Hey everyone, I’m bursting with good news. I finally dispatched the beta copies of Book2 in the Realms of the Mist trilogy. (Title and cover coming very soon).
My eyes welled up as I glossed those famous last words in an intricate font: “The End.” Guys, I don’t know how to describe the happiness and accomplishment I felt. I whooped and jumped and gave my laptop a giant KISS.
Now I can wait for Beta feedback as I concentrate on the promo campaign. I can catch up with courework which I’m sure I’ll ace. Trust me, there’s no coursework that can compare to even writing one chapter of a book.
All that’s left after the Beta feedback is a final copy-edit for the little bits that escaped my own personal edit. I would have been practically alone in my author dream but for a number of remarkable people from the wordpress community, who have given me invaluable guidance and encouragement. THANK YOU. It only gets better from here.
Okay, enough about me. Here’s some poetry for you.
The world may change us. Misplaced deeds or words may incubate hate. Thank God our love is bound in nostalgia. #TWT
Tall Tales Corner
Between forsaken lines
dwell cocktails of musings
He writes a heart that stings
The spice of life
Of cinammon romance
And currie betrayals
Black pepper portrayals
Balance in life
In the bachelor's kitchen
variety is scarce
but potency is terse
Just - what - matters
Hope you enjoy.
I feel I should apologise for always joining prompts but I post once or twice a week and I have so many favourites.
The first poem is for both Eugi’s moonwashed weekly prompt and Sadje’s #Whatdoyousee In bold, is an accompanying twenty word story for Bookish bubble’s TWT The Tall Tales Corner is for Colleen’s #tankatuesdaywhere she asked us to use spices in our kitchens to write about recent events in our lives. Since I’ve been submerged in editing, it’s a cocktail of mental events, but I did use the spices in my kitchen to portray some of that in the three Abhanga poems.
Hello everyone. Five members of our wordpress community contributed to this. I hope you enjoy it.
There are countless things we can tell a dear one Things that guide and things that console Those that admonish or those that praise But at any given time, anything we say can be misunderstood Encouragement taken for being nosy Care misconstrued as judgement and reprimands misinterpreted as hatred
In times of such confusion I start in one place With one universal language A meal prepared A meal shared
I have heard of breakfast’s supreme importance but I also know of early morning’s rush So I turn to Michaela and listen as she speaks of Filipinos and hearty breakfasts An early meal fairly easy to make and yet so filling She mentions an aroma that wakes the senses And a wholesomeness that fuels one all day long
It is of Longsilong that she speaks beyond resistance Eaten with gusto Breakfast in the Phiillipines
Longanisa- the Spanish sausage Sinangag- garlic rice Itlog- sunnyside eggs A cup of coffee alongside, and it’s a perfect beginning
Longsilong breakfast by Michaela
But if I woke in the thralls of lateness If morning was a humdinger with no time to spare then I’d turn to Pooja, who with a cheeky smile, holds the solution for busy days; Brunch! It is like a whisper from across the Atlantic A delicious secret shared And I smile with mischief at this vegan Canadian indulgence
This brunch is a paramour to sullen tastebuds Of waffles and syrup Of vegan whipped cream toppings with fruit and marshmallow delights An explosion of flavour A reward for breakfasts foregone.
vegan waffle Brunch by Pooja
But life should not be all about work There is pleasure and there are holidays A time to explore and sift through the wonders of a well prepared meal the peak-of-day; Lunch time. I look to Jane. For on such days, lunch finds me in a ravenous state. Amidst the Gudi Padwa festival in India, and with great pride, Jane flounces the tantalising prospect of a Goa-state delicacy She utters jealousy-inducing words of a consummate dish, beautiful in its complexity She tells of Goan Fish Thali
Of Palu perch fish and spicy pasted curry A curry ground with grated coconut, cumin seeds, dry red chillies, turmeric, coriander, garlic cloves and ginger Add water to loosen the paste, mix with green chillies and a half cup of tamarind water The cleaned and cut Palu is then added to simmer till fully cooked…
Already slavering, I am beside myself in anticipation when Jane mentions the next part of this meal
She speaks of Pea Masala and Steamed cottage vegetables Of Perch fish Rawa fry– where fish is marinated in assorted spices, sizzled in the shallow pan-fry fashion while applying Rawa(suji)
Unbeknownst to me there are more wonders to this meal And I wait, knowing my patience will be met with extravagant reward
Part three entails Kokum Khadi- Of water, kokum, garlic cloves, green chillies, a pinch of sugar and salt, and finally a sprinkle of cilantro on top
The last step to this meal is a most intriguing one Carrot Halwa Ahh, can you imagine a more perfect blend of ingredients To make this Halwa, you will need ghee, grated carrot, milk, sugar, chopped dry fruit; all garnished with cashews, almonds and pistachio. At last we can serve; with boiled rice and Papad(ready made)
Enough said, time to dig in
Goan fish Thali by Jane
A journey of a meal To fuel the journey to my next destination A long trip South, across the Indian ocean
Stuffed and feeling spicy, this journey goes by in a flash but nevertheless, I reach my destination in fine but famished spirits Please do not judge me, for I’m drawn by a most mysterious and welcoming dinner All the way to the cape of Southern Africa where Chris stews a tale of chicken The Cape Malay chicken curry
Wealthy with the positive side of the rainbow-nation’s divisive history, this meal unites all in South Africa. And I personally, almost find it blasphemous not to drool at the thought of a meal made by Chris
Fat garlic cloves(crushed), ginger root(finely chopped), aubergine(bite-sized chunks), red pepper(thickly sliced), Dhaniya(chopped fresh coriander), and assorted spices.
Large chicken fillets cut into bite-sized pieces, a tablespoon of Cape Malay curry powder, small halved potatoes and we are ready to get cooking.
You will need a heavy large saucepan with a lid, fry the onions in a little canola oil, add potatoes and spice powders stir to combine, then add the garlic and ginger. Cook for a few minutes Add chicken, and stir to coat in the spice mixture. Cook for 10 more minutes Finally add red peppers and aubergine, pour hot water till halfway the pan, and cook until vegetables are ready Keep adding hot water so that dish does not dry out. When all is ready, stir in coriander leaves.
This can be served with brown basmati, flat bread or naan, plus a favourite pickle/chutney.
Cape Malay Chicken curry dinner by Chris
You might think that by the end of Chris’ sumptuous dinner, my stomach is working overtime. But I am Ugandan, and three large meals with a smaller one in between is how I was raised(thank God our local meals back then were mostly steamed rarely fatty). I drag my cape chicken-malay-filled belly, for I have one more trip to make; Up North to the Island of Great Britain For Robbie’s unquestionable dessert awaits.
A long post this has been and a sweet ending it deserves-
Multi-coloured chocolate balls Beyond delicious and a big hit with guests But I am not just a guest Today I am an explorer
More than happy to oblige my curiosity, Robbie spills some secrets Dessert is an art that demands precision so I will try and be thorough;
Ingredients: 60 grams butter, 125 ml milk, 125 ml double cream (the cream must be thick, if you can’t find double cream then whip the cream), 125 ml white sugar, 125 ml cocoa powder, 150 grams milk chocolate broken into small pieces, 210 grams plain digestive biscuits (or any other rich tea biscuit), 250 ml coloured sprinkles.
Method: Put the tea biscuits in a plastic bag and use a heavy rolling pin to crush them. In a saucepan on the stove, heat the butter, milk, double cream, and sugar until the butter has melted and the sugar is dissolved. Mix in the cocoa powder and bring to the boil. Remove the pot from the heat and add the chocolate. Allow it to melt slowly into the mixture, stirring from time to time. When the chocolate is completely melted, mix in the crushed biscuits.
These rich and decadent chocolate treats are perfect for high holidays, so wink wink for this coming Easter. Fun to make, and loved by all. Robbie further shares of a delicious alternative; you can use almond flour instead of cocoa, which gives the balls a delicious fudgy floavour
Multicoloured chocolate balls dessert by Robbie
Ahh, I sigh in content Around the world in a day of meals. Not much more I’m able to say I will retire to bed with a book; Perhaps A Ghost and his Goldby Robbie Chaedle Or Spirit of the Shell man by Chris Hall And if I’m too exhausted, I might peruse Maria Michaela’s short but impactful poetry And if I feel a little lonely, Jane Aguiar writes deep, relatable and cajoling romance Or I might fiddle through Pooja’s lifesfinewhine for awesome lifestyle tips and addictive six word stories.
laced together by judeitakali, Compiled from;-
Maria Michaela – Breakfast
Pooja Gudka -Brunch
Jane Aguiar- Lunch
Chris Hall- Dinner
Robbie Cheadle – Dessert
Hope you enjoy this. Feel free to follow the links to these awesome members of the wordpress community.
I really enjoy exercising my creativity on this cooking and poetry feature. Read some of the others HERE
My debut novel on Lulu- HERE Stay safe everyone, Stay loving
Be it born to darkness and sacrifice Or be it raised amidst love and hope Those who dwell under light and freedom Or those shackled to ways preordained The cruelest curses stem from our greatest blessings And yet some are cursed, so that others may be blessed.
Teaser poem about my upcoming novel. Not long now.
I hope that soon you will all walk, love, run and creep, along the thin line between blessing and curse, in my upcoming contemporary(portal to be more specific)fantasysaga.
Disclaimer: Feel free to skip to the bottom if you are culturally or religiously disinclined to pork or beef. No offense intended.
Chapati
For you, my curse; I make this meal Dough – that I may pound out grievance Salt – that all my words may sting Onions – tears of release Oil – to smoothe grudges No milk, no eggs ‘Chapati!’ Bribe and Truce
Once, I met a girl who fell pregnant and thought her child was a curse. Who was forced to grow up quicker than any of her friends. But oh how her curse turned to blessing!
Pork! Hated Loved much more Mild Seasoning Lets the flavours soak Grill with a monk’s patience And watch through that looking glass The veggies will come near the end. For you, my blessing; tastes of balance
Grilled pork
There is a delicacy in Uganda; Of cow hooves and long waits A four hour boil for this delicious delight And for one who takes the time to make this meal, they make it with greatest love and virtue
Molokoni – cow hooves
No spice but salt and maybe curry All else are natural ingredients; Onions, peppers, tomatoes and garlics(best to use only three of choice) Then leave to a boil, adding water as the hours ebb by. For you both; my curse, and my blessing, I make ‘molokoni‘ A dish of healing.
There is a boy who had a simple dream; to be the best librarian he could be. To work and live amongst books But gig after gig, he was told, ‘Women only!’ And blessed to be male in a man’s world, the boy now felt it a curse.
I hope you enjoy this. Yes, I cooked that entire meal on my own, but don’t be alarmed, I didn’t eat everything alone.
It’s been a busy six months since I last wrote something for my Cooking And Poetry feature. Click the link to see previous posts. I hope to resume this feature on a monthly basis.
I included a couple of nonets(the shaped poetrywith 1/2/3/4/5/6/7/8/9 syllable count) for Colleen’s Tanka Tuesday.Nonets are perfect for the passage of time, and in this case, the cooking process.
To read a fuller update on how I’ve progressed through the novel-writing process, and about a few other wonderful authors, check out Chris Hall’s Launchpad roundup.
There was a time admission was defeat When to be wrong, was to show weakness One by one, friends and lovers left Until; Alone; I perceived– That the problem was me How could I say sorry? How would I change? Reconcile Lonely Sad
She’d told me; If I saw the error of my ways, She’d always be waiting, Always come back.
They’d said “We cannot get along if you never open up your mind, If you’re not willing to listen, To accept that you do not know all!”
So I glazed honey on a set of half-fried ribs Sprinkled them with a light powdered chilly And let them simmer in salty olive oil Inviting all the dear ones I’d pushed away
Then I fluffed some chicken breasts Lined a set of thighs Drenched them in egg whites And doused them in flour with spice Drizzling down breadcrumbs And deep-frying to a rich golden brown Thinking of how conceited I once was
All the while, I’d had green peas on a soft boil Leafy spinach steaming in a garlic and ginger spiced water And a sliced fresh veggie-bouquet of ‘sukuma wiki’ – Sizzling with onions and peppers in a pan I sprinkled salt and spice on the spinach Sliced a bunch of avocados, tomatoes and onions And finally dusted two tall bottles of soft sweet red A symbol of a terse nature that was sweetening
Three friends who’d held me most dear came The girl who would always be waiting was no longer single- Yet still she came I added a bowl of mashed potatoes to the chicken, ribs, and salad And we dug in.
With stomachs plied And throats irrigated I told them I was wrong That I’d try. They teased me, saying it was not possible I said with their help, of course it was And they all smiled Knowing that something had truly changed.
It often takes a little giving to get alot from the people who truly love us, but we can’t always simply receive and never give.
Hope you enjoy this. I haven’t updated the Cooking and Poetry feature on my site in a while. Marketing and promoting my book has taken up a fair chunk of my blog but I’m getting up to speed now.
Please go on and check out the landing page for my newly released book to know more about it;
The crescent moon gleams Holding secrets of the night Mischief’s time to reign
A late night meal Homemade to ward the shivers away Perfect Until the haunting begins..
The scene was set; Large screen Kitchen attached to living room Veggies diced and sliced And Becca right next to me, Swinging her gorgeous legs from the kitchen island A night for two With a lurking threat; Of the beyond!
Cold billowing winds Wailing with longing, Jealous– Of lovers within
Guacamole
I scoop two fresh avocados into a bowl Then add diced onions and tomatoes Garlic and jalapenos Grind and mix Sprinkle some lemon Then salt to taste And viola Guacamole!
As potato chips fry, plain and simple Becca presses play And a Mexican haunting begins A movie that many suggested “La Llorona” The widowed dread who killed her boy and girl And now seeks to replace them
Whispers in the house Creaking doors and clanking pipes Warnings we all ignore
Onion rings
I get two large onions Slice them horizontally into quarter inch rings Then mix all-purpose and baking flour- With eggs, milk and salt And put fresh bread crumbs on a saucer besides Onion-rings! Becca’s favourite
I dip the rings in the flour-egg mixture And give them a minute to stop dripping While the backstory on screen plays out Building empathy for characters soon to be haunted I then douse the soaked rings in bread crumbs And shake to make sure nothing is loose But then Becca gasps! And I look to see Grotesque limbs caressing a little girl’s hair And we both freeze with anxiety
Cry of the rooster A bad omen in the night Something is afoot
Lurking fries
It takes but two minutes for the rings to turn a rich light brown And now, all is ready A basket of fries A dish of guacamole And a bowl of onion rings A movie night meal, made for tension
La Llorona on screen
As we get cozy A shadow creeps into the now vacant kitchen Backs to it, we are blissfully unaware A big mistake!
Shadows in the night Creeping here, stalkling there Watching! Sentient!
As terror peaks inside The weather starts to roar outside And a feline shrieks in the movie The meal is just right I followed each subtle tip All natural ingredients Less juicy tomatoes so the ‘guac’ is not runny. Half boiled chips in salted water before frying And a number of smaller side dips with all my favourites; Ketchup, chilli sauce, salt and pepper And mayonnaise just in case In the movie, A priest with a renegade attitude adds a hero to the horror But the tension is gripping And all seems perfect Then the power blows! And the lights go out!
Seeker of horror Be careful what you wish for It just might find you!
I try to be brave While Becca trembles besides A snarl slices dread through the night It comes from a corner, in here with us! Then I feel a scrape on my neck And jolt up, kicking our spread asunder Becca belts a bloodcurdling scream And all I can think of is; “La Llorona!” Come for a boy and a girl
Dark complicit clouds Stars and moon must not reveal The prowl of the dead
The lights come on And lo and behold It’s Pawla my kitty, prowling the sofa We laugh in utter relief The floor is cluttered with dishes But no food in sight For we’d gobbled it all; On this delicious horror night.
True bliss happens in a moment of time Frames or scenes we can never forget A taste, a touch, or a fragrance Sought and found, but never bound How deep must we all delve How high must we climb To find the joys And pleasures Of that Bliss
. Wielder of my heart On a day when bliss is close Be my Valentine .
For love; A meal for two Glazed in sultry romance Tender with a subtle surprise Luring
On this day; Something rich but cultured Fun but thoughtful Flexible yet neat “Honey glazed lamb and sweet potato chips”
Sweet potato chips and Thai basil
Sweet Tatoes Soaked for half an hour Towel dried Creamed in spice Pepper, Paprika, Garlic Loved at every stage
Baked for 20mins, then laced with fresh Thai basil, or a favourite green veggie. Fun and crispy yet tender and soft within
Honey glazed goat/lamb chops
Fresh lamb chops Drizzled with garlic Honey glazed Salt peppered A Soy sauce and chicken stock, All broiled in passion
Lamb is Fried with garlic(5mins), then glazed and peppered, and finally simmered in the stock and soy for 20mins. In each bite, is a tingle of ecstasy.
. The scents of my love The succulence of desire Tastes of potential .
If I may, I beg to add a tip Less is more while spicing But more sides, means more fun
For long term lovers Fresh hot peppers will add an extra thrill For first time Valentines A sweet chilli brings a kinky vibe And for us all; share a dipping sauce for a sensual tinge
. Softness of twilight A stage set for a moment For a touch of love Where comfort and effort meet Dwells the edge of bliss .
There is something about cooking in the wild, Lighting a handsome grill, Ferrying buckets of marinated treats, Anticipating the taste of mystery, Searching for the flavour of danger, The succulence of adventure, And the spice of possibility…
Beneath the watching stars Underneath the looming trees I lay my barbecue canvas And look at you then wonder, What is your barbecue delight?
As a lone wolf howls beyond the reserve I grease a stack of ribs upon the grill Perfect, with a sprinkled chilli salt And a large sweaty pint of beer A guarantee of satisfaction.
Ribs and a pint
As the night owl hoots amongst the trees I splay a juicy salmon on the flames Parsley and lemon do the trick But add a whisky on the rocks, And enjoy the pheromone romance.
Salmon and whisky
While a cricket creaks and the bullfrog croaks I spring a last surprise Grilled veggies and freekeh A worthy vegan rival. If I add a sparkling glass of red or white, Then will we catch, the true beauty of the stars, And dance this night away…
Veggies and wine
How I love the hiss of sprinkled water seething in the flames The fragrant clouds of smoke that tease the senses The subtle streaks of char enriching the flavour And the sounds of night, bringing excitement. Won’t you tell me now, What is your barbecue delight?
Hey guys, hope you enjoy this Cooking and poetry post. I got great feedback on the last one; Flavours of the soul
What is your favourite barbecue combo(plus drink) and with whom? Let me know in the comments section, And also let me know what you think of this latest food and poetry combination.
Stay safe everyone, Stay loving.
P.S If you missed yesterday’s post, go on and check it out here; Traps of Tradition
We are so diverse and capable of anything. However; If you could pick a flavour to describe you, What would it be?
Fortunes steam in this mystic kitchenette Come and stir, and let its cauldron divine Sweet with joy, oh what pastries you’ll create! Or terse with truth, the tonics you’ll consign.
You might be spicy; hot and thrilling Close your eyes, pinky-ponk your recipe Maybe you are salad, fresh and enriching Or just plain old you, free as a hippie
Chicken is where the heart often resides Will you have it dry; grilled or stirfry, Ready to work with any kind of side, Or saucy and reserved, yet filled with surprise
Oh mystic kitchenette! Tell me who I am What flavour brings my soul; peace and calm
I’m sooo craving this Korean spread.
Too sweet to stomach? A little lime will do.
Too sour and terse? Then sweet red wine for two.
If you fear my green is raw, vinegar will take away the worry.
If I come too hot and spicy, then squeeze some lemon on that curry.
An apple a day And two for you and I Let me make you something special A simple dish Of intricate emotions
Honey poached apples and yoghurt romance
Photo credit below
As I peel and slice the apples in half, I think of our laced fingers And the tingle of two parts longing to be reunited. Fondly, I place these slices side by side, And drizzle a little lemon on top.
Two cups of water A third of honey One of lemon juice And a half vanilla bean
I boil these all in a sturdy pan, Then stir until the honey dissolves, savouring the sweetness caressed in your whispers.
At low heat, I submerge the slices of apple in the honeyed sauce, And let it simmer, As I reminisce upon our first meeting, and how eager we were to embrace each other.
I make sure to flip the apples between the twenty minute time, And ensure a two sided love
When apples are tender, I drench them out and put them aside, Then let everything cool, to a soothing room temperature. The ideal state of love.
For thirty minutes I allow myself to dream, Of the mischief in your eyes, as the flavours fizzle perfectly upon your tongue, Or the crinkle of your smile, if I got the dish all wrong
I then mix three tablespoons of the honeyed sauce, in a smooth Greek yoghurt And ooze it onto your favourite saucer. I slip the tender apples onto the viscous cream, And drizzle a little on top.
I can’t help but reminisce, Of the wine scented kisses and interlocking limbs from past nights of ecstasy, Featherlight drifts to the echelons of insatiable desire.
I hear you ask what’s taking so long, But first, I sprinkle bits of toasted sesame on top. A dazzle of seasoning, And a dash of spice, To send us over the edge,
In these photos it looks a little different because we picked subtle hints from different recipes. But the majority (especially timing) is from the link above.
Kevin takes amazing food photos and explores delectable recipes. I’m glad to link up with him on some of them. Find him on Instagram @Kev1s_
I hope you enjoy this 3rd episode of cooking with poetry. The next will be in two weeks time. Try this dish, it’s amazing!
Tales Told Different 