Day: April 15, 2019

Evening Poetry, April 15

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In honor of National Poetry Month, and Mary Oliver, our beloved national poet who passed away in January, I will be posting one of her poems each evening in April. I am hoping to follow in the footsteps of Sarah Clarkson and read a poem on Instagram Live in the evenings as well…Follow me on Instagram to tune in.

To Begin, With the Sweet Grass (This poem is in seven sections, so I am going to spread it out through the week.)

2.

Eat bread and understand comfort.

Drink water, and understand delight.

Visit the garden where the scarlet trumpets

are opening their bodies for the hummingbirds

who are drinking the sweetness, who are

thrilling gluttonous.

For one thing leads to another.

Soon you will notice how stones shine underfoot.

Eventually tides will be the only calendar you believe in.

And someone’s face, whom you love, will be as a star

both intimate and ultimate,

and you will be both heart-shaken and respectful.

And you will hear the air itself, like a beloved, whisper:

oh, let me, for a while longer, enter the two

beautiful bodies of your lungs.

This poem can be found in the collection Evidence.

Marinara Sauce for Mondays (or Any Night of the Week)

KimLeave a comment

Here is a reprise of my weeknight mealtime go-to. I’m Italian-American and no matter what diet fads come and go, I’m never giving up pasta. Mine is gluten-free, of course, and drowned in Marinara. (This is my favorite brand.) It is such a fast, easy recipe, there is no need to purchase that sorry excuse for pasta sauce from the market ever again!!!

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This sauce can be made in about 15 minutes, start to finish, which is probably quicker than it’ll take your pasta water to boil. When I’m feeling tired, lazy, or like I need some comfort, I make this recipe. Pasta, salad, vegan meatballs from Minimalist Baker (or your favorite store bought version), and dinner is on the table.

It’s also great to dip pieces of gluten-free bread sticks, or vegan meatballs into at a party. I served gluten-free focaccia from Sarah Bakes Gluten Free and vegan meatballs from Minimalist Baker with a bowl of Marinara at this year’s Super Bowl Party, and all of our meat/dairy/gluten-eating friends couldn’t get enough!!!

Easy Marinara Sauce

  • 2 tablespoons extra virgin olive oil
  • 4-6 cloves garlic, peeled and crushed
  • 1/2 cup of water, approximately
  • 1 28 oz can crushed tomatoes
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon dried oregano, or to taste
  • 1/2 teaspoon dried parsley
  • 1-2 tablespoons brown sugar
  • 2-4 tablespoons unsweetened non-dairy milk, such as almond (optional)
  • 2-4 tablespoons fresh parsley or basil, chopped (optional)

In a thick-bottomed pot on medium heat, heat the olive oil, add garlic and cook for 30-60 seconds until it turns golden, stirring and watching it carefully to prevent burning.

Add water and stir, scraping the bottom of the pan to loosen any garlic that might be sticking.

Add tomatoes and the salt through milk, and bring to a simmer, stirring gently to combine. Simmer for 10-15 minutes and remove from heat.

Adjust seasonings. Add fresh herbs if desired.

Notes and Options:

This lasts for about a week to ten days in the fridge.

It can also be frozen and thawed for a later time.

Feel free to add dried fennel, basil, thyme, or other dried herbs you prefer.