Porridge for breakfast, again at three.
Stirfry for lunch; in the evening aubergine.
Brown rice with lentils, bulgur stirred in,
With the stirfry and at supper again.
A pear, peanut butter, boiled egg for a snack;
To finish it all a piece of chocolate.
I’ve been finding myself down YouTube wormholes recently. Favourite defaults include meal prep videos which loop into the auto plays of ‘What I Eat In A Day.’ After watching other people prepare and present their day’s meals, I decided to document my own version. This was a sampling from Tuesday last week.
Preheat a deep pan of golden leaf.
In a large bowl split bitter chicory.
Lift out the notes that made sense
at the time. Turn up the heat.
When sulks and stews have almost evaporated,
You will have a sweet smelling slush.
Whizz to a powder, this interesting theme.
Return to the pan if you wish.
I was delighted to discover I am not the only creative to have derived inspiration from recipes. Yesterday, I was introduced to Leonard Bernstein’s “La Bonne Cuisine” (1947) on BBC Radio Three. Bernstein translated recipes from La Bonne Cuisine Française (by Emile Dutoit) and then scored them for voice and piano. The four pieces are Plum Pudding, Queues de Boeuf (Ox Tails), Tavouk Guenksis
and Civet à Toute Vitesse (Rabbit at Top Speed). They are most entertaining and worth a listen.
Here’s a clip of “La Bonne Cuisine – Four Recipes for Voice and Piano” being performed.
tonight I’m gonna feed myself right
from a bag
and the thrill of eager walnuttes
that press the beetroot neat
over rocket-watercress-spinach leaves
stalks ‘n all
Eating right is important for an artist. Even Ella Fitzegerald and Louis Armstrong advocate this in ‘Frim Fram Sauce’.
In truth, though, I am fish cakes and rye bread kinda girl. That’s why I like a bit of salad with mackerel.