Rain Poem #1
Cilantro sticks to wet hands like feathers
Clinging as tenderly and tenaciously as
You cling to me, waking terribly from a dream
Rain Poem #2
Everything is wet, in this dreary season,
The sopping rain, the clogged city drains
The almost-September jaundice of leaves
Spread adhesively on felled timber.
We are waterlogged as shipwrecks.
Rain Poem #3
In your eyes on some days, waking, I
See mother-of-pearl visions, those thin promises
Calming city puddles
In a glacée of niceties before a
Wheelèd creature passing
Consumes and is consumed, entirely.
Aug. 31, 2006
Things that are hollow
include: forest logs
the sweet space between two shamshirs, meeting
the presidential profile of a bunny
49 cents of chocolate flavor, three weeks after Easter
and sometimes eggshells, two telltale holes, lighter than motes
of dry men returned to origin.
Things that are spectacular
include:
Things with spikes, jaws, claws,
and poison
things that dissolve the clogs in
drains and the stuffing inside
a woman, making her skin
grow thin and thinner
until air, light, and water may pass
through, unimpeded.
But what you are really waiting for is this:
Things that I have been avoiding.
You think I will say that I am hollow, now, too.
And perhaps that is true.
Perhaps there is a strange displacement, now,
where once there
was you.
But perhaps
It is also the case that this space is lined
with moss
with other dark, damp, cool things
Perhaps it is a space where small beetles
May thrive amidst the smell
of lovely rot all crumbling to soil.
You forget that there are things that grow
in hollows.
Now, hollow woman, lined with damp, sweet rot,
now, slow moss that hides all trace of what is broken,
Now tenderly
So tenderly
Spread you loose tendrils into the hollows of my body and
make a space for growing,
Where the smallest beetles and most tender worms
may nestle down, deep,
lie quiet and forgotten.
Aug. 2006
Thursday, August 31, 2006
Sunday, August 27, 2006
Rice Crepe Recipes
Rice Flour Crepes
1 cup white rice flour
1/4 tsp salt
2 eggs
1 cup milk
1 tbsp oil or melted butter
In a medium mixing bowl, beat together all ingredients until smooth. Pour, using a 1/4 cup measure, into a medium-sized, hot, nonstick (or greased) skillet. Turn skillet to thinly, evenly distribute batter in a circle. Cook for about 30 seconds per side.
Spread with jam, nutella or simply butter and sugar, roll up and serve immediately. You can also roll these around breakfast sausages to make pigs in a blanket.
Makes about 8 crepes
Serves 2-3.
Homestyle Dosa
3/4 cup urad dal * See NOTE (175 millilitres)
3 1/2 cup water (750 millilitres)
2 cups rice flour (available in many grocery stores) (450 millilitres)
1 tsp salt
1 tbsp vegetable oil (15 millilitres)
Directions:
Homestyle Dosa
Soak the dal in a bowl overnight. Next morning, drain the water from the dal and place dal in a blender, together with 1 cup / 225 millilitres fresh, cold water. Blend until smooth. Depending on your blender, this may require giving the dal a stir manually at intervals.
In a saucepan, heat 1/2 cup (100 millilitres) of water over low heat, stir in 1 tablespoon (15 millilitres) of rice flour, and continue to stir until it begins to thicken. Set aside. In a large bowl mix together the ground dal, salt, remaining rice flour, and 2 cups (450 millilitres) of water. Stir well to make a thin batter.
Add the thickened rice paste and stir again to mix well. Cover the bowl and let stand for 5 to 6 hours at room temperature, or as long as 12 hours if you need to. Just before you begin cooking, lift up a spoonful of batter and pour it. The batter should resemble a thin crepe batter; add more water to thin it if necessary.
Heat a large (11- or 12-inch / 30 centimetre) griddle over medium-high heat. (You need a griddle with low sides, for the dosa will spread to the edge of the pan and if it has high sides, you’ll find it very difficult to lift the dosa off the pan.) With a paper towel (or the cut side of a potato, the traditional way), oil the surface of the griddle lightly. When it’s hot, pour on a 1/2 cup (100 millilitres) of batter, starting at the center and moving out in a spiral shape. Use a spatula or the back of a wooden spoon to help spread the batter as far as possible to the edge of the griddle. The dosa should be made as thin as possible. Allow to cook for approximately 2 minutes on the first side. Flip over and allow to cook for one minute on the other side. Timing depends on how hot the griddle is; don't be afraid to let the dosa cook longer. It is better to have a slightly crispy dosa than an undercooked one.
Repeat with the remaining batter. As each dosa is removed from the griddle, stack on a plate and cover the stack of dosas with a clean cloth to keep warm.
Rice Dosa
Rice flour- 4 cups
Green Chillies- 4 to 5
Eggs-2
Jeera- 1 tbsp
Grated Coconut - 2 cups
Coriander Leaves
Salt to taste
Water
Oil (for making the dosas).
Process
Method: Mix rice flour and eggs then add water to dosa consistency, i.e, It should be thick enough to be poured (like the consistency for a pancake). Cut green chillies into small pieces. Add them to the rice flour and water mixture. Further more, add jeera, grated coconut, coriander leaves and salt to taste. Heat tawa and pour oil to grease the pan (tawa). When the pan is hot enough, pour some of the batter into a dosa . Cook for 3 to 4 minutes. Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.
1 cup white rice flour
1/4 tsp salt
2 eggs
1 cup milk
1 tbsp oil or melted butter
In a medium mixing bowl, beat together all ingredients until smooth. Pour, using a 1/4 cup measure, into a medium-sized, hot, nonstick (or greased) skillet. Turn skillet to thinly, evenly distribute batter in a circle. Cook for about 30 seconds per side.
Spread with jam, nutella or simply butter and sugar, roll up and serve immediately. You can also roll these around breakfast sausages to make pigs in a blanket.
Makes about 8 crepes
Serves 2-3.
Homestyle Dosa
3/4 cup urad dal * See NOTE (175 millilitres)
3 1/2 cup water (750 millilitres)
2 cups rice flour (available in many grocery stores) (450 millilitres)
1 tsp salt
1 tbsp vegetable oil (15 millilitres)
Directions:
Homestyle Dosa
Soak the dal in a bowl overnight. Next morning, drain the water from the dal and place dal in a blender, together with 1 cup / 225 millilitres fresh, cold water. Blend until smooth. Depending on your blender, this may require giving the dal a stir manually at intervals.
In a saucepan, heat 1/2 cup (100 millilitres) of water over low heat, stir in 1 tablespoon (15 millilitres) of rice flour, and continue to stir until it begins to thicken. Set aside. In a large bowl mix together the ground dal, salt, remaining rice flour, and 2 cups (450 millilitres) of water. Stir well to make a thin batter.
Add the thickened rice paste and stir again to mix well. Cover the bowl and let stand for 5 to 6 hours at room temperature, or as long as 12 hours if you need to. Just before you begin cooking, lift up a spoonful of batter and pour it. The batter should resemble a thin crepe batter; add more water to thin it if necessary.
Heat a large (11- or 12-inch / 30 centimetre) griddle over medium-high heat. (You need a griddle with low sides, for the dosa will spread to the edge of the pan and if it has high sides, you’ll find it very difficult to lift the dosa off the pan.) With a paper towel (or the cut side of a potato, the traditional way), oil the surface of the griddle lightly. When it’s hot, pour on a 1/2 cup (100 millilitres) of batter, starting at the center and moving out in a spiral shape. Use a spatula or the back of a wooden spoon to help spread the batter as far as possible to the edge of the griddle. The dosa should be made as thin as possible. Allow to cook for approximately 2 minutes on the first side. Flip over and allow to cook for one minute on the other side. Timing depends on how hot the griddle is; don't be afraid to let the dosa cook longer. It is better to have a slightly crispy dosa than an undercooked one.
Repeat with the remaining batter. As each dosa is removed from the griddle, stack on a plate and cover the stack of dosas with a clean cloth to keep warm.
Rice Dosa
Rice flour- 4 cups
Green Chillies- 4 to 5
Eggs-2
Jeera- 1 tbsp
Grated Coconut - 2 cups
Coriander Leaves
Salt to taste
Water
Oil (for making the dosas).
Process
Method: Mix rice flour and eggs then add water to dosa consistency, i.e, It should be thick enough to be poured (like the consistency for a pancake). Cut green chillies into small pieces. Add them to the rice flour and water mixture. Further more, add jeera, grated coconut, coriander leaves and salt to taste. Heat tawa and pour oil to grease the pan (tawa). When the pan is hot enough, pour some of the batter into a dosa . Cook for 3 to 4 minutes. Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.
Rice Pizza Crust (wheat-free)
2-1/2 cups cooked white rice
1/4 cup mozzarella cheese, grated
(8 oz.) 1 egg, lightly beaten
1/4 cup onion, finely chopped
1 clove of garlic, minced
1 tsp. olive oil
1 tbsp. butter, melted
Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown. Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8-10 minutes until the sauce is bubbly and the cheese is melted.
1/4 cup mozzarella cheese, grated
(8 oz.) 1 egg, lightly beaten
1/4 cup onion, finely chopped
1 clove of garlic, minced
1 tsp. olive oil
1 tbsp. butter, melted
Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown. Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8-10 minutes until the sauce is bubbly and the cheese is melted.
Recipes for Julius
Dog Loaf
This recipe uses egg as a binder, so that you can either serve it raw or bake it with bread crumbs or other grains like a meatloaf. It ranges between 24-30% protein, depending on which meat and grain you use. The egg provides adequate vitamin A, along with that in the vegetables.
1/4 pound (1 cup) fairly lean beef heart
6 slices whole wheat bread, crumbled (about 3 cups)
1 cup whole milk
2 large eggs
1/4 cup corn or other vegetables (OK to omit occasionally)
1 tablespoon Healthy Powder*
1 tablespoon vegetable oil
1 1/2 teaspoons bone meal (or 1000 milligrams calcium or 1/2+ teaspoon eggshell powder)
100 i.u. vitamin E
(optional) 1/4 teaspoon of soy sauce or dash of iodized salt
(optional) 1 small clove garlic, crushed or minced
Combine all ingredients, adding more water if needed to make a nice texture. Serve raw. Or else press into a casserole dish so it's a 1-2" thick and bake at 350 degrees until set and light browned (20-30 minutes). If you're using a moist grain and not baking it, you may wish to serve the milk separately rather than combine it in the mix. Alternatively, just mix 1/4 cup powdered milk into the recipe.
Yield: 1104 kilo calories, about a day's worth or a 40 pound dog and about three day's worth or a 10 pounder.
Grain substitutes: 1 1/4 cups oats (+2 1/2 cups water = 2 1/2 cups oatmeal) or 1/2 cup bulgur (+1 cup water = 1 1/4 cups cooked). With lean meats only: 3/4 cups cornmeal (+3 cups water = 3 cups cooked); 1/2 cup millet (+1 1/2 cups water = 1 1/2 cups cooked); 1/2 cup barley (1 1/2 cups water = 1 1/2 cups cooked); 2 1/2 cups boiled potatoes.
Meat substitutes: ground or chopped chicken, turkey, lean or medium chuck or hamburger. Beef or chicken liver may be used once in awhile, but not on a regular basis.
Liver Cake
1 lb. liver (preferably lamb)
2 eggs
1 whole garlic bulb
12 ozs. self-raising flour (1 1/2 cups)
1/2 pint water / milk (1 cup)
Pulverise the raw liver, eggs and garlic in a blender or food processor.
Add flour and mix.
Once blended, add water or milk.
Pour mixture into a line cake tin (7-8 inches).
Cook at gas mark 5/180 degrees Celsius(356 degrees Fahrenheit) for half an hour or until the mixture is firm to touch.
Cut into squares when cool.
Use within 24-36 hours. Can be frozen.
Note: You can use up your turkey or Sunday dinner leftovers by substituting the bits of meat etc. for the liver. Don't worry if the off vegetable creeps into the mix. It's all good stuff and your dogs will love the home-made treats. Excellent for training use quickly or freeze for another day.
Meat Loaf
1 lb ground turkey
1 egg
3/4 cup rolled oats
1/4 cup 2 percent milk
3 oz tomato sauce
1 tbsp chopped parsley
1 garlic clove, minced
2 tbsps canine supplement
Combine all ingredients. Mix well. Pack into 4 small loaf pans. Bake at 375 degrees for 35-40 minutes. Makes 4 small loaves.
One loaf will feed a 25-pound dog and is equal to one-half can of dog food. For normal-sized dogs, this would be considered a dog treat, not dinner.
This recipe uses egg as a binder, so that you can either serve it raw or bake it with bread crumbs or other grains like a meatloaf. It ranges between 24-30% protein, depending on which meat and grain you use. The egg provides adequate vitamin A, along with that in the vegetables.
1/4 pound (1 cup) fairly lean beef heart
6 slices whole wheat bread, crumbled (about 3 cups)
1 cup whole milk
2 large eggs
1/4 cup corn or other vegetables (OK to omit occasionally)
1 tablespoon Healthy Powder*
1 tablespoon vegetable oil
1 1/2 teaspoons bone meal (or 1000 milligrams calcium or 1/2+ teaspoon eggshell powder)
100 i.u. vitamin E
(optional) 1/4 teaspoon of soy sauce or dash of iodized salt
(optional) 1 small clove garlic, crushed or minced
Combine all ingredients, adding more water if needed to make a nice texture. Serve raw. Or else press into a casserole dish so it's a 1-2" thick and bake at 350 degrees until set and light browned (20-30 minutes). If you're using a moist grain and not baking it, you may wish to serve the milk separately rather than combine it in the mix. Alternatively, just mix 1/4 cup powdered milk into the recipe.
Yield: 1104 kilo calories, about a day's worth or a 40 pound dog and about three day's worth or a 10 pounder.
Grain substitutes: 1 1/4 cups oats (+2 1/2 cups water = 2 1/2 cups oatmeal) or 1/2 cup bulgur (+1 cup water = 1 1/4 cups cooked). With lean meats only: 3/4 cups cornmeal (+3 cups water = 3 cups cooked); 1/2 cup millet (+1 1/2 cups water = 1 1/2 cups cooked); 1/2 cup barley (1 1/2 cups water = 1 1/2 cups cooked); 2 1/2 cups boiled potatoes.
Meat substitutes: ground or chopped chicken, turkey, lean or medium chuck or hamburger. Beef or chicken liver may be used once in awhile, but not on a regular basis.
Liver Cake
1 lb. liver (preferably lamb)
2 eggs
1 whole garlic bulb
12 ozs. self-raising flour (1 1/2 cups)
1/2 pint water / milk (1 cup)
Pulverise the raw liver, eggs and garlic in a blender or food processor.
Add flour and mix.
Once blended, add water or milk.
Pour mixture into a line cake tin (7-8 inches).
Cook at gas mark 5/180 degrees Celsius(356 degrees Fahrenheit) for half an hour or until the mixture is firm to touch.
Cut into squares when cool.
Use within 24-36 hours. Can be frozen.
Note: You can use up your turkey or Sunday dinner leftovers by substituting the bits of meat etc. for the liver. Don't worry if the off vegetable creeps into the mix. It's all good stuff and your dogs will love the home-made treats. Excellent for training use quickly or freeze for another day.
Meat Loaf
1 lb ground turkey
1 egg
3/4 cup rolled oats
1/4 cup 2 percent milk
3 oz tomato sauce
1 tbsp chopped parsley
1 garlic clove, minced
2 tbsps canine supplement
Combine all ingredients. Mix well. Pack into 4 small loaf pans. Bake at 375 degrees for 35-40 minutes. Makes 4 small loaves.
One loaf will feed a 25-pound dog and is equal to one-half can of dog food. For normal-sized dogs, this would be considered a dog treat, not dinner.
Spoonbread Addiction
It's mushy, it's warm, it's delicious. No, Beavis, it's not poop; it's spoonbread!! No ode is worthy of its sweet, gold divinity--not even this designation as my food obsession of the day.
Here are a few good recipes:
Basic Spoon Bread Recipe
Ingredients:
3 cups whole milk
1 cup cornmeal
1 teaspoon salt
1/4 cup butter
1/8 cup sugar
6 large eggs
Directions:
Heat oven to 375 degrees. Butter an eight cup souffli dish. In microwave, bring milk to a boil, pour into saucepan and add cornmeal and salt. Stir until thick (about 1 minute). Remove from heat add sugar. Wisk egg yolks and stir into mixture. Beat egg whites to a soft peak, fold in and pour into souffli dish. Bakes until it puffs and is golden brown (about 45 minutes). Serve with fruit pie filling or cinnamon and sugar.
This recipe for Spoon Bread serves/makes 4
Corn And Bacon Spoonbread Recipe
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10
Ingredients:
3/4 cup Yellow cornmeal
1 1/2 cup Water
2 cups Cheddar cheese; shredded
1 1/2 cup Cooked fresh cut corn
1/4 cup Butter or margarine
2 cloves Garlic; minced
3/4 teaspoon Salt
1 cup Milk
4 Eggs; separated
10 slices Bacon; cooked/crumbled
Directions:
Combine cornmeal and water; bring to a boil, and boil 1 minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until cheese melts. Stir in milk. Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites until stiff but not dry; gently fold into cornmeal mixture. Pour into a lightly greased 2-1/2-quart casserole.
Bake at 325 degrees F for 1 hour or until a knife inserted in center comes out clean.
This recipe for Corn And Bacon Spoonbread serves/makes 10
Cheddar Cheese Spoonbread
Rich and creamy, this souffle bread has a zesty cheese flavor.
3 cups milk
1 cup yellow cornmeal
1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces)
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 tablespoons snipped fresh chives or chopped green onions
2 tablespoons chopped pimento, drained
3 large eggs, separated
Preparation Time: 25 minutes
Baking Time: 55-60 minutes
Serves 6
1. Preheat oven to 325F. Grease a 2-quart baking dish or 2-quart souffle dish.
2. In a large saucepan, bring 2 cups milk to a simmer over medium heat. Gradually add cornmeal, stirring constantly until thickened, 5 minutes. Remove from heat. Add Cheddar cheese, stirring until melted and combined.
3. Mix together baking powder, salt, pepper, hot pepper sauce, chives, pimento, and remaining milk; stir into cornmeal mixture. Stir in egg yolks.
4. Beat egg whites at high speed until stiff, but not dry, peaks form. Fold whites into cornmeal mixture. Pour into prepared dish.
5. Bake spoonbread until lightly golden and set, 55 to 60 minutes. Transfer dish to a wire rack to cool slightly.
Here are a few good recipes:
Basic Spoon Bread Recipe
Ingredients:
3 cups whole milk
1 cup cornmeal
1 teaspoon salt
1/4 cup butter
1/8 cup sugar
6 large eggs
Directions:
Heat oven to 375 degrees. Butter an eight cup souffli dish. In microwave, bring milk to a boil, pour into saucepan and add cornmeal and salt. Stir until thick (about 1 minute). Remove from heat add sugar. Wisk egg yolks and stir into mixture. Beat egg whites to a soft peak, fold in and pour into souffli dish. Bakes until it puffs and is golden brown (about 45 minutes). Serve with fruit pie filling or cinnamon and sugar.
This recipe for Spoon Bread serves/makes 4
Corn And Bacon Spoonbread Recipe
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10
Ingredients:
3/4 cup Yellow cornmeal
1 1/2 cup Water
2 cups Cheddar cheese; shredded
1 1/2 cup Cooked fresh cut corn
1/4 cup Butter or margarine
2 cloves Garlic; minced
3/4 teaspoon Salt
1 cup Milk
4 Eggs; separated
10 slices Bacon; cooked/crumbled
Directions:
Combine cornmeal and water; bring to a boil, and boil 1 minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until cheese melts. Stir in milk. Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites until stiff but not dry; gently fold into cornmeal mixture. Pour into a lightly greased 2-1/2-quart casserole.
Bake at 325 degrees F for 1 hour or until a knife inserted in center comes out clean.
This recipe for Corn And Bacon Spoonbread serves/makes 10
Cheddar Cheese Spoonbread
Rich and creamy, this souffle bread has a zesty cheese flavor.
3 cups milk
1 cup yellow cornmeal
1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces)
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 tablespoons snipped fresh chives or chopped green onions
2 tablespoons chopped pimento, drained
3 large eggs, separated
Preparation Time: 25 minutes
Baking Time: 55-60 minutes
Serves 6
1. Preheat oven to 325F. Grease a 2-quart baking dish or 2-quart souffle dish.
2. In a large saucepan, bring 2 cups milk to a simmer over medium heat. Gradually add cornmeal, stirring constantly until thickened, 5 minutes. Remove from heat. Add Cheddar cheese, stirring until melted and combined.
3. Mix together baking powder, salt, pepper, hot pepper sauce, chives, pimento, and remaining milk; stir into cornmeal mixture. Stir in egg yolks.
4. Beat egg whites at high speed until stiff, but not dry, peaks form. Fold whites into cornmeal mixture. Pour into prepared dish.
5. Bake spoonbread until lightly golden and set, 55 to 60 minutes. Transfer dish to a wire rack to cool slightly.
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