Feeding the Creative

Sunday, March 8, 2015

Sergei Polunin, "Take Me to Church" by Hozier, Directed by David LaChapelle

Friday, February 13, 2015

valentine

what if I move the bed

and make room for you

and throw out all the underpins with holes and things unraveling

what if I fix the drawers that have long gone off their tracks

and buy new sheets

and turn the goddamned mattress

what if I vacuum

and peer beneath the box springs

to find who-even-knows what

something I’d forgotten

something I’d thought I’d lost

what if I throw wide the curtains

and let in enough light so that you can see

me in all my hideous imagined disfigurement

if I moved my pile of clothes from the chair

to make room for yours

would you still want this still want me

would you forgive the remnants of past lives

and scars from old loves

and my ineffective housekeeping

what if I move the bed

and break up all my patterns

what if I’m unable to sleep

Sunday, February 8, 2015

filling the well, or the sweet side of introversion

French Toast English Muffins with Cinnamon
Marmalade Ricotta

There was an article that popped up on Huffington Post not too long ago on 10 Ways Introverts Interact Differently with the World, and in reading it, I felt very much as if someone had been watching me as a test subject. I realize that handing out hard copies of the article before social functions might not be a great idea, so check out the link above. In any regard, it's a good primer.

The biggest take away from it for me - aside from the fact that, yes, I hate the phone, do well in a performance capacity but not so great at the after party, am generally rotten at small talk, and need to run like hell from full rooms of people after a certain amount of time - no matter how much I may love those people in that room - is exactly how much downtime I require between periods of prolonged creativity to refill the proverbial well.

You know the question: What are you working on right now? I told a good friend of mine earlier this week, I'm washing my socks and organizing my spice rack, and that's about as far as I can think as my creative stores replete themselves. Projects are going to start taking off in March, and I'll get into that soon. In the meantime, I'm generally nesting in my apartment as much as I am able, before I get too busy and it gets too hot to even bear turning on the oven.

I've been trying to make sure that I have (as close to) one full day at home a week to recharge. Sweats get pulled on, candles get lit, music gets played, the bathroom gets cleaned, soup gets made, tea gets brewed. And in the case of this morning, there is Sunday breakfast. And I say that with no regrets, because I've been kicking my ass at the gym four times a week (I'll tell you about that later). I may be working on getting back into fighting shape, but a girl still has to eat.

French Toast English Muffins with Cinnamon Marmalade Ricotta

one serving - double as necessary

1 English muffin, split in half (gluten-free, as necessary)

1 egg, beaten

1/4 cup milk
1/4 tsp vanilla

pinch cinnamon
1 tbsp butter

1/3 cup ricotta cheese

1 tbsp orange marmalade (extra points if it has fresh ginger)
another pinch cinnamon

maple syrup (the real deal)

Take your English muffin halves and prick both sides in several places with the tines of a fork, so that liquid will be able to soak into the bread a bit easier. Combine egg, milk, vanilla and cinnamon in a shallow dish that will also fit both halves of your English muffin, cut side down, and nestle your muffin halves down into the liquid. After about a minute, turn your muffin halves over in the egg mixture. You want as much of that liquid to be absorbed into the English muffin halves as possible without them totally disintegrating.

In a separate bowl, combine ricotta cheese with marmalade and cinnamon, and stir well. Set aside.

In a griddle or large, flat-bottomed skillet, heat about 1 tbsp of butter over medium heat till it melts and starts to bubble, coating the bottom of the pan, and add your two English muffin halves to the pan to brown to golden. After a couple of minutes, flip the muffin halves over with a spatula and brown the other sides. Transfer to a plate. Serve with cinnamon marmalade ricotta and real maple syrup.

Saturday, January 24, 2015

A New Year, and Italian Sausage with Lentils

Italian Sausage with Lentils

So we're well into 2015 at this point, and this post is late. I made a promise to myself to try to post at least once a week this year. I've been trying to bend time to my will and the damned stuff just keeps seeping from between my fingers. Better late than never, I guess.

I'm going to kick things off with a recipe as I've been cooking a lot lately, and I'm starting with sausage and lentils because I'm jonesing for the south of France. Someone please cast me in something that's going to give me a good excuse to go to Cannes. Mama needs a working Mediterranean vacation.

Until then, I'm living vicariously with a bowl of comfort food that doubles as protein fitness fuel. Sausage and lentils is also a popular dish around the dawning of the new year, as lentils are said to symbolize coins (i.e., wealth). Since everyone wants a little more abundance in our lives, where better to begin that pipeline than the digestive tract? When it tastes as good as this does, you may as well bow to tradition and make some.

No, really, just make some.

Italian Sausage with Lentils

1 1/2 cups dried French lentils
(not to be confused with brown lentils, another beast entirely - get the French)

1 cup diced carrot

1 cup diced onion

1 clove minced garlic

2 1/2 cups diced fennel bulbs

6 Italian sausage (mild or spicy, your choice)

1/2 cup water

1/4 cup white wine (if not using wine, use 1/4 cup additional water or broth)

1/8 cup chopped fennel fronds

1/4 cup chopped parsley

olive oil

salt

pepper

Sort through the lentils quickly (nobody likes rocks in their lentils), and give them a quick rinse under the faucet before adding them to a saucepan. Cover generously with cold water (about 5 cups should do it) and add about 1/2 tsp salt to the pan before bringing to a boil. Reduce heat to a simmer, partially cover the pot, and cook the lentils until they are al dente. Drain lentils and set aside.

In a large skillet or dutch oven, add your sausage links to about 1 tbsp of olive oil and brown on all sides. Remove once brown - it does not have to be cooked all the way through. Cut the sausages into coins and set aside.

In the same pan you just used, saute your onion, carrots, chopped fennel bulbs and garlic in an additional 1 tbsp of olive oil. Add about 1/2 tsp of salt and 1/4 tsp of cracked black pepper, your wine to deglaze the pan, and your 1/2 cup of water.

Add your sausage coins back into the vegetables, and turn the heat up to a gentle boil. Reduce heat to a simmer and cover the pot. Once the sausage looks like it has cooked all the way through, remove the lid, add the lentils to the pan, and stir to combine.

Allow the flavors to come together at a low simmer for 10-15 minutes. Add parsley, fennel fronds, additional salt, pepper, and olive oil (if desired) to taste, and give it another stir before serving.