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We leave the bar a little before midnight. The laughter of the drunken crowds outside muffles the car horns and screeching tires in the distance. The air is sticky as the group of us ramble down the sidewalk toward the nearest subway station, bumping into one another on every misstep. We’re all dressed in nineties garb to match the theme of the bar, to celebrate my twenty-fifth birthday, but now, out on the street, we’re conspicuous in our Chuck Taylors and choker necklaces.

As my friends joke and debate which direction to stumble toward, the lights atop the skyscrapers steal my eye. There’s something about Philadelphia at night that always seems so foreign. No matter how many times I’ve stared up at those same buildings in awe, it always feels like the first time. Yet somehow, it also feels like home. I’ve spent the last six months trying to distract myself with beauty like that of the skyline, trying to numb a gnawing pain, or at least dull it.

Ever since losing my cousin Chris, I’ve been stripped of the ability to be completely present in any given situation. He died of a drug overdose earlier in the year, leaving me with the overwhelming sense a piece of me is constantly missing—like I’ve lost an arm in an accident, like my leg has been sawed clean off. They say amputees often experience a condition called “phantom limb syndrome.” The condition can cause them to wake in the middle of the night in a panicked sweat, antagonized by a throbbing pain or confused by a sensation felt on a part of their body that no longer exists. I’ve been learning that the ghosts of the people we have loved and lost can generate a similar effect.

We reach a street corner and everyone agrees we need directions to the Patco. Otherwise, we may never catch a train to carry our tired bodies back over the bridge to Jersey. We pause as one of my friends rummages through her pockets in search of her phone.

With my neck craned and mouth agape, I trace the sharp edges of the high-rises cutting through the foggy night sky and block out the sound of my friends arguing over which way to go. I think of the Patco and it reminds me of the story I told when I gave my cousin’s eulogy. I was riding the train home from the Phillies parade in 2008, after they had just won the World Series. Someone across the aisle mentioned they were from Magnolia.

“Do you happen to know Chris Boone?” I asked, explaining who I was.

The excitement gleamed in their eyes as they shouted to their friends a couple rows back that I was “Boone’s cousin!” and before I knew it, the entire train car had erupted into applause, chanting his name. I think of that moment, of what kind of person you have to be to have people love you so much they cheer for you even when you’re not around. Then I think of all the other times he rode the Patco into Camden alone to score baggies of heroin and suddenly I am snapped back to reality.

“It’s 12:05!” my friend shouts, raising her phone in the air. The time shines bright on the screen. “You’re officially twenty-five!”

Everyone joins in her excitement, dancing and cheering like I’ve just hit the winning home run. Pedestrians are forced to detour around us as we claim the entire sidewalk in celebration. I laugh, and sit down on the yellow painted curb, hiding my face in my hands out of embarrassment as they begin to sing “Happy Birthday.”

When I was younger, it always felt awkward to have people sing to me on my birthday. My whole family would gather around a cake and turn out the lights, shushing each other as the candle flames illuminated my face. I hated being the center of attention or being expected to react some certain way as everyone harmonized and stared at me. But as time has passed, I’ve learned to treasure birthdays and holidays and any days where bliss hints of its pretty face.

For months, I’ve warned everyone about this particular birthday though, urging them to prepare for my “quarter life crisis.” And though it’s mostly a joke, the fear of getting older has been wrapping its calloused hands around my throat to remind me that every moment is fleeting. I can’t seem to stop myself from returning over and over again to the photo album that holds the memories of my very first birthday. My family threw me a party at my grandparents’ house. My cousin had just turned one a couple months earlier. In one picture, the two of us are wearing Sesame Street party hats and dazed looks on our faces as our parents hold us over the cake. Our tiny fingers are covered in icing and drool. The photos sharpen the phantom pain. They serve as faint reminders that my cousin, my partner in crime, my first best friend, will never get a twenty-fifth birthday, or any other birthdays for that matter. I won’t open my messages in the morning to find the same “Happy Birthday, I love you” text he sends each year, no matter how far we’ve grown apart. I’ll never get another chance to say the same to him; it leaves me with a throbbing sense of emptiness.

But here I am, on a corner in Philadelphia surrounded by buildings that continue to stand tall. Their lights reflect off one another’s windows creating a shine that’s impossible to ignore. Here I am surrounded by the people who continue to hold my hand as I navigate the ever-winding path of grief. I look up at them as they stand over me, singing. My wife’s eyes are gleeful and glazed over from one drink too many. A couple of my best friends sing theatrically, holding invisible microphones and clutching at their chests for dramatic effect. A friend who’s more like a brother laughs at the whole scene—a real, genuine laugh. The streetlight shines above them creating an orange glow in the thick city air around their heads. Just as they finish the final “Happy Birthday to you,” it begins to rain. No thunder or lightning, no torrential downpour, just rain—light enough to kiss my warm, June skin and let me know, it’s there.

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Jackie Domenus is a queer writer and educator from South Jersey. Her essays have appeared in Watershed Review and Entropy. She recently received her MA in Writing from Rowan University and she serves as Associate Editor for Glassworks Magazine.

Every day for two weeks, my refrigerator vegetable drawer, stocked full on grocery day, slowly emptied.

The carrots accompanied paper bag lunches. The mushrooms, celery, and zucchini complimented several evening stir-fry meals served over rice or noodles. The seedless oranges and Red Delicious apples vanished as mid-morning and afternoon snacks.

The eggplant remained.

The vegetable rolled back and forth each time someone in search of food opened the bottom drawer, and after finding nothing but the eggplant, quickly closed the drawer again.

Knowing that a return trip to the grocery store to restock our fare would be irresponsible without cooking this sleek dark-purple vegetable, I resolved late on a Saturday evening to complete the task. This vegetable that no one would touch, this vegetable that refused to wilt or wither its way to the trash can, this vegetable that occupied too much space in the refrigerator drawer would become Eggplant Caviar, a dish that tastes better than any fish roe could match. I needed to make this leftover vegetable disappear.

The best pan for this task was the 16-inch frying pan buried in the back of my cabinet behind several more useful-sized pots and pans.

“Loud noise!” I called like a golfer who shouts “Fore!”  Then I squatted and pulled the rimmed pan by its handle from among its counterparts causing a clang and clatter that would have startled my 12-year-old son Nick when he was a toddler.

I set the heavy pan on the stovetop, grabbed a knife and dinner plate from the top cabinet, and set up my dicing station on the counter above the dishwasher.

Nick wandered into the kitchen.

“What are you cooking?” he asked, seeing the green pepper, onion and eggplant lined up for chopping.

“Eggplant Caviar,” I answered and pointed to the recipe. “It’s a dip to eat with crackers. I have whole-wheat sal-tynes, as you call them. And butter crackers.”

“Mom, I don’t call them sal-tynes anymore,” he said. “Can I help?”

Back when my son was a little boy who mispronounced the word saltine, finding a way for him to assist me cooking a vegetable like eggplant was difficult. He stood on a chair to reach the countertop. Few jobs were appropriate. The risk of danger prohibited him from chopping vegetables with sharp utensils or working with heat over a hot stove. He was reduced to measuring and stirring ingredients into a bowl. To assert his authority over the task, he would add extra spices to the mix when I wasn’t looking.

Now he was on the verge of becoming a teen-ager, and we prepared dinner shoulder-to-shoulder in our sock feet. I still cut the vegetables while he mixed ingredients. But seemingly overnight, he had graduated from a bowl on the counter to a pan over the stove.

“Sure, you can help,” I said, relieved to pass the bulk of the chore on to somebody else. “Get ready for the vegetables.”

The green pepper was a rich forest green. Using a dull knife, because that’s all we own, I cut through the tough skin of the pepper to make thin strips, discarding the seeds and stem on top of a grocery bag on the counter. I then chopped the uneven strips into smaller pieces like confetti. With the same blunt tool, I scraped the chopped vegetable from the dinner plate into the pan where my son waited to begin cooking. I repeated the task with a medium onion, adding its discarded brown skins to the trash pile and the tiny-white nose-stinging squares into the pan.

My son added olive oil and garlic to the mix and increased the gas flames underneath the pan until the vegetables sizzled, turning pungent and raw into pleasant and sautéed.

Looking over his shoulder, I saw steam rising from the pan. I wanted to nudge Nick aside and take over, turn the heat down, and stir the mix to prevent the onions from burning. I was just about to step in when Nick adjusted the stove himself and added a slight flow of chicken broth to get the simmer under control.

“Do you want me to stir?” I asked.

“I got this, Mom,” he said, giving me no room to intervene.

Nick stirred vegetables with a plastic, ochre spatula at the stove while I tackled the awkward eggplant with my insufficient tool. The blade of my knife was too short for the task, but no other cutlery we owned could get the job done. I adjusted the knife’s position each time the blade slit into the vegetable but stuck, barred by the curb of the knife handle. Good-bye you plain, purple vegetable that’s been in our refrigerator forever.

After creating rings of eggplant stacked like pancakes on the side of the plate, I cut through the edges of each slice and delicately peeled away the black skin, careful to separate the tough peel from the spongy meat I wanted to keep and cook. After all of the skins were discarded, I lay the beige circles one at the time on the open side of the plate and began slicing each in a graph paper pattern, dropping the resulting squares of eggplant into the mixture being stirred by my son.

“What we need is some music,” he said, temporarily leaving his post to find a pop station on his red I-Pad touch that he placed on the counter, closer to the refrigerator than to the stove. We listened to a singer I had never heard before release his emotions and somehow – abracadabra – carry away my worries about the eggplant, too.

My child worked at the stove, and I erased final evidence that the raw eggplant ever existed. I threw away the grocery bag filled with the inedible vegetable scraps and wiped the counter with a paper towel after spraying the surface with cleaner. Lifting the kitchen faucet handle and nudging it few times to adjust the running water temperature from scorching to tolerable, I rinsed the dirty prep utensils and dishes and placed them one by one out of sight in the dishwasher.

“I’m going to add more olive oil,” Nick said as he worked behind me. “Do we have any hot sauce?”

“No, I need to add that to the grocery list,” I said, continuing to move dishes between the sink and dishwasher.

“But let me see what I can find,” I said, scanning the different spices on the shelf and reaching for a familiar choice. “How about red pepper flakes?”

While I rummaged through a utensil drawer to find a measuring spoon, he jumped ahead and started sprinkling the dried herb over the pan. He also freely added oregano and basil.

“Wait, you might add too much,” I said.

“Mom, it’s fine,” he said.

I went around the counter and sat on a stool. Nick continued to transform the eggplant into an incredible dish. He added canned tomatoes, Worcestershire sauce and more rogue spices. When he declared the recipe was ready to try, I opened the crackers. We both chose the butter-flavored and ignored the whole-wheat saltines.

We moved to the living room. Nick put down a yellow placemat on the coffee table and served the caviar in a pottery dish I usually reserved for company. He set the crackers between us and scooped a helping of the appetizer onto a plate for me to try first.

The caviar tasted nothing like eggplant. Its savory flavor and texture had just the right kick.

“Is this good or what?” he asked, putting another spoonful on his plate.

Then we sat at opposite ends of the worn, tan couch, each of us blankly putting dip on our crackers while watching a re-run detective show on TV, enjoying the caviar, and making the eggplant that wouldn’t go away disappear.

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A former newspaper journalist, Caroline Kalfas writes in Woolwich Township, NJ. Her work has appeared in various newsletters and the 2018 and 2019 editions of Bay to Ocean: The Year’s Best Writing from the Eastern Shore Writers Association. She is a graduate of N.C. State University in Raleigh.