With sincere apologies to Elizabeth Barrett Browning, 1806 – 1861 …
Tomatoes just picked from the garden.
How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
My soul can reach, when dappled in light,
Painted, soft, and ripe to taste.
I love thee to the level of every day’s
Most quiet need, juicy bite by juicy bite.
Question: What does fragrant Sweet Basil have in common with the Basilisk lizard?
The Basilisk lizard, also known as the Jesus Christ lizard because of its ability to walk on water.
Answer: The lizard’s mythological ancestor lends a derivation of its name to this, my favorite of all herbs. But then so does the Greek word for king, basileús.
“The power of food is really spiritual. It not only brings the whole family together on the same table, but also brings the whole world together.”
So said Vikas Khanna, the Michelin-starred Indian chef and host of MasterChef India. I love this quote, and I fully agree with him.
I’ll bet there isn’t a southern African alive who isn’t transported by the fragrant perfume of a ripe guava. For me, it’s a smell of childhood. It’s the smell from a tree that drifted through my bedroom window when falling asleep on a summer’s afternoon.
Saucer-sized sunflowers to help attract the pollinators.
A something in a summer’s Day
As slow her flambeaux burn away
Which solemnizes me.
Our well-upholstered heirloom tomatoes.
A something in a summer’s noon —
A depth — an Azure — a perfume —
Transcending ecstasy.
Birthing a new pineapple … a colorful illustration of the fibonacci sequence.
I have never even attempted making homemade ravioli despite it being one of my all-time favorite dishes. Before, my perception of the persnickety process was overwhelming, with me resorting to buying freshly-prepared ravioli from the grocery store when I lived in America and Europe.
