Monday, February 13, 2023

Daybreak

 


Bright corners of the new day crawled sleepily through the trees outside her house, a humble home in a humble village.  She stood quietly on the stone veranda, sipping from a white and blue ceramic cup, awakening her throat with the bitter brew, her housecoat wrapped round her slim body. It had become her habit of arising early, embracing the dawn as a symbol of what it meant to be alive.  Boy, did she feel alive! 

 

She hadn’t followed the pattern all her life, but ever since her husband was suddenly gone.  It had been six years to the day when she got the phone call.

 

“I want a divorce.”

 

She didn’t miss him, which also evoked the memory of a certain sadness.  Not the sadness of the phone called, but the sadness that had lingered through twenty years of marriage. Sadness could turn into a bad habit, but at last she’d shoved it away, let it drown in the river of bad memories.

 

Her two kids, both of them grown, had settled far away, on the other side of the globe.  North and South Carolina, Raleigh and Charleston.

 

Maybe she should live closer, but England suited her.  As strange as it sounded, even to her, the weather suited her, the small cottage, the changing seasons, and a location that required little effort to travel to the nearest city, and cities on the continent.  She and her friend, Francine, had just come back from a two months stay in a small town on the edge of Paris. At least she had returned.

 

Her high school French had been brushed up, refurbished, to the extent that she could parler with waiters and trainsmen, and buy a new blouse on the first try, and read the newspapers, except when it was peppered with local dialect.

 

Francine was French and decided to stay. Good for her!  Of course, Jean Pierre had something to do with it. 

 

She had slept with him, too. As excitingly delicious as a fresh croissant with fig jam and a café au lait.  But, of course eating breakfast all the time, and just breakfast, could become slightly boring.  Besides, she found his someone bulging stomach a little off-putting.  No he was not fat, but not the slim French lad that had settled in her imagination since she was a girl.  He did have the French charm, a gallon of it. So the once…or was it twice…?  Francine knew. She had to have known.  Ah, well, Francine never mentioned it and goodness knows she wouldn’t.

 

Jean Pierre and Francine fought off and on, and one night when the heat of confrontation simmered, Francine said, “Here, you take him.”  That was that. C’est l’amour.  But, two nights were enough, sure enough.

 

The French are more open minded.  That’s what Americans say.  Better put to say, in France, liaisons are accepted as a part of nature for both men and women, the part of the brain that says, let’s meet in the afternoon, but don’t let it spoil a friendship.  Cinq à Sept?  Five to seven would be perfect for me, she thought.

 

Francine and Jean Pierre had gotten married a couple of weeks later, the occasion celebrated in a small stone church that was old enough and dusty enough to have served as a delightful spot for honoring the Roman god of dandruff. The priest was slightly younger than the church, short, gray, and a testimony to osteoporosis.  He mumbled in a confused manor that left the bride and groom asking, “Pardon?” more than once or twice. The priest kept going, evidently not able to slow down and risk losing his place in line.  The bride and groom did the best they could and stuck in answers from time to time, randomly, and with great emotion.  “Our heaving faber, how be thy namb.” I do!  Me, too!

 

A small affair and she had served as the Maid of Honor. Several persons from the village of Pont de Pierre, Stonebridge, attended, Pierre meaning stone as well as Peter.  She’d had a chuckle over that.

 

The attendees were a scattering of mostly the old and feeble who’d heard there was an availability of cake. The older women supplied congratulatory tears at various times, whether out of sympathy for the groom, or just forgetting where they were and how they had gotten there.

 

Jean Pierre didn’t just offer cake, but a spit roasted pig and variety of baked vegetables, doused with sauces. Naturally, there was beaucoup wine and chunks of baguettes.  Soon neighbors who had missed the wedding turned up with more jugs of wine and well named homemade brandy referred to as Merde de Chèvres, goat droppings.

 

Everyone celebrated well into the evening.  Ah, the memories. She awoke at the breaking of a new day, next to a somewhat familiar face in her bed. It was that first dawn that reawakened her to the beauty of life.  

 

Now that she was back at home, it was time to readjust a bit.  

 

Jean Pierre’s brother, Andre, a slimmer version of his younger brother, came up behind her, as she stood on the veranda, and put his arm around her waist.  “Pourquoi aimes-tu tant le lever du soleil?” Why do you love the sunrise so much?”

 

 

 

 

Wednesday, February 8, 2023

To Save a Sigh


 

He sat at the same table every morning, probably the same chair, but who could tell as the waiters and cleaning help moved chairs and tables around. All the chairs looked the same, so who could be sure?

 

A drab, old café; the floor tiles held the scares of years and even more shoes.  Dents and cigarette scars on the dark wooden table, in what must have been long lost times. Fading posters told the tales of this festival and that.  Large mirrors reflected their own sad stories of faces come and gone, never to return, loves lost and found.

 

Charles came for the slightly bitter coffee, to spur the imagination, to dream, to wait for words to come out of the air and make him a Hemingway or Faulkner.  Until then, and by the craggy face he was running out of Father-Time’s patience; he would sip and stir, both cream and sugar, and scribble down bits and pieces until they turned into poetry.  Good poetry. Often published in only the most esoteric quarterlies.  Once, the editor, a startlingly beautiful woman, wanted to publish his poetry in a prime magazine.  He didn’t remember her name or if he was more thrilled by her eager face, or the thought that he might make it, finally make it, to the top of the literary trash pile.

 

Didn’t happen.  She was so sorry, but her boss was a grouch. She was sure Charlie would understand.  Yes, Charlie did understand, only too well.  If she really thought so highly of his work, she would have called him Charles. He softly sighed to think of it.

 

Words came fluttering past.  Leaves in the wind.  He reached out and caught a few.

 

The misty morning tells the sum

Of hearts now broken, souls that lost

And yet the faith in loves to come

Long buried, having paid the cost.

 

Well, it was a start.  Not a great one, but that was the benefit of writing slowly and in pencil. You could change your mind, change your fate.

 

Ahhhhh….

  

The breeze would twist and bend the fates

The Gods will answer, bring a sigh

To charge the mind, it’s not too late

To hear her, …….

 

Yeah, then what? What does sigh have to do with it.

 

To hear her….

 

The waitress appeared out of nowhere.  “Would you like a warm up?” blond hair with slight streaks of gray.  Shapely. Well kept nails.

 

“Are you talking about coffee?”  Innocent jest that brought a smile.

 

“Sadly, yes,” she said, with a repeat of that glorious smile, as she lightly brushed fingers through her hair.

 

“My bad luck.”

 

“You never know when luck will change.”  Another smile.

 

He smiled back. “I’ll start with coffee and see where it goes.”

 

“That’s the way my mornings start,” she said, amusement playing across the full lips, the red lipstick.

 

“I haven’t seen you here before,” he said, still smiling.

 

If they kept this up their lips would stay stretched.

 

“The easy answer is because this is my first day, but not necessarily my first time waitressing.”

 

“Aren’t you afraid to use the word waitress?”

 

“Why should I be? I’m a woman.”

 

“Well, I thought destruction of the differences between men and women was part of God’s master plan, or somebody’s plan.”

 

“Vive la difference, I say,” said with a French accent. 

 

“You don’t seem like the waitressing type.”

 

“What makes you say so?”

 

“ I’d guess you are well educated and know what you’re doing and how to keep customers happy.  By the way, the accent sounds French, or Belgian, or somewhere else.”

 

“That’s not rare here in London.”

 

“So, where in France are you from?”

 

“The part that would rather live in London. By the way, you’re a writer, n’est pas?”

 

The conversation broke off.  Other customers.  Too much time in one spot. She turned back and smiled again on her way.

 

Damn it, he thought, I should have asked her what rhymes with sigh.


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Wednesday, February 1, 2023

Turkey Bites (Wrapped Turkey Meatballs) by The Careless Cook





When I say Careless Cook, I mean it.  I’ve been making short-and-sweet sweets for a while, mostly for a couple of ladies’ Biblical gatherings.  Cookies, muffins, biscuits, scones, that sort of thing. They’re of a certain age and appreciate it.  But, they expressed the heart felt desire for something besides sweets.  Fine with me. I’d been thinking about moving out of the sweet rut, to offer them some savory treats, and tone down the mournful call of the Wild Sugar Beast.

 

I often find the ladies ask me to field questions, such as, what’s the difference between cookies and biscuits.  I avoid straight answers.  The truth feels so restrictive.  So, I tell them, you bake cookies at night and biscuits in the morning.  But, I don’t bake either one for women who ask too many questions. 

 

Time to stop the prattle and move on to the delightful recipe.  But, as I said, careless means careless.  I’ll give you this scrumptious concoction, but please know as I’ve said many times, do the best you can and that includes improvising, just as The Careless Cook does. Mix and match ingredients and change the amounts to suit your taste.



Turkey Bites

Heat the oven to 350ºF or 180ºC

 

Ingredients

 

½ stick butter, melted (for painting the crusts)

2/3 cup grated onions

1 cup grated cheddar

2 heaping tablespoons of Italian seasoning (My fav is The Spice Lab’s Italian Rustico, available on Amazon)

1 heaping teaspoon Dijon mustard

About ½ to 2/3 cup of Marinara sauce (I made my own, but use a commercial brand if you must)

About a pound of ground turkey, or a little more (I used 1.3 pounds ‘cause that’s what the package said.)

2 packages of commercial dough cut into approximately three inch squares for wrapping the meatballs (I used rolled out commercial pie dough)

salt and pepper to taste

 

Puttin’ It Together

 

In a large bowl, add all ingredients except for the butter and the dough. 

 

When you add the marinara sauce, remember you are trying to make a mixture that is squishy, but not watery!

 

I used my hands to mix everything together.  Add more of this or that.

 

Scoop up a slightly heaping tablespoon of the mixture and roll it into a ball.  This should come out to about 25 to 30 balls.

 

Put the balls on a four sided baking pan (you don’t want juices to overflow into your oven) and bake for about 15 minutes.  Do not over bake!  They’ll go back in the oven again after you’ve wrapped them with the dough.

 

Put each cooked meatball on a square of dough, fold up the corners of the dough, put them in greased muffin tins, paint them with butter and bake them for about 12 to 15 minutes, or until the tips of the dough are starting to brown.

 

Very tasty morsels for hors d’oeuvres, or to satisfy the non-sugar cravings of ladies of a certain age. 

 

 

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Sunday, January 22, 2023

Breaking Up

 After what she said to me

The salt was in the wound.

 

If I erased her from my mind

It would not be too soon.

 

She scorched me with her fiery tongue,

Laid waste with her blue eyes.

 

Those eyes which once in wonder seen,

I’ve now come to despise.

 

It’s not enough to say we’re through,

Much deeper goes the sword.

 

Cutting like Excalibur

Was every scabrous word.

 

But, she did smile in her goodbye,

And softer did she sound.

 

Perhaps she did not mean for me

To find a lake and drown.

 

I know I should not sit and dwell,

My mind is far too active.

 

Perhaps I’ll consider her best friend,

Whom I also find attractive.


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Thursday, January 19, 2023

Rosemary-Maple Cornbread Muffin from The Careless Cook

 


Had enough of cornbread?  Maybe tired of muffins?  Let’s not dwell on silly notions!  Wipe away the drool and let’s tackle another simple and simply wonderful use for cornmeal.

 

With this recipe, the toughest job you’ll have is sliding the pans in the oven.  I take that back.  The toughest job is keeping the hungry hands from grabbing every last one before you get out of the kitchen.

 

I don’t want to scare you, but if word gets around that you baked for some and didn’t invite some….well…you’re on your own.  If I invite ten, I make two times that, so when some whiner beats on my door, I say:  “You didn’t get the email???  Gosh, I wondered, and I saved you some muffins.  Just sorry we’re out of Irish Coffee and just finished the last bottle of a rare and addictive brandy.  Will instant decaf do?”

 

Just lately, I baked these lightly sweetened buns for a group of older ladies in attendance at my wife’s weekly Bible Study class. I bake something different weekly and it seems attendance is constantly going up.  Probably coincidence.  Although I have heard words to the effect of “And bless the baker.” 

 

I baked a double batch for the ladies, just in case every Mathew, Mark, Luke, and John happened to stick his head in the classroom door.

 

 

Rosemary-Maple Cornbread Muffin from The Careless Cook

 

Ingredients

Heat Oven to 350ºF or 180ºC

Grease or spray a 12 pocket muffin tin

 

1 cup cornmeal

1 cup all purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt (I use sea salt)

2 heaping tablespoons finely chopped fresh rosemary

¾ cup milk (I used coconut milk from the milk aisle, not the canned) 

1 egg

2/3 cup maple syrup

½ cup vegetable oil (I used canola)

1 teaspoon apple cider vinegar

 

Puttin’ It Together

 

 Large bowl. Mix the dry ingredients, cornmeal though rosemary. Stir.

In a separate large bowl, mix all the wet ingredients including the egg. I used an electric hand mixer.

 

With the mixer running, mix about a third of the dry ingredients at a time in the wet ingredients. 

 

The mixture will be loose, but not watery.  I used a 1/3 cup measuring cup to fill each muffin pocket about ¾ full.

 

Slide the muffin pan into the preheated oven.  Bake about 18-20 minutes, depending on your oven.  I use the “stick the knife in the muffin” technique to test for doneness.  The knife blade should come out cleanly.

 

I like to wait about 10-15 minutes before I take the muffins out of the muffin tin.  But, don’t wait too long.  Hot is best and besides you don’t want men, women, and children crowding the cook.




 

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Monday, January 16, 2023

Love and Lust

 

Lust crept in with tiger claws

 when I was in my youth.


Simple and uncomplicated, 

yet lacking shades of truth.


Love ignores lust’s clumsy growl

and saunters on soft paws


But youth bends rules and common sense

and fast embraces claws. 


Lust and love, such  different strains,

yet often are confused,  


And when they’re paired in youthful minds,

love will likely lose. 


For it’s a sweet and tender rose, 

still growing on and on


While lust has but a measured life

and  falters with the dawn. 


Lust owns pleasures

brightly glowing, 


While love creeps up

without your knowing, 



But if I dare

to tell the truth,  


I greatly miss

the claws of youth.




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Monday, January 9, 2023

Cornbread Muffins: When Cornbread isn’t Just Cornbread


  

I’m a southerner by birth and by God and my parents were the same, so meals meant cornbread, not just bread.  I know times have changed and so many southerners these days are from O-hi-ya or New-Yark.  Good for them, but just don’t let the newcomers complain about grits or cornbread!  That would cause more commotions than a sign offering Free Beer. 

 

And as you may know, those two, grits and cornbread, are first cousins, coming from the same stalks in a field of corn.  You blanch the skin off the kernels, dry them, grind them until they are as fine as you want, then you either make them sloppy with water (grits), or less sloppy, add a few more ingredients and bake them in the oven. Presto!  Cornbread.

 

Lately, diversity has become a touchstone word and I’m here to tell you cornbread can be as diverse as you want it.  Sometimes just cornmeal, sometime wheat-flour added, often with eggs or not, and anything else your fiery southern mind takes a hankering to toss in.  Not yet a southerner?  Well, find one and make a friend.  We’re friendly folk!

 

Finally, say my so-called friends, ”Are you finally going to get to making Cornbread Muffins?”  As they say in the deepest and dearest parts of the south, “Uh-Hu Honey.”

 

I started with a recipe on the back of a box of cornmeal, but as I often say, a recipe is just a suggestion, like an artist’s virgin canvas and pallet sitting on an easel, on a sunny day, overlooking a beautiful landscape.  The recipe is meant to give you the urge. What you smear on the canvas is up to the artist.  Hey, that’s you!




In another southern tradition, I was baking for a Sunday School room full of older Baptist ladies. I made a double recipe, cause those gals can eat and so can the preachers and anyone else who’s walking the halls. 

 

“Will you once and for all get back to the recipe???”  Ok!  Yes!  Amen!

 

To start

 

Heat the oven to 400ºF or 200ºC

Grease a 12 hole muffin pan

 

Ingredients:

1 ¼ cups all-purpose flour

¾ cups cornmeal

1 tablespoon sugar (the ladies are watching their sugar intake)

2 teaspoons baking powder

½ teaspoon salt

1 cup skim milk (I used a cup of coconut milk from the grocery store’s milk aisle to keep the cholesterol down. The canned stuff is too thick.)

¼ cup vegetable oil

1-2 beaten eggs  (I used three eggs for the double recipe.  Fluffier.)

¼ cup Italian seasoning, or more

1 cup grated cheddar cheese, or more

½ can of corn, strained, rinsed

 

Puttin’ It te-gether

 

Use a large bowl for all the dry ingredients, including the corn, Italian seasoning, and cheese.  Stir well.  

 

In a separate bowl, mix the wet ingredients, including the egg (s).  Mix very well and add to the dry ingredients a third at a time.  I used a handheld electric mixer.

 

The “dough” will be thin, but not watery.

 

Spoon the dough into the muffin tins.  Using a half-cup measuring cup worked for me.

 

Bake for about 15-17 minutes. Test by poking with a knife.  If it comes out clean, the muffins are done.  Wait too long to take them out and they’re going to be too dry.

 

These muffins are good anytime, breakfast (split, buttered and toasted), lunch, dinner, or whenever you have a sack of ‘em, and find your southern drawl is making people stare and beg for some. 



Caution:  Baptists steal shamelessly when food is involved. They also beg.


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