Let me Elaborate

Why do I write? Why do I cook? Why bother fight? Picture the plates and inroads?
Because I feel, some days, for loss of tongue.
Feel, some ways, for want of life at 20-something young.
Reel some days at the settling sound of silence in spite of a shining sun.

Because I feel compelled and inspired
Refuse to stay quiet, refuse to stay tired
Seek to inspire, myself so long mired
Inspire not my feet - they already meet at the pavement so easily
Inspire, rather, my soul expired.

I've long fought with food and fright
For want of thinness, safety from flight
Little I knew I would be built - broken really
Something new; a face you thought you knew
Now four years stewed

Love lost, passion askew
This mirror of mine, broken and true
Well, I refuse to go on for seven years more
I want a future where my older-self in-store
Love returned, body and soul...

I fight tooth and nail, with a villanous side of myself
It's named anorexia
and I its tale.
Writing, cooking, thinking, and all
To put back the pieces fractured by fall.

Somewhere in the pieces, the tool to resistance.

Muffins, Muffins, Mad about 'Em

Preheat oven to 350 degrees and prepare muffin tin of your choosing: I very much recommend paper liners of some sort. Add grated zucchini and beats to wet ingredients EXCEPT for the vinegar. Dice peaches small and irregularly, adding to wet ingredients. Combine all dry ingredients beside baking soda and set aside.
Add vinegar and baking powder last, together and then to rest of mixed batter, after wet and dry mixtures have been combined. Bake for approximately 25 minutes - these muffins do take a bit of time but keep moist. Browning on muffin cap reflect doneness.

2 Egg

1 cup Rice Flour, Brown

1 1/4 cups Gluten Free Sorghum Flour

1/2 cup Sugar

3 medium Peach

1/2 zucchini(s)

1 Beets, Raw

1/2 cup Hemp Protein Powder

6 oz Low fat yogurt

1 tbsp Safflower Oil

1 tsp Salt

1 1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

1 tbsp White Balsamic Pear Infused Vinegar

1/4 cup water

1 tbsp Xanthan Gum

1/4 cup Agave Nectar

So simple, really.
Healthy, hearty too.
Weekend brunch
Portable too!

http://www.livestrong.com/recipes/peachy-gluten-free-zucchini-bread/

Put it in the Oven!

And fogettahbout' it!
Well so is the hope
Bread to break
Muffins to make

Sourdough, take two, chewy, dense, sour too!
No squirrels or sorrows
Toasted and right...

Coarse Rye, some white, and Whole grain: this time.
Levain starter to serve some rise
"Quintessential French Sourdough" made mine.

A Crust, like Crumb, things to behold

But breakfast beckons...
Like the overabundant veggies, peaches, flours, and flavors to find
Tastes to remind me
There come better times...










A recipe, to come...

So Squirrels...

Lively lot, Squirrels
Finding my blueberries - blue pearls
My rising bread, unbaked - me: unfed
Luck of mine, that's all, I guess.

It's been a busy week and it's Wednesday - that's all? I'm fighting for freedom and summer's end in Fall. Why you ask; it's beyond me, really. The cold and the crawl of homework and textbook sprawl across my desk.
It's life, I guess. That's Fall.

For now I've lost a will to cook quite so much.
Baking, perhaps
Muffins on my mind...

But here, a nugget of knowledge days old

Chicken is best grilled with herbs in repose...

For now, ride a bike, breath cool air, dream of brunches making right

Blueberries, zucchini, Peaches, oh my... Muffins to crumble, tea, weekend sunrise.

Wrap it Up

No Nori? No problem!
Rough weeks more common than rare
Losing sleep, my mind, in equal shares
Dine with friends and forget the stare
Peering back wearily from mirrors aware

Still fighting the urge to measure, nay splurge
Giving in to this want to limit to scant
Simple and fresh, surrounded by friends
A table filled and glasses empty-brimmed

Torturous weeks ask for a change of pace
A change of tastes
Sweet Hoisin-Peanut pastes, perhaps?

 Tomago Omelette, seared shrimp, vegetables julienned, and wrappers two-thick  

 Wrapped as desired, an inch by maybe four? Some forgotten Crab Stick tossed in, if you recall.

No food let waste, Sushi rice unused in good taste made into Chirashi, Avocado added in haste.
Cooking is soothing, so long as I can
Soft rolls are a comfort, not sushi, but better at times?

Another Attempt

On bread and baking:
Science meet sincerity
and long moments take flight
A need fulfilled by the kneaded dough
Warm as soft sifting through my fingers
Warm and wafting, the scents of feeling
Let loose from an oven closed
And freed in a few hours time
Four-hundred degrees.


Some days all you can do to hang on is to sink your fingers into a shaggy ball of dough. Knead your stress into a form more resilient than your own. Make something new from simple familiarity.
What begins as flour and water, salt and butter; a jar of activity and microbial colony ends as a sour loaf, baguette, or boule of comfort and flavor.

It's days - nay endless stays - which make us this way
Simple pleasures being all it takes to set the mind straight.

So Sourdough take 2: a starter of Rye and dough of Wheat alone. Rosemary sprinkled in and 3 loaves rolled   from.
How did it rise? Better than expected
What's next?
More trials and hopefully the pleasantly unexpected.

Maybe I'll make a fine sandwich; perhaps an egg poached atop
Hopefully I'll taste its sweetness
Something I've long forgot...

Small steps.

Cookies, on a cloudy day...

Like the words of one wise animated shark: Fish are friends. It should conclude "like food."
So lately I've found, the opposite to be true. Food is frenzied and frivolous - a worrisome thing and a tool. Where is the love? On the horizon, I know, but how far?
When I make it, I'll let you know...

But this day

Sadly Buckwheat flour renders them similarly gray but renders no such syndrome of weather.
Gluten free, sweet, soft - not crispy; sometimes a good thing can be simple.
Cookies work that way especially shared with another.
Thank goodness for a pantry so ample...

To play about with ingredients, so novel, recipes simple and strange
Add chocolate and cherries, sugar and spice
The things that can never go wrong...

With Oats rolled, flour allergy-free, butter and oil - coconut solids - a chocolate chip frenzy...
Risen, just slightly, by chemical means and introducing the sweets of my friend: the oven.

Gluten-free Chocolate Oat Cookies

2 cups Rolled oats, a-cup-and-a-quarter Buckwheat, a half teaspoon salt and baking soda each...
Cinnamon and vanilla - how much would you like? Chocolate chips and Butterscotch tossed in - a cup total - or more, if you choose.
1 cup Brown Sugar, 2 eggs, creamed with solids best: butter - 5 tbsp - and Coconut - 6.

Baked at 350, balled and flattened close. Yielding about 2 dozen.
Comfort, 10 minutes close.

But before dessert comes dinner - lately a simple affair.
Simple for mind and spicy for spirit. Peanut Chicken on these brilliant Banana nut Muffins of mine and topped by Mushrooms and Squash - sauteed and sesame.
With a salad and cilantro dressed - a simple pleasure of gustatory extraordinaire...