I woke up. Opened a book of poetry that I checked out from the library simply because I liked the title (and hadn't heard of the poet): August Zero, by Jane Miller. Landed on this poem--it seems appropriate. I'm just emerging from that sleep/wake state (it's past noon. When will the sleeping in end!?), the morning brand, that carries with it a certain feeling I've known since childhood but can't really describe. But I'll try: it's sort of a primitive, hypothalmic...tingly(?)feeling. Yeah.
New Body
There's a sort of eternity
when we're in bed together
whether silently you awaken
me with the flat of your hand
or sleep breathing with a small scratch
in your throat, or quietly attach
a bird to the sky I dream
as a way in to my body--
Now you have made me excited
to accept heaven as an idea
inside us, perpetual
waters, because you let yourself
fall from a sky you invented
to a sea I vaulted
when it was a small rain
accumulating--My heart drained
there and fills now in time
to sketch in the entire
desert landscape we remember
as an ocean port,
that part of me accepting
your trust, a deep
voluptuous thrust into my hours,
that has no earthly power
but lives believing you were made for me
to give in to completely,
every entry into you the lip
of water that is in itself scant hope
broken into like sleep
by kisses--Policed in the desert
by a shooting star, we are the subversive
love scratched out of sky, o my visitor.
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I'm a pesto freak lately and really just needed a place to keep this.
ReplyDeleteRadish Leaf Pesto (recipe by Clotilde Dusoulier)
- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper
Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)
Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.