Cedar Woman (149 page)

Swi
mm
ers, cr
a
wlers, Plant and
rock
people.

Walk
i
n ba
l
an
c
e
a
n
d
beaut
y
.

Native
A
m
eri
c
an
E
l
der

Endrit
⁹⁰
t
o
ssed
r
o
asted
po
b
la
no
s,
garlic,
s
p
i
na
ch
and
h
o
ney
i
n
to
a
blender a
n
d
h
it
t
h
e p
u
lse
b
u
tt
o
n.
S
i
nce
h
is
arri
v
al
i
n
t
h
e U.S.,
En
d
rit,
o
r Dit
i
⁹¹
,
as
h
i
s
frien
d
s
called
h
i
m
,
h
ad
immersed
h
i
m
se
l
f
in
t
h
e
eth
n
ic c
u
isi
n
es
of
t
h
e A
m
ericas,
especially
Cajun,
Cre
o
le, Africa
n
, His
p
a
n
ic
a
n
d
Nati
v
e A
m
erican.
He land
e
d
his j
o
b
at
Vicki
’
s
s
h
o
r
tly
after
his
gr
aduati
o
n
f
r
om t
h
e C
o
l
u
m
bu
s
C
u
li
n
ary
I
n
sti
t
u
te.

Diti
re
m
ov
ed
t
h
e
b
u
ffalo
shanks
t
h
at
were
searing
in
a cast
ir
o
n skillet,
a
n
d
ad
d
ed
d
iced
o
n
i
o
n,
celery
and
carr
o
t
,
or mire
po
ix
,
⁹²
and chopped
g
a
rlic.
T
o
this,
he
poured
so
m
e
buffa
l
o
sto
c
k,
to
d
e
glaze
the pan,
a
nd
final
l
y
t
o
m
a
to
past
e
.
P
l
aci
n
g
t
h
e sh
a
nks
i
n
to
t
h
e
m
ixture,
he brought it to a
boil,
t
h
en lidd
e
d t
h
e
skillet and
placed it
i
n
to an
oven.

Diti
stopp
e
d
for
a
m
o
m
ent,
and
lifting
a
glass
of
wat
e
r
from his workstati
on
,
drank
d
ee
p
ly.
T
h
e
k
itc
h
en
was
a
lit
t
le
war
m
,
bu
t
h
e
h
ad been
so
en
g
ro
ssed
in
his
c
o
ok
i
n
g
,
t
h
at
he
ha
dn
’t
n
o
ticed
his
g
ro
wi
n
g t
h
irst.

Diti
l
ov
ed
h
is
j
o
b
,
and
was
pr
of
o
un
d
ly
gr
atef
u
l
f
o
r
h
is
l
u
ck
in starting
his
c
a
reer
i
n
su
c
h
a
top-n
o
tch
esta
b
lis
h
m
e
n
t.
He
b
elie
v
ed
i
n

Lena, and
k
n
e
w
t
h
at
his
c
a
r
e
er w
o
uld continue
to fl
o
u
ri
s
h
.

Be
g
i
n
n
ing
at
Vic
k
i’s
as
a
p
rep
c
o
o
k
,
t
h
en
S
o
us-
C
h
ef,
Diti
was
u
lt
i
m
ate
l
y
p
ro
m
o
t
ed
to
h
i
s prese
n
t p
o
siti
o
n
as
E
x
ec
u
ti
v
e C
h
ef.
Coo
k
ing was
li
k
e
brea
t
h
ing
to
hi
m
,
and
his
d
e
dication
to
his
craft was
appar
e
nt
in t
h
e
fo
od he
p
r
e
p
ar
e
d
,
as
well as
his
m
ann
e
r
of
p
res
e
n
tati
o
n
.

⁹⁰
E
n
-
d
ree – Al
b
anian
m
eani
n
g light.

⁹¹
De
e
-tee

⁹²
Meer-pwah –
a co
m
b
ination
of one
part
di
c
ed
c
a
r
r
ots,
o
n
e part
diced celery a
n
d
tw
o
parts
d
i
ced
o
n
i
ons
u
sed as
a
b
ase
f
o
r
m
any t
y
pes
of

cuisine, espec
i
ally in Fr
e
n
ch
dishe
s
.

Diti
wal
k
ed to t
h
e
sink and re
f
illed
h
is
g
lass,
drin
k
ing
t
h
irstily again.
De
li
c
i
ous
a
ro
m
as
were
waf
tin
g
th
r
ou
gh
t
h
e
k
itc
he
n
,
e
m
bracing him
in
t
h
eir
su
cculent
v
a
p
o
rs.