TANA BUOY

Avocados

“I still don’t understand why the forks don’t go in the same way as the knives,” I say while loading the dishwasher. Stabby ends down. Three prongs are just as sharp, just as painful on a careless palm reaching in blind for a spoon for sneaking late-night ice cream straight from the carton. You don’t answer, yet I hear your cheeky voice say, then stay out of the ice cream. In the living room, the television flickers with one of your favorite food shows. They’re all the same to me: renovated restaurants, mystery baskets, bad cooks, soggy bottoms, the pressure cooker. Is it cake or is it cancer?

I open the fridge, inhale cold air tasting of leftover egg salad, search the door for lime juice. The oat milk for your matcha lattes expired weeks ago. I’ve continued to push it further back on the shelf with the excuse the trash is already full. Next time. Always next time. I’m sorry I yelled when you hammered nails and pinholes into the wall without levelling, measuring, searching for studs. You always were trial and error—a little less of this, a little more of that—just go for it and try again as you put up the pictures I was always too busy to hang: Finny as a puppy, the grizzly in Glacier, honeymooning in Maine. Our wedding portrait. My god, we were babies then. I thought we had time.

I open the cupboard above the stove and fight through all your cookbooks for the Ziplock bag containing the recipe for your great-great gran’s guacamole. Set it on the counter safe inside the plastic. What started as oral tradition passed through your matrilineal ancestry is now on a notecard which you repeatedly told me was blasphemous as you wrote down the ingredients, stopping at every letter to rest your shaky hand. Scared the words wouldn’t be legible. Scared it would die with you—In case you meet someone new, you offered.

“Stop it,” I’d said. “You’re not dying. I won’t let you.” Pinky promises.

I want you to know I’m still finding your hair balled in my hoody pockets and stuck like Velcro to the back of my t-shirts and the bottoms of my socks. I’m pulling it out of my ass crack. I don’t know how it gets there, and I slap the long strands onto the shower tiles like you used to do and watch them slither down like thin snakes into the drain.

I’m already fucking this up, aren’t I? Not using the fresh limes, and I think I grabbed the wrong kind of onion. Trying to dice the tomato, but the cutting board quickly runs bloody with tomato guts. Try to stopper it with my hand from bleeding out onto the counter. Fail. These days and nights are an endless fog, thick and gray and void of sunlight, and Finny doesn’t sleep at the end of our bed anymore. Still waits by the door. How do I explain to the goddamn dog you’re never coming home and that I’m a liar? With the crook of my arm, I wipe away the tears burning my face. Definitely grabbed the wrong onion, and my cilantro cuts are atrocious. You once held this knife in your hand, rocking the blade in smooth even strokes. I should have been more present.

I remembered to cut the avocados last because you told me that once exposed to air, the fruit begins to lose its bright green color. Like a doctor performing life-saving surgery under duress, I tear the plastic baggy open from the side, pull out the three avocados one by one. At the grocery store, I’d selected them from the box labeled RIPE because I couldn’t remember how to tell the difference between a good avocado and a bad one. Something about squeezing and being too proud to ask for help. The blade presses against the first and the insides give way before the leather skin does. Same with the other two. My throat constricts. Shaking, I drop the knife onto the counter, pick up the avocados and press them between my hands, a non-bright green mush oozing from between my fingers, shedding their suits and seeds in my fists. You were in remission. RIPE is supposed to mean ready to go, and I can’t stop feeling cheated. We were coming home from dinner and a movie and rocking out to '90s ballads and finally planning that dream trip to Scotland when a black Nissan pickup jumped the median into our lane. I mix the ingredients together right there on the cutting board, bits of cilantro and onion and tomatoes all sticking to my palms. Pour on the lime juice and the salt and slap it into the bowl. I felt your soul leave, slip between my fingers. I wipe my hands, the counter, and load the cutting board and the knives into the dishwasher, press the quick cycle button. The machine groans and gurgles to life, and I swear I hear your giggle. That looks like diarrhea, Mikey. There’s a half bag of chips in the pantry.

I drop onto the couch just as Anne Burrell is coloring a contestant’s finger red with a marker for holding the knife incorrectly, and you’re laughing at the uncanniness of it all. I dip a chip into the bowl of guacarrhea, bring it to my lips. Surprisingly, it’s not as horrible as it looks. Finny walks out from the shadows of the entryway, shoves his muzzle into my crotch for pets. I glance at the wall where you’d hung the large canvas of my favorite sunrise from our last beach vacation, where crooked sunlight pours through the holes in the storm clouds moving across the Atlantic. Seagulls fly in form along the coastline and fishing boats are scattered across the dark blue ocean like mini marshmallows and the silhouette of the freighter teetering the edge of that burning horizon.

Tana Buoy received her MFA from the University of Nebraska Omaha in 2021 and is a micro/flash fiction editor for The Good Life Review. Twitter: @ThrowMeABuoy