"cumin" poems
Wish I could stop time or make it last longer
Feeling on your vibes, emotions getting stronger
The longer I ponder, the more I grow fonder
I can't be around you
There ain't no telling what i might do
I don't know if you can take it
It's too big, I might break it
Little waist tight dress
I can’t take it
Your body shakin
eyes looking at me
like your for my taking
our bodies groove
In our grooves
This kinda love is for the makin
Dancing like we two halves of one making
The moment sacred
Reading your body language
picturing you naked
screamin my name like its your favorite
I make your body do things
So your soul can savor it
Makin love until your ears ring
to our vibe vibrating as we do our thing
you cumin first until it’s past tense
Got a few things on my mind
Baby you are a hottie
Out of everybody
I want your body
Jul 20, 2017
Jul 20, 2017 at 6:07 PM UTC
Brown sugar sapotas
Blending with custard alfonso mangos
And bold sweet lime juice
Georgette saris
Pairing with uncut diamond necklaces
Mixed with peals and rubies
Gently sloping palm trees
Swaying in balmy sultry air
And hazy golden sunsets
Frenetic yellow autos
Competing with dusty zipping mopeds
Mixed with ambulating pedestrians
Aromas of cumin
Blending with the sewage
Other times with incense
Glows of brass oil lamps
Singing in hums of prayer
Added with turmeric's incantations
Brightly-patterned salwars
Accentuating gemstone bindis
Comfy fitted leggings
Savory masala dosas
Coupling coconut chutney
Meter-high filter coffee
Apr 23, 2012
Apr 23, 2012 at 8:17 AM UTC
I promised my PATI.. a chapati for breakfast
A plain chapati I passionately learnt to make
Oh.. What an impression I will make...
A marvelous chapati and a glass of milk
I will prepare with all my heart..
A SUPERB Chapati from a BIWI to her PATI..
I am a BAHU.... an obedient BAHU...to my SASU MAA..
Ohh and she will brag ... I am the best BAHU...
The best in India if not in the world...
I am so proud... What a chapati maker I am..
A super BIWI.. an obedient BAHU...
I will make superbb.... chapati...
The whole India will dance with me...
Dance in my kitchen with me....
But my SASUR requested for a Masala Chapati
And he wanted it for lunch... today
for dinner tonight and for breakfast tomorrow..
An obedient Bahu... I am.... A super Biwi I am..
Ohhh ...I am no MASALA CHAPATI maker...
Plain chapati... plain chapati thats what i learnt...
I searched for a recipe... MASALA CHAPATi...
Butter,Chilli and coriander powder..
I cook them all together...
Cumin seeds, vegetablas and GARAM MASALA..
Ohh la la la.... here goes the chapati masala...
Oppss... when everything is set..
My SALI comes to check....
AMMI JI.... AMMI JI... she called..
My MASALA CHAPATI is about to ready...
My pati.. my sasu maa... my sasur and my Sali
We all sit together..
My cooking smells good..
When MASALA CHAPATI is served....
They all smile and look at me...
WHAT?? IS THIS MASALA CHAPATI????
And we all dance on the kitchen floor....
May 15, 2013
May 15, 2013 at 12:21 PM UTC
Cumin queuing
Exchanged by the fiery springs
It flew away blowing
When the chill was as willed as the obtrusive sky
Made of cranes running
Up and down until it is down below the hips.
How one would crave the distinguished dish severely
Whose aroma is everything you have heard singly
The pearl-like freckles beneath its wings
Tastes like heaven-human savagely beating alive
Increasing one's height and appetite.
Oily hands that grip your heart,
Slippery slides of the familiar coconut.
Oct 13, 2018
Oct 13, 2018 at 11:11 PM UTC
Did you know the East Indian Bottle Masala includes as many as 27 spices, or that an oil-free pickle served at their weddings is actually known as Wedding Pickle?
These and many such authentic East Indian masalas and pickles are available at East Indian Cozinha (Portuguese for kitchen), a food store started by Christina Kinny at Kolovery Village in Kalina, Santacruz. "I started East Indian Cozinha with an attempt to preserve and highlight our cuisine and culture," says the 24-year old, who has studied Masters in Social Work and currently, works with an enterprise that helps tribal farmers.
What’s in store?
Going back 500 years, the East Indian cuisine enjoys influences from Portuguese, British and Maharashtrian fare. The staples include rice, coconut, tamarind, fish and meats, with spices forming an integral part of the cuisine. For instance, Prawn Atola is a dry dish comprising prawns coated only with Vindaloo Masala featuring Kashmiri chilli, cumin and turmeric. "Most people from our community were farmers and would be out on field all day. So, the masalas and lemon would help preserve their food for a longer time," reasons Kinny.
At present, the store stocks six varieties of masala in 100g bottles (R150 onwards). These include Khuddi or Bottle Masala, Chinchoni (fish) Masala, Vindaloo Masala, Roast Rub, Kujit Masala and Tem Che Rose. She also offers Wedding Pickle, an oil-free variety prepared with raw papaya, carrots and dry dates. "All the recipes have been passed on from generations and are homemade," she informs.
However, making the masalas is no cakewalk. "It takes three days to dry spices under the sun. Then, we hand pound them and pack them tightly in bottles with wider openings," says Kinny. She recalls that in her grandmother’s time, the masalas were tightly stuffed in beer bottles. The bottles were darker, and hence, helped preserve the masala for at least a year, at room temperature.
Lugra love
East Indian Cozinha also stocks traditional 10-yard saris known as lugras. These are hand embroidered by Kinny’s mother, Carol. Previously made only from cotton with authentic gold borders, now, lugras are embroidered with sequins and threads. "She has been in the garment industry for the last 30 years. She also makes traditional accessories like kapotas (earrings), karis (hair pins), anklets, etc," informs Kinny.
read more:www.marieaustralia.com/formal-dresses
www.marieaustralia.com/short-formal-dresses
Dec 8, 2015
Dec 8, 2015 at 1:52 AM UTC
no dead birds in the oven
no innards in the stuffing
nor fatty drippings to be scraped and poured
the smell of roasted veggies
wafts through the wintry air
pumpkin and sweet potatoes
marshmallows green beans lentils
turnips & collard greens
hashed browns & black-eyed peas
quinoa sorghum cuscus hummus
carrots leak broccoli Romanescu
gumbo in southern regions
wild rice dishes in the north
tastily spiced with turmeric
cumin and baked paprika
Indian curry soy sauce chipotle
as well as with the usual suspects
of garlic salt and pepper
and whatever fits the taste of hosts
in short
a venerable feast to demonstrate
how nature feeds us a large cornucopia
of plants for our delight and sustenance
in short
no need to **** a bird
* * *
Nov 27, 2015
Nov 27, 2015 at 4:46 PM UTC
For any time the urge to wring
an autumn gourd, this one's the thing
Smashing pumpkins, not so nice
but Butternut Squash, an honest vice
Long and beige, hard and smooth
you'd never guess it's power to sooth
that underneath the toughest skin
is meat like pumpkin, seeds within
A steamy bisque for autumn's chill,
peel and chop them as you will
Dump them into four cups broth*
add apple, pear, or applesauce
a cup or two will do just fine
and while you stand there, have some wine!
sautee onions, a cup and a half
dump them in and cry or laugh
and now to add your seasoning stuff
cumin, curry, nutmeg, Fluff
hold the Fluff, that ain't the truth
best to pull that old sweet tooth
Bisque is savory, better than sweet
warms the cockles, heart to feet
save your sweets for pumpkin pie
the after-apple of your eye
Back to seasonings, see above
a quarter teaspoon, more with love
I add pepper and take a gander
some folks call for coriander
heat the whole thing to a boil
for me, my crock pot's always loyal
crock at high, about four hours
or low for six, and bring some flowers!
And now I'll play a little game
change my words to mean the same
if cook is butter and ****** is squash
then butter dat ****** and ****** dat gnosh
when you're hungry, under the wudder
ain't nuttin' better 'en butternut chudder
add some cream and squash your mash
mash your squash and whip your pash
I used a blender to make it creamy
cooked it down, so thick and steamy
add some butter, parsley's fine
butternut bisque with bread and wine!
Ahhhh!!!!!
*chicken broth
Nov 4, 2013
Nov 4, 2013 at 6:51 PM UTC
I romanticize humanity until what's left isn't even human.
I cook up fallacies about legal aliens and add a dash of cumin.
Your chef tosses salads in the pasta section of the grocery store.
Devil's just as confused, with a ***** and an apology at heaven's door.
You don't know, and no one cares where eggs go when they die.
Godzilla thinks of a car full of clowns like you would a sardine pie.
What happens when an elephant gets alzheimer's and loses keys?
Does the paradox consume an entire circus of trapeze-act-fleas?
I ruin birthday cakes by blowing off the frosting instead of the flames.
How I do that? Count backwards from backwards and say my names.
Bittersweet love anthems pollute the brains of conscientious dames.
Heavy metal doesn't pollute, it pacifies rage quitting from soul-sucking games.
Out of the woodwork comes a limp ***** that would work,
Long hours only to find he'd pay millions for a Miley Cyrus twerk,
Which is worth about as much as an all-female circle ****
Unless you add strap-ons, so strap in and lap up the knee-jerk-smirk.
It is unwise to handle scissors when one is being cutting-edge,
Because your accountants will dangle themselves off of a three-storey ledge,
When you cut up the ledgers and make light of, that is, burn, the evidence of pledge,
To the monkeys in your think-tank mailing feces to the upstart farmer's hedge.
Now I know you're sick of rhyming and of poems and of liver culling whisky,
But I must inform you of a pirate's missing eye, I've bought sight of something risky,
I implore that when this song and dance is done, you'll assuredly miss me,
Because I've told you everything about depravity, hence forth you must kiss me.
Beacons of hope shine much like cantankerous silver in the moonlight.
If you're a werewolf that will fill you with hope and with immeasurable fright.
One day the world will admit that I'm awesome and impoverished to boot,
Because when the song and dance is done, what's left is just an ounce of loot.
Jul 20, 2022
Jul 20, 2022 at 9:28 PM UTC
Be afraid.
The breakdown of civilization
is at the hands of our well-meaning,
overly thrifty,
spoon-wielding mothers.
Be very afraid.
They are entranced by spices
and covering condiments,
pepper and powder,
onion and garlic galore.
Gingerly they add cumin and dill,
cinnamon, nutmeg or cloves
with thyme to add sage and curry,
parsley, paprika and allspice.
Their casseroles become
zombie food
as the dead
reanimates.
These cheese-added monsters,
hungry for mystery-meat,
render brains to mush
and bind our bowels.
They stiffen our gait
with numbness and nausea
until we are rendered victims
of another pepto-pandemic.
And in the night
of the living dead,
feeding us salt
in a casserole apocalypse,
we panicked victims become
the casseroles we consume.
Now paralyzed
in fear
by the light
of the open refrigerator.
Dec 15, 2011
Dec 15, 2011 at 1:00 PM UTC
You left nothing, only the Stevens book
That read: There is not nothing, no, no never…
Nothing and a yellow bicycle:
Two tires on a rickety frame.
When I do pick up a poem,
It’s to hear the gravel cadence of you,
Softer, informed by everything that spins:
A world, a bicycle, a chestnut tumbling
Downhill the city’s painted a roadside path,
My collarbone’s begun to mend.
The house gets drafty late afternoons
So I learn to cook:
Turmeric, cayenne. Hing & coriander.
cardamom. Cumin & mustard seeds.
Hing’s a pungent flower called asafetida
And corriander’s just cilantro.
Icy fingers spindle wheels on window panes.
I leave the teakettle to boil.
Spokes of trees shiver in the silverish dusk
Taking lessons from everything bare,
I let in the cold to hear
No stones turned in the drive.
May 10, 2010
May 10, 2010 at 7:48 AM UTC
The buzz in the air, you feel that, feel that?
The tuxedoed men gonna deal that, deal that.
And now that you're here, the show can begin
Turn the lights down low, and the get the disc to spin.
The ice starts meltin' and the floor gets hot,
This parties gonna start whether you're ready or not.
The seat over there, Sit in it, sit in it,
Take a step back and watch while I'm spittin' it.
There is no need to untrust us,
Stand over there and watch while I bust this.
There's no way to get into it,
Close your eyes feel the beat and get intimate
Rotate your thighs and breathe in the sin of it
Rotate your mind, get high, keep on spinning it.
Stop...and watch while it gets into me
The musical blocks unlock and make a synergy.
Said ready, steady, everybody get low,
And the clubs get sweaty and we're ready to go.
The air's getting heavy and hot and you know
There's blood lust worse than Jaws and Cujo.
Light the place up, it's covered in kerosene,
The white's all over your face, oh, how embarrassing.
The lines all over the floor, there so pretty,
Take one sniff and you think you're so witty.
I'm a bomb, I'm blowing up the club now,
Can't escape the beat 'cause you don't know how,
Gonna move your feet that's all you know how,
Gonna feel the glow, the blow is so wow.
I fall down, but I get up again,
I fall down, but I get up again,
I fall down, but I get up again,
Yayo brings me up so I stand up and then
I fall down, but I get up again,
I fall down, but I get up again,
I fall down, but I get up again,
The powder knocks me down so I stay down and then
There is no need to untrust us,
Chopping the blocks, but there is no justice.
Just lustless symmetry
Closed my eyes 'cause the haze, it has enveloped me.
Shut my eyes and clogged all of my arteries,
I love the blow so much it is a part of me.
You said this had turned into my enemy,
But musical clocks tick-tock the beat right into me.
And that's not where I get all of my energy,
Jumper cables hooked up to A and D.
And don't forget the CCs in DC,
I got twenty more CCs left to inject me.
High flying humans
Set straight to zoomin',
It's spicier now then curry or cumin,
So full of life and we're only just bloomin'.
Believe in the hype if only for a little bit,
All that we need is white a just a little wit.
The worlds right here if you can unriddle it,
Play the last song and one more if it'll fit
I fall down, but I get up again,
I fall down, but I get up again,
I fall down, but I get up again,
Yayo brings me up so I stand up and then
I fall down, but I get up again,
I fall down, but I get up again,
I fall down, but I get up again,
The powder knocks me down so I stay down and then
La cocaína is no good for you
But the pony's still buckin', imma ride it through
Nov 3, 2010
Nov 3, 2010 at 8:27 PM UTC
I get home.
tired and hungry and so sick of school
shoulders slouch with comfort, crossing the threshold
between the public and my home.
It's snack time.
open the fridge and what do I find?
what marvelous things, upon which to dine?
a leg of chicken and a big *** of beans,
say what you will, moms can be queens
I chop up an onion splash! in the pan
a dollop of oil [extra ****** man]
add half a pepper, minus its seeds
yum! I think I know what this needs
A large pinch of cumin, a whole chicken leg
and so many beans, if beer twould be keg
then add some turmeric for fusion and flair
splash of red wine, kids: we're almost there!
I check in the freezer and Yes! I was right!
almost a dozen tortillas in sight.
I take out two, cuz they're pretty big
I yodel with pleasure, as if at a shindig
warm up the flatbreadz, and pile it on
all of that chicken and beans and herbs from the lawn
get in my tummy, get in there so fast
that I dont realize I'm eating until I'm holding the last.
Jan 6, 2011
Jan 6, 2011 at 8:23 PM UTC
Once upon a time, Everything was in a bottle. All the little universes were fizzing little bubbles, and the paths between them were made of clear clutter. There was a cork on the bottle, sealed and marked with an old sort of stamp, the kind that drips wax all over the glass and reminds old seafarers of rolled up scrolls and dreams thrown into the waves.
And once upon a time, someone melted down the wax, eased out the cork, and took a sip. All the stars burned spicy as cumin and the black holes left a sour sort of taste behind. It wasn’t a very orderly sort of soda. It wasn’t a very perfect one either. But it was the most delicious thing in- well, not in the universe. That’s what it was made of.
Once upon a time, Everything was in a bottle. Then, it wasn’t.
Feb 20, 2014
Feb 20, 2014 at 7:43 PM UTC
In this tightly interwoven
tapestry of
silks and cottons
softness upon stems
an intricately-boned
journey
manifesto of life
I find myself in
patchwork landscapes
of ochre and
rust turning
turquoise
earthern shades
of cumin and cardamom
cloves and coriander
piquant red of paprika
alighting the senses
My fingers reach out
to sift the powder
to crush
fragrant fronds
of fresh basil and oregano
upon the blueprint of tips
allow their scent
to permeate my skin
and infuse tissue
of tongue and lips
and I seem to be
in this
bustling marketplace
my blood afire like
dried ghost pepper
searing and brightening
all flavors
fenugreek and asafoetida
to soothe the ache
of emptiness
chervil and chive
to get juices flowing
I want to slit open
vanilla pods
get at the beans
revel in their essence
wear it all over me
In this realm of spice
and paradise
I am flying,
a magic carpet of dreams
unrolling before me
like an unfurled flag
of new existence
The sounds of hagglers,
fading in raw visons
of shiny apple colors
olives piled high
textures of smooth cherry
budded broccoli
of walnut wrinkles
aroma of guava
Music takes over
I am in a cloud of
oud and lute
syncopated tabla
bells and rumbling
taut skin drum beats
Or is that long low whir
simply my heart purring
to the cadence of
freedom's call?
I only know
that in the whisk
of a second's split
I will savor the flight
and also the
fall
May 6, 2017
May 6, 2017 at 4:51 PM UTC
Mi fatha
Mi fatha wer a miner,
a big owd man wer ee,
wi an eart so bold it wer solid gold
en that wer plain te see,
al si thee yung un he wud sey
as off te pit eed trot,
mi mam ed never know if eed be
cumin bak or not.
**** denaby pit e wud gu
a dank en dusky hole,
twer not much gud fer a man like im
ee wer’nt a ****** mole!,
bak brekin werk wer hewin coyel
en freekinin dark en all,
en colliers werst neetmare
wer wen th roof ed fall,
trapt **** pits n’ha way tu dee
en that ah’m tellin thee,
tis gud advice tu stop up top
ah’l tell thee that fer free,
ah’l allus remember copper
e cem a knocking
mi mam she fear’d werst
wen ah’la sudden
a flooda tears did berst,
n’ha th pit ed got mi fatha
ee wer’nt cumin om at all
twer th coliers werst neetmare
th roof.. ed ad.. a fall.
Alan nettleton.
translation for non yorkie's
My father was a miner
a great big man was he,
with a heart so bold
it was solid gold
and that was plain to see,
I’ll see you young one he would say
as off to the pit he’d trot,
my mother never knew
if he was coming back or not,
down denaby pit he would go
a dank and dusky hole,
it wasn’t much good for a man like him
he wasn’t a ****** mole,
back breaking work was hewing coal
and frightening dark and all,
the colliers worst nightmare
was when the roof would fall,
trapped down the pit is no way to die
and that I’m telling thee,
it’s good advice to stop up top
I’ll tell you that for free,
I’ll always remember the policeman
came a knocking,
my mother she feared the worst ,
when all of a sudden
a flood of tears did burst,
now the pit had got my father
he wasn’t coming home at all,
it was the colliers worst nightmare
the roof it had .....a fall.
Alan nettleton
Jun 12, 2010
Jun 12, 2010 at 9:44 PM UTC
Sometimes on the way out of Giant,
I'll spend some time freeing change
from the receipt-paper
bindle in my coat pocket
for one two-twist mystery prize
from a Folz machine.
Two quarters:
Enough for a sapphire ring and a cheap
laugh while I juggle coffee-cream cartons,
a sack of December oranges, Certs,
cinnamon mouthwash, a dented can
of green beans 'cause it's cheaper,
red toothpicks, Ziploc bags, a barbecue
chicken TV dinner, Noxzema, a 32-case
of Poland Spring water, a Valentine's
Hallmark card and envelope, a bottle
of pink grapefruit Perrier,
two quick picks for Cash 5,
gluten-free potato chips, garlic salt,
some cumin for $2.82, and a copy
of Vogue.
I strap my groceries in the passenger seat,
and see them sitting straight up as I had,
childishly marveling at the lush
maple leaves washing the windshield
edges in green, leaving helicopters
and dew trails.
She and I watched slug trails
beneath mustard streetlights glisten
like Berger Lake.
Bright as the last cigarette my grandma snuffed out in a smokeless ash tray.
Bright as the first line of road flares that separated me from a burning Taurus.
Bright as the quarter my grandpa gave me for the Folz machine in the Sylvania.
And bright as the emerald ring I showed him.
Feb 1, 2015
Feb 1, 2015 at 3:27 PM UTC
L’épicerie «Mozabite» d’Akbou
S’il y a un lieu dont je me souviens,
C’est de l’épicerie d’Akbou,
située dans la rue centrale.
J’y accompagnais mes parents,
et pénétrais dans cette échoppe
avec tous mes sens en éveil,
surtout pour humer les senteurs mêlées
des jarres d’olive et de piments rouges.
L’épicier était Mozabite,
avec des pantalons bouffants.
Le roi des commerçants du lieu,
car dans l’espace resserré
jamais rien ne vous y manquait
dans cet incroyable fatras
où le «Mozabite» faisait ses choix.
vous tirant toujours d’embarras.
Il y avait des tonneaux d’olives
vertes ou noires dans leur saumure
avec ce goût qu’elles ont : «là-bas.»
et puis ces senteurs mélangées
de menthe, paprika, cumin
des parfums de fleur d’oranger.
et à la belle saison des dattes
pendaient les «reines» : «Deglet Nour»
Parmi toutes ces friandises
Il en est deux qui pincent mon coeur
Cette galette ronde et si tendre
la «Kesra» plus tendre que le pain.
et les sacs remplis de semoules
qui sont la base du «Couscous» Kabyle
Alors que l’agneau est son prince
Merci à l’épicier d’Akbou
qui sut si bien aiguiser nos sens.
Paul d’Aubin (Paul Arrighi)
Toulouse - février 2014.
Feb 22, 2014
Feb 22, 2014 at 5:03 PM UTC
I write to you
when my poetry is rhyme.
I write to you
when my poetry is ill.
I write to you
in moments of style.
and in moments
when all style stands
still.
I write to you
on cubic balconies
dangling from loud
and misty skies
I write to you
from men-infested markets
buzzing with cumin,
toenails and flies
I write to you
before picking up my pen,
and after putting it down
for good
And in between these moments,
I feed these letters
to mad chimneys and
starving wood.
Feb 19, 2013
Feb 19, 2013 at 9:42 PM UTC
or like today, almost any other day like today,
but today i matched up two analogies
with cooking;
i once only stated that doing organic chemistry experiments
were like cooking,
broths of sweets and sours (esters and ammonia compounds
respectively) -
they did seem so at the time and still are,
while smashing vegetables dipped in liquid nitrogen against
the laboratory floor,
but today, almost like any other day like today
i started cooking a chicken makhani (indian butter chicken),
past the stage of frying onions, garlic-ginger paste,
past adding the spices: garam masala ground cumin chilli powder
cayenne pepper salt & pepper,
past the stage of adding butter, milk and crème fraîche,
and chopped tomatoes,
past the stage of then dipping the chicken in to let it poach for
more tenderness than if fried prior (as the recipe suggested),
then... when i noticed the spice colours diluted by the dairy ingredients
i peered into the culinary warlock’s cauldron and uttered
what fiction critics would have said of a bestseller spy novel...
‘mmm... the plot thickens.’
side dish? lemon rice.
Oct 14, 2015
Oct 14, 2015 at 10:20 AM UTC
Noone's cumin' to get you babe
There's no destiny. no fate
You are what you make of yourself
There ae no judging heavenly forces
That's celestial crap
Bad things can happen
To you, all the time
There's no savior babe
No soulmate
That's fairytale crap
So be by yourself
Never leave your side,
And fall for nascent whiffs
They're not even real
Just an easy illusion
Real is what you are going to make
There's no destiny. no fate
Noone's cumin to get you babe.
Feb 12, 2011
Feb 12, 2011 at 9:26 PM UTC
the rain never ended yesterday
the thick ice that covered the world
was obstinate and refused to melt
on any condition but its own
the ingredients were on hand
in pantry, kitchen and desire
for Peanut Soup Senegalese
but melancholy was as stubborn
as the ice out doors
three sweet potatoes peeled and chopped
one onion peeled and chopped
one can diced tomatoes with liquid
one and a half cup crunchy peanut butter
half teaspoon cumin, cinnamon, allspice, salt, black pepper
three tablespoons olive oil
water
desire
over medium heat roast the spices in the olive oil
add onion and stir to coat; cook a couple of minutes
add sweet potatoes, tomatoes, salt and pepper
add water to barely cover
bring to soft boil and simmer for forty five minutes
or until potatoes are soft
remove from heat and let cool for ten minutes
with a hand blender, blend until smooth [careful]
add peanut butter, blend by hand until smooth
simmer over low heat for fifteen minutes
serve
recognize that the melancholy of the day still persists
but is much more flavorful
Jan 12, 2014
Jan 12, 2014 at 12:13 PM UTC
For any time the urge to wring
an autumn gourd, this one's the thing
Smashing pumpkins, not so nice
but Butternut Squash, an honest vice
Long and beige, hard and smooth
you'd never guess it's power to sooth
that underneath the toughest skin
is meat like pumpkin, seeds within
A steamy bisque for autumn's chill,
peel and chop them as you will
Dump them into four cups broth*
add apple, pear, or applesauce
a cup or two will do just fine
and while you stand there, have some wine!
sautee onions, a cup and a half
dump them in and cry or laugh
and now to add your seasoning stuff
cumin, curry, nutmeg, Fluff
hold the Fluff, that ain't the truth
best to pull that old sweet tooth
Bisque is savory, better than sweet
warms the cockles, heart to feet
save your sweets for pumpkin pie
the after-apple of your eye
Back to seasonings, see above
a quarter teaspoon, more with love
I add pepper and take a gander
some folks call for coriander
heat the whole thing to a boil
for me, my crock pot's always loyal
crock at high, about four hours
or low for six, and bring some flowers!
And now I'll play a little game
change my words to mean the same
if cook is butter and ****** is squash
then butter dat ****** and ****** dat gnosh
when you're hungry, under the wudder
ain't nuttin' better 'en butternut chudder
add some cream and squash your mash
mash your squash and whip your pash
I used a blender to make it creamy
cooked it down, so thick and steamy
add some butter, parsley's fine
butternut bisque with bread and wine!
Ahhhh!!!!!
*chicken broth
Nov 2, 2015
Nov 2, 2015 at 10:12 AM UTC
stove juts out
stuns in sixty-year-old kitchen
shiny, electric,
everyone marvels
so much better than the gas stove
as if the functions are not the same.
I, misled, maybe
have no newfound love
for false hearths
and work dens masquerading as homes.
we never knew food
just kosher salt, pepper, ketchup
a dash of rosemary
yet our curves labored, steamed hours
heaped over knotted heels
at the end of the workday
you were so tired
and we ate whatever you could manage.
I desired to taste liberty,
imagined I had it on a slow burner
simmering with
coriander seeds, cumin, cinnamon
chili powder bleeding into broth
parsley finely cut
into slivers for garnish grew
dry in my hands,
waiting.
Somehow I ended up
back in that same kitchen
a dream at my lips,
hungrier than before.
Aug 6, 2020
Aug 6, 2020 at 8:23 AM UTC
Suppose you got a quasar for a pet,
And brought it home,
To play with your pet laser,
But your mice,
They stole them both,
(They got out of their cage,
I don't know how,
But I know they're wicked smart,
You'll see)
Then they ran into a tower,
With the laser and the quasar,
Where you couldn't get them out
Because the laser gave them power,
To keep you far away,
Then they made you bring them cumin,
All the cumin you could find,
Soon the tower was so full,
That there wasn't even one
Indian restaurant in the town,
That could cook a single dish,
Soon the tower got so full
That the mice began to sneeze,
So they knew they'd have to fly
With the laser and the quasar,
To some other place,
Maybe outer space,
Or Greenland,
Or Albania,
Or someplace that I can't spell,
But right now my one good hand can't type,
So I must go,
Sigh,
Bye.
Mar 18, 2013
Mar 18, 2013 at 10:18 PM UTC
items
title - author - (read / unread)
songs of war
and peace -
afghan women's poetry
edited by sayd bahodine majrouh
(yes)
the cantos of
ezra pound
ezra pound
(pending)
the unbearable
lightness of being
milan kundera
(yes, albeit
given to someone)
the man in the
high castle
philip k. ****
(yes, "
" " ")
do androids dream
of electric sheep
"
men without women
ernest hemingway
(yes)
a moveable feast
ernest "
(yes)
for whom the bell tolls
ernest "
(partially, university
assignment)
a passage to india
e. m. forster
(no, i prefer the actual cuisine,
dash of cinnamon, cumin
cloves, cardamon and i just
read: a short-cut to india)
the outsider
albert camus
(yes, lost the book somewhere)
frankenstein
mary shelley
(yes)
aesop's fables
aesop
(yes, good enough
for zeno to
paradox achilles
with the turtle, i.e.
aesop's fables
were primarily based
on the behaviour of animals)
dr. jeckyl & mr. hyde
r. l. stevenson
(no, a literary
version of the beatles'
yesterday, conjuring
for money anyway)
iron in the soul
jean-paul sartre
(the other two titles
of the human comedy
i don't remember;
i have all respect for
sartre the novelist -
but none as a philosopher)
treasure island
r. l. stevenson
(yes)
i'm the king of the castle
susan hill
(yes)
jane eyre
charlotte brontë
(yes)
on the road
jack kerouac
(yes)
the bell jar
sylvia plath
(yes)
fiesta: the sun also rises
ernest hemingway
(yes)
the ordeal of gilbert pinfold
evelyn waugh
(yes)
five plays
chekov
(stuck to shakespeare
and russian
existential macabre)
the existential imagination
edited by frederick
r. karl & leo hamalian
(yes, esp. the extract
about socrates)
Dec 30, 2015
Dec 30, 2015 at 3:39 PM UTC