#1 in the Poetry Potluck Series, celebrating National Poetry Month 2010.
This is just to say,
photo by Morgan Rowe.
Happy April and Welcome to the Alphabet Soup Poetry Potluck!
I’ve set the table, chilled the wine, hired a string quartet (don’t worry, some jazz musicians will be joining us later), and am ready to enjoy a month’s worth of poems written by some of the wonderful folks I’ve met through Poetry Friday.
I’ve been hooked on PF ever since I first started blogging in 2007. Every week, I look forward to seeing what beautiful, inspiring, funny, or thought provoking poems these friends will post. Whether they’ve written the poems themselves, or have chosen the work of others, I’m grateful for the momentary glimpse into their emotional lives.
I thought inviting them to the alphabet soup kitchen for a potluck would be the perfect way to celebrate National Poetry Month. I asked each to share an original poem and a favorite recipe, and they all, without hesitation, enthusiastically agreed (further evidence of their overall awesomeness). They came through for me in a big way, even sharing recipe photos. Friends, this is going to be a supremely delicious month — a bountiful, nourishing feast for body, mind, and spirit!
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“The passion of the Italian or the Italian-American population is endless for food and lore and everything about it. ” ~ Mario Batali
“Tuscany Delights” painting by Lisa Lorenz.
Buon Giorno! Come sta?
Are you in the mood for la cucina italiano? *kisses fingertips*
Recently, I heard about a new molto delizioso book at Diane Lockward’s blog — The Poet’s Cookbook: Recipes from Tuscany by Grace Cavalieri and Sabine Pascarelli (Bordighera Press, 2009). Scrumptious food served with provocative poems (with their Italian translations no less)! What more does one need in this life?
This tasty little collection is almost as good as taking an Italian lover. Not that I would know about that sort of thing. *cough* ☺ But I do have a fertile imagination, a lust for fine poetry, and an eager palate-in-training. Cavalieri and Pascarelli contributed their favorite recipes, those “that were once purely Italian and are now Italo-American” — Appetizers, Soups, First Course, Second Course, Vegetables, Salads, Desserts –while 28 of their Italian and American friends provided the poems. Like any good feast, the fare teases the taste buds with spicy, savory, pungent, sweet, sour, and salty — all the flavors and emotions that constitute the best food for thought.
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