Whether in Montreal, where she was born and raised, or in Delhi, where her award-winning brasserie sits, the stylish chef’s love for gastronomy has always run deep. She came to India to chase her passion about eight years ago, after leaving behind an engineering career and having trained at the esteemed ITHQ (Institut de tourisme et d’hôtellerie du Québec). In 2014, she introduced unusual combinations like oysters with charred onion petals, tamarind puree, and rose vinegar when she became the first Indian chef to be invited to host a solo dinner at the James Beard House in New York City. Also presented there was her very own coffee-table book called Eating Stories, packed with charming visuals, tales and recipes.

In pursuit of narratives

“I am studying Ayurveda so, at the moment, I’m inspired by the knowledge and intuition which comes with that, but otherwise I completely live for stories. Those of the people around me — of spices, design forms, music, traditions, history and anything else I feel connected to.”

Culinary muse

“I truly believe that nature is perfect, so I feel privileged to use the ingredients that it provides, while adding my own hues, aromas and combinations…it feels like I get to play endlessly every day.”

After-work indulgence

“My favourite places to eat at are Cafe Lota and Carnatic Cafe in Delhi, and Betony and Brindle Room in NYC.”

Dream dish

“This salad I created called ‘secret garden’. It’s so beautiful to look at and has such a unique spectrum of flavours…all while using only the freshest, most natural produce to create something completely magical.”

Reception blooper

“Most people make the mistake of over-complicating the menu; having too much diversity and quantity. Wastefulness isn’t a good way to start a life together.”

A third-generation entrepreneur from a highly distinguished culinary family, she runs a thriving studio in Khar where state-of-the-art cooking stations and dining tables allow her to conduct a variety of workshops and sessions. Her grandfather is remembered as the man who migrated from Africa to London to found the brand that brought curry to the people of the UK — Patak’s. She took over as brand ambassador, having trained at Leiths School of Food and Wine and taught at one of Jamie Oliver’s schools in London. What’s more, Pathak is also the author of Secrets From My Indian Family Kitchen, a cookbook comprising 120 Indian recipes, published last year in the UK.

Most successful experiment

“When I was writing recipes for my cookbook, I had to test some more than once to ensure they were perfect and foolproof. One of my favourites was my slow-cooked tamarind-glazed pork. I must have trialled this recipe at least six times before publishing it, and after many tweaks I have got it to be truly sensational. It’s perfectly balanced with sweet and sour both.”

Future fantasy

“As strange as it sounds, I’d love to cater my own wedding. You want all your favourite recipes and you want to share this with your guests. I could hire a caterer to create my ideal menu, but I’d much prefer to finalise and finish all the dishes myself so that I’m supremely happy with the flavours I’m serving to my loved ones.”

Fresh elegance

“I’m in love with microgreens for entertaining and events…although not a new trend, they still carry the delicate wow factor and are wonderfully subtle when used well. I’m not into using foams and gels and much prefer to use ingredients that are fuss-free.”

This advertising professional first tested her one-of-a-kind amalgams at The Lil Flea, a popular local market in BKC, Mumbai. Her Indian fusion hot dogs, named Amar (vegetarian), Akbar (chicken) and Anthony (pork), sold out quickly and were a hit. Today, these ‘desi dogs’ are the signature at the affable home-chef-turned-businesswoman’s cafe-***-diner in Bandra, alongside juicy burgers, a fantastic indigenous crème brûlée, and an exciting range of drinks and Sikkim-sourced teas.

Loving the journey

“The best part of the job is the people I meet; the joy I get to see on their faces as they take the first bite. The fact that this is across all ages and social or cultural backgrounds makes it even better. Also, I can indulge a whim — whether it is about the menu or what I can do for a guest — without having to ask anyone. On the flip side, I have no one to blame but myself if the decision goes wrong. And, of course, I can’t apply for leave!”

Go-to comfort meal

“A well-made Bengali khichri or a good light meat curry with super-soft chapattis.”

What’s ‘happening’

“This is a very exciting time in food and entertaining — the traditional and ultra-modern are moving forward together. Farm-to-fork is very big; food is also more cross-cultural, and there is a huge effort to make your guest feel special. Plus, ‘Instagram friendly’ has become key…if it’s not on Instagram, it never happened! But essentially, a party works when everyone is comfortable and happy.”

A word to brides

“Let others plan your menu. You relax and look gorgeous!”

This Le Cordon Bleu graduate really knows her way around aromas that warm the heart. On returning to Mumbai from London, she began to experiment with making small-batch ice creams for family and friends. Now she churns out those ‘cheeky’ creations from a tiny kitchen in Bandra, where customers must ring a bell to get a taste of dark chocolate with Italian truffle oil, salted caramel, milk chocolate and bacon and her signature (a must-try) — blue cheese and honey.

The extra mile

“I’ll never forget the time I created three massive croquembouche towers (choux buns filled with assorted flavours of pastry cream, held together with caramel) for a wedding, and had to deliver them to Thane!”

Menu vision

“For a wedding, I would want to serve something light and fresh to start with, like seared scallops with fresh oysters and uni (sea urchin). For mains, I would serve something hearty and warm — roast duck and foie gras in a red wine jus. Dessert would be individual mini croquembouche!”

Having been raised by big-time foodie parents, the strongest motivation for their decision to take to this path came from their mother, who had two much-loved restaurants of her own while the sisters were growing up — Vandana in Mahim and Bandra Fest on Carter Road. Following the success of the first MeSoHappi in Khar, Mumbai, the duo known for wholesome cooking opened another outlet of the quirky gastro-bar adjoining The Captain’s Table — one of the city’s favourite seafood haunts — in Bandra Kurla Complex.

Chef’s own

AA: “We were the pioneers of the South African bunny chow in Mumbai and, even now, it remains one of my all-time favourites.”

On wedding catering

PA: “The most memorable for me will always be Aarathi’s high-tea bridal shower. I planned a floral-themed sundowner at our home in Cumballa Hill; curtains of jasmine, rose-and-wisteria lanterns and marigold scallops engulfed the space. We served exotic teas, alcoholic popsicles of sangria and mojito, and dishes like seafood pani puri shots and Greek spanakopita with beetroot dip, while each table had bite-sized desserts like mango and butter cream tarts and rose panna cotta.”Read more at:http://www.marieaustralia.com/formal-dresses-2016 | www.marieaustralia.com/red-carpet-celebrity-dresses

Well Alice looked in the cookbook for a new dish
The night before, it became her wish
But what could Alice prepare
However, I offer a word of caution in beware
Alice found a dish to serve her guest
If anything, find a good restaurant that should be the request
The cookbook with Stuffed Rice and Chicken
The name sounds worth eating
However, I just saw the chicken dash out the door
I guess the chicken felt I he will not be anybody’s guinea pig to explore
So that was his chance to run out and ignore
This was something the chicken couldn’t take anymore
Alice may have to serve the guest toast
But I can assure you the guest will have a lot to boast
Perhaps word of mouth being coast to coast
A cookbook is something one creates
But not eat at your own risk and discover why you were sick from what you ate
This is your time to make a quick exit before it is too late
Excuse yourself and perhaps reschedule another date
But that would require you to participate
But the best thought is run for your life
Don’t even wait to get advice
You don’t want to know what else could possibly be left in the kitchen
A dish being an unknown that no one seems to want to eat
It’s like a competition, but in this case, no one wants to compete
So Wendy’s said, “Drop in and have a Hamburger”
Yet eat while you can
As for a cookbook dish, don’t eat until when
At this point, I have reached my end.

3-2-2017 (unknown date of origin)

Something's wrong... you don't belong here.
I said, looking down at the pineapple on my pizza.
I said, looking down at the ketchup on my macaroni.
I said, looking down at the cream of mushroom soup on my meatloaf.
He said, looking down at me and my boyfriend, holding hands in public.

Like I'm a creep.  I'm a ******.
What the hell am I doing here? I don't belong here.

You see there's these things that we learn at the dinner table.
When we're kids we have certain items served to us on our plates.
Whatever doesn't end up there, isn't a part of the discussion.
After all, they say if you don't have a seat at the table, you are likely to be on the menu.

So, when ****** orientation and gender identity aren't seated at the table of childhood, they get served for the first time in unexpected places.  

Like an avante garde celebrity chef's designer meal, prepared for critiques by the food bloggers.  

They get served in college classroom debates or in dorm rooms with freshman roommates.  

They're on the menu in in some movies but served with a side of stereotypes and silly trope toppings.  

They get grinded into glitter dust sprinkled on the annual PRIDE Parades like an overly salty seasoning mix.  

They're on the menu in workplace diversity trainings, but too little too late - they get lost in the marginalized buffet.  

They get served at the oppression Olympics, or actually at the Olympics unwillingly by a journalist who only pretends to eat a well-balanced diet, but really has LGBT food allergies,  if you know what I mean.


In reality, these should be staple dishes consumed by commoners, consumed by you and me, consumed by children along with their healthy daily dose of broccoli and cauliflower, squash and zucchini, even eggplant.  

They should be in every ******* cookbook with pictures and all different kinds of recipes!


I want every child to have gay on their dinner plate, lesbian lunch, gender nonconforming on the brunch menu, and bisexual breakfast.  

And everything in between in the queer spectrum served during snack breaks.  


I want every child to look down at their plate and see pineapple pizza and say, gee that looks great!  

I love all of the pizza toppings, no matter whether gay or nay.
... except for anchovies, of course.

She knew
It would be good
as she stood
under a sky more colorful than blue.
As she stood
on a threshold of something
that smelled like the silk and satin
he had slept on just the night before,
She hoped for more
than red lights flashing,
than hearts surrounded by fences.
But, she only heard the mashing
of sweetened heartstrings not fully cooked.
If only she had looked
for something more than a cookbook.

satisfying, slightly sweet
an orange spindle shape
something enjoyable to eat  
very good for your health
crunchy in every bite
yet full of robust wealth
to improve your eyesight
with a hard and rough texture
it's green bloomed leafy top
helps balance out its flavor
such a great nutrient to savor
diced, grated, wild or raw
shredded even sliced when fresh
in any cookbook there are so may
ways to prepare this delicious and
enjoyable golden orange vegetable

I am so proud to announce my new cookbook

The Four Seasons

Let's cook, lets sing and shout
have fun with each recipe no doubt
oh I so hungry I have went all out
oh my I hope there is no drought...

I need my herbs thats in my garden
so please I cry let it rain, don't let it harden
oh yes dear Lord give me a pardon
where my veggies can grow but not random .....

To make all our foods
so delicious that they include
the best tastes that concludes
our hearts and stomachs so happy to alludes.....

Debbie Brooks 2014

[Given to Frank Bidart]


You won't become a gourmet* cook
By studying our Fannie's book--
Her thoughts on Food & Keeping House
Are scarcely those of Lévi-Strauss.
Nevertheless, you'll find, Frank dear,
The basic elements* are here.
And if a problem should arise:
The Soufflé fall before your eyes,
Or strange things happen to the Rice
--You know I love to give advice.

                Elizabeth
                Christmas, 1971
          

Forbidden word
* Forbidden phrase


P.S. Fannie should not be underrated;
She has become sophisticated.
She's picked up many gourmet tricks
Since the edition of '96.

I’ve always loved music. As a little girl, I could spend hours going through peoples CD collections, sampling them with my little battery-operated CD player. If you showed me a stack, rack or box of CDs, I was in heaven.

When I was 8 (2011), I got my first iPod for Christmas, an iPod Touch with 32GB of memory! The sticker said it was from Santa, but ‘Step’ got a package in the mail from Apple three weeks earlier, so I knew who it was really from. Upon opening it, I rushed upstairs to my older brother’s computer, plugged it in, carefully copied the username and password for the family iTunes account (from a wrinkled post-it note), and the world was never the same.

It never occurred to me that my parents could see all of my playlists and that they were automatically downloaded to their devices - like my break-up playlist, inspired by Antoine, my French-boy fifth grade crush. It didn’t work out because he didn’t have an email account and our recess times didn’t line up, but my playlist helped me through it.

I could burn playlists to CDs and exchange them with friends - or gift them to middle school boys who I hoped to amaze with my awesome musical tastes. There’s an art to the playlist that involves controlling pace and mood - every playlist was both a gift and a seduction.

Today we have Spotify with its unlimited streaming of every song ever made - on demand. Exchanging playlists, these days, is as easy as pressing "Share" and typing the first few letters of a friend’s or lover's username.

Like most of my girlfriends, I consider myself a playlist queen and as I continue to work this career path I’ve chosen, regardless of what's weighing me down, I know I can turn to my playlists to push me through. The band ‘The Narcissist Cookbook ’ assures me that my shocking honesty is fun with ‘Broken People.’ ‘K. Flay’ allows me to dance-out my rage with ‘Blood in the cut’ and ‘New Move’ motivates me to keep-at-it with ‘When did we stop.’

I’ve countless Spotify playlists: one for waking up, one for writing papers, one for doing problem sets, others for walking to class, doing the laundry, for nostalgic reflection, and for embracing the astounding depth of human pain.

Of course, as time passes, I find new favorite songs and older playlists are replaced with updated ones; but thanks to the archival nature of Spotify playlist collections, all my old lists remain intact. I’ve never deleted one. Search my archives and you’d see playlists from my freshie year, when I was new here, feeling insecure and alone, or from my sophomore year when I first fell in love.

This piece is a playlist love story, about how music reflects our identities and allows us to share ourselves through the vibes, melodies and beats that move us. I think playlists have a lot in common with poetry, which uses words, phrases, metaphors and imagery for similar purposes.

The love of a grandson
to a grandmother
is a special bond.
It cannot be broken.

A grandmother's presence
in the eyes of a grandson
makes him behave
more like he should behave.
He looks up to her.
I look up to you.

I often wonder
what experiences you've gone thorough.
What has made you into the you today?
You've gone through so much yet,
I've only known you
for 22 years of it.

Through that time,
you've shown me
what a great grandparent is.
You attended most of my
Concerts
Plays
and Musicals
with loving support

Every birthday,
Christmas,
Valentine's Day,
and Easter
without ever missing a beat
you would contact me.
I thank you
So
SO
SOOOOOO MUCH!
I often feel guilty
for not always contacting back.
I really need to get better at that.

As a kid
there was nothing better
than looking forward
to your Christmas presents.
The science toys,
the cookbooks,
and of course,
the Hot Wheels.
There was nothing better to me
than knowing
that I would get a new track to put together
or a new car.
As I've matured,
so have the presents.
the Alinea cookbook
is like a sacred document
I look at it often
and it always amazes me.

Thank you for inventing
"Grandma's Orange Stuffing"
Its always my favorite part
of the Thanksgiving feast.
(Way better than dad's)

Although this poem
isn't very poem-y
I hope you enjoy it
for the rest of your life.
You're the only real grandparent I ever had,
and I love you with all my heart.
Thank you for all you've done.

from my book 'How To Write Pro$eperly

LESSON 18: Marketing Your Product
Get outside and box.

How to Make Good Money as a Poet

Volume
Keep up the volume
Then they have to buy all the books
And go looking
For something good
Self-effacing



More How to Make Good Money as a Poet

*** angles
in relation to women’s personality gauge it
chart it
*** angles
Canadian research grant



More How to Make Good Money as a Poet

Poem-in-a-jar
Ode-in-a-jar
Rhythm-in-a-jar, and it vibrates when you pick it up
or could be handwritten
with desperate plea
send money
fax phoney part
please pleas
should colour of lid
indicate mood of poem
should label
indicate word topic theme
or what of material
metal lid or plastic
* Replace the safety seal so they have to punch cover
* Note: if freshness seal broken, do not consume

More How to Make Good Money as a Poet
dead poet cookbook
dead poet cookbook



Poem-in-a-Jar

limited edition collector poetry
signed by author
artist proof worth more
more worth more
per line $1 $5 $100 sky’s the limit
capitalism:
self-effacing charity:
give-drop poem-in-a-jar to bums to sell
use as tax write-off full retail + “costs”
have party supporting charity more tax write-off
wheee! thank you, taxpayers
mmmm! tax write-off



More How to Make Good Money as a Poet

Verse libre
Convince public that your random scratch ins
have deeper meaning social import
esoteric ****** meaning
make it plainly oblivious for them
doubletalk and doublewalk
run at them
when you recite
a poem
attack poetry
possible sales to war department
note when publishing do not include how to make money poet stuff proprietary secret
information

More How to Make Good Money as a Poet

Poetry Repair
Fix other peoples poems
Putter with their pitter-patter
Charge per word (or line) no word
Fix their lines
of poetry and charge them for it
Could franchise this idea
Have walk-in shops around the planet
Poetry Repair;
Pete's Poetry Repair; friendly sounding.
Come down to Pete’s, we'll fix what’s the matter with your pitter-patter
Could increase sales by charging for coffee and downnuts
when they bring in their poems for repair
(Making money as a poet is a joke, easy living man)
Pete’s Podium of Poetry Repair
Poetry Repair
There's gotta be money in it somehow



More How to Make Good Money as a Poet

Ads
In the backs of magazines *2007 or spam
Now you can make EASY MONEY AT HOME
With the fastest growingest gosh-**** bestest
Poetry Repair
Can you spot the error in this?:
Twinkle twaddle little star
How I wonder what you are
Yes. You saw it. Easy, wasn't it? And in no time at all
you'll being doing this to even some of the greats:
Romeo, Romeo,
Oh where for **** thou Romeo
Editors pay big bucks for this stuff
Poetry repair
do it at home
Ads

More How to Make Good Money as a Poet

1 book = poems + free towel inside
free towel inside your book of poems
poem and a free towel
could be symbolic message
something about a towel and a poem
maybe the beach
maybe the *****
something about a towel and a poem



More How to Make Good Money as a Poet

poem-in-a-casket
very goth
sort by flavour
poem-of-the-month club (with underwear)
poem *******
poem *******
******* with poems on the ***
maybe women will let me write on their pantied ***
and charge them for it
(I'm voting for poem *******)
***** Poetry
I’ll be rich
fifty bucks a toss
Painted-***** Poetry
for fifty bucks a toss
I'll come to your house
and paint a poem on your *******
We'll discuss each poem
over tea and cookies
so you'll get what you like
get what you like
poem on your pantied behind, painted
fifty bucks a toss
Call now!

On the floor of the river styx, frogs burrowing peer over muck duvets to watch me press like a violet between the cookbook pages of the water and the land. I went overboard-

I am addicted to the darkness between worlds.

Somewhere above me, I see the moon. She doesn’t try to warn me, she doesn’t bother reminding me that I can’t breathe. Heavy currents like snakes blur her face into fractured crystal tears that wash me over with sweet exasperation.

Sedated by the salt toward the other side, where the ferryman flips my coin and hums a tune without words about all rivers rushing toward the sea.

He doesn’t ask me why I chose this route, just grins a toothless grin
And winks
And tosses my coin into the water
without

So much

As a wish.

I'm finding out
Growing up to be an adult
Is a lot like cooking
And boy, am I a horrible chef

I went to a presentation last week, the topic, “We Are Losing Our Young Men.”

The speaker talked about how boys these days are growing up without the thirst for first place, they're becoming complacent with second, that they're now crying in baseball. That men today are just not what they used to be.

I almost raised my hand, almost asked about today's young women, where they are, what type of state are they in, how do they compare to my mother's generation, hell even his mother’s generation.

I almost raised my hand, but didn't, I realized I didn’t care what he had to say. I got caught up in a film-reel of Disney classics and Mother Goose picture books read over a soundtrack of, “What do you want to be when you grow up? What do you want to be when you grown up?” stuck skipping.

I thought about the first things we teach young girls, what they dream about before going to bed, the role models we give them. We tell them they can all be princesses and to dream of fairy godmothers. We give them Cinderella, tell them there's no hardship a rich husband can't solve. We give them Belle-Beast relationships, and we fail to mention that if a man is an animal, do not kiss him harder or love him longer, you leave and don’t go back no matter how much he says he’s changed. We show them Snow White, teach them men will only love them for their beauty, teach them women will hate them for it. We give them Ariel, encourage them to give up their passions and talents and family to the first guy that promises them love. We give them Prince Charming rescues, kisses that awake them from eternal sleep. We do not tell them when they should become wary of slick mouths with a penchant for vulnerable women. I guess they're meant to figure it out on their own.
And we wonder why society is obsessed with the Kardashians.

The film reel stopped. I wanted to raise my hand then, wanted to give this pompous speaker my own two cents and tell him I’m not totally buying this whole “earnest, honest, father like figure” who wants us to “seize our potential” act. His talk has been aimed at the fraternity men that paid him to be here.
He’s smart.
I want to raise my hand and address my fellow “modern women,” but when I turned there were only six females in attendance. So that’s why the joke about his wife got such a poor response.

Had they been there I would have stood on my chair and told them this- One day we’ll be mothers, raising little girls of our own. Throw away your fairy tales and grab yourself a cookbook. Sit down at the edge of the bed and open to the dog-eared page. Tell them, “yes, you are made of sugar and all things nice, but you have this inside of you,” and point her to the bay leaves. Tell her how she has traveled from Russia to India to France. Give her black mustard, perfume made with caraway. Teach her the history of chicory, its medicine, its bitterness. Give her licorice. Give her tarragon. Show the vanilla that runs through her veins, the lavender. Teach her wasabi and her ability to make men weak from her strength. Paint her lips red in celebration of cayenne. Make her a *** of puttanesca, have her taste the oregano, the parsley. Tell her about the recipe for the rub of a pork shoulder that’s been guarded for generations. The black pepper, the white pepper, the cumin. Celebrate her complexity, the bitterness paired with sweet, the anise and marjarom, the cayenne, who cannot help but cry at the overpoweringness of cayenne. Show her the history of nutmeg, her trek through the Sudan, Egypt, Italy. Give her the religions she spread, the languages she introduced to India. Show her the slaves that worked for her discovery, the passages she created. Give her the empires she built, the ones she flattened.

Tear down the castles and open the spice drawer.
Paint her lips cayenne.

Well the doctor told me I was out tears ?
The doctors told me I would never sweat again ?
I am 10 lbs UNDER weight & will never gain it back ?
I won't regain a lot of lost muscle ,so I won't be able to lift 200lbs again ?
My appetite is 1/2 what it has been my whole life?
My blood ,heart,other parts ,fat,cholesterol etc. are as good as a teenagers?
My credit will straighten back out this yr.:)

I think the cost savings in KLEENEX,DEODORANT,FOOD, & then knowing I can't lift means my back won't hurt,saves ON CHIROPRACTORS and PAIN KILLERS :)
Plain food tastes "fine" now I can sell off my cookbook & kitchen junk collection:)
I have missed out 30 yrs of junk food , I might as well go for it now :)
with that cost saving and a small loan I can pay off another house & paint it PINK just to freak the neighbors out :):)
Hey I am "POSITIVE" that is a good side to be on :) R.C.

Find someone else
to do it.

  ~mce

A picture of us
sits next to your bathroom sink.
I saw it as I rummaged
through cabinets
looking for toothpaste:

I was sunburned, wearing braces,
and you held a wooden spoon
with the same smile,
crooked nose,
and bushy eyebrows
in the kitchen.

You would come home early,
I would chop
onion and garlic,
garlic and onion,
to Metallica blaring
on your stereo.

We can stir the ***
until our hands blister,
but something added
cannot be removed.

There was the summer
we built model rockets,
the summer you took me to meet
our family in Greece,
and all those summers
we ate Krispy Kreme and fished.

I didn’t become an astronaut,
I didn’t learn Greek,
I threw up over the side of the boat,
but because you came home early
so many days in a row – just for me –
that was my favorite summer.

Today, over the
chop-chop-sizzle
in a broken-in kitchen
we fill a stained cookbook
with dog-ears,
small adjustments.

The same ingredients
never taste the same way twice.

We reclaim a day
out of years lost.
Then that photo
by your sink.
It was a small
Father’s Day gift,
survivor of four moves
and twelve years
of self-discovery,
still reminding you – and me –
of summers spent
breaking in kitchens
and recipes
we’ve been making for years.

What are the words cooking?
The flavor you add
Telling the story your fab
Your words being the ingredient on the grill
The concept you set at will
The emotion captured being a thrill
Your words having a roast
The dialog that everyone will boost
Imagine your poetry being the cookbook known coast to coast
This is an outstanding achievement at most
It’s a feast illustrating in your own words
You heard!
Just bring your words and the reader will bring their ears
A chance to open the reader’s mind
Having a strategy all combined
Win the reader over
Your confidence the reader will discover
A discovery at the BBQ that everyone will be talking about
It won’t be a theory perhaps stuck in a bout
But it is words that can
Assurance that will
Yet confident still
Words grilled to perfection and just right
Having those very words that will crave the reader’s appetite.

We're all ingredients in the humanity stew
The sad clowns
The prescription abusers
The chickens running around without their heads
This dish can never be out done
It's killing me
Ashes from Pompeii
The braces of teenage heart throbs
****** black and blues from abusive relationships
Fill the pots and pans
A homemade meal per say
Chain linked sausage fences
Add some Epsom salt
Some beef chuck
Giblets
And Simonides of Ceos
Daphoenus bones
A dentist and a retainer
Cornets, pirouettes and percocets
Awkward magazine subscriptions
You can buy the cookbook in all its opacity
See it in the Intrepid Museum
There is work to be done on Mount Olympus
Therefore we should go see a movie at the drive in

       -Tommy Johnson

Thursday April 2


Morphing monsters - old poem for writing.com  Dark Dreamscape

Morphing Images from a Hellish Nightmare

Note: From a real nightmare End Note

I am in a room
Drinking at a party
And smoking ****
Watching people all around me

Change into hideous creatures
Monsters from the deepest depths of hell
Everyone in the room
Has been transformed except me

The Chief of them all
Wears a Trumpian mask

Complete with orange hair
Half human half pig

His deputy
Wears the face of Putin

But his body
Half human, half horse

The other creatures wear masks
Many of them wear
Green Pepe the alt-right
Symbolic frog masks

And have T-shirts
Bearing alt right slogans
And **** symbols

And as they prance about
They chant alt. Right slogans
And neo-**** chants
Jews will not Replace us

And the rest of these creatures
Are hideous ugly beasts
With only a vestige of humanity left

And these monsters are engaged
In all sorts of foul evil deeds

****** violence death
All around

And non-stop
violent drug-fueled ******
As these creatures

Half human half monsters
Half male, half female creatures

Snort coke, *******, speed
Drop acid, Smoke ****
drink ***** shots
Scotch, bourbon and beer

The Trumpian Pig leads the charge
Starts engaging in ****** with Putin
Who chases after people
Cutting off their heads with his sword

They turn on to their fellow creatures
****** and killing each other
and eating their fellow creatures
All night long

Then they attack me
Screaming
Jews will not replace us

And I wake up
Screaming

As the sun comes up
Just another nightmare
    







Kimchi Blues  Poetry Soup prompt April 2

based on poetry superhighway prompt for day 2

Kimchi
From Wikipedia, the free encyclopedia


Kimchi

Various forms of contemporary kimchi
Course
Banchan
Place of origin
Korea
Associated national cuisine
North Korea
South Korea
Main ingredients
Various vegetables including cabbage and Korean radish
Variations
Baechu-kimchi, baek-kimchi, dongchimi, kkakdugi, nabak-kimchi, pa-kimchi, yeolmu-kimchi, gat-kimchi
Cookbook: Kimchi
  Media: Kimchi
Korean name
Hangul
??
Revised Romanization
kimchi
McCune–Reischauer
kimchi
IPA
[kim.t??i]
Kimch­i (/?k?mt?i?/; Korean: ??, romanized: gimchi, IPA: [kim.t??i]), a staple in Korean cuisine, is a famous[1]traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.[2][3]
There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.[4][5]Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process.[3] In contemporary times, kimchi refrigerators are more commonly used to store kimchi.

Oh yeah
I got the kimchi blues
every day since I first ate it
back in the day

long before I went to Korea
ended up staying on in Korea
after I retired from decades
in the Foreign Service
and ten years studying and living
in Korea
before I joined the Foreign Service

When I first ate kimchi
I was hooked
sort of a spicier version
of German sauerkraut
which I loved on my top dog
from Berkeley high school days

then off to Korea
in the peace corps
where I ate kimchi
every day for every meal

and eventually I woke up
dreaming of kimchi and rice
instead of pancakes and eggs

then I knew
that I had finally adjusted
and was becoming half Korean

and now I am a hopeless kimchi addict
need to have my spicy kimchi
which is so good for you
perhaps even defeating the dreaded corona virus?
who knows but I will be eating Kimchi
until my day is done

Open up a can of humans into bowl.
Add dashes of corruption and manipulation.
With a cup of the government, pour it slowly and discrete.
Dont forget to add money, taxes, high politics.
With a bag of bullets,
Drop about 20 deaths per minute.
You will need 2 tablespoons of police brutality, child abuse, ****.
3 cups of pollution and overcrowd toxic factories.
With spatula,
Flip over green gardens and wildlife.
Flatten it with concrete and buildings.
Chop up living creatures and get rid of any access fresh produce.
Add this to the chain of fast foods and overly priced merchandize.
While stirring, don't forget to add rigged votes.
Once mixed, bake in tanning bed till fake golden brown.
Make sure it isn't black.
Let it rise, but not plus size.
Take it out and stagger around it putting it on social media,
Retweeting, tagging, sharing, liking.
Let it cool then glaze it with conspiracy theories then you're done.
Enjoy America.

I remember
(as though it were yesterday,
though it was far longer ago) -
He was clean shaven
with sparkling hazel eyes
and far more worldly than I.

He remembers
(when pressed)
I wore a skirt
that was just barely too short
and my legs shook from cold
as we talked.

I remember
(better on some days than others)
his love for alternative rock
and his fascination
with rebelling quietly
against social norms.
He liked to cook,
he told me -
The Anarchist Cookbook -
and laughed.

He remembers
(without hesitation)
the way my eyes
softened just before
our lips first touched
and how my hair
in the breeze
caught the fading sunlight.

I remember
(without fail)
the late night screams
in frustration of his
hatred of gender bias
and his inability to ever
not be brutally
honest.

He remembers
(with distinct pleasure)
the mid-day screams
of passion
and the feeling
of my skin against his;
my breath on his cheek.

I envy
the way he can
focus
on remembering
only the good;
albeit none of the
substance.

So this is the spine:

The cover is made of the songs you played

The blank pages carries the shadows of the time that passed by

I've sewed it with memories that stuck

You are gone; I am hurt

I've got a brand new cookbook

I found a letter my mother wrote to my sister in her old cookbook;
”Lock the front door and go to bed in my bed – I will call you - Mom.”

If I could just go back for a moment to that time and that place­ - our small house with the gold painted walls -  my mom walking up the steps, coming home from work in her nurse¹s cap.

Just one more day, sitting at the dining room table, the open window at my back letting in the late summer heat, the early evening light, the droning of a lawn mower. The six of us at the crowded table, spread with the summer food - slices of tomato, baked beans, cottage cheese, iced tea in a ceramic jug.

Just one more night, out on the front curb, listening to the whispering adults on the front porches; lying back in the cool grass, watching the fireflies, waiting for something ominous to move in the night sky.

There was no time without my mother then - and it’s true - she will always be there.