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llovelymoonn · 4 months

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favourite poems of december

a.r. ammons collected poems: 1951-1971: "dunes"

jennifer robertson shrill shirts will always balloon

n. scott momaday in the presence of the sun: stories and poems, 1961-1991: "the delight song of tsoai-talee"

ted berrigan the collected poems of ted berrigan: "bean spasms"

natalie diaz when my brother was an aztec: "abecedarian requiring further examination of anglikan seraphym subjugation of a wild indian rezervation"

greg miller watch: "river"

joanna klink excerpts from a secret prophecy: "terrebonne bay"

dorothy dudley pine river bay

brenda shaughnessy our andromeda: "our andromeda"

frank lima incidents of travel in poetry: "orfeo"

lehua m. taitano one kind of hunger

no'u revilla kino

linda hogan when the body

paul verlaine one hundred and one poems by paul verlaine: a biligual edition: "moonlight" (tr. norman r. shapiro)

mahmoud darwish the butterfly's burden: "the cypress broke" (tr. fady joudah)

mahmoud darwish the butterfly's burden: "your night is of lilac"

amir rabiyah prayers for my 17th chromosome: "our dangerous sweetness"

sara nicholson the living method: "the end of television"

charles shields proposal for a exhibition

ginger murchison a scrap of linen, a bone: "river"

tsering wangmo dhompa virtual

anne carson the beauty of the husband: "v. here is my propaganda one one one one oneing on your forehead like droplets of luminous sin"

muriel rukeyser the collected poems of muriel rukeyser: "the book of the dead"

anne stevenson stone milk: "the enigma"

david tomas martinez love song

robert fitzgerald charles river nocturne

thomas mcgrath the movie at the end of the world: collected poems: "many in the darkness"

linda rodriguez heart's migration: "the amazon river dolphin"

donald revell the glens of cithaeron

sumita chakraborty dear, beloved

angela jackson and all these roads be luminous: "miz rosa rides the bus"

kofi

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jshoulson · 3 years

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Today’s Poem

River --Ginger Murchison

Late afternoons, we'd tuck up our hems under Minisa Bridge, scrape our white knees on scrub brush and drowned trees to slide

down the dirt bank past milk-weed gone to seed, cattails and trash to sit on stones at the edge of the river and giggle and smoke,

waiting to wolf-whistle North High's rowing team. In the shadows where the milk-chocolate river unfolded, ooze between our toes, we'd strip,

risk long-legged insects, leeches and mothers for the silt slick on our thighs, the air thick with the smell of honeysuckle, mud—the rest

of the day somewhere downstream. We didn't know why, but none of us wanted to go home to polite kitchens and mothers

patiently waiting for what happened next, the way women have always waited for hunter husbands, kept vigils and prayed at the entrance of mines.

#Today's Poem #Ginger Murchison #Corona of Poetry

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roswellroamer · 4 years

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Day 17. Punakaiki to Kaiteriteri. 285km.

As the night went on, I wondered if it was storming. Regular intervals of low thunderous rumbles turned out to be just a rising tide and some waves crashing against the substantial sea wall erected just behind the Punakaiki beach motel where it appears there used to be a road closer to the water. I had closed the windows and gone on my own personal pest control missions in the nicely appointed apartment by the beach. Still I counted over a dozen bites on each ankle this day. 🦟 Welcome to the buggy west coast. The sun was trying to claim the day as we wheeled out at 9 and headed north from Punakaiki. The first overlook, not far past the Tavern where we had enjoyed a nightcap was a wow. Mist shrouded the further bays up the beach and the Hawaiian like forest cling to the cliffs etched out by a chip and seal snake winding in and out of the shoreline's wrinkles. Picture above. Further along the road was almost unbelievably windy. Ted said that he found online this section from Greymouth to Westport was one of the world's best motorcycle roads. I believe it. So twisty, with elevation changes, loops around bays and over rivers with ocean rocks with flowers planted to enhance the already speccy views. After gaining our breath, we detoured about 6 kms into Westport in search of fuel. We found it then on to Gibby's cafe for some coffee, sausage roll and a cheese roll (a la Invercargill) and why not, a gingerbread man! Pic above. Two nice older couples at the next table and a couple twenty something fellas with two cute dogs got to talking with us and they were very supportive of the current political situation in the US. Nice. 🇺🇸 We headed inland and through the lower and upper Buller gorges. Again no clear apex marked at a pass but the roads today were simply all a dreamy day for a biker. About a half hour of twisty roads brought us to Berlin's cafe. Four bikes parked out front were a good sign. Turns out one of the bikers was a gal who misjudged a passing maneuver on her BMW GS and busted a few parts off the handlebars including her front brakes which were pumping hydraulic fluid when pulled. Reservoir must've sheared off. She was fine but the bike wasn't rideable. A ginger beer was downed and a little Wi-Fi used. The next town of Murchison seemed to be super busy and couldn't figure it out. As we passed the cafe, that couldn't have been it. Cars parked on both sides of the street for 200m. Then, a festival of sorts on the right came into view. Carnival rides, food tents and farm machinery on display. Looked like fun but we kept riding. In fact I flipped open my visor and was promptly met by a fairly large bee who found himself jammed into my left temple and against the helmet. I would've thought that the 60-70kph impact would've killed him. Well, it did but not before giving me a good thorough stinging just to the left of my left eye. Oh well. I'm sure there will be repercussions tomorrrow. 🐝 More good roads and then heading downhill towards the east side of the island and past the Buller Gorge Swingbridge.

Finally descending into farmland again we turned north and followed a series of pretty rivers and canyons angling northward. Today would be our furthest north stop. Staying two nights we would have time to explore tomorrow, the extent of the Abel Tasman NP and the Golden Bay and Farewell Spit dunes extending to the very northern tip of the South Island. A couple of GPS generated bypass turns (due to adventurous setting) had us over a small bridge and tiny farm roads that wound along the river with good pavement underneath. We then had even more tight turns heading into Kaiteriteri and then up the hill to the Kimi Ora Eco resort. A bit of a splurge, this aptly named spot has its own garden for food, solar farm for power and is a bit fancy. Checking in to basically a two bedroom apartment up the hill with a view over the bay loaded with moored boats and people swimming on the beach. Very scenic setting. Had to go check out the hot tub(s) and the pool all with a view. Made an appointment at The Views, their vegetarian restaurant in the main lodge. The meal was excellent. Picture above but didn't show the chocolate mud cake with vanilla bean ice cream and raspberry drizzle. Walked back up the hill to the unit and now I can't believe I'm about to be done and current with the blog! I'm so glad to have this as a reference in the future but I sorta dread sitting down to spend 1 to 1 1/2 hours each day to put down the thoughts, do the homework, select the 10 pics. But as this is the final week of the ride the end is in sight and it is definitely worth the effort. Not sure when or how I will use it in the future but the volume of occurrences, sights, little things, meals, stories is tremendous. Even after a couple days let alone years the memories tend to if not fade at least blend a bit. Many of the above experiences would be lost to me if not captured here so, on we shall continue! Enjoying A/C again. Modern conveniences... 😴

#newzealand #advrider #motoadventure #kaiteriteri #westport #punakaiki

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rusticastravels · 6 years

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Murchison Falls National Park

Awesome place!

This is where I got hooked on Stoney Ginger Beer and Krest Bitter Lemon - soft drinks only available in Africa.

This is the place where we had our first game drive and saw multitudes of wildlife.

Okay. Getting ahead of myself here.

Murchison Falls National Park is Uganda’s largest national park. The lush landscape is a great background for the abundance of wildlife.

About a couple of hours from Budongo Forest, deeper into the park is Red Chilli Rest Camp where we had our first warthog sighting.

We were told that a sounder of warthogs comes through the camp which I experienced first hand when they went through while I was in my tent reading and hearing snorts. Here are videos:

https://youtu.be/dBo9xRxvqVA

https://youtu.be/vce7qgUMEU4

We also witnessed a bloat of hippos go through the camp at night. Apparently, it’s safe as long as you stay your tent and don’t get too close to them.

It was a full day of wildlife the next day. In the morning, we caught the ferry to cross the Victoria Nile with Imani (our truck) for our game drive.

With the roof open and being able to sit on top, it was a great vantage view. We saw lots of animals! Waterbucks, hartebeest, buffaloes, giraffes, elephants, warthogs but alas no lions.

It was an awesome morning. Rushing back to catch the ferry back, we headed back to camp for lunch before catching the boat cruise up river to see the famous Murchison Falls.

The 45 meter waterfall was featured in the movie African Queen with Katherine Hepburn and Humphrey Bogart.

Along the shores where hippos, buffaloes, all sorts of birds and elephants, giraffes and waterbucks coming to drink.

for more pictures, click here. https://photos.app.goo.gl/VL2YKUd7Hhh3haYT8

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rdclsuperfoods · 4 years

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For athletes with specific training and nutritional needs, the holiday season can be tricky to navigate. Do you channel your inner bon vivant and have a third helping of pecan pie, or do you take care to avoid piling your plate with foods that might make tomorrow’s training run a little harder? Ultimately, the best defense is a good offense: if you bring a homemade dish to every party, you ensure that you have something hearty and healthy(ish) to eat.

Sports nutrition expert and Feed Zone Cookbook author Allen Lim explains that when it comes to eating rich, delicious food, context is key: “What you eat in celebration will have little bearing on the big picture. It’s not what you eat on one day—it’s what you consistently eat every other day that really matters. But with classic holiday favorites, almost every recipe could be toned down slightly, so that we can still enjoy a good portion without it being so sweet, fatty, or calorically dense. It’s a balance.”

So, don’t stress out about that third piece of pie, but check out these athlete favorites for some potluck inspiration.

Italian Arancini with Red Pepper Oil

These rice balls are the perfect fare for a large gathering, Lim says. Arancini is a holiday party classic, and Lim and fellow chef Biju Thomas’ recipe calls for fresh, whole-food ingredients. They’re traditionally served on their own, but Lim also likes to use them as salad toppers. Bring these to a party on a big bed of mixed greens, and use the red pepper oil as a dressing.

Ingredients

2 cups uncooked short-grain rice (Short-grain brown rice works well.)

1 red bell pepper

Coarse salt, to taste

1/2 cup olive oil

1 cup ricotta

1 tablespoon freshly grated Parmesan

2 eggs, lightly beaten

1/4 cup chopped fresh Italian herbs of your choice, like basil, tarragon, thyme, or parsley

Zest from half a lemon

1 teaspoon salt

1 egg plus 1 tablespoon water, lightly beaten

1 cup gluten-free panko or breadcrumbs

2 tablespoons extra-virgin olive oil

Freshly grated Parmesan

Directions

Heat the oven to 250 degrees Fahrenheit. Prepare the rice in a rice cooker or on the stovetop, following the instructions on the package. While the rice is cooking, blanch the bell pepper in salted boiling water for no more than one minute. (The skin should be wrinkled.) Run the pepper under cold water, then peel off the skin and remove the stem and seeds. Place the pepper in a blender with the olive oil and purée. Season to taste with coarse salt and set aside.

Once the cooked rice is cool enough to handle, transfer it into a large bowl and add the ricotta, Parmesan, eggs, herbs, lemon zest, and salt. Mix together with a wooden spoon. (It will be sticky.) Shape into large, firm balls, about two inches in diameter (the size of a golf ball). This recipe makes about 32 rice balls. Brush egg-and-water mixture onto each rice ball, then roll in the breadcrumbs.

In large sauté pan or skillet over medium-high heat, heat the olive oil, then add the rice balls in batches. Don’t crowd the pan. Turn frequently until golden brown on all sides. Each batch will take about eight to ten minutes to cook.

Transfer to a baking sheet and keep warm in the oven while you finish making the remaining rice balls. Pile the rice balls on a serving platter and top with freshly grated Parmesan. Serve with red pepper oil, pesto, or your favorite marinara.

This recipe was republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim. Try more recipes at FeedZoneCookbook.com.

Sriracha Honey Turkey Meatballs

Cyclocross racer and Red Bull athlete Ellen Noble has been racing since she was seven years old, and she has learned to dial in optimal nutrition without sacrificing taste. These sweet-and-savory meatballs are her go-to holiday party treat, whether they’re served with toothpicks as an appetizer or as part of the main course—and the leftovers make for a great post-workout protein boost. They keep well in the freezer, so prep ahead if you know party season will be hectic.

Ingredients

2 pounds ground turkey

1 cup panko or breadcrumbs

2 large eggs

Garlic powder and salt to taste

1/4 cup sriracha

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 tablespoons honey

Fresh ginger and garlic, finely chopped, to taste

Splash of sesame oil

Sesame seeds

Directions

Preheat oven to 375 degrees Fahrenheit. Mix ground turkey, panko or breadcrumbs, eggs, garlic powder, and salt. Roll into one-inch round balls. Place on baking sheet and cook until browned and cooked through (about 22 minutes).

While they’re baking, make the sauce. In a medium saucepan, mix sriracha, soy sauce, rice vinegar, honey, ginger and garlic, and sesame oil. Cook over medium heat, stirring constantly, until it comes to a boil. Then, reduce heat and let simmer for eight to ten minute or until the sauce thickens.

Coat meatballs and top with sesame seeds to serve. If freezing, freeze meatballs and sauce separately.

Mushroom Duxelles

Break up the sea of charcuterie and cheese plates with this vegan mushroom spread from chef and yoga instructor Stepfanie Romine. It’s a great way to offer people with common dietary restrictions, like lactose intolerance, a chance to enjoy more than just veggies and hummus at a cocktail party. “Duxelles is a classic French recipe base that infuses flavor into any dish,” Romine explains. “You can change it up based on the mushrooms, alcohol, and fats you have on hand.” It’s great served on toasted baguette slices or crackers as an hors d’oeuvre, and it works wonderfully as a stuffing or topping for eggs, meats, and other dishes.

Ingredients

1/4 cup safflower or olive oil

1 pound tender mushrooms, any variety, caps only, finely chopped

2 tablespoons minced garlic

1/4 cup minced shallots or 1/2 cup finely diced yellow onion

1/2 cup dry red or white wine or 1/4 cup dry sherry

Sea salt

Pepper

Directions

Place a saucepan over medium-high heat, then add two tablespoons of oil. Once hot, add the mushrooms, garlic, shallots or onions, and a pinch of salt and pepper. Cook for five minutes, stirring often, until the mixture is dry and starting to get some color. Add about half of the wine, stirring and scraping to remove any cooked-on bits. Once evaporated, add the remaining oil and another generous pinch of salt and pepper. Continue cooking, stirring often, for another five minutes. If the shallots are in danger of burning, reduce heat to medium. Add the remaining wine, scraping the bottom as before, and cook until completely evaporated.

Let cool, then season to taste with salt and pepper. Serve alongside toasted baguette slices or crackers.

Recipe reprinted with permission from Cooking with Healing Mushrooms (Ulysses Press, July 2018) by Stepfanie Romine.

Hearty Beef Chili

Professional cyclist Nigel Ellsay is one of the Rally Health team’s top riders and top chefs. His personal favorite meal when temperatures drop is a hearty beef chili seasoned with unique flavors like coffee and molasses. The best part about chili is that it’s easy to prep in advance: you can simmer it in a slow cooker all day or cook it in advance and freeze it. Serve as an appetizer at a cocktail party with sturdy tortilla chips for scooping, in bowls over rice as an entree, or with a side of sourdough bread.

Ingredients

1 cup hot coffee

2 dried chiles (ancho, poblano or chipotle)

Olive oil

1 diced red onion

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon chili powder

1 bay leaf

5 diced garlic cloves

1/2 teaspoon cinnamon

Salt and pepper

2 28-ounce cans peeled whole tomatoes

2 pounds beef (brisket or another pot roast–style cut), cut into 2-centimeter cubes

2 tablespoons molasses

2 bell peppers, chopped (not green)

1 28-ounce can kidney beans

Optional toppings: Greek yogurt, sour cream, chopped avocado, chopped cilantro, hot sauce

Directions

Before you start frying and prepping anything else, soak the dried chiles in the hot coffee. In a pot, Dutch oven, or slow cooker, heat the olive oil over medium and sauté the onions, cumin, paprika, oregano, chili powder, and bay leaf for ten minutes.

Chop the now partially rehydrated chiles. Add the garlic, bay leaf, cinnamon, and both types of chiles to the pan. Sauté for one to two minutes. Season with salt and pepper. Add the rest of the ingredients, except the bell peppers and beans, including the coffee you soaked the chiles in. Smash the tomatoes with your spoon after you add them to the pot. Add more salt and pepper to taste.

Cover and simmer for three hours on the stovetop, or five hours on high in a slow cooker. Add the bell peppers and beans. Taste and add salt and pepper, if necessary. Simmer another 45 minutes.

Top with Greek yogurt, sour cream, chopped avocado, chopped cilantro, and hot sauce. Serve alongside tortilla chips, rice, or sourdough bread.

White Chocolate Coconut Bars

“These may sound decadent, but they offer decent protein levels from the nuts, protein powder, and nut butter,” says Alan Murchison, author of The Cycling Chef cookbook. “Lee, a training buddy of mine, asked me to make a protein bar recipe that actually works, after having countless disasters trying to make his own. The aim was to create that sweet-and-salty combo that we crave after hard training sessions or long rides, to restock those glycogen and electrolyte stores, and to help repair tired muscles.” Chunk the bars into smaller pieces for a sweet party treat with a nutritious kick.

Ingredients

1 cup oats

1/4 cup sweetened dried coconut

1 teaspoon Himalayan salt

2 tablespoons goji berries

1/2 cup dried mango, chopped

1/2 cup dried cherries, chopped

1/2 cup cashew nuts

1 tablespoon chia seeds

1/2 cup milk

1/3 cup vanilla protein powder

2 tablespoons runny honey

1/3 cup white chocolate chips

1/4 cup plus 1 tablespoon coconut oil

1/3 cup peanut butter

Directions

In a bowl, mix together all the dry ingredients and set aside. In another bowl, whisk together the milk, vanilla protein powder, and runny honey until you have a smooth paste.

In a saucepan over low heat, melt the white chocolate chips and coconut oil, then stir in the peanut butter. In a large mixing bowl, combine the milk mix with the white chocolate mix, then stir in the dry ingredients. Line a shallow 9x9-inch baking tin with greaseproof paper and spray with olive oil, then press the mixture into the tin.

Place in the fridge for 60 to 90 minutes to firm up before slicing into approximately 15 bars.

Easy Chocolate Protein Mousse

Short on time but promised to bring something sweet to the party? Try Murchison’s ultra-simple chocolate protein mousse—it combines ingredients that many athletes already have at home, like banana, coconut milk, and protein powder. A single serving packs in 26 grams of protein, so save leftovers for a post-workout treat.

Ingredients

2 1/2 cups coconut milk

5 tablespoon honey

1 1/2 cups chocolate protein powder

1 2/3 tablespoons cocoa nibs

1/3 cup cocoa powder

1/3 cup finely shredded coconut

1 2/3 tablespoons chia seeds

Optional topping: Chopped cashews, chopped banana, fresh cherries

Directions

In a food processor, blend the coconut milk, honey, protein powder, cocoa nibs, and cocoa powder. Stir in the coconut, chia seeds, and cashews. Spoon the mixture into ten ramekins and place in the fridge for 30 minutes or until firm. Serve with chopped cashews, banana, or fresh cherries on the side.

Reprinted from The Cycling Chef by Alan Murchison with permission by Bloomsbury Sport, Bloomsbury Publishing, Plc.

via Outside Magazine: Nutrition

#IFTTT #Outside Magazine: Nutrition

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sherlocked-avenger · 7 years

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12 Natural Garment Washes and Detergents

It only takes a few dry cleanings to notice the chemical film on your favorite garments and the degradation of the fibers.

I, for one, have lost a few good sweaters to a year of overzealous dry cleaning, during which I turned a blind eye to perchloroethylene, one of many solvents used in the process. Perchloroethylene is labeled carcinogenic to humans by the EPA, and its disposal must be handled as hazardous waste. In fact, the solvent will be illegal in California by 2023, but we’re not quite there yet. Until then, we’re finding a cleaner way to wash and preserve clothing with these 12 delicate fabric care solutions (all in good-looking packages).

N.B.: For more on maintaining a wardrobe over a lifetime, have a look at our Expert Advice with Antonio Centeno, author of the Real Men, Real Style blog.

Above: A collaboration between French fashion brand A.P.C. and Australian skincare company Aesop, Fine Fabric Care is made with lemon and cedarwood for washing delicate garments. The 17-ounce bottle is undeniably pricey—it’s $39 at Aesop and €29 ($31) at A.P.C.—but only a half tablespoon is needed per wash. Photograph by John Verde for Fantastic Man magazine.

Above: Formulated without the use of phosphates, volatile organic solvents, and any toxic acids or nonylphenols, Simply Clean’s Pure Soap Flakes are for laundering and handwashing delicate fabrics; $12.99 CAD ($9.80) from Well.ca.

Above: Perfume company Maison Francis Kurkdjian makes detergents for both dark and light fabrics—Aqua Universalis Laundry Wash for Black/Dark and White/Bright ($45 each)— as well as Fabric Softener ($45), all available at The Line.

Above: If you haven’t heard the story of Emanuel Bronner, the documentary, Dr. Bronner’s Magic Soapbox is worth a watch. Bronner came from a German soap-making family and immigrated to the US in 1929 before founding his own soap company, Dr. Bronner’s. The line blends pure organic ingredients with a slightly religious slant (carried out as text written on the outside of the bottle). Dr. Bronner’s Sal Suds are an all-purpose liquid cleaner intended for use on laundry, dishes, floors, and more; $8.99 for the 16-ounce size.

Above: Recently founded Swedish company Tangent Garment Care is devoted entirely to natural laundry care products. Its Textile Shampoo, shown here, is made with coconut and orange extracts. Contact Tangent Garment Care for buying information. Additionally, they carry a Fine Wash with Orange Oil, Soy Bean Stain Remover, Denim Wash, and Peach Oil Fabric Softener; €12 each. For more, see our post: Natural Laundry Potions from Sweden.

Above: From Swedish company L:A Bruket, No. 96 Detergent for Cotton and Denim has a patchouli and lavender scent, and No. 97 Detergent for Wool and Cashmere has a sandalwood fragrance. Both are biodegradable detergents made from either cottonseed oil or lanolin; $249 SEK ($28 USD) each from L:A Bruket.

Above: Our go-to line of a household cleaners here at Remodelista is from Australian company Murchison-Hume. Their gentle alternative to dry cleaning is the Garment Groom Stain Remover & Clothes Refresher. Eco-friendly and with a white grapefruit scent, the spray is $7 from The Line.

Above: The Common Good Laundry Detergent is an ultra-concentrated formula good for up to 96 high-efficiency wash loads; it’s plant-based and 100 percent biodegradable. The detergent is $31.99 for a 32 ounce glass bottle from Common Good, and the bottle is refillable at any of the many retail locations found on the company’s site.

Above: From German fragrance company L’eundry, a trio of Fragrance Laundry Detergent (Oriental Olibanum, Asian Ginger Flower, and Scandinavian Moss) is €48 ($51) for small bottles.

Above: Based in Auckland, New Zealand, Wendyl Nissen has created a cleaning product line using only essential, natural ingredients. Above L: The Patchouli Laundry Powder is made from castile soap, patchouli, ylang-ylang, and frankincense essential oils; $15.95 NZD ($12 USD) for a 1kg bag. Above R: The Mild Baby Laundry Powder is made from Dr. Bronner’s Baby Mild castile soap, baking soda, and washing soda; $9.95 NZD ($7 USD) for a 500g bag. For more on the products, see our post: Wendyl Nissen’s “No Nasty Chemicals” Philosophy.

Above: Founded by two graduates of Cornell University’s Fiber Science, Textile, and Apparel Management and Design program, The Laundress is a company that takes garment care very seriously. And for the Le Labo devotee, The Laundress + Le Labo Santal 33 Signature Detergent is made without harmful additives or toxins; $45 for a 475ml bottle at Net-a-Porter. You can also get the detergent in their Rose 31 scent for the same price.

Above: Bedding company Parachute makes a plant-based, biodegradable Laundry Detergent with pure essential oils; $9 per bottle at Parachute.

Ready to make your own cleaning solutions? See Sarah’s posts: Move Over, Mrs. Meyer and DIY: 10 Ways to Use Vinegar in the Home. And on Gardenista, get the recipe for Erin’s DIY window cleaner: The Secret to Making Windows Shine Bright Like a Diamond. Sweet-smelling dish soap? Look through our Eco Dish Soap Roundup.

N.B.: This post is an update; the original story ran on April 22, 2014.

from garage2 http://ift.tt/1Uv71XD via great info

#garage2

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