Thursday, February 23, 2012

Happy Birthday Dear Sieve

Photo by Eveline Ip

It's hard to believe but A Sieve Like Mine turns one today!  When I started this blog, I had some inkling that it would be a useful place to lodge some of the ideas, readings, and images that I encounter in my daily life, but I didn't realize that it would also be a place of discovery as well.

Some of the things that I've realized or reaffirmed along the way:

1. Writing is an act of discovery.  I may begin with an idea of what I want to write or even just an image I want to post and then realize that there are lots of associated ideas that have been floating around in that soupy amorphous subconscious o' mine which then emerge onto the page and sometimes even make sense!  And sometimes when I look through some of my photos for a related image, I realize that perhaps we're less random creatures than we think.

2. Language matters.  When I was in college, I went through a period where I paid attention intensely to the world around me and would scribble down little observational poems on napkins at cafes or wherever.  It makes sense given that I was an English major and was doing a lot of reading and study of literature and poetry at that time.  Over the years, though I still enjoy reading good literature, I have gravitated more towards reading non-fiction and focusing on ideas rather than the language used.  So when I first noticed that "poetry" is the first thing that comes up in my cloud of tags, I was surprised.  I don't consider myself a poet or even much of a wordsmith, but like anything else, the more you pay attention, the more you see.  So that's been a lovely discovery.

3. I am shallow.  I know there's a lot of blogs out there that focus on just one thing (the appearance of a lowercase L on a sign that is otherwise all capitalized, for example) and that enables the writer to really explore that one topic in depth and to create a community of folks that all eat, live, and breathe cooking, design, photography, travel, etc., and I love reading those blogs.  However, I get bored much too easily with just one topic.  Some people like to go deep; I guess I'm just really shallow.  And that's okay with me because this fits my 2012 goal of having no deep thoughts.  (My co-worker Keith thinks that I'm thinking too highly of my 2011.)

4. Humor matters.  Humor is my second most used tag, which makes me happy because if I'm going to take the time to write a blog, at least it can amuse me and my one follower (yay, Ingrid!).  In honor of Sieve's birthday, I'm combining my top loves, poetry and humor, and presenting two Billy Collins poems.  I can't believe that in a year, I've only posted one of his poems.  But that's alright; these two poems on forgetfulness are perfect for Sieve's one year birthday.  This is one of my favorites lines from his poem about forgetting the lines of a poem he meant to write: "they are gone forever, a handful of coins dropped through the grate of memory"--he gets the sieve!

Lines Lost Among Trees

These are not the lines that came to me
while walking in the woods
with no pen
and nothing to write on anyway.

They are gone forever,
a handful of coins
dropped through the grate of memory,
along with the ingenious mnemonic

I devised to hold them in place –
all gone and forgotten
before I had returned to the clearing of lawn
in the back of our quiet house

with its jars jammed with pens,
its notebooks and reams of blank paper,
its desk and soft lamp,
its table and the light from its windows.

So this is my elegy for them,
those six or eight exhalations,
the braided rope of the syntax,
the jazz of the timing,

and the little insight at the end
wagging like the short tail
of a perfectly obedient spaniel
sitting by the door.

This is my envoy to nothing
where I say Go, little poem –
not out into the world of strangers’ eyes,
but off to some airy limbo,

home to lost epics,
unremembered names,
and fugitive dreams
such as the one I had last night,

which like a fantastic city in pencil,
erased itself
in the bright morning air
just as I was waking up.

--Billy Collins, from Picnic, Lightening

Forgetfulness

The name of the author is the first to go
followed obediently by the title, the plot,
the heartbreaking conclusion, the entire novel
which suddenly becomes one you have never read,
never even heard of,

as if, one by one, the memories you used to harbor
decided to retire to the southern hemisphere of the brain,
to a little fishing village where there are no phones.

Long ago you kissed the names of the nine Muses goodbye
and watched the quadratic equation pack its bag,
and even now as you memorize the order of the planets,

something else is slipping away, a state flower perhaps,
the address of an uncle, the capital of Paraguay.

Whatever it is you are struggling to remember,
it is not poised on the tip of your tongue,
not even lurking in some obscure corner of your spleen.

It has floated away down a dark mythological river
whose name begins with an L as far as you can recall,
well on your own way to oblivion where you will join those
who have even forgotten how to swim and how to ride a bicycle.

No wonder you rise in the middle of the night
to look up the date of a famous battle in a book on war.
No wonder the moon in the window seems to have drifted
out of a love poem that you used to know by heart.

--Billy Collins from The Art of Drowning

To find out more about this funny and profound man, check out Billy Collin's interview.  My friend once described him as the Seinfield of poets, which methinks is an apt analogy.  I especially love how he says in this interview that when he's writing, "I’m speaking to someone I’m trying to get to fall in love with me."  I told my students to give that a try next time they're writing a paper for class.

Sunday, February 19, 2012

Green Risotto with Winter Vegetables


The other day I received some parsnips in my CSA (Community Supported Agriculture) box from Full Circle.  I had started getting a CSA box about a year ago when I was investigating how to eat more locally and organically.  Full Circle is a pretty big one as CSAs go; in fact, some people may define it as really having expanded beyond the original concept of CSAs because their produce isn't all local (they source organic food from other states and countries, especially in winter).  However, the plus side is that their network enables customers to have more choice in what they get in their boxes (and not have to eat potatoes and apples all winter) all the while supporting organic farmers, which in itself is a good thing not just for our health but also for encouraging sustainable farming practices.  I like participating in a CSA because I get my "Sprout" sized box every other week full of fruits and vegetables grown in a sustainable manner and which I don't have to go out and shop for, so it's more likely I'll be willing to cook something fresh and healthy rather than just make do with whatever I have in the pantry.

Now, some people may not like getting vegetables that they've never tried before but this sort of thing is right up my alley.  So when I saw parsnips (even the name parsnip is fun to say--pars-nip!), I got right online to see what sorts of things are out there in terms of cooking this albino-like carrot.


A lot of recipes seemed to call for roasting the vegetable to bring out the sweetness, and I finally decided to try out a recipe from the NY Times that called for the use of any winter root vegetable and hearty green to be paired in the risotto for a comforting winter dish.  In my case, I had my parsnips (pars-nip!), some green beans, and kale in the fridge, so that's what I used.

Green Risotto with Parsnips (adapted from the NY Times recipe)

1/2 pound parsnips, not too large (about 2) or other root vegetable
Salt and black pepper
Olive oil
1/2 teaspoon rosemary or thyme
1/2 pound kale or other hearty green like broccoli rabe or mustard greens
1/2 pound of green beans, ends trimmed and in 1/2" pieces
1 large onion, finely diced
1 1/2 cups arborio rice
1/4 cup dry white wine
4 cups unsalted chicken or vegetable broth, or more if necessary
1 tablespoon butter
3 garlic cloves, minced
8 sage leaves, roughly chopped
Grated Parmesan cheese


Preheat the over to 400 degrees and prepare the parsnips for roasting.  Peel them and remove the tough core, cutting the parsnips into 1/2-inch squares.  Drizzle with olive oil and salt and pepper as well as some spices like rosemary or thyme.  Roast until tender and lightly browned, about 15-20 minutes.


Meanwhile, remove the stems from the greens and bring a pot of salted water to boil and cook very briefly.  Scoop them out with a slotted spoon, rinse with cold water to stop the cooking, and squeeze dry.  Then you can give them a rough cut; this makes the risotto more green when you mix the kale in, which I like.  Throw the green beans in the same boiling salted water and blanch them as well.  This time you can drain them and rinse with cold water to stop the cooking.

Warm the broth in a pot.  Saute the onions in about 2 tablespoons of olive oil until soft, about 5 minutes, seasoning with salt and pepper.  Add the rice and cook until rice is slightly translucent.  Add the white wine and cook until it evaporates.  Add 2 cups of warm broth and bring to a simmer.  Cook for about 5 to 6 minutes, stirring well with a wooden spoon every minute or so, until the broth is absorbed.  Then add another cup of broth until that too is absorbed.  Stir in the last cup of broth and cook for another 5 minutes of so until the rice is al dente.  Taste and add seasoning and turn off the heat.


Heat 1 tablespoon of oil oil and 1 tablespoon of butter.  Add the garlic and sage and let sizzle without browning, about 1 minute.  Add the roasted parsnips and chopped greens, season, and cook until heated through.

Add the mixture to the risotto and watch it turn a lovely green.  Serve with grated Parmesan on top and voila!  A perfect dish for a rainy, cold day.


Wednesday, February 15, 2012

A Segment of the Rainbow


 "If the day and the night are such that you greet them with joy, and life emits a fragrance like flowers and sweet-scented herbs, is more elastic, more starry, more immortal- that is your success. All nature is your congratulation, and you have cause momentarily to bless yourself. The greatest gains and values are farthest from being appreciated. We easily come to doubt if they exist. We soon forget them. They are the highest reality. Perhaps the facts most astounding and most real are never communicated by man to man. The true harvest of my daily life is somewhat as intangible and indescribable as the tints of morning or evening. It is a little star-dust caught, a segment of the rainbow which I have clutched."
--Henry David Thoreau, Walden, or Life in the Woods 



Isn't this such a lovely description?  I went to the Northwest Flower and Garden Show for the first time this year and some of the lovely flower arrangements there definitely fit the bill in terms of  being like "a segment of rainbow...clutched."  May our days be such that each day there's something in our lives that feels like "a little star-dust caught, a segment of the rainbow...clutched."





Thursday, February 9, 2012

Bread with Tomato

Photo by Andre Baranowski

One of my favorite breakfasts while in Spain was as simple as simple could be: tostada con tomate y aceite, or toasted bread with tomato and olive oil.  Notorious night owls, the Spaniards don't eat a lot at breakfast.  Most of the time it's half a baguette with some olive oil and a coffee, and then they're on their way.

In Seville, the cafe around the corner from where we stayed only served toastada in the mornings, but they had a little breakfast bar where you could spread all sorts of fixings on top of your bread including the usual butter and jam, but also tomato, various pates, and of course, lots of lovely Spanish olive oil both flavored with garlic and peppers or au naturel.  Add a cup of cafe con leche, and you've got one satisfying breakfast.

Saveur, which is one of my new favorite food blogs, focuses on world cuisines, and their site describes tostada or pan con tomate thus:

The name translates as bread with tomato, and that's basically all it is. But what a combination! Pan con tomate originated in northern Spain, in the region of Catalonia. There, it's known as pa amb tomàquet, and it's usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, where I discovered it while working as an English teacher in the city of Cadiz, it's more often eaten in the morning, and it's a hearty and luscious food. When I make pan con tomate Andalusian style, I use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as I go. I rub pieces of toasted baguette with a clove of garlic and drizzle them with olive oil, and I spoon the sweet grated tomato onto the bread and sprinkle sea salt over the top. Then I sit down with my cup of café con leche and enjoy. I can't think of a better way to start the day. 
Tamar Romero Marino, San Sebastián, Spain

Pan con tomate (from Saveur)

1  6" piece of baguette,
 
   halved lengthwise
1 clove garlic
2 tbsp. extra-virgin olive oil
1 very ripe large tomato
Coarse sea salt, to taste

Heat the oven to 500˚. Put bread on a baking sheet and toast until golden brown, about 8 minutes. Rub garlic over cut surface of bread and drizzle with oil.


Put a box grater into a large bowl and grate tomato over largest holes, discarding skin. Spoon grated tomato onto toast and sprinkle with sea salt.  

I can't wait to make this in late summer when all those ripe, juicy tomatoes are in season.  Come on, summer!



Wednesday, February 1, 2012

Separation


Your absence has gone through me   
Like thread through a needle.
Everything I do is stitched with its color.

--by W. S. Merwin, from The Second Four Books of Poems