Tag Archives: Language

Wood matters

Smoke arises from the chimney stack

in billows

from an untended burn.

It smolders and flashes, then flames.

More provocation

and maybe some oak, dense among woods,

for fuel;

it brings back the smoke

to choke away the cleansing flame

and obscure the fire,

producing words like bitterness and char.

 

Choice words (Cento)

Under the wordless sky, come
with loveliness and the icy drouth
of hate –

The diverse forms of things, how can we learn?
Such is life’s trial, as old earth smiles and knows
We call things beautiful, not as such, but because of what they mean.

One moment rests my heart, to rend the next
with words alert and bold,
betrayals so long repeated
that they are taken for granted.

And passing on, smiled like a singing rainbow,
the sky too soon shall witness on your winter hill
as atoms dissipate, as chance sorts life.

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A Cento is a poem comprised of lines borrowed from other poets. This one owes is origins to the following poets:
Edward Albert Clements, Margaret Fraser,V.N. Wylde,John Creagh, Kathryn Worth, Joseph Stanley Pennell, John Davies, Robert Browning, Anthony Madrid, and W.S. Merwin.

eau

a fragrant voice,
a merging sound
to gather yellow, red and crowned

in a glottal stop
between the soundings
of the clock.

in a fashion, step
betwixt the puddle
stones and ripples, mixed.

lovers with their grasping hands-
arose, then reached at its command
and cleaved the blood-pricked
thorn, alone

in silence
and in clamored tones.

something, about very

As if it is more than she first breathed,
a life beyond the ocean’s crest
or past the highest tree.

She feels her wants, and gathers what she needs.
Marked assumption, close and firm, and pressed
to carry passions free.

An apple redder than anger’s seed
or simple care to disentangle tress’s,
the golden, ornate key.

SilkenĀ girl,raging whorl is she
who’d rather give the world waking regrets
than silent repartee.

As if it’s greater than the sum of her marquee,
but most of all in her largesse,
the inspiration given me.

indulgent

interior to the moment
where we mingled our words,
every other one articulated
disparate pretenses
though thought bound-
to increment and comply
with the next,
leading onward
in the clutches
and parlance of consummation
to a synchronous
indulgence.

*************************
I know the words here are a bit “overzealous,” though as I’ve mentioned before here…I like the sounds that words make. So indulge my vocabulary and just listen to the sounds. Thanks for visiting.

The secret’s in the sAuce

My tomato plants are slowly but surely yielding edible fractions. Last week may have been the high-water mark for yield. By Friday, I had ten tomatoes: six of them quite large (fist-size) and four reasonably mature ones (billiard ball size).

Running out of things to do with tomatoes shouldn’t really happen. There is always a need in a recipe, salad, or sandwich (BLTs anyone?). Tomatoes are rather ubiquitous in recipes, garnishes, sauces, or just eating them with salt and pepper. Given their prevalence, they don’t seem that special.

This past weekend, though, was special, because we had a house full of college kids visiting for the BIG football game. My two sons and seven friends stayed over Friday night…I had a golden opportunity to prepare something and as every good host should…we provided food.

Meatball subs – I cheated and used store bought tomato sauce… though if I had a large enough yield I would try to make my own tomato sauce.

Cheese dip with tomatoes and green chiles – again store bought and totally synthetic complete with a brick of melt-a-cheese, 2 cans of diced tomatoes and hotdog chili. No mess, no fuss. But…a family favorite.

I had that pile of tomatoes just sitting there. I decided to make salsa…from scratch.

I have an app on my phone to help learn languages. And I’ve recently been learning Spanish. One of the vocabulary words a few lessons ago was la salsa or the sauce. Language is a peculiar thing. Salsa – to me- has always been that tomato based condiment you get with chips as a free appetizer at Mexican restaurants* – And….it is that…but the word means any sauce.

We’ve come to use the word much like a brand shorthand for a product (Kleenex for tissue, for example). I found that the world of salsa (sauce) is varied and complicated.

There’s salsa roja (cooked tomato sauce), salsa verde (green sauce, made with tomatillos), salsa ranchero (ranch-style sauce cooked with peppers and roasted tomatoes), as well as mole’ and guacomole’ being classified as salsas**. All of these are generally blended or cooked.

I made a coarsely chopped mixture.

So technically I made salsa picada (chopped sauce) or pico de gallo (rooster’s beak???) -if you prefer, as follows:

4 large ripened tomatoes
1/2 yellow onion
1 bunch cilantro (12 stems or so)
1 medium serrano pepper (slightly ripened)
2 tablespoons lime juice
5 or 6 liberal dashes of garlic salt

Chop tomatoes, onion and cilantro and mix in a glass bowl. Finely chop the pepper and add to the mix. Stir and mix liberally with spatula. Add lime juice and garlic salt. Add more to adjust to taste if needed. Mix well. Cover and refrigerate for an hour before eating (if you can). Get some good sturdy corn chips to eat it.

My sons and their friends devoured it. (before I could get a picture)

I guess it was that good.

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*I recognize it is also a dance style, but I have never tried to dance the salsa. And I’m writing about food here.
**Not to mention the mango, pineapple, corn, and carrot varieties.
There might even be pumpkin or squash salsas in keeping with the autumn season.