Poem of the Week: Good Girls by Kim Addonizio via Poetry Mistress Alison McGhee

Good Girl, by Kim Addonizio

 Look at you, sitting there being good.
After two years you’re still dying for a cigarette.
And not drinking on weekdays, who thought that one up?
Don’t you want to run to the corner right now
for a fifth of vodka and have it with cranberry juice
and a nice lemon slice, wouldn’t the backyard
that you’re so sick of staring out into
look better then, the tidy yard your landlord tends
day and night — the fence with its fresh coat of paint,
the ash-free barbeque, the patio swept clean of small twigs—
don’t you want to mess it all up, to roll around
like a dog in his flowerbeds? Aren’t you a dog anyway,
always groveling for love and begging to be petted?
You ought to get into the garbage and lick the insides
of the can, the greasy wrappers, the picked-over bones,
you ought to drive your snout into the coffee grounds.
Ah, coffee! Why not gulp some down with four cigarettes
and then blast naked into the streets, and leap on the first
beautiful man you find? The words ruin me, haven’t they
been jailed in your throat for forty years, isn’t it time
you set them loose in slutty dresses and torn fishnets
to totter around in five-inch heels and slutty mascara?
Sure it’s time. You’ve rolled over long enough.
Forty, forty-one. At the end of all this
there’s one lousy biscuit, and it tastes like dirt.
So get going. Listen: they’re howling for you now:
up and down the block your neighbors’ dogs
burst into frenzied barking and won’t shut up.

Click here for more info about the brilliant Kim Addonizio.

alisonmcghee.com
My podcast: Words by Winter

Thank you to Alison for always looking for and sharing these gems.

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Rustic French Apple Tart

Dave will tell you that I’m the worst baker ever. My creative approach to baking almost always ensures failure. As an enthusiastic optimist, however, I can’t help but always try.

This recipe is fail-proof for baking fools like me. It’s easy, delicious, looks great and comes together in a snap.

This recipe comes from Jenn Segal at Once Upon a Chef. For all you bakers and non-bakers out there. This one is a winner!

For the Crust

  • 1½ cups all purpose flour, levelled
  • teaspoon salt
  • 2 tablespoons granulated sugar
  • 1½ sticks (12 TABLESPOONS) very cold unsalted butter, cut into 1/2 inch pieces
  • ¼ cup very cold water

FOR THE FILLING

  •  baking apples (3 large) (see note)
  •  sugar 
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • ⅛ teaspoon salt

FOR ASSEMBLING & BAKING

  • 1 tablespoon all purpose flour
  • 1 egg, beaten
  •  2 tablespoons turbinado sugar
  • 1 tablespoon apricot jelly or jam, optional for glaze

Click here video and instructions!

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Poem of the Week: Phone Therapy, by Ellen Bass via Poetry Mistress Alison

Phone Therapy, by Ellen Bass

I was relief, once, for a doctor on vacation
and got a call from a man on a window sill.
This was New York, a dozen stories up.
He was going to kill himself, he said.
I said everything I could think of.
And when nothing worked, when the guy
was still determined to slide out that window
and smash his delicate skull
on the indifferent sidewalk, “Do you think,”
I asked, “you could just postpone it
until Monday, when Dr. Lewis gets back?”

The cord that connected us—strung
under the dirty streets, the pizza parlors, taxis,
women in sneakers carrying their high heels,
drunks lying in piss—that thick coiled wire
waited for the waves of sound.

In the silence I could feel the air slip
in and out of his lungs and the moment
when the motion reversed, like a goldfish
making the turn at the glass end of its tank.
I matched my breath to his, slid
into the water and swam with him.
“Okay,” he agreed.

Thanks to Alison for finding and sharing these gems.
alisonmcghee.com

Words by Winter: my podcast

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Poem of the Week: Bach and My Father by Paul Zimmer via Poetry Mistress Alison

Bach and My Father, by Paul Zimmer

Six days a week my father sold shoes
to support our family through depression and war,
nursed his wife through years of Parkinson’s,
loved nominal cigars, manhattans, long jokes,a
never kissed me, but always shook my hand.

Once he came to visit me when a Brandenburg
was on the stereo. He listened with care—
brisk melodies, symmetry, civility, and passion.
When it finished, he asked to hear it again,
moving his right hand in time. He would have
risen to dance if he had known how.

“Beautiful,” he said when it was done,
my father, who’d never heard a Brandenburg.
Eighty years old, bent, and scuffed all over,
just in time he said, “That’s beautiful.”

Click here for more information about Paul Zimmer.

alisonmcghee.com

Words by Winter: my podcast

Thank you Alison

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Baked Pasta with Feta and Oven Roasted Tomatoes!

So this recipe saved me last year when I made the decision to simplify week-day meals. Hey, no more Tuesday night paella with sangria! I had heard that it came from Tik Tok but truthfully I just googled it after hearing about it and found a good version of it right here. This is now a staple for weekends and weekdays it’s THAT yummy.

Check out the original on Delish.com

Here goes:

INGREDIENTS

2 pt. cherry or grape tomatoes

1 shallot, quartered (I actually never used this)

3 cloves garlic, smashed 

1/2 c. extra-virgin olive oil, divided

Kosher salt

Pinch crushed red pepper flakes

1 (8-oz.) block feta

3 sprigs fresh thyme 

10 oz. pasta

Zest of 1 lemon (optional but I used it and it’s fabulous)

Fresh basil, for garnish

DIRECTIONS

  1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine. 
  2. Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 minutes, OR until tomatoes are bursting and feta is golden on top. (NOTES – check how it’s doing at the 30 minute mark as it can be quite done by then)
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
  4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil. 

Serve it up and enjoy!

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Poem of the Week: The Evening Star by George Kalogeris via Poetry Mistress Alison McGhee

The Evening Star, by George Kalogeris

I boarded the Blue Line at Aquarium station.
The only empty seat was the one by that young,

head back, eyes closed, exhausted-looking father
holding his sleeping child in his folded arms.

It was already suppertime, and the Evening Star,
as Sappho sings, was calling all of the creatures

home to their mother, through the rush-hour traffic.
The subway was coming out of the tunnel’s mouth

and I was sixty when I suddenly felt
a tiny hand start pulling at my sleeve.

In his sleep the child I never had was reaching
out for me, while the father I never became

kept his eyes shut. And all the way to my stop
at Orient Heights, nothing disturbed our dream

Click here for more information about George Kalogeris.

alisonmcghee.com

Words by Winter: my podcast

Thank you so much, as always, Alison.

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Poem of the Week: Betty Parris Hears Only No

Betty Parris Hears Only No, by Ginny Lowe Connors
(daughter ef the R.everend Parris)

No running    no dancing    no wasting of time

no power    no nonsense    opinions    or rage

all of our stitches must march a straight line

no running    no dancing    no wasting of time

stubbornness ugly    defiance a crime

I dream I’ve been captured    forced into a cage

no running    no dancing    no wasting of time

no power    no nonsense    opinions    or rage 

Please click here for Ginny Lowe Connors’ website.

Thanks to the amazing Alison for sharing these poems.
alisonmcghee.com

Words by Winter: my podcast

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Poem of the Week: Summing Up by Claribel Alegria via Poetry Mistress Alison McGhee

Summing Up, by Claribel Alegria, translated by the author and Darwin J. Flakoll

In the sixty-three years
I have lived
some instants are electric:
the happiness of my feet
jumping puddles
six hours in Machu Picchu
the buzzing of the telephone
while awaiting my mother’s death
the ten minutes it took
to lose my virginity
the hoarse voice
announcing the assassination
of Archbishop Romero
fifteen minutes in Delft
the first wail of my daughter
I don’t know how many years yearning
for the liberation of my people
certain immortal deaths
the eyes of that starving child
your eyes bathing me in love
one forget-me-not afternoon
the desire to mold myself
into a verse
a cry
a fleck of foam.

For more information about poet and “voice for the voiceless and the dispossessed” Claribel Alegria, please click here.​
Thank you Alison.
alisonmcghee.com

Words by Winter: my podcast

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Poem of the Week:Secret Reading Matter by Tadeusz Dabrowski via Poetry Mistress Alison

Secret Reading Matter, by Tadeusz Dąbrowski, translated by Antonia Lloyd-Jones

I take the books left for free recycling mainly for their smell, 
I stick my nose among the pages, into business not my own, 
then stroll around someone else’s home,
peeping into their kitchen and their bedroom. But once 
their smell has faded and the book’s imbued with mine, 
I leave it at a bus stop or in a mailbox.
Busy nonstop with their crimes, their love lives, 
good and evil, keeping an eye on the time
and the setting, the characters haven’t a clue how many books 
they’re carrying away in their clothing


Please click here for more information on Tadeusz Dąbrowski.

Thanks as always to the lovely Alison McGhee for finding and sharing these poems.
alisonmcghee.com

Words by Winter: my podcast

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Bridgerton Inspired Head-Turning Coconut Shrimp Soup!

Calling all faux-wannabe royals – this recipe which I found tucked away in Hello Magazine is an easy-to-make tasty little gem which according to the copy “conjures up memories of meals served in the popular TV period drama, Bridgerton!

SERVES 6

  • 1 small Yukon gold potato
  • 6 tbsp vegetable oil1 large leek
  • 10 medium cloves garlic, diced and divided
  • 11/2 pounds shrimp, peeled and deveined
  • 1 tsp kosher salt or to taste
  • Ground pepper to taste
  • 3 cups unsweetened coconut milk
  • 6 tbsp red curry paste
  • 1 tbsp freshly grated ginger
  • 1/2 cup chopped fresh cilantro
  • 1 large ripe mango, peeled and cubed
  1. Add potato to a small pot of water and and bring to boil over high heat. Lower heat to medium and simmer until tender about 20 minutes. Remove and cool.
  2. In a small saucepan over medium heat add 3 tbs oil and add leeks and 6 cloves of garlic. Cook until leek is soft approximately 10 minutes. Set aside.
  3. In a large saucepan over high heat, add remaining 3 tbs oil, shrimp and remaining garlic, salt and pepper to taste. Cook 5 minutes or until done.
  4. In a food processor, add leek and potato, coconut milk and puree.
  5. Pour into a medium saucepan over low heat and add red curry paste and ginger. Cook 2 minutes stirring often.Remove from heat.
  6. Pour into individual bowls and add chopped shrimp, add mango and cilantro to garnish.

Enjoy with a glass of bubbly!

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