Look at my joy spring
The beach provides my pure bliss
I love you so much
I have been taking a pause during a huge painful bump in my road
back soon with more haiku
Waited the entire year
First one split to see then eat
The season is short
Orange skies from fire
Bats flying over his head…
Smiling down at me.
Taking advantage
Working from the spent tops down
Days are growing short
Embossed sky croissant!
Looking down judging sadness?
Awake at midnight…
Summer stains the skin,
Scratches over arms on legs..
Juicy rewards to mouth.
Roasted corn and dark berry cobbler with sage vanilla bean ice cream
make your favorite flakey double pie pastry chill in the fridge and continue the recipe
preheat oven to 375F
toss together in a 9 by 14inch pan
2 quarts of freshly picked berries ..blackberries blueberries marion berries currants ..whatever dark berries you like
4 tble butter
4 tbl flour
1 cup roasted corn kernals (have an extra half cup set aside for topping)
1 cup of sugar
1/2 cup more or less of heavy cream
coarse sugar for topping
roll out your pastry to cover the top of the above berry mix…lay over top ..crimp edges and then slash the top of the crust about a dozen times all over the top …kind of gap the holes so you can see some filling
bake for 1 hour ..check ..when golden brown and bubbly you want to pour a half cup of heavy cream over the top of the cobbler ..sprinkle with coarse sugar and the rest of the roasted cork ..put it back in the oven and bake until top is nicely browned
serve with home made vanilla bean (or a good store bought) ice cream mixed with 1 tsp of freshly rubbed and minced sage
garnish dessert with fried sage bits and roasted corn kernals
enjoy
Daylight early hot dark,
Cream lighten ..butter the edge,
A morning repise.
Free hatchery king!
Shoots his milky jets on eggs,
Tribal net ceviche.
recipe for authentic Panamanian Ceviche
always served at parties with saltine crackers and always made with a fish called corvina ..I do have the saltines and this fresh salmon
a smart woman makes do
4 cups of scraped fish (use a firm fish appropriate for ceviche and you want it minced like steak tartar) 1/2 key lime juice 1 cup orange juice 1/3 cup sweet onions juice of one lemon (this together tastes like the limes and sour orange I used to use in Panama) ..2 tbles habanero/scotch bonnet sauce (20 scotch bonnet or habanero peppers blended with 1 cup of white vinegar and pinch of allspice)
dash of salt and fresh cracked pepper to taste mix well
now to serve..and
because I grow them …I use shiso leaves to wrap the ceviche..if no shiso then use a handful of minced cilantro to the ceviche just before serving..or flat leafed parsley …I wrap a bit of ceviche in the shiso leaf .. pop it into my mouth like sushi
less talk more Haiku
Mouth bite crunchy leaf,
Tart, spicy burst fresh salmon..
Saltine and cold beer!
HeidiHaiku 