I Ate the Sun with Some Nuts

She wants Sunshine. It’s rather simple, she says. Feed me poetry or prose that dances wildly with the sun. Be literal… or metaphor your words away until sunshine is orange juice. I’m open, she says… just give me sunshine. All right, maybe Sanaa didn’t use those exact words… but that’s how my eyeballs read it to my heart. So here is my contribution to Prompt Nights – Sunshine (I decided to devour the sun and make myself shinier… and probably yummier 😉 4/15/16):

“I Ate the Sun with Some Nuts”

I slow cooked the sun,
stirred some nuts into the pot—
hot buttery yum
.

If a spring breeze kisses my skin
with susurrations of chill,
one pound of butternut squash
(boiled in three cups of salty broth
for twenty-one minutes)
will fill my middle with sunlight.

Cheddar and milk
might thicken the warmth,
but my gut growls at the thought.

I just blend the softened sun,
and pour the liquid gold into a pot,
to keep hot while I roast nuts…

pestle and mortar crush pecans.

***
for NaPoWriMo with Magaly Guerrero 2015, Day 20 – Finger Licking Good: Cook up a poem with a recipe in it.

Who would have thought that Butternut Squash Soup with Roasted Pecans could be so poetic? I’m telling you, my Wicked Luvs, write a poem a day in April and eat poetry…

???????????????????????????????
Butternut Squash Soup with Roasted Pecans (2)
???????????????????????????????
Butternut Squash Soup with Roasted Pecans (4)
???????????????????????????????

If You Feel Too Old to Live Like You Have Always Wanted To…

This morning, as my steel cut oats simmered on the stove and I went through my cabinets in order to remove any condiments made with onion or garlic, a person I love very much messaged me to say that she felt too old. “I really wanted to help people,” she wrote. “If I could change time, I would go back and become a doctor.”

I added brown sugar and a pinch of salt to my steel cut oats and began to pan-roast five pecan halves, before replying to the text. You see, my Wicked Luvs, words implying that someone feels he or she is running out of time are not to be taken lightly. In my reply, I said that we should talk about this on the phone. And that “It’s never too late to do what our hearts call for [what our souls need]. If we are alive, we can find a way.”

The latter bit of the text sounds a bit cliché. I know that. Yet, that doesn’t keep it from being true. This person has done so much helping already. I reminded her that “Sometimes is difficult to see our own worth, but those outside… notice.” I’ve noticed the deeds of her huge giving heart a lot.

After adding two table spoons of coconut milk to the creamy oats, I stared at my half empty spices cabinet. I had no idea so many of my condiments had onion and garlic in them! My gastroenterologist put me on a mildly strict low FODMAP diet—no fructose, no lactose, no fructans, no galactans, no polyols. Which translates to no onions, no garlic, no most-of-the-stuff-I’ve-been-eating-for-the-last-almost-38-years of my witchy life… and no mangoes.

With all that in front of me, I started thinking, I’m so freaking lucky. That might sound a tad ridiculous coming from someone whose bones and gut seem to be aging three times faster than the rest of her. But I do feel lucky, my Wicked Luvs. Why? Well, because although all the changes upset me at first, in a day or two I’m back to being my usual chirpy self.

It’s not that I don’t care. Oh, I care so much and so very often. But I am lucky because losing some of the things I love and some of the ones I thought I needed—certain foods, driving, sitting at the dinner table—doesn’t take my happy away. I will miss them. But having them taken from me gives me the opportunity to search for new things.

My gut issues take my fresh onion and my garlic away? Fine! I’ll experiment with onion and garlic infused oils (the fructans in garlic aren’t oil soluble, so I can get the yummy taste without the painful *and embarrassing* tummy consequences). I shall also create a sofrito a la Magaly (yes, I’ll share the recipe). I am going to make all sorts of changes that I suspect will remind me that although I’m not living like I used to, I am still alive and I can choose to make the best of that gift.

If you feel too old to help society as a whole, then help a couple of people who live near you. If you feel too old or too sick to publish a book, then write short stories and submit them to literary journals, magazines; share them online! If you feel too old to live like you’ve always wanted to, then find something different to want just as much and live for that.

With those thoughts still swimming in my mind, I made a cup of French Vanilla coffee, added the roasted pecans to my steel cut oats, and took a bite. And you know what, my Wicked Luvs? I rather like this recipe. I might miss the rich and distinct flavor of evaporated milk, but the coconut milk and pecan combination gives my oats a wild and earthy healthy taste.

Steel Cut Oats - Low FODMAP

– ¼ cup of steel cut oats
– 4 cups of water
– 3 sticks of cinnamon
– 2 tbsp. of coconut milk (canned)
– 2 tsp. of raw sugar
– a pinch of salt
* 5 pecan halves (optional)
* one serving

In a one quart saucepan, bring the water to a brisk boil. Add cinnamon sticks. Let it boil, over medium-high heat, for five minutes. Add the steel cut oats and lower the heat to medium. Let it boil, stirring every now and then to keep from overflowing, until the oats are soft and most of the liquid is gone (about 30 minutes). At this point, I remove the cinnamon sticks, but you can leave them in if you like. Add the sugar, salt, coconut milk, and stir. Set the heat to low, cover the saucepan, and let it simmer for about 5 minutes. While you wait, crushed the pecans and roast them (I roast mine in a frying pan for 3 minutes or so). Pour your oats into your favorite bowl, sprinkled the hot, roasted pecan on top, and yum, yum, yum. ♥