Monday, August 11, 2014
Sunday Rain Blossom
Sometimes, I look at the world and my eyes trace necklaces of words in dew-beaded cobwebs, and entire books shivering in a tree's leaves. I am quite certain that the glow of this Sunday rain blossom contains a singular word of perfection. Now, if only I could take less blurry pictures to capture its ethereal glimmer! I have always loved the scripture verse found in John 1:1, "In the beginning was the Word . . ." I could well imagine that this flower was that very word once! For as the venerable poet William Blake contends, one may find "a world in a grain of sand" (Fantasia!), and "Heaven in a wildflower."
Wednesday, August 6, 2014
The Glory of Kabocha Squash Pancakes
Cinderella can keep her pumpkin coach, give me kabocha! I recently discovered the Japanese pumpkin and my taste buds have fallen in love with its creamy, rich texture. It is a type of scrumptious squash that can be made into all sorts of dishes, from cheesecake and pudding to pancakes and stir fries. It is also possible to buy kabocha in America, although I am not sure how easy it is to find.
I used this wonderful kabocha squash pancake recipe as my guide while adding generous dashes of vanilla, nutmeg and cinnamon as I am a tad spice-crazed and didn't have a pumpkin spice packet. I also didn't have rolled oats so I used pancake flour.
Step 1: Peel and cut kabocha. You can actually eat the green skin because it is so tender and thin, I just didn't want it in my pancakes. Clean out any seeds at center.
Step 2: Steam kabocha until you can easily push your fork through the slices.
Step 3: Blend and/or mash the kabocha, and then mix in all the other ingredients.
Step 4: Pour the batter. Add more oats or flour if the batter is too runny.
Step 5: Add maple syrup and enjoy!
*Note: I've heard that the smaller kabocha are tastier. I shall have to do more testing to find out for myself!
I used this wonderful kabocha squash pancake recipe as my guide while adding generous dashes of vanilla, nutmeg and cinnamon as I am a tad spice-crazed and didn't have a pumpkin spice packet. I also didn't have rolled oats so I used pancake flour.
Step 1: Peel and cut kabocha. You can actually eat the green skin because it is so tender and thin, I just didn't want it in my pancakes. Clean out any seeds at center.
Step 2: Steam kabocha until you can easily push your fork through the slices.
Step 3: Blend and/or mash the kabocha, and then mix in all the other ingredients.
Step 4: Pour the batter. Add more oats or flour if the batter is too runny.
Step 5: Add maple syrup and enjoy!
*Note: I've heard that the smaller kabocha are tastier. I shall have to do more testing to find out for myself!
Thursday, July 31, 2014
Serpents and Scintillations
As a writer, sometimes I feel like that cursed
fairytale damsel who spits nothing but warty toads and slimy eels and snakes from
her mouth when she was hoping for rubies and pearls. (But easy diamonds come
with their own curses; read Gail Carson Levine’s delightful The Fairy’s Mistake for that tale.) I
will keep inking deep for my scintilla!
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