In this era, when verbal poetry is losing the charm it exerted on the masses … a new form of poetic expression has arisen and can reach every beating heart on earth … a poetry of the people is there, seeking its way.
It’s easy to feel down and discouraged about the overwhelming barrage of messages and photos and news and information that we receive every single day, whether we like it or not. It’s easy to regret the days when a letter or a photograph was a rare and precious thing. It’s easy to be sad about the bloated, disappointing state of American film. But maybe it’s better to think about this new endless procession of snapshots, which capture an instant, are taken in an instant, and are shared in an instant, as a form of poetic expression available to most, and capable of reaching every beating heart on earth. Equal parts hopeful and foolish.
We have tons of chard from the farm, which makes me very very happy, because I love chard. I decided to try something different with it, and cook it in a chipotle coconut milk sauce. It turned out really tasty! I added broccoli and kidney beans for substance, and lime and spices for flavor and brightness. We ate this with basmati rice, warm wheat tortillas, and a fresh salad made of avocado, cucumber and tomatoes, but you could eat it just with rice or any other grain you like.
Here’s Photo Jenny by Belle and Sebastian
2 T olive oil
1 t basil
1 t. black sesame seeds
1/2 t mustard seeds
1 shallot, minced
1 clove garlic, minced
1 t chipotle purée
1 T tomato paste
1 can kidney beans, rinsed and drained
1 t smoked paprika
1/2 t cumin
1/2 t ground coriander
1/2 t ground cardamom
1 cup coconut milk
1 small bunch of chard, washed, trimmed and chopped quite fine
2 cups broccoli florets, trimmed and sliced long and thin
juice of one lime
1 T butter
salt and lots of freshly ground pepper
Warm tortillas, basmati rice, grated sharp cheddar, avocado/cucumber/tomato
In a large skillet over medium heat, warm the olive oil. Add the shallots, garlic, basil, sesame seeds and mustard seeds. When the garlic starts to brown, in under a minute, add the tomato paste and chipotle purée. Stir in the kidney beans. Add the cumin, coriander, paprika, and cardamom, stir to mix, and then add the coconut milk and about 1 cup of water. Stir to blend everything very well. Add the chard and broccoli, reduce heat, cover, and simmer until the broccoli and chard are as tender as you like them. Add more water if you want it to be saucy.
Add the butter and lime, and season well with salt and pepper.
Serve with basmati rice. We folded this into soft tortillas with grated sharp cheddar and a salad of cucumber, avocado and small tomatoes drizzled with lime and honey.