Beware of Estonians bearing basil *recipe not included*
Peter was only after the blender.
I was working in the college bookstore, propped up on a stool behind the register, when he came in to buy something small, a pack of gum, a used book, a cassette tape, I don’t remember. As I passed his change over the counter, brushed my fingertips across this stranger's calloused palm, Peter said “I know you from the newspaper. You told it like it was.”
A month earlier I was one of five or six people chosen to answer a question for The Elm: what did we think about the proposed student fee increase? Below my photograph was the statement “I know nothing about it. I have no opinion.” Ignorance and flat honesty prevailed. It was my statement, my stand on nothing in particular that got me the boy.
Or maybe it really was the blender. After asking my name and relationship status, Peter went straight to appliance ownership: if I had the blender, he had the basil. He knew where to score pine nuts and a fine wedge of pecorino romano. Peter wanted to come back to my place, make a little pesto.
The blender sat on the stained linoleum kitchen counter in the small college apartment I shared with my roommate Martha, right beside the coffee percolator that she filled with Folgers each morning. Martha bought it with plans for soup-making, warm vichyssoise in winter, refreshing gazpacho during the humid summer months, but in reality we used it make frozen drinks. After the Piña Colada incident the appliance went fallow, gathered cooking grease and flour dust.
Peter's basil source was a garden across the Chester River, a plot of rich soil courtesy of his employer, Anthony's Landscaping. We rode there one sticky June night, pedaled his tandem through a landscape defined by moonlight and shadow, moved our legs in time to the percussion of crickets. The basil had formed a moat around a pair of tumbledown beefsteak tomatoes. Rabbits and groundhogs had ravished the rest. As I smoothed my fingers over the soft leaves, pale in the semidarkness, the basil sighed, let out a breath of spice and earth and warm sun, a promise of pasta sauce and anise-tinged kisses.
When you are 18, most of the world is still a mystery, or it should be. I already had a boyfriend, and Peter knew it, but something about his earnestness – his habit of tossing rocks at my window for midnight bike rides, the fact that he was as aimless at 24 as I felt at 18 – made him irresistible. He was an English major whose literary mind had been muddled by deconstructionism, an Estonian-American who later taught me the best places to go in Washington, DC for Ethiopian food and the blues. Peter liked to pass things on. It was insider information: the slightly off-kilter notes of Thelonius Monk; the tuneless pounding and punk bands of d.c. space; the Biograph movie theater; linguini with pesto sauce.
His pesto obsession was endearing. And it was an obsession. In circa 1988 Chestertown, Maryland, pine nuts were an exotic foodstuff. Without a car, Peter had to finagle his way 75 miles and back to DC to procure one expensive cupful. He arrived at our place on the appointed night, clutching two bouquets of basil, a greasy paper bag half-filled with pine nuts, and a crumbling hunk of cheese. Martha and I had already peeled the garlic, purchased a good-enough olive oil. We had wiped down the blender. In the kitchen, I started grating cheese while Martha opened beers. Peter began tossing pine nuts and knobs of garlic into the machine.
The blender turned out to be an inferior pesto-making tool, or perhaps it was all in the technique. Crammed in the bottom, the garlic and pine nuts slowly turned to paste, while the basil calmly refused to be pulled into the fray. Peter finally grabbed a wooden spoon. The high-pitched whine of the blender was interrupted by a thunk as the bottom of the spoon splintered against metal blades. Too late to go back now. He picked out the shards.
Twenty minutes later, Peter offered a fingerful of the final product. Eyebrows raised in anticipation, I kept a cheerful expression, gazed past the green film coating his glasses to look directly into his eyes. The pesto tasted of garlic and more garlic interrupted by a heady nip of basil and the punch of sharp cheese. Raw pine nuts, resinous and rich, just barely kept the other ingredients in tune. As olive oil ran down my chin, I carefully deflected a splinter with my tongue, a little kick from Peter's secret ingredient.
(First image: Me, Chestertown, MD, Summer 1988, taken by "Martha." Companion picture of Martha not included. Second image: Basil plants, from Vultus Christi.)