i refuse to partake with
those who my spirits vex
and i will not put upon them
some fire and brimstone hex
the new born i sun
i greet joyfully every day
regularly and priviate
supplication do i make
in garret or in agora
my gods communion i surely keep
and with pure enlightenment
i am sure to lose no sleep
–sorry it’s late–
I’ve been working on how to say this consicely and poetically. With a little help from a friend, I think I’ve got it down.
Buy me a meal, and I’ll know you’re interested.
Cook for me, and I’ll know you’re serious.
Cook with me, and you’ll win my heart.
This is the soup from the congregational meeting.
1 lb of dried lentils
1 green pepper, 1 onion, 4 stalks of celery (chopped) — known as the holy trinity. This can also be purchased ready chopped in the frozen foods section. Use the entire package.
fresh spinach to taste — roughly cut
4 chicken bullion cubes — add more or remove some to taste
lardons from 4 – 8 jowl bacon slices
garlic — lots
bay leaves
turmeric
salt & pepper to taste
crushed red pepper flakes
zest & juice of 1 lemon
Coat the bottom of a stock pot with a light layer of olive oil. When hot, add the lardons. When the lardons are cooked — but not crispy — add the holy trinity, garlic, salt, pepper, turmeric, bay leaves, and crushed red pepper flakes. When the mixture is fully sweated out, add water according to package directions on the lentils. Bring to a boil. When water comes to a boil, add lentils. Add the zest of the lemon, and squeeze in the lemon juice. Add the “corpse” of the lemon to the boiling pot. Reduce to simmer. Cook 20 minutes or until lentils are tender. Remove the lemon and bay leaves before serving.
Substitute vegetable bullion for chicken and omit the lardons to make the dish vegan.
If you’re willing to experiment, you can add parsley, fresh sprouts, and herbs/spices as the mood strikes.
