Aftermath

After Sunday family dinner

family math homework.

One little silver lining

Most poets don't make a lot of money, or maybe any money, by writing poetry. It is largely an unpaid art.

However—

Even as the rejections have been arriving, steady as the gray rain, I realized in one moment yesterday that I didn't have to care all that much. I can take comfort in the writing, the act of creating, the doing of it. That is a lovely luxury.

I swear I am not making this up

No stopping!

(The movie crew has come to town.)

And just when you finally have time to sit down and write

all those ideas that have been knocking at the door,
pulling at your ear, brushing your face like cat whiskers,
enticing you like the pictures in a travel brochure,
shadowing you on the city bus or in the coffee line,
and generally sticking to you like gum on your shoe
suddenly vanish the way a spring rain arrives
and then moves on, evaporates, leaves only
the sharp, electric smell, and then even that is gone.

One crocus!

Back in December, I planted many bulbs. I envisioned a meadow. I saw parking-strip grass. My mother pointed out that December was not so long ago and I should be patient. I pointed out that evidence indicated the neighborhood squirrels had feasted on my dreams.

Lo, this week, I saw a bloom. Just one, but it made me so happy.

(Next year, I shall follow Laurie's example and put red pepper and black pepper right in the holes. They shall be well-seasoned flowers.)

Is there a poetry connection? Yes!

Sending out the many, many poems is like planting all those bulbs. Maybe only one work is accepted, but how exciting it is! And, as with planting, I always hope that the yield may increase next year, just as I hope that my work will grow.

Feed the muse

I haven't been writing, but I've been cooking up a storm. Even dessert.

Here is just a taste:

Honey-Bay Ice Cream

Combine 1 pint heavy cream with 1 pint half and half with 3/4 cup of sugar and 1/4 cup of honey. Bring to a boil, turn off the heat, add two fresh bay leaves (fold them in half to crack them and get the flavor out), put the lid on, and wait 30 minutes. Then take the bay leaves out and add a little vanilla. Chill completely and freeze in an ice cream maker.

Tuesday's Pasta

Saute onions, garlic, eggplant, and mushrooms. Add chopped sun-dried tomatoes, and then a tablespoon or so of tomato paste and a splash of marsala. Just before serving, fold in some pieces of goat cheese (to taste). Serve over pasta, and then top with a little crispy pancetta and parmesan cheese. (I also added slices of herb-crusted chicken breast.)

Buono appetito!

Today's meta moment