Pre-Iron Age Chef

Photo of a snake skeleton use as a prompt for a three line tale, microfiction story
Photo by Samuel Zeller on Unsplash

 

Today in the kitchen stadium, the challenger has plated up a char grilled Adaptosaurus on a bed of mashed sweet potato with a side of shredded brussel sprouts stir-fried with the secret ingredient: full-moon-bathed silvered almonds.

If you want to recreate this gastronomic wonder at home, the first step of course is to hunt down your creature, good luck with that—we picked one up at British Museum deli—they’re hard to come by, so if you’re stuck, use chicken and adjust the cooking time accordingly. Carefully debone your protein with a sharpened stone, lather with crushed garlic and coconut oil, and pop it on the grill for an age—paleolithic magic!

 

Inspired by Sonya’s Three Line Tales, Week 82

Cookin’ Up a Storm

Theodore_Clement_Steele_-_A_Corner_in_the_Old_Kitchen_of_the_Mittenheim_Cloister illustrating a tanka, poetry
A Corner in the Old Kitchen of the Mittenheim Cloister, Theodore Clement Steele (1883)

bubbling pots transpire

rumbling storm of hunger strikes

raindrops through faucets

fluro’s lightening flicker

microwave beeps- dinner’s thawed!

 

Prompt words from Ronovan Writes’ Weekly Haiku Poetry Prompt Challenge: lightening, rain. Seeing as I’d written about rain before, my well felt dry for this week’s prompt until I thought of rain water through my kitchen tap, breaking the creative drought.

On the Pulse

on the pulse(3)

We’re part way into 2016, and being February, you probably already know it’s the lunar Year of the Monkey, but did you know that 2016 is also International Year of Pulses (IYP2016)? To raise awareness of the initiative and celebrate those goodies that pack a punch in soups, dahls, curries, salads and all manner of meals, bloggers What the Ducks! and Palm Rae Urban Potager organised a blogger action day for today, and I’ve joined the bean wagon! I learnt of it via Janice at Ontheland.

The Food and Agricultural Organisation (FAO) of the United Nations (UN) states that designation of IYP2016 by the 68th UN General Assembly:

…aims to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production aimed towards food security and nutrition.

Continue reading

For Pho’s Sake

Photographs by Richard Baxter.

I owe it to Martha Goes Green, a recipe book like no other.

Most dishes have been worth the time and care to follow to the letter, until familiarity bred improvisation and I threw caution out of the pot, to create dishes of my own.

Mushroom risotto, carrot and lentil soup, pea and feta frittatas, but none has embedded into our lives, requiring no tweaking, like the vegetarian pho. A glance at the ingredients on first go read like a who’s who of the spice world. Writing the shopping list gave me cramps- it read longer than flash fiction.

Peeling, chopping, counting out pieces- the preparation was a meditation in beauty, as I composed a still life of cinnamon sticks, shallots, star anise, ginger, garlic, cardamon and cloves that spoke of goodness, an abundance of sensory delights. Continue reading