidebook for health care professionals for HCPro. When she’s not writing, Leslie tutors students K-12 in the craft of writing, and that fills her up!

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