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Morlot tremulous energy new york times4/12/2023 Twisting on the beating tilt she has no wings her wilted gown Her way by trailing coral feet across the tiltĪnother dead against dark stone she has no wings Into the nave of stars into the garnet clawsĪ dead tern wracked in the black stone tide To see if the boy is splashing his noiseful pailĪs though each creature were clamoring simply for his joyĪs though the tide’s roar were his own endless companionĪnd the least treasure caught in his fist His shrieks swing like gulls grabbing up small clawsįrom the bluff, looking down at the bulge. Pink fingers churn and lift the shells to the sun-Įyeballs waggle on short stalks, knuckled legs Knee-deep, the boy clatters his rabble of hermit crabs. Its tongue crushing the shell sounded like your teeth inside your heart When I was small a red octopus sprang from these rocks Thirty strides, another headless bird, then moreĪs though in sympathy with some aborted plan Taken from Burma: Rivers of Flavor Naomi Duguid, published by Artisan. Her books have gone on to be major successes and have won Cookbook of the Year from the James Beard Foundation in 19, as well as Cuisine Canada Cookbook Award in 19. NAOMI DUGUID is a food writer and photographer and the co-author of six cookbooks, including the recent Taste of Persia, reviewed in these pages. This article was first in The Journal of Wild Culture, December 12, 2012. Taste and adjust the seasoning if necessary, Serve hot or at room temperature, topped by the minced coriander, and put out the lime wedges so guests can squeeze on lime juice if they wish. Add the shallots to the soup, with the salt, and cook for another 5 minutes. Meanwhile, heat the oil in a small skillet, Add the turmeric and shallots and sauté until the shallots are softened and translucent. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the lemongrass and ginger slices to the chickpeas, along with more water if necessary to give a soupy texture (you should have about 5 cups if soup). Mash the chickpeas, mashing some completely and leaving others just a little broken, or pulse several times in a food processor. Bring to a gentle boil and cook for 5 to 10 minutes, until soft. If using canned or cooked chickpeas: Place the chickpeas in a pot with 3 cups of water if canned, or 2½ cups, if home-cooked. Lower the heat slightly, maintaining a strong boil, and cook, partly covered, until the chickpeas are softened, 1 to 1½ hours, adding extra water if necessary to prevent them from sticking. If using dried chickpeas: Put the chickpeas in a pot with 5 cups water, cover, and bring to to a vigorous boil. 2 tablespoons peanut oil or shallot oil.1 stalk of lemongrass, trimmed and smashed.1 cup small brown or large white dried chickpeas, soaked for 8 hours in water to cover and drainedĢ cups canned chickpeas, drained and rinsed.Serve as a hearty winter soup with rice or bread and a vegetable side. They’re also used to make soothing soups like this one: cooked until tender, then flavoured with a little hot oil and aromatics. As a taster of the rich culinary culture she found, here’s a sample recipe to whet your appetite:Ĭhickpeas area often eaten for breakfast in Burma. Photographer, writer and cook Naomi Duguid travelled to the nation now known as Myanmar, enticed by its distinctive and creative food traditions she recorded her findings, recipes, stories and photographs in Burma: Rivers of Flavor. Sharing borders with China, India and Thailand, Burma has been a cultural crossroads for centuries.
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