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Cauliflower and cumin
Two of my favourite things. Is cauliflower brain food because it looks like brains? And can one have too much cumin in one’s life? So I was delighted to come across a quick and easy recipe for Cauliflower Soup with Toasted Cumin and Lime. With fresh lime juice, it puts, in fact, three ingredients I like all in one place. A wonderful smooth soup, very pretty and zippy. And it’s vegetarian (if you substitute vegetable for chicken stock) and wheat free. I personally would be reluctant to lose the cream but you could omit it from a veggie portion and make it dairy free as well.
If you want to feel even better about eating it, try buying locally grown cauliflower if you can. Here’s a clever site where you can log your Food Miles. Not only do you support local farmers, you cut pollution and transport prices, and get fresher food to boot.
Back on Epicurious there was also an intriguing little snippet about cooking an egg in a glass of vodka (who thinks these things up??)
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Good spreads
I used to use Epicurious a lot, until they started littering their site with pop-up ads, including the kind that crawl up your screen till you click them away. But I recently revisited them and either my pop-up blocker works better these days or they’ve done away with the ads.
I see Epicurious’ editor has a blog now (you have to sign up for their mailing list to comment though) in which she discussed one of my favourite things from England, Marmite, and observed that taste preferences are somewhat polarised on the matter. There are those of us who think it is an indispensible item for the larder, and those who would only use it to poison the slugs, all of which is tastefully documented on Marmite’s own site.
Personally I think a lot of those who try it once and gag are simply using too much, in quantities appropriate to something milder, like peanut butter. But it’s very concentrated so must be spread very thinly to enjoy it properly; I think using lots of butter is also important. And it is a wonderful thing to have on hand to flavour soups and gravies: totally vegetarian and wheat-free to boot. Marmite has an interesting marketing campaign; what other brand actually sells sloganed (“J’déteste Marmite”) t-shirts to its detractors? And who buys them?
Once when I visited Amsterdam, a helpful local suggested I buy pindakaas as a good typically Dutch treat to take home. I had to tell her we already had peanut butter, which I suppose other countries might claim as typically theirs as well. Interesting , this proprietary pride in snack foods.
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Music ‘n poetry
Just received my brochure for the Wired Writing Studio which starts with the Banff Centre residency October 2-14, 2006. A wonderful thing is Wired. Robert Hilles and Marilyn Dumont will be excellent poetry resources. Fred Stenson runs a comradely ship, with the hilariously droll technical support stylings of Chris Fisher. The food’s not bad either, and there are some great deals on concerts for participants: I began my lifetime of fandom to the Jaybirds early in my stay, and also attended a bone-shaking appearance by Steve Earle and the Dukes (I prefer him acoustic, thanks, but good to have had the experience). And the Calgary/Banff Wordfest happens during the studio time as well. Geez, what am I waiting for??
Among the many musical offerings we noticed in Austin, the best ones all seemed scheduled to begin after we left. The rodeo, the SXSW conference, everyone but AWP seems to schedule music. (Actually that’s not fair: there was a boogie night at AWP that we were simply too whacked to attend.) Playing in town after we left: Eliza Gilkyson, Ruthie Foster, The Gourds, Bela Fleck & the Flecktones, Lucinda Williams, Rhonda Vincent. It’s not fair it’s not it’s not. But I have to think, on the other hand, why do I know about these people? Because I have seen them play way up here, at the Vancouver Island Music Festival in Courtenay/Comox, and the Edmonton Folk Music Festival. All that is except Bela and he comes up here from time to time, so I live in hope. And except Lucinda, because you have to have some event to look forward to.
So I spent yesterday meditating on oulipo. It sounds like about as much fun as you can have with poetry, but I need more than that, or do I mean less, to move me in a poem, and I wonder at the wisdom of narrowing the readership of the already microscopic readership of poetry for the sake of intellectual gymnastics. Old fartism I suppose, and there are doubtless many fine, coherent examples out there I wouldn’t guess were oulipean. Christian Bok certainly made headlines with Eunoia a couple of years ago, each section consisting of poems made of words that use only one vowel. Damned clever it may be, but it’s not for me, except in small doses. There’s no getting around the fact you have to compromise the sense of a line when you’re performing that scale of legerdemain. Anyway, I found a charming interview by John Ashbery with Harry Mathews, the only American oulipoean, which was worth the journey.
So the point of all this was that we had to invent our own form and write a poem in it for last night’s class. I decided, since I was in sonnet mode, to mess with that. I took the end-rhymed words from an existing sonnet (arbitrarily chosen; I used Richard Wilbur’s Praise in Summer) and used them as the first word of each line of a new poem. To escalate the challenge, I decided to invert the metre into predominantly trochaic pentameter (which makes sense since the chosen words were stressed syllables from the end of iambic pentameter lines) and to rhyme as best I could the first word of the line with the last, so that the poem still rhymes (murderous rhyme scheme too: ababbcbccdcdaa), but it does so at both ends of the line, which pleased my symmetrical soul. Some of the rhymes had to be feminine rather than masculine, and a lot of them are very loose, but I did what I could. And I thought I should mirror, to some extent, the meaning of the source poem, so mine is a rant about winter. It took me so long to write it ended up being an imperfect first draft and I’m waiting for workshop feedback next week before I carry on working it, but I enjoyed the challenge.
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In her latest collection, Rhona McAdam navigates the dark places of human movement through the earth and the exquisite intricacies lingering in backyard gardens and farmlands populated by insects and pollinators, all the while returning to the body, to the tune of staccato beats and the newly discovered symmetries within the human heart.
“…A beautiful, filling collection, Larder is a set of poems to read at the change of the seasons, to appreciate alongside a good meal, and to remind yourself of the beauty in everything, even the things you may not appreciate before opening McAdam’s collection….”
Rhona McAdam is a writer, poet, editor, and Registered Holistic Nutritionist with a Master’s in Food Culture from Italy and a deep-rooted passion for ecology and urban agriculture. Her work spans corporate and technical writing to poetry and creative nonfiction, often exploring the vital links between what we eat and how we live. Based in Victoria, BC, and available via Zoom, Rhona is always open to new writing commissions, readings, or workshops on nutrition and the culinary arts.
