Skorda's Seaside Taverna: καλό Πάσχα

Skopelos and Virgin

-by Skorda

Swallow that campari moon
when first you see it
across the water,
rising round and new above the mountain.
Open your mouth and swallow
while youth holds its roundness near,
and you are running fearless in the dark.
Hold it inside, it is still warm
and you will need its light,
there, inside you.

Down the road of time, somewhere
after you’ve aged, traveled,
Explored, discovered.
And the dust around your doorway
has been pounded hard and smooth under your feet.
When you find yourself growing weary and bored,
when your eyes see only ruins,
and your heart is empty.
You may believe, in your exhaustion,
that this is truth, at last.
That the mystery has unraveled,
leaving no wilderness to explore or tame.
All secrets have been shared,
the frontier has dissolved.
Know then, with these thoughts,
you have been swallowed.

The warm belly of the beast
comforts with confining darkness
and lulls with rhythmic sounds
Murmuring to you,
Curl up and sleep,
just go to sleep.

Shake your head,
stretch your legs,
do not sleep now.

Remember what you know.
You swallowed the moon,
you hold it inside you.
Not as a magpie hoarding shiny things,
or wearing the moon for beauty
or bartering the moon for wealth.
You swallowed the moon for this moment.
When you will walk to the water’s edge,
open your mouth, release the moon
and let its light build you a pathway
across the wine dark sea.
©Skorda 2008

Sunday, April 27, 2008

καλό Πάσχα

Χριστός Ανέστη

Easter is here. If you are celebrating today, it is too late to begin making traditional Easter soup, but I will post the recipe anyhow. You may want to enjoy it at some point during this Bright week. A confession is in order. I am not a fan of offal. I know, I know, but it is true.So you can have this one without me.
Mageritsa
Ingredients:
2 lb. lamb lung, liver heart and feet
(lamb's head and/or tripe optional, no comment!)
2 quarts water
2tsp. salt
4 stalks celery, chopped
1 bunch scallions, chopped
few sprigs parsley
1 tsp. spearmint leaves
1T fresh fennel
1 T dill
1 cup rice
olive oil for frying vegetables
For Avgolemono Sauce:
5 eggs
juice of 3 lemons
Procedure:
wash lamb organs and 'parts'
-Cover with the water and salt, boil and cook and about 30 minutes, skimming scum from pot.
-Remove meat and chop, discard membranes and cartilage.
Strain broth.
-In large kettle fry scallions, celery and herbs.
-Add broth and meat.
-cook one hour then add rice.
-Cook 45 minutes then remove from heat.
Make Avgolemeno:
-beat eggs until thick, then add lemon juice.
-Slowly add 2 cups hot broth.
Pour sauce over soup and quickly mix.
Serve at Easter midnight supper and throughout easter week.