On The Eleventh Hour

Forty million.
War, disease and famine.
In conflict a hundred years later.
Empire, colonialism, laissez-faire, slavery, serfdom.
Mother Earth and all her babies want change.
So remember on the eleventh hour.
And vow to respect the planet we live on.
Move on, move along.


Create markets of respect.
Make with love in mind, not profit.
They died and saved us.
Make it a life worth living for the young.

No more war.

victorybonds

Poetry, music, love

 Through the Front Window 

Leaves flicker in anticipation.

When they are gone,

Branches will sway and twist.

Everything is music, is dance.

Coloured lights will reveal on hills.

Bobbing, as boats in a bay, 

Winking, twinkling.

Everything is art.

Reading the poetry and works of Czelsaw Milosz, Boris Pasternak and Anna Akhmatova over the next wee while to sustain the soul.

Taken up singing with a classical choir whilst in search of Jazz and Ella’s song book. I think the music’s coming back to Wool City.

Black mohair project almost at completion.

Poetry, music, love….what else do you need apart from a good soup for lunch. Broccoli and green lentil today.

jazzposter

 

Indian Delights on a Weekend

Here in the North of England people tend to refer to all Indian Cuisine as ‘curry’. It’s still popular amongst many to go out drinking or to an event followed by a late night curry, especially after a week of hard graft.

I stopped doing this a long time ago and fell out with meaty, excessively hot dishes served for British palates, finding them all too rich and filling. I also discovered that ghee didn’t agree with me.

Instead I turned to perfecting the art of cooking Indian dishes  – vegetarian and vegan – with the help of Madhur Jaffrey.

Long-time favourite has been Saag Aloo, then Chana Masala, Baingan Barta and absolute supremo – Aloo Gobi Masala. I am lucky to live in a diverse place where spices and all kinds of vegetables are readily available, from around the world, at good prices. Stocking up, from turmeric to cumin, mustard seeds, fenugreek seeds and more, has always been a delightful aspect to my grocery shopping here. Not forgetting large bundles of coriander!

To accompany I go for either brown rice fused with whole spices – cinnamon sticks, cardamom, start anise, saffron – or chapatis. Sometimes there are samosas, pakoras. Always minty yoghurt and mango chutney to make the palate tingle.

Essentials – onion, garlic, ginger, coriander, sunflower oil, turmeric, chilli. Then whatever grabs you. I learnt to be generous and adventurous when it came to Indian cuisine over the years. My early attempts were dreadful. I became less fearful of what I was creating and it stopped being a brown mush and slowly became full of heady aromas.

Fear doesn’t make for good cooking, like everything else in life. Love and savour every ingredient of everything made, when you can.

 

madhur