because they are forced
They did not choose
to have bombs dropping on their door
They do no want
to live on a hostile foreign shore.
with what is precious
in aching arms
frightened children crying for food
They would rather
be anywhere than in their homes.
casually watch them
like swarming ants
afraid to share our warm comforts;
“not my problem!”
forgetting the words etched offshore:
“Keep, ancient lands, your storied pomp!” cries she
With silent lips. “Give me your tired, your poor,
Your huddled masses yearning to breathe free,
The wretched refuse of your teeming shore.
Send these, the homeless, tempest-tost to me,
I lift my lamp beside the golden door!”
The words reshaped for our store-time romp
and shopping trips “Give me your deals, and more,
We’re huddled shoppers yearning for cheap goods,
Those wretched products imported from foreign shore.
Send these, consumers, tempest-tost to shop,
We have greeters beside the exit door!”
in small leaky boats
hungry and cold
while we indulge in thankful feast;
“turn off Fox news!”
pass the only turkey that matters.
the harbors and gates
in shopping malls and big-box stores
for black Friday
and the best prices of the year.
for better lives and
the warm silence
of landing in a safe harbor
for Friday prayers
without any bullets and blood.
loud thanks for our own
free delivery with each purchase
filling our homes
with dreams we never knew we needed.
we laugh at secret jokes
with hidden entendre meanings
thinking only we can understand;
stolen from the moon
beneath the budding branches
in those fading days of June…
heat sweeps us
off our feet into lounging
hardly dressed barely touching
as hungry waves carry us along…
the glorious blush of colour
blinding us into seeing youth
even as it swirls away with the wind…
cold snaps sharply
leaving frosty white streaks
covering the valleys and peaks
where time has come to roost…
we stop laughing
somberly sullenly realizing
we understood nothing at all.
I had that dream again
the one where it all ends.
Metal taste on my tongue
of frozen iron pipes.
Do you believe in love?
Fresh spring blossoms and leaves
I would eat lemon cake;
happiness is just a slice.
Sharp knife –
It is clear to me now
for me there will be none.
I woke to pouring rain.
Song playing in my brain
Omens on the ceiling;
this bed will be my grave.
Prickling on naked skin
eroded down to bone’s
Time is the game we play
knowing we’ll never win.
Will you remember these words?
They fester inside me;
I hear it is best to
sing loud after midnight;
We slip out under
cold grey slate skies
walking through rain
sharing our selves
surprised how quick
time had wrinkled
and our bodies.
rain soaked we crossed
crumbling old bridges
flowing fast past
on ancient rocks
we had seen shaped.
In our hotel
we warmed ourselves
shared hot shower
of younger days
when we enhanced
the raw wet steam
with naked heat.
We are now talk
and wry wistful
we drift asleep
in separate beds
filled with longing
I wrote a few Feast of Leftovers posts in the past – and well I think I will keep adding to that theme! This isn’t really leftovers – but it is emptying my fridge of some extra items so here goes! I get most of my visits from people looking to make soup with search terms like : Prime Rib leftovers
There are of course many ways to makes cabbage soup, so I won’t claim this adds anything new to the soup pot! And I do tend to make things up as I go along. Still this one does stick a little more to the recipe as written – but then again don’t let that stop you from experimenting!
(I have a Sour Cream Biscuit recipe here if you want something to go with the soup. Easy to make while the soup is simmering!)
Starting: All about the base…
All soup depends on the base its starts from. In the case of cabbage soup I start with fried onions. Cabbage isn’t an exciting flavour so I like to add some flavours to wake up the taste-buds. Garlic, caraway seeds, bay leaves, hungarian paprika, fresh ground black pepper and spicy sausage! Of course if you are vegetarian you can delete the sausage and add some hot red pepper flakes or a dash of your favourite hot sauce.
Ingredients: Chop chop chop
Cabbage soup requires some chopping so lets begin
3 large carrots peeled and sliced into rounds
1 large parsnip peeled and sliced into rounds
3 medium potatoes peeled and cubed
1 large cooking onion (yellow onion) chopped
1/2 head of a large cabbage shredded (or 1 small cabbage) This is about 4-6 cups of shredded cabbage.
fresh parsley finely chopped (don’t over do it – so 1/4 cup at most)
2 stalks celery chopped into small pieces
2 cloves garlic crushed and minced
2 teaspoons caraway seeds (slightly crushed with mortar and pestle if you have one – but crushing not required!)
2 bay leaves
1 tablespoon Hungarian paprika (sweet)
1 teaspoon fresh ground black pepper
salt to taste
6-8 cups chicken stock (low-sodium) (or vegetable stock for the vegetarian crowd!)
Hot water (fresh boiled)
1 14-oz can of diced tomatoes
1 can of white beans rinsed (size of can up to you!)
1/4 cup vegetable oil
1 or 2 spicy sausages diced (I prefer Chorizo – a spicy Portuguese/Spanish sausage but any will work)
OR for vegetarian version some hot red pepper flakes to taste)
Part 3: Bringing it all together
In a large soup pot (minimum 6-quart/6-litres) heat the vegetable oil until hot (medium-high heat)
Add the onions and slowly saute the the onions for 10-15 minutes. You do not want the onions to brown! This is a slow frying of the onion to release the sweetness of the onion. Reduce the heat as required to keep from burning/browning.
Once the onions are soft and translucent, add the caraway and paprika and mix the spices into the oil (about 30-seconds)
Paprika burns easily so you don’t want a high heat – medium should be good.
If you are adding sausage add it now. If it is fresh sausage then cook until completely cooked. If you are using dried/smoked sausage the cook until heated through. If you are not adding sausage add a pinch of hot red-pepper flakes to the other spices.
Add the minced garlic and when the smell of garlic hits your nose then add all the hard vegetables (potato/carrot/parsnip and celery if you are adding some)
Saute the spice and vegetables for a couple of minutes. If the vegetables are sticking add 1/2 cup of hot water.
Once the vegetables are well coated with the oil and spice base (and the sausages for you meat lovers!) then add your chicken/vegetable stock to the pot. Add the bay leaves. Bring this to a boil. If you are using a salt-free stock you will want add some salt at this stage – no more than a teaspoon. Remember the sausages will be salty too!
Now add the cabbage to the pot. Don’t worry if it seems full and the stock doesn’t seem to be enough – as the cabbage cooks and softens it will release liquid into the soup.
Let this come to a boil again – and then turn down the heat to a simmer. Let cook for 45 minutes or until the vegetables are the desired softness. Taste the broth – remember you are adding the canned tomatoes which will add some hidden salt!
Now add the rinsed canned beans and the diced tomatoes. Add the minced parsley if desired. Bring back to boil and then set to a simmer. Stir in the ground pepper.
Remove from heat and let the flavours blend for 10-15 minutes before serving. Remove the bay leaves if you see them.