Recent Posts by Jonell Galloway

Food Poetry: Carciofi, by Grace Cavalieri

Published by Tuesday, September 3, 2013 Permalink 0


 

 

 

 

 

 

 

 

 

 

 

by Grace Cavalieri

for Raffael Cavalieri

One by one things fall away,
everything but the sweet earth itself.
Already this year he has watched the nest’s
careful brush of twigs lose a summer song.

He leans his bicycle against the tree.
Tuscany never changes, they say, but the mountains
seem smaller, each season, as he goes north

toward Pietrasanta. Only carciofi remain the same, clustered
to the earth. Year after year, this time, the tough fruit
is left for the last of those who want it.

My grandfather picks them here, although he
is not a farmer, he knows where on the stem
to reach. A scholar who saw the world as
a work of art, he holds them like this,

carries them back to his small apartment
past the piazza, behind the University wall.
Pisa. Can you see the dirt on his hands, as he
cups them close, their hard skins,
dusty particles beneath his nails.

What moved him to hunger, and when, that night
we can’t know, but that he ate carciofi, the diary
reveals; a plant flavored with olive oil.
Maybe after the lamp was lit, a tiny flask

of oil was brought out, pressings
from a vat near Granoia. Adding
salt from a bowl, the mineral
makes a fragrance rise, enough to move him to
open the small window and, by luck, hear a nightingale.

Later he will lean over his drawings. But right now he
puts the finished leaves in a bowl. This is the man who
imagined the gas-driven tractor which would
someday ride the fields of uneven ground.

Tonight there is only the vision of a vehicle
in his head, for he feels refreshed after dining.
How strange to rest, brushing his hand across the
linen, smudging it, without thought.
ll paese della meraviglia. He will
visit the farmer again, take from his fields,

But for now the mind feasts on what the eye has
seen, villas with ochre walls, pink terra cotta roofs,
factories with old doors, the ride out of town
pedaling past olive groves, apple trees pinned against

fences, pruned grape vines ready to burst,
covers pulled taut over seeded ground, the sun
to the sea, peaceful snow on the mountains.
Everywhere he looks, the land ready for a new way to harvest.

————————————————————————–

This poem was originally published in Water on the Sun.

This poem was originally published in Ocho #8 (goss 183:: Casa Menendez) and Sounds Like Something I Would Say (Casa Menendez).

Grace Cavalieri is the author of several books, and produced plays. Grace edited, along with translator Sabine Pascarelli, The Poet’sCookbook; Recipes from Tuscany (Bordighera Press, 2009,) and The Poet’s Cookbook: Recipes from Germany (Forest Woods & Goethe Institut, 2010). Her new books are Navy Wife and Sounds Like Something I Would Say (Goss 183::Casa Menendez, 2010.) Previously published is Anna Nicole: Poems, winner of  the 2009 Paterson Award for Literary Excellence. She’ produces “The Poet and the Poem,” now beginning its 34th consecutive year on public radio. Her new play for children, ”Lena’s Quilt,” premiered in NYC libraries and museums, 2010 and is now running in the 2011 Harlem Renaissance Production in New York City.
 
Photo of artichokes courtesy of Xedos 4.
 
 
Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Food Art: Fruity Cakes, by Meeta Khurana Wolff

Published by Monday, September 2, 2013 Permalink 0


 

 

Food Art: Fruity Cakes, food photography by Meeta Khurana Wolff

See more food photo compositions at Meeta K. Wolff.

Continue Reading…

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

The Fundamental Interconnectedness of Wine, Food and Art

Published by Monday, September 2, 2013 Permalink 0


The Fundamental Interconnectedness of Wine, Food and Art and Just About Everything Else That’s Good

Jonell Galloway, The Rambling Epicure, Mindful Eating, Spontaneous Cuisine, Editor of The Rambling Epicure.by Jonell Galloway

From the archives

As Shelly Butcher so aptly said in her article “Welcome to the Borscht Belt, exploring the ‘fundamental interconnectedness’ of all things food,” there is a fundamental interconnectedness in food and it can extend beyond the bounds of food, to things related to art de vivre, wine, aesthetics and the whole ambiance, as the French might say. I think most of us would agree that the French and Italians do it best in the Western world, and we all busy ourselves trying to imitate them. Once the bond is made through food and wine, it often remains and blooms into something bigger and more far-reaching.

 

My very special story is about how my husband Peter White and I met David Downie and Alison Harris.

My husband is a master at planning trips. He always chooses the perfect B&B, which often happens to be a castle or palazzo or some kind of wonder, with an idyllic view, and of course a long list of perfect restaurants to go along with it.

This summer we took the children to Burgundy for a week, and while in Beaune, where we were staying at one of his perfect B&Bs, Les Jardins de Loïs, a little paradise right in the heart of the city, I picked up a book called Wine Food Burgundy in the study. It’s a guidebook, but quite frankly, if you love good writing like we do, you can read it for the pure joy of style. Over the next few days, every time my husband put it down, I picked it up, and vice versa. I won’t say we fought over it, but we both kept our eye on it at all times, as if it were a precious gem we had to keep watch over.

When we returned home to Geneva, I promptly looked up the book and the author, David Downie, and wrote a comment on his site.

The next day, two amazing things happened. First, I realized that I had stupidly left my jewelry box at Aux Terrasses in Tournus. Secondly, the owner of Loïs telephoned my husband to say that the writer of Wine Food Burgundy wanted to contact us. He and his wife were spending the summer in their country house near Cluny (and near Tournus). And the most amazing part of it all is that since we had to drive back to Tournus to get my jewelry, we decided it was in the stars. Somebody somewhere meant for us to meet.

So Peter and I drove to Tournus, had a lovely lunch with David and Alison at Aux Terrasses, and we’ve been in contact ever since.

Here’s David’s version of our meeting.

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Food Art: Red, White and Food, by Meeta Khurana Wolff

Published by Monday, September 2, 2013 Permalink 0


 

 

 

Food Art: Red, White and Food, by Meeta Khurana Wolff

See more food photo compositions by Meeta at Meeta K. Wolff.

Meeta K. Wolff’s Bio

Meeta Khurana Wolff is a freelance food photographer, stylist and writer, currently living in the culturally rich city of Weimar in Germany with her German husband and their 8-year-old son, where she enjoys preparing multicultural, home-cooked meals using fresh organic ingredients. When she is not styling, photographing or writing about food, Meeta loves to travel the world, exploring new cultures and capturing it all on camera. The unique mood that Meeta creates in her food photography is also found in her travel, still life and landscape photography.

Continue Reading…

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Bollywood Cooking: Mutter Paneer

Published by Monday, September 2, 2013 Permalink 0


Bollywood Cooking: Mutter Paneer

by Meeta Khurana Wolff

Mutter paneer is an all-time favorite of mine. This popular North Indian dish is often found in Indian restaurants around the world, but nothing compares to the way my mother would make it.

Mutter paneer is basically a flavorful vegetarian dish made of soft homemade Indian cheese called “paneer”, which is lightly pan-fried, then added to a spiced gravy with peas and tomatoes.

I’ve adapted my mother’s recipe over the years and instead of a thin gravy, I have created a creamier version, with an intense, fruity-flavored tomato sauce which coats the soft homemade paneer.

Continue Reading…

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Simon Says: Daily Food Quote, August 27, 2013

Published by Tuesday, August 27, 2013 Permalink 0


by Simon de Swaan

Simon de Swaan, Simon Says, The Rambling EpicureThe ambition of every good cook must be to make something very good with the fewest possible ingredients.–Urbain Dubois

 

Urbain Dubois (May 26, 1818 – March 14, 1901) was a French chef who wrote a series of recipe books that became classics of French cuisine, including Artistic cookery: A practical system suited for the use of the nobility and gentry and for public entertainments in 1870.

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Mediterranean Food Connection: “Cocas à la Frita”, or Sweet Pepper & Tomato Compote Turnovers

Published by Tuesday, August 27, 2013 Permalink 0


Recette de Christophe Certain

This recipe is currently being translated into English.

Les cocas à la frita recette facile en images, chaussons de pâte brisée fourrés d’oignons, tomates et poivrons revenus

Voila ma recette de cocas, testée à de nombreuses reprises, elle est infaillible, même si elle n’est pas traditionnelle.

Ne pas mettre trop de farce (2 C.A.S.) sinon les cocas risquent d’exploser à la cuisson.

Si vous utilisez de la frita, veillez à ce qu’elle ne soit pas trop liquide pour les mêmes raisons. Otez le jus s’il y en a. Le blanc d’oeuf permet de bien stabiliser la fermeture de la pâte à la cuisson, le jaune d’avoir une belle couleur dorée.

La recette traditionnelle de la pâte à coca se compose de 50% farine, 50% saindoux, avec un peu de sel. Comme ça vous pourrez comparer !

Continue Reading…

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Food Poetry: Blackberry Dumplings, by Gayle Black

Published by Monday, August 26, 2013 Permalink 0


Food Poetry: Blackberry Dumplings, by Gayle Black

Blackberry Dumplings

by Gayle Black

Blackberry cobbler in Trinidad
jinxmcc / Foter / CC BY-ND

 

Descending the hillside,
After days of drizzle
The weeds trampled down in preparation
Drying out between the bramble
I arrive to gather the bounty
Blackberries, true gems of deep purple
And shining red in promise of another raid
Tomorrow, for now the sun is gentled in July
By the soft wind and departed rain,
Woven into new clouds above me
As I weave along the hillside, remembering
My mother’s nimble fingers
Filling a metal bucket so quickly on other hillsides.
For this task alone she donned men’s work pants,
Which fitted her awkwardly around her belly
That had carried six of us into the world
While she gathered in the fruit she would sometimes remember
Beaux from long ago and an early marriage ended by untimely death.
“He treated me like a woman.,” she would always say
And I would sigh in regret because I knew it meant
My own father just took her long toil and good heart for granted.
And perhaps so did I as a child, but now remembering
Her blackberry dumplings, I feel that she was even more than a woman
Nearly a  goddess I was lucky enough to have been granted the privilege to call mother.
Blackberries which ripen in July, her birth month always will be her token to me.
And I  pluck them and eat them and sometimes make jam for cake at Christmas
All in memory of her immeasurable bounty that continues though she left all toil behind long years ago.
And the little toil I expend gathering the fruit is simply a little line to her great work ended yet unending forever.

 

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Food Art: Still Life with Pears, Apricots and Grapes III

Published by Monday, August 26, 2013 Permalink 0


Food Art: Still Life with Pears, Apricots and Grapes III, a Painting by Mia Brownell

Still Life with Pears, Apricots and Grapes III, by Mia Brownell, http://www.miabrownell.com/

Still Life with Pears, Apricots
and Grapes III, by Mia Brownell.

 

Mia Brownell, Still Life with Pears, Apricots and Grapes III, 2006, Giclée print, courtesy of the artist, New Rochelle, New York. See more at Art State.

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

Food Play: Piruletas de gazpacho / Gazpacho lollipops

Published by Monday, August 26, 2013 Permalink 0


Food Play: Piruletas de gazpacho / Gazpacho lollipops, in English y Español

por SandeeA / by SandeeA

Quieres impresionar a tus invitados con un plato diferente? Típicamente español, el gazpacho es una sopa fría con múltiples variantes dentro de la geografía española, que suele incluir tomate, pepino, cebolla, ajo, vinagre, y en ocasiones pan para espesar, y que se suele tomar en los meses calurosos de verano.

Want to impress your guests? Gazpacho is a typical Spanish dish, a cold soup with many variations within Spanish geography, but which usually includes tomatoes, cucumber, onion, garlic, vinegar, and occasionally bread to thicken. It is usually served in hot summer months.

Continue Reading…

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries

UA-21892701-1