Sunlight Tarries Not

Crimson stained ink strokes your face
in sepulchered hues of white and trite
as parchment burns pure birthright fright
dipped in dalliance and ambiance stripped.

Sunlight tarries not in the simmering truce
of bitterness and gentleness governing
angry askance of scarecrows and furloughs
as shadows stalk their sorrow in the light.

Salt stained creases and treatises strain
to scream the dream of tomorrow's sorrow
even as care stares into a hallowed hell
of swallows falling in feathered fright.

Flight is the plight forever aching
wishing only for release and peace
sand beneath the toes bartering prose
to close the past however shallowly sold.

¡Feliz Cumpleaños, Ale!

Happy birthday to you
Happy birthday to you.
Happy Birthday, dear Alejandra!!!
Happy birthday to you.

I hope you have a wonderful day!! Next year we will celebrate it together!! *BWSK*

Shrimp Creole

I have always been fond of Cajun\Creole dishes. This style of food really developed in Louisiana and to this day seems to remain remarkably localized for such a tasty cuisine. Given the importance of the port of New Orleans as the Europeans settled this continent, it tended to be a melting pot period, but then add to that the having of various owners (Spain, France, etc.). The indigenous population of the time (primarily Choctaw tribes) and the infusion of African influence once the slave trade came also added significantly to the flavor and range. The diversity of skills and experience was bound to mesh into something new and distinct even while continuing to carry elements of its various origins.

The picture above is of a Shrimp Creole dish from a recent dinner. It started with a touch of olive oil, minced garlic, a little chopped onion (shallots are more commonly used), cloves, bay leaves, chopped celery, salt, black pepper, and cayenne (red) pepper. The cayenne pepper being one of the most distinct flavors should be added to taste but in my opinion it is best when it carries the hint of heat lingering after each bite rather than melting the spoon, but that is a matter of personal preference. Once that had simmered for just a minute to start blending and releasing flavors, I tossed in sliced green and red pepper covered it and let it cook for a few more minutes. The goal being to soften the peppers but having the dish finish before they became mushy either. The shrimp came next and after only a minute or so I added the fresh medium diced tomatoes. I then left it to heat for a few more minutes until everything was hot and the shrimp had finished cooking. After cooking I let it sit a short while to make sure the flavors blended and then removed the bay leaves and cloves. All around I love this dish. It is light but filling and preferably served with some nice light rolls to be able to mop up every last drop of sauce when it is done.

Birthday Dinner

I seem to be moving toward a food blog nowadays but that is ok for the time being, at least for me. I need to practice more anyway to remember those skills that have been slipping over time from lack of use. I do enjoy cooking although I am not fond of recipes. I enjoy myself much more when I can just play based on what is available and what my taste buds think will taste good on any given day. It usually turns out at least edible if not excellent. Even so, I am always consoled by the fact that pizza is only a phone call away if it is a failed experiment. The plate above was what I cooked for my birthday. Regretfully, I ended up working much of the day but it is all good. The chicken roulette was stuffed with minced sun-dried tomatoes, artichokes, fresh spinach leaves, parmesan and various spices and then baked with a little bacon. I sautéed the rest of the spinach in butter and garlic and then scrambled in an egg to make sure any bitterness would be sucked out. The tomato is fresh from my plants and those have been a delight all around this year. The zucchini and squash were sautéed in various spices and a touch of olive oil. While I thought my spice choices could warrant some adjustments it turned out overall to be a nice dinner. If Ale had been with me, I am sure it would have been a perfect night!!