Saturday, September 22, 2012
Weekend Cooking: A Poem for Saturday
A Pot of Red Lentils
by Peter Pereira
simmers on the kitchen stove.
All afternoon dense kernels
surrender to the fertile
juices, their tender bellies
swelling with delight.
In the yard we plant
rhubarb, cauliflower, and artichokes,
cupping wet earth over tubers,
our labor the germ
of later sustenance and renewal.
Across the field the sound of a baby crying
as we carry in the last carrots,
whorls of butter lettuce,
a basket of red potatoes.
I want to remember us this way—
late September sun streaming through
the window, bread loaves and golden
bunches of grapes on the table,
spoonfuls of hot soup rising
to our lips, filling us
with what endures.
"A Pot of Red Lentils" by Peter Pereira, from Saying the World. © Copper Canyon Press, 2003.
Autumn, my favorite season, arrives at 10:49 this morning. Bright yellow mums have been purchased, the plates on my baker's rack have been changed, and soup ingredients are ready for the pot - chicken tortellini today. Happy Fall!
Beth Fish Reads, is open to anyone who has a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up over the weekend.
Labels: poetry, Weekend Cooking
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I want to live that life described by the poet!ReplyDelete
I think I'm going to have to print that our and post it in the kitchen. Lovely.ReplyDelete
Very nice indeed!ReplyDelete
Lovely poem! I can't wait for the mums and the soups and the cooler weather. My favorite time of year!ReplyDelete
Oh, I liked this one! (And soup season...I like that, too!)ReplyDelete
What a great and timely poem. Happy fall!ReplyDelete
Chicken tortellini? I am on my way over!ReplyDelete
Like Jill, I'd like to climb right in there and be one with this poem. And I'm not a fan of lentils, but this kinda makes me wish I were.ReplyDelete
Love this poem! One of my favorite poems is one called "Onions" by William Matthews and it's very similar to this "A Pot of Red Lentils" one.ReplyDelete
Beth S. - That poem is wonderful! I just googled and read it. Thanks for bringing it to my attention.Delete
That is the perfect poem (and pot of lentils!) to ring in autumn :)ReplyDelete
A poem about lentils! Who knew? Have a lovely autumn. We are heading into Spring here!ReplyDelete
Love the poem and love lentils. What a perfect autumn welcome. Thank you!ReplyDelete
This sounds quite yummy. Hope u are having a good weekend.ReplyDelete
That looks like a delicious and rich pot of goodie. Thanks for sharing... oh, not just this poem and photo, but CF's reading!ReplyDelete
Love it--what a nice weekend cooking post! Enjoy your soup.ReplyDelete
Awesome poem! I didn't know poems like this existed... I'll be having red lentil - cauliflower curry tonight btw. ;)ReplyDelete
Gnoe - Maybe you'll share the recipe in a future weekend cooking post? :-)Delete
You remind me to go look up a spicy red lentil stew bookmarked ages ago, a Bengali recipe. Thanks for nudging my memory.ReplyDelete
What a lovely poem to share with us. Fall in your area of the country is beautiful, I miss all of the gorgeous colors.ReplyDelete
Perfect poem for the day -- thanks for sharing it!ReplyDelete
Joy's Book Blog
Happy autumn, indeed! A pot of bean soup sounds delicious.ReplyDelete
Thanks for your comments, everyone. We enjoyed our first weekend of fall with a big pot of soup and apple picking.ReplyDelete
Not a fan of lentils, but this is a great poem! I love this time of year and I'm ready to start baking some bread. Speaking of food, how about a recipe for your chicken tortellini soup? Please?ReplyDelete
Les - My chicken tortellini soup is a short-cut recipe adapted from a Taste of Home magazine. Add 1/4 tsp onion powder, a dash of pepper, and some Italian seasoning to a carton of low sodium chicken broth and a carton of chicken stock. Bring to boil and add 9 oz. package of fresh cheese-filled tortellini. Cook according to package directions, then add 2-3 cups cooked chicken (rotisserie chicken makes it even easier) and a package of fresh baby spinach. Stir until spinach is wilted and serve topped with grated Italian cheese. I love slow-simmering soups, but this is ideal when you're pressed for time. It tastes even better the next day!Delete