In a perfect world...

... no one would go hungry. Not anywhere on the planet.

... there would be a flower/fruit stand on every other corner in Downtown Cincinnati. I'd be on a first-name basis with my flower/fruit-stand-guy and we'd exchange friendly banter about the weather and the W. as I picked out a navel orange to snack on and a bouquet to brighten my desk.

... the cashier would just believe you when you say you forgot your $1 off coupon at home (I honestly did) and let you slide.

... Sea Monkeys really would smile at you.

... Kroger (did you know you can special order stuff online?) would have a call ahead service. You could call them (within a certain time period each afternoon, say noon-3:00 p.m.) and tell them you need some shrimp (not brine), green onions and a coupla' mangoes, and that you'll be there around 7. Guess what's waiting for you when you pull up to that handy-dandy window after work? No sliding about a slippery Kroger floor in high heels after a long day at the office. No elbowing at the seafood counter as you try to rush home to watch "Prison Break" or laugh at more "American Idol" rejects (the poor babies) and cook this (A lovely visit to Thai Namtip last year inspired my quest to recreate it at home. It was the special when I had it, so they might not serve it all the time... Worth asking about it though!):

Shrimp and Mango Curry
2 garlic cloves, minced
6 green onions, sliced
1 tablespoon fresh ginger, minced
3 tablespoons madras curry powder
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
2 tablespoons butter, unsalted
2 large sweet potatoes, chopped
1 medium red bell pepper, coursely chopped
1/8 teaspoon vanilla extract
1/2 cup white wine (try a nice sauvignon blanc, something you'd drink)
1/2 cup chicken broth
1 to 1 1/2 lbs large shrimp, peeled and deveined
2 medium mangoes, chopped into relatively big pieces

Sauté the bell pepper in the butter for about 5 minutes. Add onions, garlic and ginger and cook until every softens a bit, another 2-3 minutes or so. (Whatever you do, don't let the garlic burn; not too many things taste worse.) Add curry powder, cayenne and salt and cook another 3-4 minutes. Add the potato, broth, and wine and cook over medium heat for 20 minutes, until potatoes are tender. Add the shrimp and mango, and simmer 8 minutes until the shrimp are pink and done. Don't overcook them or you'll have bubblegum (read: chewy) shrimp, not to be confused with Bubba Gump Shrimp. Serve over rice. Yum! Makes about 4 servings.

What would you want in a perfect, foodie-centric world?