Friday, July 6, 2012

The Art of Disappearing





The Art of Disappearing by Naomi Shihab


When they say Don’t I know you?
say no.

When they invite you to the party
remember what parties are like
before answering.
Someone telling you in a loud voice
they once wrote a poem.
Greasy sausage balls on a paper plate.
Then reply.

If they say We should get together
say why?

It’s not that you don’t love them anymore.
You’re trying to remember something
too important to forget.
Trees. The monastery bell at twilight.
Tell them you have a new project.
It will never be finished.

When someone recognizes you in a grocery store
nod briefly and become a cabbage.
When someone you haven’t seen in ten years
appears at the door,
don’t start singing him all your new songs.
You will never catch up.

Walk around feeling like a leaf.
Know you could tumble any second.
Then decide what to do with your time.


From Words Under the Words: Selected Poems. © The Eighth Mountain Press

A friend of mine from yoga read that poem to me a few days ago and it made me laugh out loud, tear up and get goosebumps all at once. When I googled the poem, I found this little write-up of it and I enjoy it perhaps even as much as I like the poem itself.

Why do I feel the need to defend this poem? Because I do. Feel the need. To defend this poem. I want to apologise behind its back for its anti-social tendencies, its unabashed unfriendliness and the rich texture of its rudeness. Not the kind of poem you could lean over and strike up a casual conversation with – without getting your head snapped off for your pains. That sort of poem. The kind that urges you to the verge of a resentful rejection of civilizations neatly composed niceties (That it makes you want to laugh out loud is beside the point– and bad manners besides– like encouraging a child who has just blurted out in the middle of polite company- something importantly true and deeply inappropriate) That said- let me say also, that Bill Moyers carried this poem folded into his wallet after living past heart surgery. Now one doesn’t carry a poem around folded into one’s wallet after living past heart surgery on account of its richly textured rudeness- does one? No. When you hear past the poem’s prickly barricade what you hear rings out with the clear purity of that monastery bell at twilight that it makes mention of. A clarion call back to What Really Matters — couched in crusty curmudgeonliness and not a little sarcasm. If this poem has a sting– then trust it. The way you trust the brief burn of antiseptic on a wound. Because life, lived attentively, can be so much more than a littleness traveling between trivialities. Read the last lines and in spite of yourself feel this world and this moment turn incredibly precious beneath your fingertips. - Pavi



Thursday, July 5, 2012

A Wedding Weekend

Boys will be boys ("free agent" update mid-reception dinner)
A view of the stables of the Sweetwater Farm
Obligatory blogger mirror shot. Sh-boom.
(and five different flavors of cake!)
Dinner in Grace Winery (renovated barn)
Cedar rafters

Wednesday, June 27, 2012

Potato Leek Lemon Thyme Frittata

A couple of nights ago my dad and I made a potato-leek-lemon thyme frittata loosely based off of this recipe.




On Sunday after a secret tip  I headed to the Hardware Store for some local, fresh produce from Lancaster County farms. Yes – you read that right – the Hardware Store! For produce! Between the cash register and the door knob selection was a sprawl of muddy red potatoes, wiry green beans, deep maroon colored cherries and pale green, marbled watermelons. Outside near the rakes and lawn mowers nestled in giant wood crates lay plump, bright red tomatoes, ears of corn, zucchini or courgettes as they say in French (how cute right?) and cucumbers. I also managed to snag a (free!) lemon thyme plant from Whole Foods. They let me have it for free because there was no price tag, but I’d like to think it was a complimentary customer appreciation gift. I am pretty sure I am single-handedly keeping them in business…

After searching for recipes that included lemon thyme I found this one and decided it would be hearty enough for my dad to want to eat. As soon as we got home from work, we went to work. Rinsing leeks, chopping onions, peeling potatoes, cracking fresh eggs (with bright yellow-orangey yolks!), sprinkling parmesan, sautéing, whisking, slicing and dicing. The smell of sizzling leeks and onions in olive oil (natural aphrodisiac) and the heady aroma of lemon thyme infused potatoes had me a wee bit dizzy. I was also majorly hungry. After reading this book, I’ve decided to limit my snacks to one per day, that way I eat more heartily at meal times. But I was (and have been) struggling a lot with that concept. I managed to limit my pre-dinner snacking to only a few bites of some vegetables here and there and a spoonful (ok, or 5) of some black-truffle infused hummus. (It’s the after dinner before bedtime snacking that really gets me.)

This recipe is a bit unusual as it calls for a vinaigrette on top of the frittata. My dad pointed out that much of the recipe such as preheating the oven to 200 degrees celcius pointed to the possibility of it being a European, most likely English, recipe. The spring onion vinaigrette on top of the frittata was an interesting and nice twist. The recipe was a bit “oniony” for my taste though and if I made it again I would definitely use less onion in the vinaigrette and less leek, and make sure to have fresh parsley instead of dried parsley.

Now, what to do with the two whole drawers of produce still in our fridge…   Ratatouille, anyone?

P.S. here is the recipe we went with:

For the frittata you will need...
2 tbsp. butter
2 leeks (whites only, halved lengthwise and thinly sliced) *If you are using leeks for the first time, keep in mind that they look like giant scallions. Also, you MUST rinse them or bathe them in water to remove sand-like sediment. 
2 cloves of crushed garlic
8 sprigs lemon thyme with leaves picked 
2 large russett potatoes, peeled and cut into 2 cm pieces
1 tbsp dried parsley (or 1/4 cup fresh flat leaf parsley)
1/2 cup parmesan
8 eggs

For the spring onion vinaigrette you will need...

2 spring onions, trimmed and chopped
1/2 tbsp. dried parsley (or 2 tbsp. fresh)
2 tsp. white balsamic vinegar
2 tsp. lemon juice

1 tsp. honey
1/4 cup olive oil

To make the vinaigrette simply place all of the ingredient in a food processor and mix until combined. Season with s&p to taste. 

As for your frittata... first preheat oven to about 375. Melt 1 tbsp butter in a frying pain over medium heat. Add leaks and garlic and cook for about 10 minutes, stirring occasionally until leeks soften.

Meanwhile, melt the remaining tbsp. of butter in an oven proof frying pain over medium high heat. Add the thyme, potatoes and cook for about 5 minutes or until golden brown. Using a slotted spoon, remove the potatoes and drain on a paper towel. Add half of the potatoes to the leek mixture and season.

Place parsley, parmesan and eggs in a bowl and whisk to combine. Pour egg mixture over leek mixture and stir gently.  Transfer the pan into the oven and bake for about 15 minutes or until your frittata is "firm but slightly wobbly in the centre (it will continue to cook)." 

Top with the reserved potatoes and drizzle with spring onion vinaigrette.  





Friday, June 22, 2012


For a while these reveries provided an outlet for his imagination; they were a satisfactory hint of the unreality of reality,
a promise that the rock of the world was founded securely on a fairy’s wing.

– F. Scott Fitzgerald, The Great Gatsby

Thursday, June 21, 2012

Slow & Subtle




I dare someone to watch this video and not feel at peace. Also, I would like to have an experience and meal just like this some day! Happily, I would even oblige for that day to be my wedding day :)

Tuesday, June 19, 2012

Round-up

Me & Dad
Wise words from my Honest Tea bottle cap
 New Panama chapeau
Hilarious sign in Bed, Bath & Beyond
Curious flower that reminded me of the human spine
A helpful book that I want to apply to raising myself