Hello, chefs. Our Mexico City correspondent checks in today with an idea on keeping it simple.
Carolina writes: I am into simple ingredients, instruction, and preparation. I call this green soup. Put on a big pot of water. Add broccoli, Brussels sprouts, celery, garbanzo beans, corn, potatoes--anything you want--cut into cubes. Add a lot of oregano, curry powder, turmeric, cumin, thyme, and garlic powder. Boil for a bit until everything is cooked to the texture you prefer.
Top with a whole avocado cut into bite-sized pieces and sour cream or plain unsweetened yogurt. Add salt and pepper to taste.
Enjoy with a Pinot Grigio!
What Kind of Times Are These
There's a place between two stands of trees where the grass grows uphill
and the old revolutionary road breaks off into shadows
near a meeting-house abandoned by the persecuted
who disappeared into those shadows.
I've walked there picking mushrooms at the edge of dread, but don't be fooled
this isn't a Russian poem, this is not somewhere else but here,
our country moving closer to its own truth and dread,
its own ways of making people disappear.
I won't tell you where the place is, the dark mesh of the woods
meeting the unmarked strip of light—
ghost-ridden crossroads, leafmold paradise:
I know already who wants to buy it, sell it, make it disappear.
And I won't tell you where it is, so why do I tell you
anything? Because you still listen, because in times like these
to have you listen at all, it's necessary
to talk about trees.
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