Poesy and Plate
Vegan Month of Food 2014
(check out the hundreds of VeganMoFo blogs HERE)
My goal: cook and blog about vegan food 20 times
during the month of September.
My theme: words and food
Vegan Month of Food 2014
My goal: cook and blog about vegan food 20 times
during the month of September.
My theme: words and food
maggie and milly and molly and may
E. E. Cummings
maggie and
milly and molly and may
went down to the beach(to play one day)
and maggie
discovered a shell that sang
so sweetly she couldn’t remember her troubles, and
milly
befriended a stranded star
whose rays five languid fingers were;
and molly
was chased by a horrible thing
which raced
sideways while blowing bubbles: and
may came
home with a smooth round stone
as small as
a world and as large as alone.
For whatever
we lose(like a you or a me)
it’s always
ourselves we find in the sea
Here is Michigan
we are surrounded by water, so we know what it means to find ourselves in the
sea (or ‘lake’ I guess would be more accurate.) It doesn’t matter if it’s a hot
August day at the beach or a quick drive by in the dead of winter – Lake Michigan
is sure to put us in our place and help us remember how small we are in
comparison to all of God’s creation.
This poem
seems so old fashioned and sweet to me. How often do we slow down enough to
play at the beach, to listen to shells until our troubles melt away? Not
enough.
For some
reason, in my mind’s eye, little Maggie and Millie and Molly and May are wearing those baby-doll type
dresses with smocking and maybe a pocket with an appliqued bunny peeking out. Can
you picture them?
Orange Saffron Popsicles (adapted from “Pure Vegan” by Joseph Shuldiner. This cookbook has the most beautiful photos and some pretty glorious food as well.)
Orange Saffron Popsicles (adapted from “Pure Vegan” by Joseph Shuldiner. This cookbook has the most beautiful photos and some pretty glorious food as well.)
Here’s what
you need:
¼ C sugar
¾ C water
¼ t saffron
threads (or more if you are lucky enough to have them, like me)
2 perfect
oranges, zested, peeled and separated into segments
2 C fresh
orange juice
¼ - ½ t Rose water OR 1 t orange flower water
Here’s what
you do:
Combine the
sugar and water. Bring to a boil, reduce heat and simmer until sugar is totally
dissolved. Remove from heat, add saffron and set aside to cool.
Prepare the
oranges by zesting them, peeling them with a knife so not one speck of the
white pith remains, and separating them into segments. Place the oranges,
orange juice and Rose water in a high speed blender and blend until smooth. Add
the saffron water and stir.
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