There are days when, despite all your efforts, someone else just says it better. Today happens to be one of those, and so I give you… a poem and a recipe.
Okay, not one can write a symphony, or a dictionary,
or even a letter to an old friend, full of remembrance
Not one can manage a single sound, though the blue jays
carp and whistle all day in the branches, without
the push of the wind.
But to tell the truth after a while I’m pale with longing
for their thick bodies ruckled with lichen
and you can’t keep me from the woods, from the tonnage
of their shoulders, and their shining green hair.
Today is a day like any other: twenty-four hours, a
little sunshine, a little rain.
Listen, says ambition, nervously shifting her weight from
one boot to another—why don’t you get going?
For there I am, in the mossy shadows, under the trees.
And to tell the truth I don’t want to let go of the wrists
of idleness, I don’t want to sell my life for money,
I don’t even want to come in out of the rain.
Spring Salad with Asparagus, Feta and Soft-Boiled Egg
I made this for myself as a satisfying spring lunch, but feel free to double the ingredients to serve as a colorful salad with dinner.
1 small head of tender green lettuce
5 stalks of asparagus
1 Tbsp. balsamic vinegar
1 squeeze lemon juice
1 Tbsp. honey
1 small handful fresh parsley or cilantro leaves, finely chopped
1 2-inch cube of feta, crumbled
salt & pepper
To soft-boil the egg, bring a small saucepan of water to a boil and gently lower in the egg. Simmer for 6-8 minutes (depending on whether your egg is smallish or rather large) then remove and place immediately in a small bowl of ice water. Peel underwater and carefully slice into quarters.
Arrange the leaves from your head of lettuce to make a nice nest on your plate. Cut your raw asparagus stalks into one-inch pieces and scatter over the lettuce. Whisk together the balsamic, lemon juice, honey and fresh herbs, then slowly add olive oil, whisking and adding until the dressing reaches your desired thickness. Sprinkle the dressing over the salad, then crumble feta on top and nestle in your egg quarters. Finish with a sprinkling of salt and pepper.