Fireflies

And these are my vices:
impatience, bad temper, wine,
the more than occasional cigarette,
an almost unquenchable thirst to be kissed,
a hunger that isn't hunger
but something like fear, a staunching of dread
and a taste for bitter gossip
of those who've wronged me—for bitterness—
and flirting with strangers and saying sweetheart
to children whose names I don't even know
and driving too fast and not being Buddhist
enough to let insects live in my house
or those cute little toylike mice
whose soft grey bodies in sticky traps
I carry, lifeless, out to the trash
and that I sometimes prefer the company of a book
to a human being, and humming
and living inside my head
and how as a girl I trailed a slow-hipped aunt
at twilight across the lawn
and learned to catch fireflies in my hands,
to smear their sticky, still-pulsing flickering
onto my fingers and earlobes like jewels.

by Cecilia Woloch from Carpathia

Asian Supper Salad

Serves 4

INGREDIENTS:

For Dressing/Marinade:
1 tiny Thai chile or 1 fresh Serrano chile (seed chilies to reduce their heat, if desired)
4 cloves garlic, minced
2 tablespoons sugar
2 tablespoons Asian fish sauce
1/2 cup fresh lime juice
1/4 cup water

For Noodles and Meat or Tofu:
1 ounce dried mushrooms (preferably shiitakes)
1/2 pound thin soba noodles
1/2 pound cooked chicken, lean pork, or lean beef, cut into thin strips, or extra firm or baked tofu cut into 1/2 inch pieces
2 quarts water

For Salad:
1/2 small sweet onion (Vidalia, Maui, Walla-Walla, etc., sliced thinly)
1/2 head napa cabbage, outer leaves removed, washed, dried and sliced into thin strips
1/4 cup fresh cilantro leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup roasted and salted, chopped cashews

DIRECTIONS:
1. Place dried mushrooms in a small bowl. Boil enough water to cover the mushrooms. Let mushrooms sit in water for at least 10 minutes. Then drain, squeeze out excess liquid from mushrooms, and set aside. Meanwhile, place onions in a small bowl and cover with cold water. Let stand for 10 minutes, then drain and set aside. Mix dressing ingredients in a medium bowl.

2. Add the meat or tofu and mushrooms to the bowl of dressing.

3. Bring 2 quarts of water to a boil in a Dutch oven and add salt to the water. Add noodles and cook according to directions on package until tender, but not mushy. Drain in a colander, rinse with cold water, let drain completely and set aside.

3. In a large bowl, toss together cabbage, herbs and onion. Divide this mixture between 4 large soup bowls or dinner plates. Pile noodles atop each mound of cabbage. Top each serving with the marinated meat or tofu, being careful not to pour too much dressing onto each serving. Leave the extra dressing on the table and invite friends to spoon extra the dressing over their salads, if desired. Top it all off with chopped cashews.

**This dressing is also excellent over thinly sliced, barely ripe peaches, pluots or nectarines.
*Napa cabbage is a type of Chinese cabbage. In Korean cuisine, it's used in making the most common type of kimchi.

Recipe by Cristina Paul

Blah-Blah-Blahg: Food For Nought

Make Your Own Vanilla Extract

You'll need 2 parts curiosity and 1 part time for this little do it yourself project. Vanilla's flavor is soluble in water or alcohol. So all you'll require is 1 vanilla bean (make sure that it doesn't look old or dry like Keith Richards face) and 3/4 cup of bourbon or vodka. Heat the alcohol and pour it into a clean 1-cup container that can be sealed. Now split your vanilla bean and scrape the seeds into the warm alcohol. Toss in the vanilla bean. Once the alcohol has cooled, seal the container and store it at room temperature for at least a week. Gently shake (like a Polaroid picture, if you wish) everyday for that week. Now you may strain the extract and it will keep indefinitely!
Bonus: This extract tastes better than the store-bought stuff and it costs less as well.

Radicchio-lously Tasty Cauliflower Slaw

This is a bitter and slightly sweet alternative to the same old slaw

Serves 6

INGREDIENTS:
6 cloves garlic, with tips cut off (the side that is pointy)
1/2 cup virgin olive oil, divided
I head (about 2 pounds) cauliflower
table salt and freshly ground pepper
1/4 teaspoon sugar
6 ounces green beans, trimmed
1 small head radicchio, cored and thinly sliced
4 anchovy fillets
2 teaspoons zest from 1 lemon
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce), plus more shaved for serving


DIRECTIONS:
1. Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat oven to 500 degrees.

2. Cut one 12-inch sheet of foil and spread flat on counter. Place garlic cloves, in center of foil. Drizzle 1/2 teaspoon oil over the garlic and seal packet. Place packet on oven rack and roast until garlic is very tender, about 40 minutes. Open packet and set aside to cool.

3. Meanwhile, trim outer leaves of cauliflower and cut stem flush with bottom. Cut head from pole to pole into 8 equal wedges. Place cauliflower in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper, and sugar.

4. Remove baking sheet from oven. Carefully transfer cauliflower to baking sheet and spread into even layer, placing cut sides down. Return baking sheet to oven and roast until cauliflower is well browned and tender, about 25 minutes. Transfer cauliflower to cutting board. When cool enough to handle, chop into rough ½-inch pieces.

5. Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add beans and return to a boil, and cook until they start to turn bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath. Let cool. Thinly slice beans on the bias. Transfer to large bowl, and add radicchio.

6. In a blender or food processor, process anchovies, lemon zest and juice, vinegar, mustard, and roasted garlic until smooth. With machine running, pour remaining oil in a slow, steady stream, blending until emulsified. Season liberally with salt and pepper.

7. Pour dressing over vegetables. Stir in grated cheese. Again, season liberally with salt and pepper. Let stand for at least 10 minutes. Garnish with shaved Pecorino or Parmesan.

** Radicchio is a bitter and slightly spicy leaf vegetable, sometimes called Italian chicory. Different varieties are named after the Italian regions where they originate: the most readily available variety in the United States is radicchio di Chioggia, which is maroon, round, and about the size of a softball. Just like Parmigiano-Reggiano cheese-makers of Parma, Italy, have attempted to protect the name "Parmesan" to signify only cheeses made in their region, so too have the radicchio farmers of the Veneto sought to protect the names of some radicchio varieties.
* Chicory is known for its toxicity to parasites (many bitter plants have a similar toxicity). Studies show that ingestion of chicory by farm animals results in reduction of worms, which has prompted its use as a forage supplement.

Recipe by Cristina Paul

Excerpt From a Sonnet

Time does not bring relief; you all have lied
Who told me time would ease me of my pain!
I miss him in the weeping of the rain;
I want him at the shrinking of the tide.

by Edna St. Vincent Millay from Fatal Interview

What I Ate In Cartagena

Arepas... lots of them.






I also ate Sancocho de Costilla






(a meat soup accompanied by rice that has yucca and other vegetables)



I disarmed many fishies














Here's a before and after of one of my attacks:

Advice to Young Poets

Never pretend
to be a unicorn
by sticking a plunger on your head

by Martín Espada from The Republic of Poetry