better than before, I have this telescope you see
it tells me where the empty spots are
-with soft footing–
where I am undisturbed even by my steps,
even when I spread arms and fall backwards.
It fits in my back pocket
when it collapses it is three little snaps
and then it is the direction I’m heading,
the memory and anticipation and then the reality
My telescope and the place.
Only touch known until the next perch.
my stems and roots into the stems and roots
that I found through this telescope.
No evidence of me but tracks.
The realm of possibility
tips to your favor when it’s just fantasy,
but once that real world of power
muscles in you get a better look
at all those unattended little threads as they get reeled in.
Never say never.
Possible was never your ally anyway.
It never was and probability hunts with its own instincts.
I was combing through my phone’s notes app and came across a veggie burger recipe I cobbled together one day. Its meant to mimic the veggie at Chubby’s diner except with flavors and seasoning. This is what happens to you when your whole writing system depends on note taking, firing out dozens of rough drafts on different poems, and then letting them sit until you can look at them with out creation blinders on. It’s a mess, but sometimes there is food.
Here’s a veggie burger recipe.
- 2 cans black beans
- 1 can (hot or mild) rotel
- 1 cup of cooked rice
- 1 cup of breadcrumbs/ crushed tortilla chips
- 1 egg
- 2 teaspoons minced garlic
- 1/2 an onion minced
- Chili powder (to taste)
- Cumin (to taste)
- Siraracha (to taste)
Drain and smash the beans in a large bowl until they are paste like. Add rotel, garlic, onion, breadcrumbs, and rice to the bowl. Mix them into the paste.
Mix egg, sirarcha, chili powder, and cumin together in another bowl. Add to bean paste mixture and stir until it is brought together.
Form patties from mixture and place in a 375* oven for 15 minutes on a greased pan. Flip patties and bake until they are sturdy enough to move with out breaking. (It took me about another 5-10 minutes of baking)
Let cool and store in the freezer. Fry up in a pan in your fav hi-temp cooking fat.
Serve em up!
I’m moving my site from Wix to WordPress. It turns out that Wix is a tangled nightmare of data restriction management and endless incremental fees. So, in the long run, I was more attached to my MailChimp list than I was to that bloated site. Sometimes you just have to cut and run.
I’ll be posting more about my current circumstances and short-term arts projects on the newsletter.
Thanks for stopping by.