Me and the boy at the NW WA Fair.
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I too have tired eyes. I've been reading all morning. Good stuff, but like I said, my eyes are tired.
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I think in the next few hours I'll try to put down some pages and try to organize a new manuscript. It's a very different manuscript--allegorical, dystopian. Not a happy feel-good manuscript, but something I've been working on for the past two years, off and on.
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I need to look up some art. Something with orchards or apples.
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Current Spin:
The Gossip.
Basically it was a trip to Stanley Park and all the various establishments around the park--the aquarium, the petting zoo, the sea wall, etc..
I'm definitely getting a Nexus pass because the border wait time coming back sucked.
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The aquarium was L's favorite.
I didn't make the bed, so I didn't come all the way into the room for a picture. Sorry.
It's a mess because I have books, a toner cartridge, and other things here and there, but it's very sunny and pleasant.
Here's where I've been since Monday. I can only stay for a few days this week. I will be coming back, though. Once Meredith's done with summer classes it'll be much easier to coordinate our schedules, what with the baby and all.
Either way, I've managed to read four books of poetry, write five poems (going to try for more this morning), and I plan on putting together a rough first draft of a new prose poem manuscript. It's been a productive two days. That's what happens when you're working with the proverbial gun to your head.
Since many of you on Facebook were asking, here's the recipe as well as directions. I have a grill and a pretty wide paella dish, so I heat this dish up on my outdoor grill.
Ingredients:
4 cups vegetable broth
1 chopped green pepper
1 chopped yellow pepper
8 cloves garlic, chopped
1 large onion, chopped
5 cups chopped spinach
1 tbsp ground cumin
1 tsp turmeric
2 cups rice
1 cup chopped mushrooms
1 cup pimento stuffed green olives, chopped
1 tbsp chopped parsley
1 tbsp chopped basil
pinch of saffron
6 tbsp olive oil
4 tbsp pine nuts
In a separate skillet, simmer the vegetable broth, cumin, turmeric, parsley, and basil and set aside for later.
In a paella pan, add the olive oil and the pine nuts and lightly roast the pine nuts. Then add the garlic, the onions, and the chopped peppers to the paella pan until the vegetables are transparent. After a few minutes, add the chopped spinach and the chopped olives and heat until the spinach is wilted.
After the spinach is wilted, add the vegetable broth mixture along with the mushrooms and the rice to the paella dish. Cook until the rice is soft.
Top the dish with grated manchego cheese and a little dash of paprika for color.
