Lifting You Up

When you get home

you’ll look back and say that your path was worth its rocky terrain

even though you wore backless shoes

and cut up your heels

you’ll know nothing you did was in vain

While en route, though

you’ll struggle to see that you shine

albeit caked with dirt

and your eyes will become mouths

to the rivers that flow down to your jawline

and drop off onto your shirt

You’ll decide your roots are all you want to know

because they’re where you were comfortable

and you’ll try to go back

but when you turn around you’ll find

that the wake of your path

has turned to black

propelling you forward

You’ll question whether where you’re going

is even feasible to reach

but you’ll shake the thought

due to the warnings you disregarded

and the trust you will have breached

But if there’s anything I’ll have you learn

before you’re past the point of discretion

it’s that ‘home’ is not a destination

but rather a direction

and along your way

the things you see, the things you say

matter just as much

because they’re the means

and the end

is as far off as you want it to be

and maybe even not in sight

Recipe: Brumatacetta Pizza

That’s pronounced broo-mah-tuh chet-tuh. It’s also a portmanteau of the words ‘bruschetta,’ ‘kalamata,’ and ‘pancetta.’ My family is Italian, and naturally I’m drawn to Italian foods and food items. SO, I decided to combine a few in an experiment this evening and the yield was fantastic, if I do say so myself. 🙂

What I came up with was a pizza using bruschetta as the base (in place of pizza sauce), with goat cheese and pancetta bits sprinkled on top.

Please note that I got all of the products in this recipe from Trader Joe’s; I am sure you can find similar products elsewhere if you don’t have access to a TJ’s where you live.

What you will need:

  • 1 olive ciabatta demi baguette
  • 1 tub of refrigerated bruschetta sauce
  • 1 container of crumbled goat cheese
  • 1 container of pancetta

Here are pictures of those items in the order listed, so you know what you’re looking for:

olivebread[1]DSC_0012[1]76929-crumbled-goat-cheese[1]potato-salad-2[1]

FYI: The olive demi baguette has kalamata olives already baked into it. If you’re not a fan of olives, please feel free to substitute the regular ciabatta demi baguette; it is in the same kind of paper/cellophane wrapping, but is green.

Unfortunately, I decided to write up this recipe after having cooked it, and therefore I didn’t photograph any of the steps, so please bear with me.

Before you begin, preheat the oven to about 325°F.

First, cut the baguette in half. Then, slice each half open so that it’s like a hot dog bun (so not all the way sliced through). Does that make any sense? It’s easier to cut in half first so that you have less length to slice through. Does that make sense? Eh, just go with your gut instinct and hopefully you did it like I’m picturing in my head. At this point, you should have two separate halves of the baguette that look somewhat like elongated hamburger buns. Yes? Good. Moving on.

Next, take a spoon and scoop some bruschetta onto each face of the baguette. Be sure to spread the bruschetta evenly until each face is covered. I’ve found this to be a nicer alternative to typical pizza sauce, as it’s more flavorful and not as thin.

Once you’re done with that, and providing you dislike cross-contaminating foods, rinse the spoon out. If you don’t mind getting some bruschetta mixed in with your goat cheese, then by all means, skip this step. Or, if you want, you can use your fingers. No matter the medium, take some goat cheese and sprinkle it over the top of the bruschetta. You can add as much as you’d like. You may actually want to use a spoon for this, because if you’re planning to share this with someone and you use your bare hands, you may accidentally and unknowingly be adding an extra ingredient of tiny, microscopic bits of whatever you touched today. And this is my recipe, and this shit doesn’t call for that. So just use a damn spoon. And make sure you rinse it.

Heads up: Goat cheese doesn’t melt the way that mozzarella melts. It doesn’t get all gooey and bubbly and blobby. It does melt, but it merely gets a little softer and malleable to the touch.

After you’re done adorning your pizza-to-be with cheese, follow the same process and sprinkle bits of pancetta (Italian bacon made from pork belly) atop the bruschetta and goat cheese. At this point, you should have two personal pizzas that are ready to pop into the oven. Are you following? The yield is two, because each half of the baguette serves as one. Also, it’s been suggested that this is more of an open-faced sandwich than a pizza, so whichever you choose to call it is fine. I shall continue to refer to it hereinafter as ‘pizza.’

Lightly spray a baking sheet with cooking spray and place each pizza on the sheet, separated from each other. Place the sheet into the oven and let it bake for 8-10 minutes. This will turn the ciabatta crust delightfully crispy on the outside, but the juices from the bruschetta will keep it fluffy on the inside and add flavor. When the 8-10 minutes are up, it’s time to eat!

image

Bon appétit!

Don’t hesitate to add, subtract, and/or substitute any of the ingredients. Whether it’s to cater to special diets or just because, experimenting is fun and the outcomes are most often delicious. If you try this or you tweak it to make your own version, I would love to hear about it. Post your thoughts, concerns, ideas in the comments if you care to. Happy eating!

🙂

Ruminating

Childhood is brilliant. You’re amazed by the simplest of concepts and able to play pretend so vividly that it’s reality for you. You’re not yet at an age where anything matters for more than a few minutes…no worrying about how you look, why (s)he never called back, deadlines. No anxiety surrounding overwhelming debt, or difficult tests, or which direction your life is headed in. Not a care in the world beyond your imagination. I understand it’s a stage, and one that inevitably ends. But are we really meant to pull a complete 180 and grow into these amoebic, money-hungry robots that live by rote and value the personal lives of others above all else? What happened to the beautiful nature of finding amusement in simplicity? Where has it gone, and is it lost forever?

No Other Way of Loving

I love you without knowing how, or when, or from where. I love you simply, without problems or pride: I love you in this way because I do not know any other way of loving but this, in which there is no I or you, so intimate that your hand upon my chest is my hand, so intimate that when I fall asleep your eyes close.

–Pablo Neruda

Write It Out

There is no greater agony than bearing an untold story inside you.

–Maya Angelou, I Know Why The Caged Bird Sings

«They Want Me Dead»

They paint the ceilings with the refuse
of the long since passed
until they’re camouflaged in heartache
My mother warned me not to leave
without my shadow cast
Because my shadow is my namesake

They pick the fruit from
the lowest branches
Bite the stem off and spit in my face
Their words like parachutes, gently
falling all around me
And detonate with valor and grace

Fire Burns

Little kids get sick on the sidewalk

Little kids are getting sick

of hearing the side talk

Tiny broken hearts are beating

fast as fire burns

Life abolished,

lessson learned

There’s Nothing to Composing

I’m a wanderer now; sorrow befalls me. I laugh often so, I suppose, I’m going to be fine.

–Meg & Dia, Here, Here, and Here

Torpor

a glass half empty

is still deep enough to drown in

and as my bones clack

in a state of torpor

I’ll fall asleep

beneath the surface

and dream of the shades

of blue

I could turn

as I sink

Gravitas

Not a shred of evidence exists in favor of the idea that life is serious.

–Brendan Gill