Month: October 2017

Day 175: Dear Me Too

Day 175: Dear Me Too

 


Dear #MeToo,
I’ve been thinking ‘bout you.

I’m late to the party, please accept my apology;
but you remind me of things I keep locked, deep inside a’ me.

I just said to myself, “it’s the way of the world.”
but your solidarity has my silence unfurled.

See, strength (up till now) has been “take it in stride.”
Just march past the fear that he planted inside.

Those fight or flight moments are years gone by –
(I wanna) stop throwing punches to shadows at night.

It’s just the way things are,
it’s just the way things are,
a little more time should cover that scar…

 

But look what you’ve done, #MeToo, see what you’ve started;
you’re giving a voice to the hidden stouthearted.

I know six more #MeToos who choose not to come forward
and to them I give nod, but let’s put light in their corners:

things are not always “the way things are;”
both women and men are raising this bar.

This isn’t a war cry, this isn’t attack;
this is making safe spaces where safety has lacked.

Let’s make our eyes wider but not harden the heart.
Let’s see what it is so what can be can start.

Just see us, just look, we’ll earn our own merit.
There’s more than meat under our skins, man, I swear it.

Here come our daughters, they’re coming of age.
Let’s change up their script and let’s reset their stage.

Here come our sons, they’re learning the rules;
but the gaze of their fathers will be the real schools.

(#MeToo), you wrote chapter one
and the pages have turned.
But let’s write the last line:
say,

“that’s the way things were.”


 

Day 174: Tsunamis

Day 174: Tsunamis


the thing with tsunamis is,
you can’t see them coming.

you don’t know they’re there
until they’re there

and what raft can carry the weight of a person
on such a turbulent wave?

 

wherever the rift first occurred –

the break in a floor
unseen
somewhere in deep blue –

this break
did jostle the waters
so deeply
that they rose from the underside up
and out
onto whatever beaches it could find.

·

so it is with us.

breaks can happen deep
and quietly
and without sound
and without sight

but they roll
oh, how they roll
like tremors in our spines
felling our steps like toothpick trees against it’s force
and crushing our courage like canopies on sandy shores

so it is with us.

that we should stop aiming to find fissures
and predict faults,
that we should stop bottling oceans
and building deeper dikes

but rather

learn to surf
and be ready to ride.

 

Day174_Tsunami

 


 

Day 173: Apple Pie

Day 173: Apple Pie


The harvest is washed. It’s time for pie.

Now, admittedly, I’m sort of particular with apple pie. It can’t be too sweet, or it looses autumnal spice and doesn’t set off vanilla ice cream. It can’t be too mushy, or it’s just applesauce with crust. And it can’t be too tart, or it puckers the lips and requires too much sugar to get it down. I give you my (Goldilocks’) favorite recipe…


Ingredients:

Day173_Apple Pie_a_Ingredients

  • 1 Top and Bottom Pie Crust
  • 6-8 Large Haralson Apples (Firm and Tart is key)
  • 1 Tablespoon Lemon Juice
  • 1 cup sugar
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 Tablespoon flour
  • 2 Tablespoon cornstarch
  • 4 Tablespoon unsalted butter
  • Turbinado sugar for sprinkling the crust

 

Preheat your oven to 350°.

Grease and flour a 9” deep dish pie plate.

Fill a large bowl with cold water and add the lemon juice.

Peel, core, and slice your apples. And cut them in halves.

Day173_Apple Pie_b_Slice & Peel

If you have a handy, old fashioned apple peeler, this goes super fast.

Day173_Apple Pie_c_Fancy Peeling Machine

Soak the peeled apples in the lemon water to prevent browning.

Day173_Apple Pie_d_Soak the Apples

Add the remaining ingredients (except the butter) to a mixing bowl

Day173_Apple Pie_e_Combine Ingredients

and combine until they look like this:

Day173_Apple Pie_f_Mix

Drain the apples,

Day173_Apple Pie_g_Drain the Apples

and add them gently to the ingredient crumble, folding them in so they don’t break.

Day173_Apple Pie_h_Fold in Apples

Roll out your bottom crust,

Day173_Apple Pie_i_Roll the Crust

lay it in your greased pan,

Day173_Apple Pie_j_Rolled Bottom Crust

fill it with apples,

Day173_Apple Pie_k_Fill Crust

plop the butter on top in ½” cubes,

Day173_Apple Pie_l_Cut in Butter

cover it with your top crust, (crust pinching instructions here)

Day173_Apple Pie_m_Cover Pie

whisk an egg white until frothy

Day173_Apple Pie_n_Egg Wash

to give the crust a nice coat,

Day173_Apple Pie_o_Brush Egg Wash

sprinkle with turbinado sugar,

Day173_Apple Pie_p_Turbinado Sugar

cut steam vents,

Day173_Apple Pie_q_Slit Steam Vents in Crust

bake at 350° for 45-55 minutes, until the juices are bubbling at the vents,

Day173_Apple Pie_r_Baked Pie

and serve* (preferably with vanilla ice cream)…

Day173_Apple Pie_s_Served with Ice Cream

The apples are still crisp,
the spices are pronounced,
the gravy is butter,
and the crust cracks at the fork.
O joy.

 


*This pie stays quite liquid until fully cooled. I have luck when I let it cool, refrigerate it, slice it and heat the individual slices in bowls. If you cut into it right out of the oven because you can’t wait (I do this EVERY year), you’ll have apple soup. It’s really good apple soup…

Day 172: Last Harvest

Day 172: Last Harvest


As rewarding as the First Harvest of the season, the Last Harvest comes, and is just as sweet. Where spring-cut rhubarb promised the first of fresh-fruit-bakery, ripe, red apples beg you to come in, come home, come be warm and full.

For fall is upon us, and the best kind of heat emits from ovens that perfume the air with cinnamon and spice.

From the tree…

Day172_OntheTree

to the bushel…

Day172_ReadyforPie

to the bowl upon the shelf…

Day172_IntheBowl

Any guesses on tomorrow’s good thing?

 


 

Day 171: The Skill of Swimming

Day 171: The Skill of Swimming


i never meant to leave
but there was a breeze
and my skirts
were swept up by the tide

i didn’t think islands
were fortressed and firm
so i nourished my swimming skills
secretly, inside

·

and the waves are stirring now

·

this love in me
rages,
like salted whirlpools
and tempestuous sprays
with no where to go but

up

when it hits those staunch juts
of rock.

·

island mine
i claim and find
and stake it
home for good

come and build
in rain and wind
new castles in the sand

and there upon
the precious beach
of hope in you

i

silent,

waiting,

stand.

 

Day171_SwimmingSkills

Day 170: The Home in Me

Day 170: The Home in Me


there is a home in me
and if you’re looking for the key
start with simple love songs, please.

they’d be sung with the eye
and delivered to my ear
gently,
at the palm of your hand.

i am no puzzle
i am no maze
i unlock and unhinge
at honest gaze

when we look to see

see what we are
see what we’re not
see all that we have
when we set aside want.

see the blemish
see the scar
see the beauty
that is who we are

this is a home
that cannot be owned
this is a wealth
that cannot be loaned

just see me
as i see you
without the works
or the things we do

and let us sing love songs
to open the other

let us wait at locked doors
and know
there is a home in there

and the key

the key

is sweet

and

simple.

 

Day170_Looking for the Key

 


 

Day 169: Little Hours

Day 169: Little Hours


there are some hours in the day that are smaller than the rest.
they contain secret, hidden minutes
that only tick
for you.

rain pelts in slower pricks against the pane
and you can hear the voice of snow
in her trickly song,
singing,

“Now, I’m clear and flowing,
but soon I’ll take my form.
I am coming
on the back of cold winds
to tuck you
back into you.
Watch for me soon, dear,
I’ll come.”

·

fire and wax

flicker and dance

and hold the hands of time.

stop.

stop.

·

“I’ll hold these lovers, here.”

·

here, in little hours
that no one else can count,
are seconds stored
with one, adored,
in silence and in smile;

for i have nothing to say
that could be sweeter
than the space that speaks between us

so

i stop

so

i stay

in these latent, little hours.

 

Day169_Fire & Wax

 


Day 168: Break

Day 168: Break


so what if i break?

so what if there’s a thousand pieces of me

scattered around

the place

like crystals

that catch the light

on mounds of new fallen snow

and there i go…

there i go

·

kaleidoscope of clarity

count the colors that make up me

·

see,

see what i’ll never be –

everything to just that one

and not a thing to everyone –

that’s just not me

that’s just not me

·

reflect me, collect me,

inspire and affect me

build me back in stronger steel

fuse my fissures with tighter seal

that broken though i may be,

i am still every sacred part of me

·

thank you for the breaks

and thank you for the glue

thank you for the old in me

that ushers in the new

Day168_Break

 


 

Day 167: Boxty Bread

Day 167: Boxty Bread


I make Boxty Bread once a year, on St. Patrick’s Day. Did you know that St. Patrick’s Day doesn’t come until MARCH?!?!? I couldn’t wait. Apparently, I now make this twice a year. (until I can’t wait again…)

So, what is boxty bread? It’s a bread common to Irish cuisine, and unlike the more well-known Irish Soda Bread, it uses potatoes to create a dense and moist interior and is usually made savory with Caraway. It is an un-yeasted bread that rises with baking powder. This is good in that it reduces rising time. However, it is far more time intensive than most breads because the only rest YOU get is when it goes in the oven. That said, it’s totally worth it.


Ingredients:

Day167_BoxtyBread_a_Ingredients

  • 2 pounds gold or yellow potatoes (about 7-8)
  • 2 Tablespoons Irish butter (or one Tbl. salted/one Tbl. unsalted)
  • 2/3 cup whole milk
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons caraway
  • 3 cups flour
  • 5 teaspoons baking powder
  • butter for serving
  • orange marmalade for serving

 

Preheat your oven to 375°.

Lay parchment paper on a baking sheet or you can use a baking stone that’s been preheated with your oven.

Peel your potatoes

Day167_BoxtyBread_b_Peel

cut 5-6 of them (1 ½ pounds) into ½” chunks and boil them in water for 10 minutes.

Day167_BoxtyBread_c_Cut

While they’re boiling, grate the remaining 2-3 potatoes. You can use a traditional grater or food processor with grate attachment.

Day167_BoxtyBread_d_Grate

Wrap them in cheesecloth

Day167_BoxtyBread_e_Remove Water

and ring out the excess moisture.

Day167_BoxtyBread_f_Strain

They will be damp to the touch, but no longer wet.

Day167_BoxtyBread_g_Grated

When your boiled potatoes are soft, drain the liquid and put them back in the pot.

Day167_BoxtyBread_j_Add

Add your butter and let it melt.

Using a mixer or beater, mash those ‘taters until they’re smooth.

Day167_BoxtyBread_k_Mash

Combine the milk, 1 teaspoon of your salt, pepper, and caraway in a mixing bowl

Day167_BoxtyBread_h_Mix

add the grated potatoes

Day167_BoxtyBread_i_Add

and the mashed

Day167_BoxtyBread_l_Combine

and mix.

Day167_BoxtyBread_m_Mix

Combine the flour, baking powder, and remaining 1 teaspoon of salt,

Day167_BoxtyBread_n_Dry

and mix it into the potato dough.

Day167_BoxtyBread_o_Stir

Time to get your hands dirty –

Day167_BoxtyBread_p_Knead

Knead the bread until it’s well combined, but don’t be concerned about developing gluten structure. Your goal is to have a sturdy dough to shape.

Day167_BoxtyBread_q_Kneaded

Once kneaded, flour your hands and divide the dough into four (my picture has 8 as I’m making a double batch). Make them into balls and flatten them into discs on your parchment or stone.

Day167_BoxtyBread_r_Shape

Make a ¼” slit in the shape of an X to keep out the evil spirits.

Day167_BoxtyBread_s_Cut

Bake for 35 minutes until they’re golden and firm, and then rotate them. If you’ve been using a cookie sheet, lift them with a spatula and place them directly onto the oven rack.

Day167_BoxtyBread_u_Rotate

Bake for an additional 5-15 minutes, until they’re deeply golden. You’ll know they’re done by inserting a metal skewer or knife into the center of your loaf and having it come out dry.

These are absolutely best served hot. The crunchy crust will disappear once cooled. If you need to make them in advance, just reheat in the oven before serving.

Cut them into quarters. Butter. Orange marmalade. Happy (not quite) St. Patrick’s Day.

Day167_BoxtyBread_v_Served

 


 

Day 166: Sway

Day 166: Sway


if you stand
in a sea of tall grasses
on a windy day
you will begin to sway

your hair will fly in rebellion against its sturdy root
like kite tails in an angry altitude

and your feet will plant down
down
into the ground
to keep the body from bending

but still,

you will sway.

·

sway
because the steppes are a current
and a rustling lullaby

sway
because there is a dancer at your stern –
breast to back –
and holding you

sway
because the tempest demands it
and confide in the grasses
as they whip

·

you, who walk out
and into them,

sway.

Day166_Stepping Out Into Tall Grasses