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“After Charles rinses and scrubs the mussels, side by side, we prepare the meal. While I slice the galanga, Charles braises the shallots, ginger, and fennel, adding in the lemongrass. I'm in a trance, now in Thailand. With him. We're floating in a pond filled with lotus flowers, the water warm, and I'm getting ready for a spiritual awakening--- "The galanga," says Charles, and our hands touch as I pass it over. He adds it to the pan and a moment later, after adding in the coconut milk and squeezing the lime juice, he holds out a spoon. "Taste this." The flavor is warm, with a little heat and sweetness, infused with the citrusy lemongrass, ginger, and garlic. I let out a soft moan. "What do you think?" "I think you're incredible," I say, quickly recovering. "Um, this sauce is heaven on my tongue. My palate is awake." I will my legs to stop quivering.” — Samantha Verant