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While nibbling on some of the delectable poems featured in the recently published anthology Feast: Poetry & Recipes for a Full Seating at Dinner (Black Lawrence Press, 2015), I was pleased and excited to come across Adele Kenny’s “To Blueberries.”

You may remember Adele as a 2012 Poetry Potluck guest, when she shared the poignant “Chosen Ghosts” and her grandmother’s recipe for Staffordshire Irish Stew. It’s nice now to read of her love for blueberries, a lyrical paean that interweaves art masterpieces, a popular song title, and a fond childhood memory with luscious sensory details.

Adele has graciously given me permission to share both her poem and the recipe for Bluemisu that’s included in the anthology, and she’s also provided a bit of interesting backstory. It’s always fascinating to learn a little more about how a poet’s mind works, and of course now we’ll all be craving blueberries for days and days — actually, a good thing. :)

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“Polish Pottery and Blueberries” watercolor by Kara K. Bigda

TO BLUEBERRIES
by Adele Kenny

Blueberries as big as the end of your thumb,

Real sky-blue, and heavy, and ready to drum

In the cavernous pail of the first one to come!

– Robert Frost, from “Blueberries”

Imagine the “Mona Lisa” with blueberry eyes;
Vincent Van Gogh’s “Blueberry Night;” imagine
Vermeer’s “Girl with a Blueberry Earring” and
Gainsborough’s “Blueberry Boy.” Imagine
blueberries, one at a time, between stained fingers—
sugary, tart—large or small (not all created equal).
Full in the sun, even their shadows are warm:
silvery patina, bluer than blue sky, bluer than blue.
First the pop and then pulp between your teeth.
Listen to the birds (sparrows, chickadees)—blue
fruit sweet in their beaks. Oh, briarless bush! Bluest
fruit. No core, no seeds. Nothing ever to pit or peel.
Definitely not the forbidden fruit, no Eve down on
her knees—never the cost of paradise. Blueberry
muffins, pancakes, wine! Highbush and low—blue
on the crest of Blueberry Hill—and years ago, my
mother mixing the dough for blueberry pies, the
rolling pin round in her hands (our dog asleep
on the kitchen stair), my father at the table, and
me on his lap, close in the curve of his arm.

~ from Feast: Poetry & Recipes for a Full Seating at Dinner, edited by Diane Goettel and Anneli Matheson (Black Lawrence Press, copyright © 2015), reprinted by permission of the author.

“Blueberry Field” oil painting by Joy Laking

 

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Adele: The poem took form during an early morning Chelsea soccer match on TV. Chelsea is my favorite team, and blue is the Chelsea color. During halftime, I got up to make myself a bowl of oatmeal into which I sprinkled some blueberries. As I sat eating with my Yorkie (Chaucer, aka “Chaucey”) beside me, a commercial that included something about Vermeer’s painting “Girl with a Pearl Earring” interrupted the halftime commentary. It was at that point that I began to imagine the images in the first four lines of the poem. I jotted down the ideas, the match came back on, and I didn’t return to the poem until a week or two after.

The recipe evolved much later when I needed something sweet for a dinner party I was hosting. Because I love blueberries so much, there are usually some in the refrigerator, especially when I find them on sale. They must have been on sale that week because there were four pints just waiting to be included in dessert for the dinner party. Hence, bluemisu!

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BLUEMISU RECIPE

Ingredients

  • 3 pints fresh blueberries (in winter, frozen blueberries may be substituted for fresh)
  • 1/2 cup unrefined sugar
  • juice of 1 medium lemon
  • 1 teaspoon lemon zest
  • 1 pint heavy cream
  • 1/4 cup powdered sugar
  • 8 ounces mascarpone cheese
  • 12-15 ladyfingers
  • 1/2 cup of any Raspberry Liquor, Chambord, Crème de Cassis, or Crème de Framboise

Instructions

Combine blueberries, unrefined sugar, lemon juice, and lemon zest in a large saucepan. Bring to a boil over medium heat. Stir to dissolve the sugar. Reduce heat to medium and simmer for about 5 minutes. Remove mixture from heat and set aside to cool.

Dip each ladyfinger in whichever liquor you decide to use; be sure to soak both sides of each ladyfinger (about five seconds on each side). After dipping, place each ladyfinger on a board to rest while the liquor is infused.

While the ladyfingers rest, combine the heavy cream and confectioner’s sugar. Mix with an electric mixer on low speed until soft peaks form. Fold in the mascarpone cheese and beat to a creamy consistency at a low speed for about two minutes. (If mascarpone cheese is unavailable, you can create a substitute by mixing 8 ounces of cream cheese, 1/4 cup of heavy cream, and 2 tablespoons of sour cream.)

Using a large glass compote, make a ring of ladyfingers around the sides and across the bottom of the compote (trim ladyfingers if necessary). Then spoon a layer of mascarpone cream from step 3 onto the ladyfingers. Next add a layer of the blueberry mixture from step 1, and top that with a layer of ladyfingers. Repeat the layering until the compote is filled and your last layer is mascarpone cream. (Alternatively, you might use a rectangular glass baking dish, or individual dishes.) Chill for about 4 hours. (This dessert keeps well in the refrigerator, so you can prepare it in advance and let it chill overnight.)

Just before serving, garnish with fresh blueberries. Other berries can be added to the garnish if you wish (raspberries, blackberries, strawberries). For chocolate lovers, sprinkle unsweetened cocoa powder or bittersweet chocolate shavings on the top layer of mascarpone cream.

Serves 8-10

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ABOUT ADELE

Adele Kenny is the author of 23 books (poetry & nonfiction). Her poems, reviews, and articles have been published in journals here and abroad, as well as in books and anthologies published by Crown, Tuttle, Shambhala, and McGraw-Hill. Her poetry collection, What Matters (Welcome Rain Publishers, 2011), received the 2012 International Book Award for Poetry. A former creative writing professor in the College of New Rochelle’s Graduate School, Adele is founding director of the Carriage House Poetry Series and has been poetry editor of Tiferet since 2006. Adele is active in readings and conducts both agency-sponsored and private poetry workshops. Her most recent book is A Lightness, A Thirst, or Nothing at All (Welcome Rain Publishers, 2015). Visit her Official Website and The Music in It Poetry Blog, where she features guest bloggers or prompts every Saturday.

Enjoy a sample poem from A Lightness, A Thirst, or Nothing at All:

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SWEET BOY

Blueberry Dog Treats for Adele’s Yorkie Chaucey (click for recipe)

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poetry fridayLovely Tricia Stohr-Hunt is hosting the Roundup at The Miss Rumphius Effect. Take her some blueberries and check out the full menu of poetic goodness on this week’s menu. Have a happy blueberryish weekend!

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Copyright 2016 Jama Rattigan of Jama’s Alphabet Soup. All rights reserved.

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Didn’t someone once say you can’t have your cake and eat it too?

Well, anyone who reads Midori Basho’s Timothy and Sarah: The Homemade Cake Contest (Museyon, 2015) will certainly be able to do both. First published in Japan six years ago, The Homemade Cake Contest is the first title from Basho’s popular 13-book Timothy and Sarah series to be translated into English, and it’s quite scrumptious.

In this charming story, mouse twins Timothy and Sarah are excited about helping Miss Flora and their mother raise funds to restore an old house in the forest. It was once a wonderful café where guests could have tea and chat while their children played outside. If only they could repair the building and reopen the café! Then young and old alike could enjoy it together!

Adorable end papers!

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TOMATOES, TOMATOES, TOMATOES!

Sing a song of plump, juicy, vine-ripened tomatoes! Is there anything better than freshly picked homegrown beauties with their promise of mouthwatering soups, salads, sandwiches, salsa, and sauces? Or why not just eat them all by themselves? Hold the essence of summer in your hand, inhale the fragrance of lazy sunny days, then bite into that tempting globe of delight, letting the juice run down your chin. Mmmmmm!

Though it’s winter now in my part of the world, this brand new rhyming picture book by Eric Ode and Kent Culotta has me dreaming of dining al fresco with a cup of zesty gazpacho, a sassy tomato tart, bruschetta pomodoro, panzanella, caprese, veggie pizza and fresh pasta with arugula and parmesan. I could easily whip up all these dishes with the barrels and buckets and bushels of tomatoes described in Too Many Tomatoes (Kane Miller, 2016). :)

Art copyright © 2016 Kent Culotta (click to enlarge)

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via The Sunday Times

HOLY MARMALADE!

The one and only Michael Bond is 90 years old today!

All of us here at Alphabet Soup — especially the 50-something resident Paddingtons — are in a full out tizzy of joy. We’ve been rereading the stories, noshing on marmalade sandwiches, sloshing about in our wellies, and ever-so-politely tipping our bush hats to honor the man who gave us our beloved bear from Darkest Peru some 57 years ago.

I’ve said it before and I’ll say it again. Rescuing a lone bear from a department store shelf on Christmas Eve says a lot about a man. This small kindhearted gesture would prove to be delightfully fortuitous, spawning a bear chapter book written in just 10 days, 25 more published novels, numerous picture books, board books, an avalanche of Paddington-related toys and other merchandise, several television series, a play, and an award-winning motion picture. Paddington’s likeness has appeared on postage stamps and marmalade jars, and a Paddington balloon was recently introduced in the Macy’s Thanksgiving Day Parade.

Paddington as a stop-motion puppet for his FilmFair television series (1975).

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IT’S CHRISTMAS WEEK! IT’S CHRISTMAS WEEK!

Put on your best bibs and elf shoes and ring those bells!

Now that I’m done with shopping, wrapping, mailing and decorating, I can finally “relax” and concentrate on my favorite part of the holidays — food! Needless to say, the Alphabet Soup furry kitchen helpers are beside themselves with excitement. This year, we decided to try a couple of new recipes to keep things interesting, and we picked up a few treats from the British Pantry in anticipation of “Downton Abbey” starting up again on January 3. Mrs. Patmore, here we come!

To me, there’s nothing more British than mince pies at Christmastime. The only person in my family to ever bake mince pies was Auntie Ella, and she made the full size pies that are common in America, rather than the individual serving tart-size ones that you see in the UK. Mince pie also appeared on the Thanksgiving table in New Hampshire; when Len’s parents were still alive, mince and apple pies were served more often than pumpkin.

Those little mince pies are just too cute — couldn’t resist buying a couple of boxes from the BP, Walker’s Spiced Orange and Cranberry, and Mr. Kipling’s. Of course they’re perfect with a cup of tea, so we stocked up on some Downton Abbey Holiday Cheer and Christmas teas.

Also treated ourselves to a tin of Quality Street confections. These yummy chocolate covered toffees were made by Mackintosh in Halifax, West Yorkshire, before Nestlé acquired Rowntree-Mackintosh in 1988. Happy to see that the Quality Street sweets are still packaged in the familiar pink/magenta boxes and tins, something I first saw when I lived in England, and which I’ll always associate with traditional British holidays.

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