Chef Mario Batali interviews Jim Harrison in this brief Food & Wine article. I particularly enjoyed Harrison’s take on America’s “big curse,” and his reply to the last question is priceless.
More Jim Harrison
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Tag Archives: food
Mushrooms I Have Known
Mushrooms I Have Known
Reticent and tired, withdrawn,
dejected, I return.
Emerging overnight from nothing,
then withering back to zero.
Does light incite you?
The shade?
I walk by and say hello.
You do not speak.
Ode to Being Placed on Hold
Ode to Being Placed on Hold
The music rarely
entertains,
but I find
peace between
the notes,
sometimes,
and embrace
the notion that
I’ve been inserted
in that peculiar
capsule between
speech and the
void, imagining
myself somewhere,
floating, free
of care and
gravity,
beer can
satellites
orbiting my head,
with bites of
pungent cheeses
and baguette
circling in
their wake,
a gift, you see,
like rain in
August or
a warm voice
saying hello.
“Ode to Being Placed on Hold” was written during the Tupelo Press 30-30 marathon in August 2015. Many thanks to Mary “marso” of the blog “marsowords” who sponsored and provided the title. The poem also appeared here in March 2016.
Roast Chicken (recording)
Another attempt at recording. “Roast Chicken” was first published in Kindle Magazine in December 2015, and also appeared in Gossamer: An Anthology of Contemporary World Poetry.
Roast Chicken
Contemplating the afterlife of birds,
I empty the carcass. My wife
offers rosemary sprigs,
which I stuff into the cavity
with whole garlic cloves
and seared lemon halves,
and then I compact it by tucking
the wings under and pushing
one leg through a slit in the other,
lessening the surface. One might
debate the shape of a bird’s
soul, the sanctity of structure
and limitation, of ritual and
the weight of fire’s gifts in
human brain development,
but trussing is essential
to the goal of proper
temperature attainment.
I pat it dry, sprinkle kosher salt
on the skin, put it in the oven,
set the timer for an hour, pour wine.
Following custom, we eat
without saying grace.
Piece by tender piece, it descends.
Chili, Chocolate and Chihuahuas
Chili, Chocolate and Chihuahuas
The Lovely Wife has jetted off to the great Midwest, leaving me behind to sort the pages of an unruly poetry manuscript in the company of Apollonia, the six-pound terror of Texas, and Ozymandias, her doting, but worried, twelve-pound shadow. As noon departs I note hunger’s first tentative touch, and head to the grocery store for supplies. I’m craving chili, but not having a particular recipe in mind, decide to see what strikes my fancy.
Ah, the sun at last!
No more rain, the yard’s drying.
Our dogs, shivering.
For my chili base I’ll sometimes toast dried ancho peppers, rehydrate and puree them, but I’ve recently replenished my chile powder stock (ancho, chipotle, New Mexico, cayenne, smoked paprika) and feel just a tad lazy, so I’ll use the powdered stuff. But I pick up a poblano, some jalapeños and two onions, and on my way to the meat counter, grab a 28-ounce can of diced tomatoes and some spiced tomato sauce. I examine the beef and nothing entices me (ground beef is anathema, and don’t even mention beans!), but a few paces away I spy a small pork roast, and place it in my cart alongside a 16-oz bottle of Shiner Bock and a bag of chocolate chips.
Knowing my plans, the
cashier smiles and shakes her head.
Milk chocolate chips?
Shuffling the manuscript pages, I ask the dogs for their input. But Apollonia declines, preferring to nap in a sunbeam, and Ozzie is too busy pacing to bother with poetry. So I turn to the impending dinner, chop onion, dice peppers, mince garlic, measure out the various chile powders, cumin and oregano, cube the pork, and brown it in the Dutch oven.
Ozymandias
sits by the front door and moans.
Wind rattles the house.
Once the meat is seared, I saute the veggies, dump in the canned tomatoes and chile powder mixture, add the meat, coating it with the spices, and then pour in the Shiner Bock and heat it all to a near-boil before reducing the temperature and allowing it to simmer for an hour, at which point I stir in about four ounces of the chocolate chips and a teaspoon of garam masala. I let the chili simmer for another hour, then remove half of the pork, shred it with a fork (it’s very tender), and return it to the pot, stir, taste, and add a little salt. Done. I ladle out a bowl, pour a La Frontera IPA, and eat. Not bad, I think. Not bad at all for the first chili of the season.
Beer in hand, I burp,
the dogs stirring underfoot.
Only four more nights…
* * *
This first appeared in December 2015. As I await our first frigid weather of the year, I’m wondering what to cook tomorrow…
Forced to Eat Soft Food, I Consider Options
Forced to Eat Soft Food, I Consider Options
What good is pizza to one who can’t eat it? I’m thinking of a rolled crust
stuffed with prosciutto and parmesan, with onion strands and whole
basil leaves nestled among them, accompanied by a frothy pale ale,
bitter yet smooth and tuned so finely as to flit comfortably between the
notes of a liquid arpeggio. Or if not pizza, perhaps a red chili of braised
and shredded beef seasoned with ancho and chipotle and a smidgeon
of chocolate and beer, simmered slowly and served on the year’s
coldest day in front of the fireplace. I have so much and am grateful
for so little. My clothes are warm and dry, and the eggs I’ve poached
offer me sustenance and flavor and textures wrought of memories
of childhood and comfort, family and treasured books at hand. Then
I think of water and protectors, of standing rocks and centuries of
abuse and neglect and lies bred to fill coffers, and I wonder if we
could pile stones ten horses high around the cowards who spray,
bludgeon and strip search, who fire water cannons in sub-freezing
temperatures, and throw concussion grenades directly at pacifists, all
for the cause of holy oil. What good is pizza to those who can’t swallow?
I fork a bite of egg to my mouth, and choke, but only for a moment.
Mole (Pipian)
Mole (Pipian)
Always the search beneath texture,
layers captured in subsidence,
the drift to interpretation: a mixture, meaning
sauce, and its journey from seed to mouth,
the careful blend of herb and fire,
dismembered chiles,
the crushed and scorched fruit
rendered to preserve for consumption
the most tender qualities
and their enhancement towards art.
This is of course not about the mammal with the subterranean lifestyle, but rather a version of the Mexican sauce, pronounced “mo-lay,” which includes, as a main ingredient, pumpkin seeds. It takes a while to put together, but is well worth the effort.
“Mole (Pipian)” made its first appearance here in February 2015.
Onions
Onions
My knife never sings but hums instead when withdrawn from its block, a metallic whisper so modest only the wielder may hear it. Or perhaps the dog, who seems to enjoy the kitchen nearly as much as I. A Japanese blade, it’s a joy to hold, perfectly balanced, stainless steel-molybdenum alloy, blade and handle of one piece, bright, untarnished, and so sharp as to slide through, rather than awkwardly rupture and divide, its next task on the board.
We’ve never counted the chopped and rendered onions, the fine dice, slender rings and discarded skins, but if we could gather all the corpses we’ve produced together over the years, we’d form a monument to our work, cooperation of metal and man, a Waterloo mound in memory of the bulbs laid there, the planning involved, the missteps and serendipity, and the tears shed along the way.
The blade doesn’t care. It is. It works. It moves things, it lifts, it parts them, and in return is cleansed, and later, in the quiet room, maintains its edge with a silvery rasp, angled steel on steel in a circular motion, over and over, until finally it hums its way back into the block. But it never sings.
“Onions” first appeared on this blog in June 2015.
Two Poems Up on Bindlestiff
I was pleased to discover that the first issue of Bindlestiff is live. My poems “I’ll Turn but Clouds Appear” and “Human Distance” are included.
Day Twenty-seven, Tupelo Press 30/30 Project, August 2016
My poem “As the Gravy Flows” is among today’s offerings of the Tupelo Press 30/30 Project (9 poets have agreed to write 30 poems apiece in 30 days, to raise funds for Tupelo Press, a non-profit literary publisher). I am grateful to Lady Phoenix for sponsoring this title and inspiring other delvings into food and language.
As the Gravy Flows
Viscosity is always a consideration, as is definition:
traditionally a sauce composed of meat juices and
thickeners, or, a sediment of melted tallow, which
somehow brings to mind a laborer rising early after…
Click here to see the rest of the poem.
Tomorrow’s poem, “” was sponsored by Susan Nefzger (Seeing Beyond the Ordinary), who provided these three words: fireflies, dancing, twilight.
THERE ARE STILL OPENINGS FOR SEPTEMBER’S 30/30 CHALLENGE! If you’ve considered participating but have questions or concerns, please feel free to contact me. There are rewards beyond producing thirty poems a day…
The sponsored poems have been a blast to write; the titles and 3-words have led me to poems I’d not otherwise have conceived. Thank you all for helping make this such an enjoyable month.
If you still want to donate, other opportunities remain:
For a $15 donation, I’ll send you a signed copy of one of my 30-30 poems. Your choice!
If you need something to read, Think Dink! A $30 donation will get you my 2015 chapbook If Your Matter Could Reform, Barton Smock’s Infant Cinema, Jamie Hunyor’s A New Sea, and Tim Kahl’s full length work, The String of Islands, thanks to the generosity of Dink Press founder and editor Kristopher Taylor! I hear that Kristopher Taylor is providing a little something extra with the collection. You can read about it here, thanks to Ken at RIVRVLOGR.
For information on sponsorships (and my other incentives), click here.
Thank you for supporting poetry! Only 4 poems to go!
O at the Edges 