Twin Peaks is back after 25 years, but I highly doubt that I will be back as Josie. I was the exotic beauty in an incestuous town, a poisonous fish out of water. And we all know I that haven’t been these things for quite a while now. However, a glimmer of hope still exists, for Josie was last seen trapped in a wooden doorknob. Perhaps I can come back in one of the episodes as a doorknob witch?
I have made countless stupid mistakes in life and wanting to be written out of Twin Peaks was among the stupidest. With the ignorance of my youth, and the influence of the PC factions in the Asian community, I naively rebelled against being an exotic flower. I believed that I should want to be something more meaningful. When I asked to be written out of Twin Peaks, I didn’t realize how impossibly precious the opportunity of being a beautiful Ming vase was. Unlike a real Ming vase, the value of which increases by the day, the human version, like a blossoming cereus, is only valuable for a few short hours. Couldn’t I have searched for meaning after my once in a lifetime bloom?
The project for which I quit Twin Peaks was called Turtle Beach, a disaster of a film that no one ever saw. The only good thing was that it was filmed in Thailand, where the world’s best coconuts were grown. I came to LOVE coconut during the 10 weeks of filming Turtle Beach on the balmy beach of Phuket.
People still walk up to me to tell me they loved me in Twin Peaks. I would be walking on the street or shopping for groceries with a dirty face, and a stranger would begin to gush about Twin Peaks with me. I have always been quite shocked and totally embarrassed at how people could make the connection between this slob and Josie Packard.
For desert tonight I served my family almond flour coconut chocolate cookies and coconut mango raspberry ice cream as I told them the story of how I ended up in a wooden doorknob so many years ago. And how I came to love coconut.
Sprouted Kitchen cookie recipe slightly revised:
1 ¼ cups almond meal (I added 1/4 cup of coconut flour)
¼ cup cacao nibs (I used Ghirardelli 100% unsweetened dark chocolate)
½ cup unsweetened shredded coconut
½ teaspoon baking powder
¼ teaspoon sea salt
1/3 cup muscovado sugar (I used sugar free maple syrup)
3 tablespoons melted extra virgin coconut oil (I replaced it with non fat Fage)
½ teaspoon vanilla extract
1/4 teaspoon xanthan gum (optional)