for
my family: Philpotts, Potter-Drakes, Ketleys, Yues & Yus, Fams, Stapletons,
Smith-Sparks, Laws, Harcups, Joyces, Martins, Frains, Lamberts & Ellises
At this point it is time
to stop & eat again –
we must hold together
the next valley is the one
after supper
for this landscape centres on
how we live together, & eat
like real people: here
take this & flourish:
Everyone you know
would need these things
or similar: a smoked haddock,
undyed etc
risotto rice, say 300 g at least
- arborio delicious
enough for me
a couple (or more) of small leeks
1 small red onion
frozen peas
chives
maybe a little chervil or parsley
olive oil
some butter
parmesan or good grana padano
vegetable stock (say 600 ml)
dry white Italian wine
- yes, origin here
important I think
oh Frascati, I like you
best!
Well, OK, you start to work
shredding & cutting: take
the fish
& like in some ritual put
in a dish
& cover with boiling water,
then coffin
w/ clingfilm & leave for 10
minutes about
chop the onion fine & slice
quite small
those leeks, snip up your herbs
make up your stock & keep
it simmering
while a fresh-boiled kettle of
water may prove useful
next open the wine & drink
a little
yes, the fish will be ready, so
drain off the water & flake
the fish
decent bits, like debris after
rioting.
In a wide pan heat oil & a great
knob of butter
then cook the onion & the
leek
gently till soft & tender, adding
the rice to roll it & coat
it & cook it
so it begins to crackle a
little
then a first glass of wine
- it soaks in, like blood from
a murder
then add stock & again it
will be perfect
just let it absorb & the
grains slowly plump
repeatedly[1]
- a lot doing here!
As it gets near ready, glaucous
& rich
like some beautiful pie-filling,
a little more wine
I like before the end, and add
your peas
of course & the fragmented
fish & chives
when ready, when it tips into
something right
don’t let it lie but open up a
final perfection
- stir in the cheese & more
butter – then leave
covered & off the heat, to
nurture itself
coat & imbue each grain,
piercing below
the surface of the seen to
penetrate each valley of taste[2].
Serve rapidly, with more cheese
& some fresh ground black pepper
& the chervil or parsley if
you want sprinkled
- it won’t be too soon! any
rage ends at once
sharing its calmative
perfection & the rest of the wine.
[The recipes for the best food are always
unwritten. I’ve taken this from several internet sites & my own practice w/
risottos. You could make it with mushrooms or prawns, or miss out or shift the
vegetables – courgettes are also good. If you take out a lot, it’ll work OK for
small children.[3]
I think, when making it, of my mother, and her Times Calendar recipes. Give yourself to improve & alter, to improvise in your
situation. Time still for one last meal together here. I invite you all.]
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