Published on Mondays, with columns by Artists and Writers. Published since 2002, an Ocean and Pounds publication
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Poem a Week
by Gary Michael Dault
INSIDE A LIGHT BULB
inside a light bulb
there is a filament
but also a vacuum ocean
of hot glowing fishes
sizzling seaweed
incandescent clams
and mussels
son-et-lumiere shipwrecks
sometimes a bigtail shark
hot as a radiator
Greenwood
by Kai Chan
OCEANPOUNDS online exhibition
FACING EAST FACING WEST
Unique Prints by Kai Chan
Nov 15-29, 2020 (20% OFF for online exhibits, offer valid through Nov 29)
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OCEANPOUNDS online exhibition
SOME STONES
Photographs by Elaine Ling
Nov 15-29, 2020 (25% OFF for online exhibits, offer valid through Nov 29)
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ProTesT
by Cem Turgay
CHEEZ
by Fiona Smyth
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Holly Lee - NIGHT OWL SONATA (in one movement) / Lee Ka-sing - The Travelogue of a Bitter Watermelon, (a poem constructed with nine pieces of vintage Polaroid)
Some Trees
by Malgorzata Wolak Dault
Number 49
Lovers in Winter
The posture of the tree
Shows the prevailing wind;
And ours, long misery
When you are long unkind.
But forward, look, we lean--
Not backward as in doubt--
And still with branches green
Ride our ill weather out.
--Robert Graves, "Lovers in Winter" in Collected
Poems 1965 (London: Cassell, 1965), p. 152.
Travelling Palm Snapshots
by Tamara Chatterjee
India (December, 2016) – As we departed from Manikarnika ghat; a sense of calm and reflection overcame us. Our boat motored away from the haze and melancholy; adapting ourselves for what turned into the grand crusade for jetims's special paan, if nothing else it was an amusing exploit after a rather serious affair.
From the Notebooks (2010-2020)
by Gary Michael Dault
From the Notebooks, 2010-2020.
Number 60: My Drifting Eye, My Mendicant Eye
(November 14, 2020)
The Photograph
coordinated by Kamelia Pezeshki
My series of self portraits was inspired by a floral dress I acquired a decade ago. This dress is a representation for my love of flowers and gardens. Wearing this black and white floral dress, I photographed myself among familiar and intimate locale. As if the beauty and simplicity of wearing a flowery patterned dress and hanging in luscious gardens would influence my diasporic life, transforming its complexity into clarity...
From self portrait series, no. 44 by Kamelia Pezeshki
Caffeine Reveries
by Shelley Savor
Pork Chop
The Raw and the Cooked, MYTHOLOGIQUES
(A column on the culture of eating and cooking)
Queen Squash
by Malgorzata Wolak Dault
Squash has a long history. It's one of the oldest inhabitants of the vegetable garden. And all parts of the squash are edible-its seeds, flowers, leaves and, of course, its flesh. Even the rind can be used.
Every autumn, we drive around Prince Edward County to look at its changing colours and to buy its fruits and vegetables. We especially like to collect squashes, most of which we get at Honey Wagon Farms near Picton, where, piled on attractively weathered wagons, there are seductive arrangements of robust-looking squashes of innumerable kinds, many of which are famous heirloom squashes in sometimes surprising colours and unlikely shapes, as well as the more conventional ones.
I stare and stare with delight and usually find it hard to choose from the ones I most want to take with me. I really desire them all.
The squashes that I brought home last weekend are sitting on tables around the house. Their beauty is so arresting that not only do I look at them, but I also draw and paint from them. Eventually I bake them and cook with them, so there is of course plenty of food for us, but plenty also for the creatures of my garden--chipmunks, squirrels, sometimes a fox, sometimes a skunk, a shy bunny, and a vivid gathering of hundreds of birds. Many of them like to feed on the skins of the squashes (that of course are happily not treated with chemicals) and even more on the remnants of the baked squash flesh, studded with its tasty, attractive-looking seeds.
I find it so pleasurable, on a cold grey day, to put a bright orangey squash in the oven. Then the kitchen grows warm and cosy and fragrant, the roasting squash--another little furnace--echoing the gas flame that is baking it. When I finally scoop out the cooked flesh, there will be enough of it to fill bowl after bowl.
The soup is very easy to make. I use a food processor and puree together to the consistency of a thick paste, one medium white onion, two shallots, 2 inches of leek (any part), 1 inch of cilantro stems and leaves and a little piece of ginger. Then I transfer it to a bowl and set it aside. Next, I puree 3 to 4 cups of baked squash flesh with 2 small, very ripe alphonso mangoes (skin and pit removed). In a pot with a little olive oil and some hot pepper flakes, I saute the onion-leek paste until it is soft, adding the squash-mango puree and cooking it further. I then add 2 to 3 cups of vegetable broth (depending on the density of the squash), bringing the liquid to the boil, after which I reduce the heat and simmer for 15 more minutes. Finally, I add some salt and pepper and a lot of freshly crushed red pepper flakes. Then open a can of coconut milk, reserve some of the cream from the top for decorating individual bowls of a soup, and add the rest of the coconut milk to the simmering pot. Mix it well, and cook for a couple minutes longer. Transfer to warm soup bowls and serve.
For the squash side-dish, I preserve the outer skin of the baked squash. Then I simply melt some butter, add some salt, ground pepper, and nutmeg, add the squash puree, mix and warm everything together and transfer the final puree to the prepared squash-vessel. It's nice to serve some green vegetables as an accompaniment to the squash dish such as steamed broccoli or green peas. There is considerable pleasure in just enjoying the combination of the colours now available--the golden orange squash dish juxtaposed to the bright greenery of the other vegetables.
The next day I baked a light, buoyant squash pie--from the same
regal squash.
In my collection of the cook books, there is one entirely dedicated to squashes. The book is called: The Squash: History, Folklore, Ancient Recipe, and is by Arneo Nizzoli (Cologne, Konemann, 1998).
The Raw and the Cooked, MYTHOLOGIQUES is a new column on the culture of eating and cooking, with contributions by various authors. The column name is borrowed from the title of a book by Claude Levi-Strauss. It is spontaneous, a little amusing but serious at the same time.
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MONDAY ARTPOST
Published on Mondays
with columns by Artist and Writer
ISSN 1918-6991
Published since 2002, an Ocean and Pounds publication
mail@mondayartpost.com
mondayartpost.com
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