A Litany of Thanks


I heard this poem by Max Coots recited on Sunday and saved it to share today.

 

Let us give thanks:

 

For generous friends…with hearts…and smiles as bright as their blossoms;

For feisty friends as tart as apples;

For continuous friends, who, like scallions and cucumbers, keep reminding us we’ve had them;

For crotchety friends, as sour as rhubarb and as indestructible;

For handsome friends, who are as gorgeous as eggplants and as elegant as a row of corn, and the others, plain as potatoes and as good for you;

For funny friends, who are a silly as Brussel spouts and as amusing as Jerusalem artichokes, and serious friends, as complex as cauliflowers and as intricate as onions;

For friends as unpretentious as cabbages, as subtle as summer squash, as persistent as parsley, as delightful as dill, as endless as zucchini, and who, like parsnips, can be counted on to see you throughout the winter;

For old friends, who wind around us like tendrils and hold us, despite our blights, wilts, and witherings;

And, finally, for those friends now gone, like gardens past that have been harvested, and who fed us in their times that we might have life hereafter.

For all these we give thanks.

 

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Vegetables with Coriander, Cumin, and Tumeric


SAM_1010Vegetables are my favorite food.  Interspersed with the poems and essays I publish, I try to post unique recipes.  My recipes come from years of interaction and relationships with people from all over the world, husbands, exchange students who enhance my extended family, travels to Asia and Latin America, my international friends near where I live.  Recently, after a dinner party, I had left over vegetables that needed cooking so one evening home from work, I created this recipe.  It is vegan by accident not intention.  One could add fish, chicken, turkey leftovers (see recent post for turkey curry), shrimp…you get the idea.  The options are endless.  I used the vegetables I needed to use up, but take a look in your refrigerator and try what you have on hand.  Experiment.

1 medium sized beet, peeled and cut into half coins

1 poblano pepper seeded and chopped

1/2 purple onion, chopped

Several pieces of Swiss chard, stems removed and chopped, leaves cut into large, bite sized pieces

Garlic cloves, peeled and chopped–amount to your own taste

Olive oil

1 teaspoon coriander seeds, ground

1/2 teaspoon cumin–or extra to taste

1 teaspoon ground turmeric

Saute the beets, chopped Swiss chard stems, garlic, and onions in olive oil until beets are cooked through.  Add spices and poblano pepper.  When  the pepper is nearly done, add the Swiss chard leaves and cook only until wilted.

Serve over rice.  I used equal amounts of black, red, and Jasmine rice.

How to cook rice:

1/3 cup black rice

1/3 cup red rice

1/3 cup brown or Jasmine rice–your preference

1 teaspoon chopped garlic

1 teaspoon concentrated broth/bouillon–I use Better Than Bouillon brand which is available Vegetarian as well as Chicken, etc.

Pour enough olive oil into a saucepan to cover the bottom.  Add the rice and chopped garlic.  Saute at high heat until rice starts to stick, stirring constantly.  Add two cups water and the bouillon.  Stir rapidly until bouillon dissolves.  Turn down heat to low, cover the top of the saucepan with four paper towels or a tea towel folded to make several layers.  Put sauce pan lid on the top and cook for approximately one hour.  Red, brown, and black rice take twice as long to cook as white rice.  Do  not peek while rice is cooking.  Lifting the lid to check causes the rice to be mushy.