Life’s Layers and Quick Pickles
Isla Mujeres tests the limits of my writing and communication. Days pile up behind me. It hardly seems possible I’ve been here over a month.
Attempts to write about events coloring my days is like shading left-handed in an intricate coloring book with blunt-tipped neon markers.
It’s a taste of life I’ve always wanted. The woman I’ve always wanted to be.
Sometimes, I feel my younger self beside me, watching with fierce joy and
approval. She comes in many ages—representations of my former selves.
Insecurity, fear, anxiousness, hope, written on her face for a day in the
future she knows is coming: when she’ll fit fully into body, skin, and
heart. Know who she is. Know her purpose, worth, and hold her head—High.
A year ago, at almost this time, I wanted to disappear I was so anxious,
hopeless, and afraid.
I arrived on Isla Mujeres–a place I’ve visited since I was fifteen–just over two weeks ago. Every day I feel my confidence, strength, and experience grow. Sometimes it’s through positive experiences like learning how to navigate the taxi system with my meager Spanish.
Sometimes, it’s trial and error as I turn down the wrong street, run out of local money in the grocery store, or confront the blood splatter on our white front steps from the street brawl a couple weeks ago.
Whatever the lesson, I’m moving forward little by little. An evolution process—building myself in layers, like a Russian nesting doll.
Mariachi rock chased with beer buckets of perspective and hindsight for Christmas Eve.
Random thoughts trickle, like sand against my restless toes.
Scape of palm fronds contrasts soughing wind through northern
Wash of waves, tourist laughter, base beat thump juxtaposed in my
Memory to the quiet winter peace next to Michigan’s Laughing Whitefish River.
The new tattoos on my left hand wink black on white freckled skin.
Reminders of pain—fingernails in skin. Bleeding half moons etched into the new year. When everything changed.
Christmas Eve. A year ago. Thirteen hours to Mississippi. Headlights, dark blur. Hands clenched on door handle. Gas stations like mirages, flashing
by. Sanctuary, lost.
His knuckles stood out like bones on the steering wheel. Clenched.
His words a noose, drawing breath from lungs, leaving me limp. A
deflated, quivering flesh balloon. The spine I climbed into the car with
dissolved in self-hatred, and tears.
A year. One revolution of the earth around the sun. Choices. Change. Worn
as thin as an old white t-shirt. A ghost.
Here. I’m flesh, blood, skin and liquid pleasure. Otter rolls in ocean water and laughter curled tight in my tummy. A smile I’ve never seen on my lips. All those other Rachel’s, peering into the afternoon sun. Inhaling, deep breath. Planting my feet.
My kitchen in Michigan is comparably limited in amenities to my kitchen in Mexico. My pantry is better stocked in Michigan, and I have gas to cook on, as opposed to a rusty electric hot plate.
When invited to a potluck, I was given a moment of pause. It was really–Mexico-hot, my counter is the size of the cutting board, and I was craving vegetables.
Living in the middle of nowhere has taught me inventiveness and creativity. Living in Mexico is teaching me these things, in different ways. Teaching me my own lessons on the importance of multiple perspectives.
The grocery store, less than a block from my apartment as opposed to the half hour drive from my Michigan home, has interesting offers. I avoid the meat department and find that it has about half of what I usually need, but I also revel in sampling different cheeses I’ve never heard of and dodging laughing children zooming unattended down aisles as I shop.
The grocery shopping experience is both familiar and new in Mexico. It’s an interesting balance—attempting to appear as though I know what I’m doing without speaking much Spanish while also ogling the unfamiliar items on offer.
For the potluck I decide to combine flavors and fresh local produce with a familiar recipe I crafted in my Michigan home.
Quick pickles are one of my favorite recipes because they pair well with almost any meal, they’re healthy, beautiful, seasonal, and simple.
I walked the short block down to the SuperExpress and found purple cabbage, jalapeños, radishes, and carrots in the produce department. There was a time, when I first began visited Mexico, I was afraid of raw vegetables because I was scared of getting ill. After living here this long, I’ve realized what will and will not make me ill and vegetables are fine. Even washed in tap water.
Walking to the grocery store, picking out produce, coming back to my own kitchen and chopping, mixing, tasting, make me feel like a local. Make me feel like I’m home.
Home here. Home there.
Isla Quick Pickle
• 5 large carrots julliened/cut into thin slices
• ¼ slices purple cabbage
• 7 thinly sliced radishes
• 1 or two sliced jalapenos
• Two cups white vinegar
• One teaspoon black peppercorns
• 6+ tablespoons salt
• 5 sliced garlic cloves
Mix all ingredients with ¾ cup water (or enough to cover) and let sit for
at least two hours before serving. Taste as you create the brine and add
more water/vinegar/salt accordingly.