Sunday, August 29, 2010
Saturday, August 28, 2010
Thursday, August 26, 2010
Tuesday, August 24, 2010
Monday, August 23, 2010
Saturday, August 21, 2010
Wednesday, August 18, 2010
This is the poem he recites:
You are the bread and the knife,
the crystal goblet and the wine.
You are the dew on the morning grass
and the burning wheel of the sun.
You are the white apron of the baker,
and the marsh birds suddenly in flight.
However, you are not the wind in the orchard,
the plums on the counter,
or the house of cards.
And you are certainly not the pine-scented air.
There is just no way that you are the pine-scented air.
It is possible that you are the fish under the bridge,
maybe even the pigeon on the general's head,
but you are not even close
to being the field of cornflowers at dusk.
And a quick look in the mirror will show
that you are neither the boots in the corner
nor the boat asleep in its boathouse.
It might interest you to know,
speaking of the plentiful imagery of the world,
that I am the sound of rain on the roof.
I also happen to be the shooting star,
the evening paper blowing down an alley
and the basket of chestnuts on the kitchen table.
I am also the moon in the trees
and the blind woman's tea cup.
But don't worry, I'm not the bread and the knife.
You are still the bread and the knife.
You will always be the bread and the knife,
not to mention the crystal goblet and - somehow - the wine.
Found via the NY Times ArtsBeat blog
Saturday, August 14, 2010
Friday, August 13, 2010
Wednesday, August 11, 2010
Tuesday, August 10, 2010
Friday, August 6, 2010
The Summer Day
Who made the world?
Who made the swan, and the black bear?
Who made the grasshopper?
This grasshopper, I mean-
the one who has flung herself out of the grass,
the one who is eating sugar out of my hand,
who is moving her jaws back and forth instead of up and down-
who is gazing around with her enormous and complicated eyes.
Now she lifts her pale forearms and thoroughly washes her face.
Now she snaps her wings open, and floats away.
I don't know exactly what a prayer is.
I do know how to pay attention, how to fall down
into the grass, how to kneel down in the grass,
how to be idle and blessed, how to stroll through the fields,
which is what I have been doing all day.
Tell me, what else should I have done?
Doesn't everything die at last, and too soon?
Tell me, what is it you plan to do
with your one wild and precious life?
from New and Selected Poems, 1992 by Mary Oliver
Thursday, August 5, 2010
Wednesday, August 4, 2010
Tuesday, August 3, 2010
Monday, August 2, 2010
Sunday, August 1, 2010
We are big fans of breakfast in our house.* My favorite are weekend breakfasts when we linger over the table, all elbows and coffee cups, listening to music and planning out the day. As I stood in front of the stove this morning, I realized that I haven't cooked a weekend breakfast all summer long. I'll have to make up for that this month.
I'm not sure if you grew up with Dutch baby pancakes, I didn't but I'm totally converted. They fit in somewhere between omelets and pancakes and come together quickly to form the perfect weekend breakfast. We usually top ours with a squeeze of lemon juice and powdered sugar. This morning I made a blueberry sauce.
*If you're a big fan of breakfast as well, I can't recommend Marion Cunningham's The Breakfast Book enough. Her recipes will easily become your go-to recipes every weekend.
Dutch Baby Pancakes
Adapted from Molly Wizenberg and Marion Cunningham
For the pancakes:
2 tablespoons unsalted butter (melted)
4 large eggs
1/2 cup all-purpose flour
1/2 cup half-and-half
1/4 teaspoon salt
For the topping:
Juice of 1 lemon
Powdered sugar, sifted
1. Preheat the oven to 425 degrees Fahrenheit. Butter a cast iron skillet or Pyrex glass pie plate.
2. In a blender, mix together the eggs, flour, and half-and-half and salt until well blended. Place the skillet or plate into the oven for 2-3 minutes.
3. Pour the batter into the skillet over the melted butter. Slide into the oven and bake for 18 to 25 minutes. The mixture will rise and puff around the edges, like a bowl-shaped soufflé. The Dutch baby is ready when the center looks set and the edges are nicely risen and golden brown.
4. Remove from the oven. Drizzle with lemon juice and dust with powdered sugar. Serve immediately.Blueberry Sauce
1 cup water
1/4 cup sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
2 cups blueberries
1/4 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
In a medium saucepan stir together water, sugar, lemon juice, and cornstarch. Place the pan over medium-high heat and cook, stirring until the cornstarch dissolves and the mixture boils. Add the blueberries and boil, stirring constantly, until the sauce thickens enough to coat the back of the spoon, 6 to 8 minutes longer. Remove from the heat and cool for 10 minutes. Stir in the cinnamon and nutmeg.