List your top 5 favorite fruits.
5.) Rambutan
4.) Blueberry
3.) Honeydew Melon
2.) Yelakki Banana
1.) Mango
PROMPT: Fruits
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Category Archives: food
Ramzan Mela [Free Verse]
A fire flares
up Mosque Road.
Orange flames burn brightly
beyond the ovals lit by
feeble streetlamps.
Some fat 's hit the fire,
and the smoke 's
rising high.
The throngs have arrived --
hungry & huddled,
with tiny plates of
jiggly cubed meat.
The pious --
angry stomachs,
vibrating to sundown
&
Impious Instagrammers
(or, at least, substantially less pious,)
having their eighth tiny meal
of the day
(some spit into a bucket, Hollywood-style.)
All gathered to break bread --
except there is no bread
(save the occasional roomali roti)
So, instead, they bite basa or mutton
or chicken or camel or prawns --
all smoky
all devoured.
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Transcendent Mango [Haiku]
the season is here, and everyone seeks the transcendent mango.
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DAILY PHOTO: Onion Fields
Limerick of the German Baker
There was a royal baker in Germany
whose bread the king despised fervently.
The king issued a decree:
Death, or bread passing light times three!
The baker twisted dough so three holes showed,
and bestowed it earnestly.
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Fruit Beauty [Common Meter]
The flawless deep green melon rind
houses a pink, bland flesh.
The rind - pitted, yellowed, lumpy -
hides fruit: red, sweet, & fresh.
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Love Won [Senryū]
ordered black coffee,
they brought a plate of cookies,
well-played, love won.
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BOOK REVIEW: Made in Chicago by Monica Eng & David Hammond
Made in Chicago: Stories Behind 30 Great Hometown Bites by Monica EngMy rating: 5 of 5 stars
Amazon.in Page
Release Date: March 21, 2023
Chicago is a food city. Once famous for its stockyards and still a major transit point for the products of Americaâs breadbasket, the city is home to a diverse people, a gathering of migrants and immigrants who brought a wide variety of foods from their homelands and put the necessary twists on them to make them salable to Chicagoans while using available ingredients. This book features entries on thirty foods and beverages that are products of Chicago ingenuity, be they dishes that were wholly invented in the Windy City or oneâs that have a distinctive Chicago-style variant. Foodies know exactly what is meant by Chicago-style hot dogs, pizza, or tamales.
If all you know about Chicago cuisine is that ketchup on a hot dog is considered a sin, youâll learn about some colorfully named Chicago inventions such as: âthe Jim Shoe,â âthe Big Baby,â and âthe Mother-in-Law,â as well as many others that are more prosaically named, if equally calorically dense. One also sees the mark of Chicagoâs immigrant story in the Akutagawa, Flaming Saganaki, Gam Pong Chicken Wings, the Maxwell Street Polish, and Chicago Corn Roll Tamales.
Each chapter discusses the nature of the respective dish, its influences, the [often contentious] origin of each item, where one can obtain said dish, and (for most) includes a recipe for making oneâs own home variant. So, itâs mostly food history, but with a bit of cookbook, as well. There are pictures throughout, of the foods and in some cases of the location that invented or popularized each dish.
Be forewarned, while Chicago is a city that loves food, itâs not a place thatâs wild about nutrition or moderate serving sizes. In fact, I feel certain that many people attempting to consume every item in this book in, say, one monthâs time would drop dead of a coronary shortly thereafter (if not during.) Most of these dishes are foods done fast and served with an allowance of fat, sugar, and / or meat suitable for a family (for several days.)
If youâre a traveler (or a Chicagoan) and want to know more about quintessential windy city foods and where you can sample them, you must read this book.
View all my reviews
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The Rice Gamut [Haibun]
Terraced rice fields. Some, in rectangular blocks. Others, following valley contours. In the tropics, all stages exist at once: The mirrored surfaces of flooded but unplanted paddies. The orderly stubble of freshly planted fields. The max saturation green fields, densely packed with verdancy. The tawny fields of heavy-headed ripe rice. One may pass all of these (and gradations, thereof) as one walks the narrow lanes that dissect farmland. People, birds, and animals transit the slender paddy levees, lending color to a monotony of vibrancy. Sometimes, a weather-beaten man or woman wades in the field -- feet wide and bent at the waist. Nowadays, people come from far away (sometimes even paying admission) to see these fields -- to see so much green packed under blue skies and to let that photosynthetic glory wash over them. mirrored paddy -- flooded but unplanted; a child studies himself lush green fields. crows on the paddy dike command the eye tawny rice. stalks bent under grain-swollen heads
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Belize City Limerick
There was a chef from Belize City who tried way too hard to be witty. He liked to serve pork, but when it was on fork, tell his guests it was rat, just not itty-bitty.
NOTE: Gibnut [a.k.a. Paca] is a huge rodent eaten in Belize. It’s been called the “royal rat” because it was once served to Queen Elizabeth II.
the !n(tro)verted yogi 