Thursday, 23 February 2012

alright alright alright

my life right now is lists after lists containing lists about lists listing lists that list lists.
say that 10 x fast. the do it.

that's the trick.

spring come soon. because with spring will come the end of school, of auditions, of deadlines, and will brig warm weather, freedom, and an anxiety free me.


Friday, 11 November 2011

vegan broccoli soup and cornbread

(warning: this is a little old of a post)

After my cornbread fun, I decided I should stop eating it all alone, and make something to enjoy it with!
I had a big bunch of broccoli abandoned in the back of the fridge, so I made my favourite food ever, soup.

I got my vegan recipe (the only one I could find that used tofu) from One Perfect Bite, and made a few changes. I hate using measurements, so that's mostly what I eliminated.

I ate this soup for lunches for as long as it lasted, usually with an egg for extra protein and my delicious cornbread. I brought the last of the soup to my sister after her she had her wisdom teeth out, and she called me the next day and told me the soup was delicious! Hurrah for big sister approval!

Vegan Cream of Broccoli Soup


1 tablespoon olive oil
1 medium sized thinly sliced onions
2 tablespoons (about 6 cloves) coarsely chopped garlic
1 (420 g) box lite silken tofu 
3 small-medium broccoli trees
2 1/2 cup water
1/2 cup (or a big slosh) of chicken stock
2 teaspoon tarragon
1/2 tsp- 1 tsp cayenne pepper
Salt and pepper to taste
Fresh lemon juice to taste ( I didn't have any, so I used some apple cider and red wine vinegar)


1) Heat oil in a large skillet set over medium-high heat. Add onions; cook covered, stirring occasionally until onions are caramelized. Remove onions to bender jar. Add garlic to skillet; cook until garlic is fragrant. Add to blender jar. Puree. Add tofu. Pulse to combine. Return to skillet.
2) Add broccoli, vegetable stock and water to skillet containing onion-tofu mixture. Add in tarragon and cayenne pepper. Bring to a simmer; cover and cook for 10 minutes. Transfer broccoli, in batches to a blender jar. Puree. Season to taste to with salt, pepper and lemon juice if using. Yields lunches for a week. 

Sunday, 30 October 2011

i baked

I wanted to make cornbread. But I needed applesauce. 
So I bought apples, took them home. 
Washed the apples. Cut them in half, then in half again. 
Cored them. Peeled them. 
Put them in a pot, with water, and steamed them. 

Made cornbread, using my applesauce. Ta-Da. 

Monday, 24 October 2011

class poetry (edited)

He Grew

He grew:
A skeletal anchor rooted heavy
Amidst molten spew erupting out
Cavernous mouths from derelict minds.

Against parades on courses to
Lives full of squalor
They sheltered in shadow.

When singed by the sun, he looked longingly below.



Slugs get out of the garden
Sew suits in Italian
Grow taller with thread count

Monday morning’s hello was a slug on my pillow.
Maybe was there over night
Drawling slug whispers.

I should have been frightened

A terrific cook
Oozing slug juice


Only God, My Dear

She sheds hair on everything.
It’s the condiment of choice.
A great supply provided by
Gold drunk weavers.

It is in her shirt and prepared food,
You’ll never guess what stuffed my coat,
Adorned pillows, King duvets, and our child’s little throat.

We thought that it would be messy.
But everything’s so easy now to clean!
Shampoo, lather, rinse, repeat it;
Formulaic and pristine.

Like chapel.

Wednesday, 19 October 2011

the sky cries alligator tears

I have walked and prayed for this young child an hour, 
And heard the sea-wind scream upon the tower, 
And under the arches of the bridge, and scream 
In the elms above the flooded stream;
Imagining in excited reverie
That the future years had come
Dancing to a frenzied drum
Out of the murderous innocence of the sea.