Day Forty-Four: One Blessing After Another (Part Two) — Extra Chapter for Bewitchment

The seeds from the drifting bottle had only been in the soil for a few days, and yet they’d already pushed up the damp earth above them. I thought, perhaps yesterday’s rain had encouraged their growth. Peering through the cracks in the dirt, I could clearly see the tiny, fragile seedlings within.

I let out a long breath, trying to calm my heart, which was pounding with excitement. What kind of plants would these seeds grow into? Did the little girl love flowers most? Or grasses? Or perhaps something else entirely?

Of course, I was intensely curious, but the answer would reveal itself soon enough. They had already survived; all that remained for me was to care for them diligently and wait.

Today the sun was blazing, the temperature rising swiftly. If I didn’t deal with the leftover pork soon, it would spoil. Thus, today’s lunch was destined to be a feast brimming with delicious flavors.

I started with a pot of rice—not much, really just enough to cover the bottom of the pan. The leftover pork and other scraps were too plentiful; I needed to focus on those dishes, lest anything go to waste.

In a frying pan, I heated oil until it was nearly smoking. The pork intestines I’d boiled thoroughly last night, I sliced into short segments and tossed straight into the pan. The moment the intestines hit the hot oil, a blueish smoke rose and they sizzled crisply.

Using a spatula, I stirred and flipped them, rendering out the excess fat. After a while, as the oil’s temperature climbed higher, I added soy sauce along with a bit of sugar and salt to prevent burning. Yes, my first dish was braised pork intestines.

Of course, I knew that intestines stir-fried with pickled mustard greens or green peppers would also be delicious, but I had no other ingredients. This was the best I could make.

Finally, I poured in a bowl of water and let them simmer in the pan. After about fifteen minutes, most of the water had evaporated, and a thick sauce coated the pieces of intestine.

I tasted the sauce; its flavor was just right—salty and savory, with a hint of sweetness. This was the perfect moment to serve it; any later and the sauce would dry up, burning the bottom of the pan.

After plating the intestines, I moved on to the second dish.

I brought a pot of clear water to a boil and tossed in pork stomach, heart, and liver, adding no seasoning—just pure water. Once they’d boiled for a while, I fished them out, sliced them into chunks, and put them in a bowl, drizzling a little soy sauce over them to finish. It was the simplest of dishes, but the taste was pleasing, and I found myself quite fond of it.

Thankfully, Little Black had gone out to play, or else these morsels would likely have vanished before I’d finished cooking. This time, I didn’t simply boil the pork as before—I had a better idea. After simmering overnight, the pork was tender and much of the fat had rendered out. I chopped it into thin slices; yes, I was going to make stir-fried pork, a dish I’d often enjoyed in the past.

Even without other ingredients, I decided to try. I heated the pan until it was scorching but added no oil, simply tossing in the pork belly slices. They clung to the hot surface, and within five seconds, their edges began to crisp and brown. This was no problem for the dish.

Soon, the fat began to render out under the heat. I used a spatula to stir and flip the slices, ensuring each one got close contact with the pan. As the cooking continued, more oil was released, the pan crackling and popping, the thin slices beginning to transform.

With the excess oil and high heat, the pork slices became firm and crisp. At this critical moment, I stirred them rapidly to minimize their time in the oil and prevent burning. When each piece was golden and crisp, I sprinkled on salt, added a splash of soy sauce, and served them.

The pig’s head was too troublesome to prepare neatly, so in the end, I boiled it thoroughly, broke it apart, and put it in a pot for Little Black to enjoy. Little Black was never picky about meat, and for him, this was a rare and sumptuous meal.

When I’d finished all the cooking, Little Black was still not back, which surprised me a little. I was about to go looking for him when he returned, a small, unfamiliar bird clamped in his jaws—I had no idea where he’d found it.

I took the bird from him; it was already stiff, clearly dead for some time. Perhaps he’d wanted to help in his own way. Stroking his head as he nuzzled my leg, I gently explained that this bird was not for eating.

Whether he truly understood or not, he whimpered softly, like a child who’d been scolded, wagged his tail, and looked at me earnestly.

I didn’t throw the dead bird away in front of him, fearing I might hurt his feelings. Instead, I led him to the pot filled with pork head meat. The moment Little Black saw the large pot, he barked excitedly, circled the pot several times, and before eating, even wagged his tail at me in delight.

Seeing him so happy, I quietly slipped outside, dug a small hole by the tree, and buried the little bird, pressing the earth firmly down.

When I was full, Little Black was still eating. It was the first time I’d seen him eat so slowly—chewing a few bites, pausing to stare blankly ahead, then chewing again.

Looking at his rounded belly, I knew he, too, had eaten his fill. The afternoon heat grew intense, and with my stomach satisfied and heavy, I felt utterly lethargic. After a brief inspection of the little courtyard, I returned to the second floor.

The air upstairs was rather damp, and I worried that the flour and cornmeal might spoil in the humidity. Taking advantage of the fine weather, I decided to carry the sacks outside to air them out.

But, having eaten so much, I nearly made a fool of myself. As I heaved a sack of flour, the effort made my stomach contract, and the food I’d just eaten surged up into my throat—I almost vomited.

Fortunately, I managed to hold it back in the end. I decided not to push my luck any further; best to nap first. Tomorrow, I planned to search the wrecked boat for more materials and improve the pigsty a bit more…