In his poem, “To His Coy Mistress,” metaphysical poet Andrew Marvell (1621-1678) wrote, “Had we but world enough and time/My vegetable love would grow/Vast as empires and more slow.” By this, he meant in a perfect world, we’d have the luxury of time and a love that would grow exponentially, organically, unfolding and revealing itself…
Naked Broccoli
Harry Crews once told me that when he writes, “I want to get as naked as I possibly can, to strip my mind, my emotional stuff, whatever I work out of, and say, Here it is, ladies and gentlmen, this is all I’m bringing.” I love that attitude. I try to be naked, too, to…
Dinner, Slowly
This was not my date at last night’s Slow Food Miami’s dinner at Creek 28. This is a Galapagos Tortoise and for the sake the of this post, a visual pun — slow, get it? Of course you do, you clever soul. None of us were tortoises but many of us were strangers when the…
Lovely for Lent Black-Eyed Peas With Fennel and Kale
Some people (and you know who you are) do not share recipes. It’s time to give, darlings. Wouldn’t you rather be known as a big-hearted person who shares the wealth? And even if you write out your prized recipe in painstaking detail, your friend’s version will come out different. Different stove, different cookware,…
Still Life With Food
I always liked the idea of ceviche, fresh-as-hell seafood that “cooks” in its citrus marinade. It’s the fish part that lost me. Creating veggie ceviche had a bonus — a still life shot that had nothing to do with the photographer and everything to do with produce’s intrinsic beauty. Lovely round purple onion, green jalapeno,…
Cupid, Psyche and Homemade Granola
Cooking is easy, blogs are hard, at least for me. Not the writing part, the making pretty part, the layout part, the getting text and images to work within the confines of the stupidass template part. A blog muddle yesterday put me into meltdown. Undoing the mess seemed impossible and not even worth trying. And…
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