Monthly Archives: April 2018

Don’t forget the tulips

Every weekday morning I sit at the table in my dining alcove. This morning the bouquet of tulips and freesias from last Friday are spreading their petals wide, in an unabashed embracing of the sun. Today it filters through a gossamer thin layer of clouds. A seagull flits through the screen of the living room’s picture windows – I am here to bear witness. Crows that I feed almonds to click and caw from neighbouring trees. For an instance, I am shrouded in a blanket of silence so complete, it is as though a giant hand has turned the outside world’s volume knob to zero. The only sound I hear is of air propelled through the blades of a fan I sit downwind from; it stays like this for seconds. I am about to settle into this brilliant white absence, but the groan of a truck, its gears grinding, edges in and rolls to stop when the light changes; the engine idles. A crosswalk bot beeps at regular intervals to assure pedestrians of a safe crossing.

I’ve fretted for months on the placement of things; in their accumulation I have deemed them as necessary for my survival as the air I breath, but I have yet to find a place for many of them, patient boxes of furniture lean against walls while they wait for assembly, photos and music CDs stacked high in corners, sheaves of paper in bankers boxes waiting for my consideration on whether to be kept or shredded. Some things are stowed, though, have found their rightful place, for now. As unsettled as I still feel, I remember that I have slept here for almost half a year, have seen the light shift from fall to winter to spring through panoramic windows, seen it dance across the surface of a river that flows a short distance away, where generations of logs were herded to lumber mills downriver over decades, long before my arrival. I have seen the trees renew themselves, shed their leaves and start over, abandon themselves with an unshakable faith to whatever outcome the passage of time may bring.

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cauliflower .. the virtues of

Well, even though I should be working on my novel (which I’ve coined “TIVOC” for short), this is happening, because we need to subsist, after all.

I’ll be taking this in to work this afternoon for dinner, along with some plain steamed rice.

Roasted cauliflower recipe:

  • 1 head of cauliflower, cleaned and broken into florets
  • 1/3 cup of olive oil
  • 1 lemon, juiced and rind grated
  • 1T sumac
  • 1T cumin
  • 1T coriander
  • 1t garlic powder
  • salt and pepper to taste

Preheat oven to 425F.

Combine oil with next 5 ingredients in a bowl and toss cauliflower. Lay out on a covered cookie sheet (I used foil but you can use parchment or a silicone mat) and sprinkle with salt and pepper. I have been personally favouring Maison Orphée grey sea salt lately.

Bake in oven until nicely golden brown, turning occasionally. Every oven is different so just keep an eye on it. Half and hour should be plenty.

Roasted turkey breasts

  • fresh turkey breasts (mine are skinless and deboned but you can use chicken or bone in and skinless of either)
  • glug olive oil
  • 1/2 lemon, juiced and zested
  • 2 garlic cloves, minced
  • summer savory
  • ground coriander
  • glug of white wine
  • salt to taste

Preheat oven to 350F.

Place meat in baking dish. Add glug of oil, glug of white wine (I use whatever white wine I have open and on hand), lemon juice and zest. Sprinkle with garlic (I usually just press the cloves right on top with a garlic press) and summer savory (I got my tin from Pomme, a specialty store in Coquitlam – it’s a bit hard to find in regular grocery stores). Sprinkle with salt to taste (again, I used the sel gris) and bake until done. Follow safety guidelines for cooking poultry per weight and type. The liquids keep things moist so if you err on the side of longer cooking times (like I usually do – I left mine in for 50 minutes), it keeps things from drying out. I end up shredding the whole lot into the remaining liquid and using it to top the rice.

Enjoy!