Under Gothic Masks

In the beginning, there was energy
seeping out of hearts and guts
and souls
fueling the world,
making our everywhere and everything.

We shaped it (him? her? Our choice…
in our own image;
filled it with screams and fears
and hopes, wants, unknowns and…
so many desires.

We masked it—with nicer pieces
of us—shrouding the daunting,
and called it Everything…

energy ripped off ironclad camouflage,
mind-crafted lips spat back
our old, old, old words;

we ran and hid
under Gothic masks,
having forgotten We
once made Everything.

for Magpie Tales 280
(I wasn’t going to write anything for this on, but then Rommy got inside my head;
the woman is a menace, I tell you…)

Giant Iron Mask

Back for Seconds…

I posted the following piece last Friday. I’m sharing it again as part of a wee test. Read the short tale; let me know what you think… The story itself is not the test. In my next post, I promise to tell you what I have been trying to figure out since I published the original entry.

I Confess to Stealing Three Chicken Heads
by Magaly Guerrero

The boiling water Jaime used to soften the chickens’ skins smelled like a grave of wet dogs. I watched his steam-reddened hands rip off feathers, rinse pale birds, and remove entrails. The stench birthed shallow breaths and bile out of my gut, but I didn’t let on.

“Don’t let them fall in the dirt,” he said, throwing a still full gizzard into the bucket I held in front of me. “When you’re done, set aside three heads for Marianella.”

I sliced one side of the gizzard, making sure not to damage the lining that separated undigested feed from flesh. I rinsed it out, and handed it back to Jaime to add to the rest of the giblets. Then I put three chicken heads in a plastic bag.

“Marianella didn’t come,” I said, as I washed my hands. “She must have no money again.”

“Throw them in the burning pile,” he told me.

Without saying anything, I grabbed the bag with the chicken heads and started walking towards the burning pile.

I circled the pile for a minute, poked it with a stick a time or two, and when Jaime’s eyes shifted from me, I threw the bag three feet above the flames. The heads hit the dirt with a plastic thud, and I crossed my fingers before turning around to check if Jaime had seen me.

“Come early on Sunday,” he shouted, from where he stood by the chicken table. “And tell your mom you’ve almost earned half a chicken.”

“I’ll tell her,” I said. When Jaime turned around, I collected the heads from the dirt, and took them to Marianella for her cats.

“Can you see me through the clouds and through the leaves, Niño Jesús? I’m sitting on the thick mango root that’s cracking the foundation of the house.” I looked, saw no lightning, and went on. “I took from Jaime today; three chicken heads. I’m sorry if you’re angry with me. But old cats shouldn’t go hungry because Marianella has no money to buy trash. Amén.”

Inspired by the first post I ever wrote, back in May of 2009.

Fire, by MagicLoveCrow
“Fire”, by MagicLoveCrow

Baked Tilapia with Pineapple, Orange, Kiwi and Coconut Milk

In the past, I used to cook for my beloved taste buds alone. But since my tummy—and pretty much my entire digestive system—went on strike, I began to cook for my health… and taste, of course; life would be a rather horrid thing, if I had to spend it eating foods I disliked.

Here is a recipe my Piano Man, the Little Princess and I have really enjoyed:

Baked Tilapia with Pineapple, Orange, Kiwi and Coconut Milk

– 3 pieces of tilapia fillet
– ½ cup fresh pineapple chunks
– 1 cup fresh kiwi chunks
– ½ cup orange juice (freshly squeezed)
– 3 tbs. coconut milk (I love using fresh, but canned will do just fine)
* salt to taste (I use a bit less than ¼ a tsp.)
* olive oil to grease a 9 x 9 pan (I use ¼ of a tsp. and spread it around with my fingers)

• Preheat the oven to 375 degrees F. Sprinkle salt over the fish, and place in greased pan.
• Combine pineapple, kiwi, orange juice and coconut milk in a blender, and pulse until somewhat smooth. Pour the mixture over the fish. Cover the pan, and bake for 28 minutes, or until the fish becomes opaque and flakes when pulled apart with a fork.

This super moist tilapia goes well with rice. I was on a veggies sort of mood, so I served it with steamed potatoes, carrots and chayote. I added ginger to the steaming water (for yumminess), then sprinkled the steamed veggies with dill (to help my tummy), and turmeric (to dull the arthritis *fingers crossed* and for a bunch of other things).

Little Princess Quote: “If this dish was on MasterChef, the judges would say, ‘It looks disgusting!’ Then they would taste it, and say, ‘But it tastes delicious!’ no offense.”

I can’t say anything about turmeric yet, since I haven’t been adding it to my food for all that long. Dill, on the other hand, is a miracle for my tummy. I started drinking ginger and citrus leaves tea and adding dill to my diet, to battle bloating… and I’m currently winning. 😉