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by Lucas Miranda, age 14

Gallio Pinto is a classic Nicaraguan rice and beans dish. Gallio Pinto is cooked for a long period of time to taste the best. This is my made up story of how Gallio Pinto was invented. One summer morning José was boiling rice and beans for lunch and suddenly heard a THUMP. He found his daughter on the floor; she fell down the stairs. José rushes her to the emergency room and was waiting for his daughter in the waiting room that smells of chemicals and cleaning products. After wasting his whole afternoon, José’s daughter was finally let go. Once they got home, José found the beans and rice still boiling. José rushed to turn off the stove. His daughter calls José and tells him that she is hungry. José checks the cabinets to find that there is no food. Although there is still the rice and beans. José takes them out and dumps it in a bowl and adds a pile of sour cream on top to take some of the burnt flavor away. José gives his daughter the plate and hesitantly she takes a bite. She closes her eyes as all of her emotions rush to her as she chews. There is a perfect balance between too chewy and too crunchy. The rice has adopted the brown coloring of the beans and they taste perfectly together. As she opens her mouth, the daughter says, “This tastes GOOD.”

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