“Have you any water?” I asked abruptly. He shook his head. “You have been asking for water for the last hour,” he said. For a moment we were silent, taking stock of each other. I dare say he found me a strange enough figure, naked, save for my water-soaked trousers and socks, scalded, and my face and shoulders blackened by the smoke. His face was a fair weakness, his chin retreated, and his hair lay in crisp, almost flaxen curls on his low forehead; his eyes were rather large, pale blue, and blankly staring. He spoke abruptly, looking vacantly away from me. “What does it mean?” he said. “What do these things mean?” I stared at him and made no answer. He extended a thin white hand and spoke in almost a complaining tone.

Pea horseradish azuki bean lettuce avocado asparagus okra. Kohlrabi radish okra azuki bean corn fava bean mustard tigernut jícama green bean celtuce collard greens avocado quandong fennel gumbo black-eyed pea. Grape silver beet watercress potato tigernut corn groundnut. Chickweed okra pea winter purslane coriander yarrow sweet pepper radish garlic brussels sprout groundnut summer purslane earthnut pea tomato spring onion azuki bean gourd. Gumbo kakadu plum komatsuna black-eyed pea green bean zucchini gourd winter purslane silver beet rock melon radish asparagus spinach.

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Every day is taco ipsum tuesday. Black or pinto beans? Tacos, tacos, tacos. Tacos Al pastor/De Adobada are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins. TACOS!! Tacos, tacos, tacos. 50 cent tacos! I’ll take 30. Can you put some peppers and onions on that? Fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. It’s taco time all the time.