modom wrote:
>
> That's what the checker at the "super"market told me yesterday as she
> tried in vain to look up my veggies in her sku list. I'd presented
> her with:
>
> 3 limes ("Are all of these limes? " Yup. "I'm waiting for somebody
> to show me a kiwi, and I just thought..." Kiwis are furry. "Oh.")
>
> 1 poblano chile. (Her tragic look caused me to volunteer its name
> before the question was formed, but she still couldn't find it on her
> list. The sacker rescued her.)
>
> 1 avocado (got it!)
>
> 1 six pack of beer (got it again!)
>
> 1 sirloin steak (bar code to the rescue!)
>
> 1 bunch cilantro ("Parsley?" Nope.)
>
> 1 jicama (ruh-roh... It's a jicama, with a J, I pipe cheerfully and
> proactively. She searched and searched. "It's not on the list. It
> should be here between the H's and the K's, but it's not." I guess
> there weren't any I's. The friendly sacker strikes out, too, so off
> he trots to the produce section to discover the price. 99 cents, says
> I, too late.)
>
> I try to tell her about jicamas, but her eyes grow sheets of
> Plexiglass and her posture displays the same lack of attention I've
> seen in a dachshund with a full belly. Well, I offer brightly, I
> really put you through a produce test, but this stuff is good.
> Poblanos are used for chile rellenos. Did you ever have a chile
> relleno? Her reply is the headline. She lives in Texas.
>
> Why do people who don't like food work in food stores?

Because it's often the only job going? Most of those problems are easily
solved: training. However most of the time, the poor checkers are tossed
on the tills with about 30 minutes worth of how-to.

>
> Here's a salad idea:
>
> Thinly slice about 1/4 medium jicama (peeled). Add a sliced blood
> orange (don't try to find one in Cow Hill, however), a sliced navel
> orange, and a sliced avocado. Squeeze half a lime over the above
> stuff, and add a generous splash EVOO. Add a scant tsp ground New
> Mexico red chiles. Salt and pepper. Toss. Serve slightly chilled.
>
> modom