eudaemony, eutony echolalia, elbow macaroni and e.e. cummings
so I thought I would combine food for the ears and eyes (and soul) with food for the eating – I am sharing a favorite poet and a favorite (easy, cheap) recipe
e. e. cummings is one of my favorite poets. I love his style because the words roll around on the page in chunks, and there’s no perfunctory punctuation to make you pause in wrong places. I think some people hate poetry because they’ve never read it aloud, or because someone who didn’t read it well, like a boring english teacher, made them listen. Some words must be heard aloud, read with intent and read well. Most people remember e.e. cummings because there’s always an obligatory poem or two in an anthology used in high school English or freshman english at college. Inevitably, the worst reader in the class is asked to read it aloud, and it loses the music it is meant to have. I find his work really evocative and visceral. I don’t typically like poems that rhyme, other than sonnets, and yet there’s something so rhythmic and lyrical in his work.
I offer you one of his works you might not be familiar with. There are tons of e.e. cummings scholars, and people who will tell you what his works mean, and how to interpret them. I hate that. I think the best artist/writer/musician creates universals in their work, things that you and I can identify with and still be a million miles apart in our understanding. And then come back in ten, twenty years and find some new way to connect it to our experience. Enjoy (that’s an e word too)
my mind is
a big hunk of irrevocable nothing which touch and
taste and smell and hearing and sight keep hitting and
chipping with sharp fatal tools
in an agony of sensual chisels i perform squirms of
chrome and execute strides of cobalt
feel that i cleverly am being altered that i slightly am
becoming something a little different, in fact
Hereupon helpless i utter lilac shrieks and scarlet
And there you have it. If you want to explore more go here
Now, let’s talk food. It’s the week before payday, and as often happens here at casa pietkiewicz, we are watching our dimes and eating on the cheap. One of the staples in our house is elbow macaroni, and one of my new favorite ways to make it is with curry…so without further ado, here is my fabulous curried elbows recipe
1lb box of elbow macaroni
red pepper flakes
hot madras curry powder.
Boil the macaroni. Cook until al dente. Drain. Put back in the pot. Using a tablespoon, scoop a chunk of coconut oil onto the macaroni and then add two-three tablespoons of butter (olive oil works too), salt, pepper flakes and curry powder to taste, mix it really well and serve. You can add some shredded jack cheese or a slice of white american cheese on top if you like, but it’s delicious without cheese too. If you expected measurements, sorry, I do everything by taste. But trust your judgment and I am sure you will be fine. If you don’t have coconut oil, use more butter or olive oil, but I really like the taste of the coconut oil. If you don’t use coconut oil, use less salt. And it has to be sea salt. So buy some. If you really want to splurge, throw in some cooked frozen peas. Or chickpeas. Or both.
And this my friends, gets me caught up with my alphabet challenge. I hope you are enjoying the new vocabulary words I am sharing with you. So back to my Game of Thrones marathon, but I leave you with this, to end my escapade with the enigmatic letter e…