The Line for Grimaldi's Pizza

The Line for Grimaldi's Pizza, originally uploaded by Harris Graber.

Summer before last, on a visit to New York, we were introduced to Grimaldi's. This place is, in my opinion, very worth the wait in line. The restaurant is lively, the pizza fabulous, and the line for the bathroom every bit worth standing in, of only because one gets a first hand view of these pizzas being made. Artistry in action! I recommend it.

Here is the note that goes with this photo:

"There was quite a line for Grimaldi's Pizza today. Was it worth the wait? These people thought so."

Address to a Haggis (a poem by Robbie Burns)

Fair fa' your honest, sonsie face, 
Great chieftain o the puddin'-race! 
Aboon them a' ye tak your place, 
Painch, tripe, or thairm: 
Weel are ye wordy of a grace 
As lang's my arm.

The groaning trencher there ye fill, 
Your hurdies like a distant hill, 
Your pin wad help to mend a mill 
In time o need, 
While thro your pores the dews distil 
Like amber bead.

His knife see rustic Labour dight, 
An cut you up wi ready slight, 
Trenching your gushing entrails bright, 
Like onie ditch; 
And then, O what a glorious sight, 
Warm-reekin, rich!

Then, horn for horn, they stretch an strive: 
Deil tak the hindmost, on they drive, 
Till a' their weel-swall'd kytes belyve 
Are bent like drums; 
The auld Guidman, maist like to rive, 
'Bethankit' hums.

Is there that owre his French ragout, 
Or olio that wad staw a sow, 
Or fricassee wad mak her spew 
Wi perfect sconner, 
Looks down wi sneering, scornfu view 
On sic a dinner?

Poor devil! see him owre his trash, 
As feckless as a wither'd rash, 
His spindle shank a guid whip-lash, 
His nieve a nit: 
Thro bloody flood or field to dash, 
O how unfit!

But mark the Rustic, haggis-fed, 
The trembling earth resounds his tread, 
Clap in his walie nieve a blade, 
He'll make it whissle; 
An legs an arms, an heads will sned, 
Like taps o thrissle.

Ye Pow'rs, wha mak mankind your care, 
And dish them out their bill o fare, 
Auld Scotland wants nae skinking ware 
That jaups in luggies: 
But, if ye wish her gratefu prayer, 
Gie her a Haggis!

________  

Modern English translation:

Address to a Haggis 

Fair and full is your honest, jolly face,
Great chieftain of the sausage race!
Above them all you take your place,
Stomach, tripe, or intestines:
Well are you worthy of a grace
As long as my arm.

The groaning trencher there you fill,
Your buttocks like a distant hill,
Your pin would help to mend a mill
In time of need,
While through your pores the dews distill
Like amber bead.

His knife see rustic Labour wipe,
And cut you up with ready slight,
Trenching your gushing entrails bright,
Like any ditch;
And then, O what a glorious sight,
Warm steaming, rich!

Then spoon for spoon, the stretch and strive:
Devil take the hindmost, on they drive,
Till all their well swollen bellies by-and-by
Are bent like drums;
Then old head of the table, most like to burst, 
'The grace!' hums.

Is there that over his French ragout,
Or olio that would sicken a sow,
Or fricassee would make her vomit
With perfect disgust,
Looks down with sneering, scornful view
On such a dinner?

Poor devil! see him over his trash,
As feeble as a withered rush,
His thin legs a good whip-lash,
His fist a nut;
Through bloody flood or field to dash,
O how unfit.

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his ample fist a blade,
He'll make it whistle;
And legs, and arms, and heads will cut off
Like the heads of thistles.

You powers, who make mankind your care,
And dish them out their bill of fare,
Old Scotland wants no watery stuff,
That splashes in small wooden dishes;
But if you wish her grateful prayer, 
Give her [Scotland] a Haggis!

world's best-tasting grilled eggplant

world's best-tasting grilled eggplant, originally uploaded by woodleywonderworks.

Photo note:

"Classic recipe -- just slice about an inch thick, brush on a mixture of little olive oil, a little garlic and "chop" spices. I usually grill at 400 degrees about 8 minutes/side.

This is one dish that tastes better with a bit salt which seems to remove the bitterness and bring out the nutty sweet flavor. I'm finding I enjoy eggplant more each year and this year we shoehorned in five in our little garden.

Try it in a sandwich or blend it for baba ghanoush."

Oriental eggplant

Oriental eggplant, originally uploaded by Mitsooko.

To find the recipe for this gorgeous plate, click on the photo. Sounds lovely!

Miniature eggplants, how I adore thee

Miniature eggplants, how I adore thee, originally uploaded by Piccolina Photography.

Photo note:

"There is a subtle warmth to the glossy, inky skin of an eggplant that I've always found deeply beautiful, which made this wonderful vegetable all the more enjoyable to shot for my first time photographing veggies. These pint sized darlings are getting popped in the oven to roast before finding their way into a deconstructed version of melanzane alla parmigiana (eggplant parmesan)."

My Mother's Stuffed Eggplant

My Mother's Stuffed Eggplant, originally uploaded by creampuffsinvenice.

Mmmm!

For the recipe, follow this link:

http://creampuffsinvenice.ca/2006/08/20/my-mothers-stuffed-eggplant/

eggplant salad

eggplant salad, originally uploaded by yomi955.

Photo note:

"eggplant, broccoli sprout, oliveoil, vineger, salt, black pepper, basil, oregano,tomato"

How to Stuff an Eggplant (a poem)

From Modern Wife:  http://www.modernwife.com/library.htm

Wishbone,
Book of Poetry by Priscilla Lee

A fascinating, eclectic mix of tongue-in-check laughter and heartbreak, Wishbone is a reflection on life, at first seen through the eyes of a child forced to grow up before her time, and later, by a woman facing her past. These courageous poems chronicle the life of an Asian American woman at the crossroad of two cultures, transforming her conflicting experiences into self-acceptance, strength, and a wild, free, happiness.

76 pages (6 x 8)
Volume 5 in the California Poetry Series,
presented by Heyday Books and Poetry Flash
co-published with The Roundhouse Pres

How to Stuff an Eggplant

For once, forget Bongo's Burger Joint
& thank El Nino for the pulsing hillsides.
Go to the farmer's market & choose
a glossy eggplant, just-harvested,
that shimmers back at you.
At home, rub its purple skin with dark oil
carried up from a cool cellar.
Broil the eggplant inches from the heat.
Carefully scoop the spongy white flesh,
leaving walls thick enough to hold.
Fill the hollow with walnuts, tangy feta,
& pomegranate seeds. Pack a basket.
Walk slowly along a trail winding
through wildflowers, a riot of color
down to the beach. Don't hurry.
Scatter the fat sparrows as you shake out
your picnic cloth stained with grass
from last summer. Place the eggplant,
warm & full, in the curve
of your lover's palm. Watch him
savor the soft succulent meat.
Dig your toes into the sand.
Let the mingled juices drip
onto the blanket while he nibbles.

Gorgeous Eggplants - a photo

I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant., originally uploaded by redcipolla [on the road].

This is a beautiful image~

Here is the note that goes with the photo:

"I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.

~ Ursula K. Le Guin (American writer)

Poor old eggplant, a little maligned based on this quote. Still I think it's quite an underrated vegetable."

Eggplant Napoleon with Basil Vinaigrette and Confit Tomato

Eggplant Napoleon with Basil Vinaigrette and Confit Tomato, originally uploaded by Boots in the Oven.

This is poetry on a plate, with eggplant!

For the recipe, click on the photo and visit the link for a tasty blog. Mmm. . .

http://bootsintheoven.typepad.com/boots_in_the_oven/2007/11/dropping-some-s.html

4 kinds of eggplants | ארבעה סוגי חצילים

4 kinds of eggplants | ארבעה סוגי חצילים, originally uploaded by Thai Food Blog.

Photo note:

"Yes, the small ones on the right are eggplants too (and a must in Kaeng Kiao Wan)"

Looking for a Few Good Food Poems

What are your favorite poems to do with food?  Have you written any yourself?  

It's not only food that nourishes us, and gives us energy.  Good poems are capable of nurturing our creative energies, and send us into our days either fully sated, or hungering for more.  

Here's a poem, (seeing as I just featured a photo of vegetables in a bowl, ready for their transformation to homemade pizza topping):

How to Select an Eggplant

 

 

He’s thinking torso   Rubenesque

She suggests breaded

medallions  parmigiano-reggiano

 

marinara so blood red, so night-

shade on the tongue

it makes her blush.  Aubergine

 

he breathes, and says it again.  

Crostini   Chianti   Balsamic   

Rub a little extra virgin

 

Olio Verde into flesh,

make it hiss. This one is a breast

he says, perfect

 

cupped in his palm.  Better grab two  

she muses – the moon

is full tonight.

- Ronda Broatch

From the chapbook Shedding Our Skins, 

Finishing Line Press (2008)

Cauliflower / Veggie / Turkey Soup

Yesterday was soup day.  I had some ground turkey in the fridge, a head of cauliflower, and leek that needed some attention, and as I my son and husband are in varying stages of illness, soup seemed to be in order.

To make this soup I first chopped and

 sauteed the leek, a medium sweet onion, and the ground turkey.  To this I added two large grated carrots, four or five sizeable celery stalks chopped, organic chicken broth, and, in the last moment, a small bag of frozen peas.  

Of course, I had steamed the head of cauliflower while the onions and turkey were sauteing, and added it to the soup pot after the other veggies had begun to soften.  I seasoned it simply, with salt and (liberal) pepper, and some oregano.  Quite tasty, if I do say so myself. And my kids like it, too, which is a huge plus.

Homemade Pizza Toppings

Homemade Pizza Toppings, originally uploaded by salmonbear7.

Just before baking: Tomatoes, sauteed mushrooms, garlic, eggplant, black olives, green peppers, red onion. . .

Homemade Pizza, some photos

This has become a weekly ritual, making the pizza.  Could this qualify as a hobby?  If so, it would satisfy the prompt for day 13 of Poem A Day, which states:

"For today's prompt, I want you to write a poem that incorporates a hobby (either yours or someone else's). That's right: Now is the perfect opportunity to write about your comic collection or your scrapbooking activities. And for the purposes of this challenge, I also think activities such as fishing, running, bowling, photography, birding, and gardening count as hobbies."

(However, I've already written the pizza poem, so I'd better go back to the other poem I wrote about collecting.)

Anyway, when I cook now, I often have my camera strapped to me.  It's a little difficult when I'm trying to photograph steaming soup, but in other instances it works out fairly well.  Here are some of my pizza toppings, up close and personal.  (My re-creation of a Galactic Greek pizza.)