I eyed the vintage chopsticks for months… two sets lovingly displayed in narrow, silken boxes. I figured the local antique shop wouldn’t sell them right away, so I hemmed and hawed. They definitely weren’t ivory—maybe resin? The floral cloisonné was dainty and delicate. I liked the weight of them in my hands. I slid them back in their case.
One day, much to my delight, a friend bought them for me. More than once, she had seen me gravitate to them.
I come home and waste no time in putting them to use—a Buddha bowl is called for—what can I rummage up in the kitchen? Kale-soba noodles-apple-sesame seeds-Korean red pepper paste-scallions-soy sauce-garlic. With NPR in the background, I set to preparing the dish that will baptize my “new” chopsticks—a concoction of flavorful noodles and vegetables. My dinner is easy on the eyes and happy in the tummy—spicy, sweet, and green.