2 Catholic Poems of Faith and Discovery: Dialogue In Fever, In Scripture, My Lord Speaks; and Fire in the Soul, Ongoing


Dialogue in Fever, in Scripture, My Lord Speaks
“Have you told the sun to rise?
Have you commanded rivers to flow?
Do the trees call your name when
The many winds blow?
Would you be so bold? How were you born?
I am now and after when there was Nothing.
I will Be when the last waves collapse
and the final fires sing.”

-How am I no more a servant?
But in finding You I see my heart
Open wide outside my chest, for me it stops,
for You, My Lord, I feel it start.
Sense my blood rush in artery and vein,
Yet still I suffer, I wear this chain
And feel my flesh decay; only the Crucifix
And white bones remain.-

“Did your breath move across the waters?
Build Adam’s lungs and give him voice?
Was it you or Is it Me who looks upon
Eve and grants her choice?
My prodigal, my son, go my wandering child,
All there is of this beautiful land is yours to build,
And know also it is yours to destroy, to bury,
Remember to cherish what is mine and wild.”

-Awake! all is Yours I came to say at dawn
Today while we talked, and I listened, underneath
Your glory, your patience, as Autumn was drawn
Across this South, and I was glad.-

-When you kneeled and pressed your palms together,
Turned your face skyward, then to the ground, and up,
You Said,- “This is the way we pray from here forever.
Say our Father, who art in Heaven…
The words of Job, of David, of Isaiah and Jeremiah
Must be your power, inspiration and your drive.
Of Me you ought to comprehend that of My idea,
My Sophia, all that is, is within me.”

-What more wisdom, more Gospel, must be felt?
How of Luke, Matthew and Ezekiel? May I live when
The lost is found and what is solid must never melt?
Peace, you command, and speak: we Live.-
“Your prayers, intentions and actions are all alive,
I will never leave you alone again, keep close these words
Of Love, Hope and Faith, know what you make and derive
Of Me is cherished, as Paul wrote: here is your Glory.”

Fire In The Soul, Ongoing….

Found my way in by a cracked and solemn weeping willow stump,
Straight into the woods of Oglethorpe County, straight into a cluster
Of wildlife singing, briars tearing into my arms, bleeding,
Bleeding through thin skin, these blue veins growl,
Andi t reaches in, this “IT”, it tears my soul from my body,
Hangs it in leaves among the water oak trees along the banks
Of this tiny river in the woods, where I knew right then…
What it was like to have spiritual crisis blues.
Standing on a foundation, white clay and red maple mulch,
Spongy earth bouncing. Strangely colored crickets start to gather,
Jump and disappear, but not too far cause I hear their legs strumming
A gipsy chorus for lost loves in the forest.
Me,in this walk alone into the wood. A stroll into my own unknown.
A full sun burns blue down, down into this haunted stream,
Turning muddy waters clear and clean. Crisp they say, it’s OK.
I have the Blues no one wants to hear, and not a friend is near,
Forget family, forget Church, they just back away and say: “it’s yours”,
But I don’t want it, not again, not this splitting soul from bone,
So I dig my hands deep into the blue sands and mud,
Bathe in this clinging soil, and then color this body
With lavender and thistle, blue of my hill people dozens of centuries ago
Fighting Rome and then fighting the King; and finally fighting
The One… alone, trying to draw near, reaching to pull
The trees lower, and lower so I can grab a bit of the spirit
I lost a few days ago, a few days ago this Crucified was just a memory.
Gone. A haint, jumps up, chasing me through groves of dogwood and pecan,
Naw, it would not let go, it would not let me go, this banshee
Screaming my spiritual blues, a blues clutching like Death to my breath
Like there was no letting go, I tried, I ran, I doused my hair with lemon,
Stuffed pepper up my nose and salt in my shoes, begged Lord come back, please.
Expecting something different, something different at least this time…
But the spiritual blues came, wrapped around my body, and I was alone.
I asked the priest, I asked the friend, I asked the family and then no one,
It didn’t matter, they figured these shadows were mine to claim,
They knew this time the spiritual blues won, but what they knew was wrong,
I just wanted to sing, I wanted to purge doubt, doubt like black sulfur water.
Bring down the cypress and water oak trees, find the clean springs
So I can live again, so these screaming doubts between love of the flesh
And love of the mind and love of the soul I thought was mine
Would stop, and turn and go away. Would find itself flowing…from these springs.
These spiritual blues are never easy, and one day someone will listen
And understand, understand, that my soul is at stake and I am tired,
And I am a man: Alive with God. I am this man. I am this man.
The bark and hunting howl of His hounds on my trail,
And I know I quit running and hiding in the hills, it is between the Lord and I,
A man trying, a person, trying to make peace with Trinity and self,
with all that is here and even more…Peace…Can we make peace?

Advertisement

Marshmallow Shrimp (mine alone)


MARSHMALLOW SHRIMP
Having fun with Georgia white shrimp.
12 shrimp, large one ounce each, peeled and deveined
2 tablespoons butter
2 tablespoons red bell pepper, diced
2 tablespoons green bell pepper, diced
2 tablespoons Vidalia onion, diced
2 tablespoons Rice vinegar
3 tablespoons honey
1-tablespoon Sriracha chili sauce (Green Tabasco or Cholula OK as well)
1-teaspoon kosher salt, or coarse sea salt
12 cashew halves
12 medium marshmallows
Heat the butter in a medium skillet on high. Add peppers and onions and cook to just tender. Add shrimp and cook two minutes on each side with heat on medium. Sprinkle vinegar, honey and Sriracha into the skillet and mix ingredients. Place one marshmallow on top of each shrimp, and then one cashew half on top of that, place pan in 400~ oven for two minutes. The marshmallow will melt and brown.

Chinook Salmon and Sesame Catfish


THE RETURN OF THE KINGS OF SUMMER:
GRILLED SALMON WITH PINEAPPLE AND ROSEMARY
AND
SEARED SESAME CATFISH WITH BABY BOK CHOY

The return of summer for the West and the South is defined by two fish, for the West it is salmon and for the South it is catfish. Today we pay our culinary respects to the mighty King Salmon, the Chinook, the Coho, the Pink, the Silver bright (chum), and the fatty, deep red Sockeye. It will be grilled with rosemary and pineapple. This traveler of the oceans who knows two homes, the river bed of their birth and the oceans they explore and live before returning to spawn and die in the smooth rocks from which they were raised. I can imagine no life so determined and so beneficial to all life as the salmon. They swim UP waterfalls! Imagine how they swim upstream. They manage every possible roadblock in the water world. As fingerlings they feed a great amount of other fish, as kings of the sea they devour tons of krill and shrimp. After a few years they return from their mystery tour of the seas to the mouths of the rivers of their birth. They then stop feeding. After crossing our dams and our intrusions, our overheated overflows, our pollution, they pass waterfall and rapids, they pass bears and other mammals, they pass our nets and lures, and then they spawn and die. At the end of this journey they nurture the soil and they enrichen the fresh water with their decaying bones. Parts of our Northwest are alive and green, the rivers themselves are alive, all by the presence of the powerful and life giving salmon.
I feel a kinship to this fish. Much of my life has been enjoyed on the rocks and sands of the magnificent coasts of Northern California and the Carolinas. I am a native Georgian, and by native I mean going back into the 1700’s where my relatives settled into what is known as Tucker, Georgia. There is a lot of Irish and English in my DNA. The wandering nature of my life I attribute to the ancient line of world roaming Celts, and of course of personal love of our beautiful nation. How did I come to enjoy working with the flavors of America and of the far Pacific? By traveling in both life and thought through the vast network of poetry, food and philosophy that this land has to offer. My love of salmon is not just culinary; it is also a philosophic and poetic love. Watching the salmon run on a river is beyond description. Understanding the life of the salmon is to understand how Life interacts in our world where all things really are connected and that all life is sacred. As with all life on this earth we must work to protect and properly harvest salmon so that we can enjoy the flavor and health benefits, and so that the ecosystem can flourish through the life of this unmatched species of life. Wild salmon is filled with all things good for our health. Also, fresh wild salmon is just about one of the best tasting things I have ever eaten. In June I will be hosting a sustainable seafood dinner at the restaurant for those of you interested in the benefits of our streams and oceans.
Now on to the good stuff of why we are here: the fish and the grill! Everything will be cooked on the grill. And I trust you are eating outside, close to the source. Also, if you are buying your fish at Publix or Earthfare, remember that their seafood delivery days are Tuesday, Thursday and Saturday. Ask ahead for special fish so that they can have it in for you. Except for my Hawaiian fish we use the same purveyor, Inland Seafood, so I can vouch for the superb quality.
We will be using wild Chinook salmon for this recipe. If you cannot find the wild Chinook (King), then use sockeye, chum or Coho. If at all possible avoid the Pacific Ocean farmed Atlantic salmon as the harm outweighs the benefits of this particular fish. The first run of Chinook is a treasure. This fish is fatty, healthy, strong, large, and full of wide flaked meat. If you buy the whole fish you can use the head and backbones for fish stock for a rich and hearty chowder. When buying the steak cut go for the one that still has the backbone in it as this has more flavor and is more amenable to the grill. After it has grilled just lift the center bone out of the fish, all the other bones will come along with it.

What better way to celebrate Summer than with the best of both coasts? Catfish and Salmon! We will have catfish for the appetizer and salmon for the entrée. I recommend frozen green grapes, blueberries and raspberries sprinkled with confectioner’s sugar for a cooling dessert.
The history of Southern cuisine is lush with odes to catfish. From the catch to the table this slick fellow is the South. Can you imagine the writings of Mark Twain, or even our own late, beloved Lewis Grizzard without catfish? As a boy I learned to fish by catching bream, crappie and catfish. Later in life I developed a love of fly-fishing for trout and steelhead. A s my Uncle Allen Driscoll tells me I will end up at the end of a boat spinning for the three great bass species. Any way it goes, I am happy just to be near the water. This is pretty much how it is for most of us who grow up in a fishing boat, on the edge of a stream, or in the cold surf.
Farmed catfish is a stellar example of environmentally friendly and delicious fish cultivation. Catfish, trout and tilapia farming are what fish farming is all about. Everything is used, and nothing is poisonous to the earth or to us, the consumer. And besides, each one is delicious and easy to prepare.
For our grill we use an equal portion of two different charcoal briquettes, coconut and hickory. Coconut charcoal for intense heat, and hickory for the flavor.
It has to be blazing hot for the catfish appetizer so don’t fear the red glow from the base of your grill when the coconut charcoals are primed. By the time you get to cooking the salmon (20 minutes) the coals will have calmed down a bit and the hickory smoke will be dominate in the mix. This meal is for 4 people.
Four hours before it’s time to eat you will do all of the preparations. This way when the grill is ready all you do is cook and eat. Oh yes!
SESAME CATFISH
1 pound catfish cut into two inch cubes
4 teaspoons soy sauce
1/2 cup green onions, chopped
2 ounces cilantro, fresh, chopped
4 tablespoons poblano pepper, diced
1 cup beer (yeah beer, any non-light kind)
1 teaspoon Tabasco Sauce
2 tablespoons cornstarch
4 teaspoons sesame oil
8 bamboo skewers
Mix all together in bowl and marinade in refrigerator for three hours. This removes the pond taste and gives them an extra punch of flavor. Four pieces of catfish per skewer.
GREENS
4 heads baby bok choy (find this at Fooks Market on Baxter St)
1 medium red onion (or Vidalia if they are any good this year)
2 medium carrots, peeled and cut in long thin strips
2 medium parsnips, peeled and cut in long thin strips
1/2 cup sweet rice vinegar
1/4 cup turbinado sugar (raw sugar)
Cut the baby bok choy (a.k.a. Shanghai cabbage) in half. Slice the red onion in rings. Mix all together in large mixing bowl and marinade two to three hours. After it marinades, drain the liquid before cooking it. Roll the Shanghai cabbage in aluminum foil.
SALMON
4 –8 ounce salmon steaks
1 cup pineapple juice
2 tablespoons coarse pink sea salt, or any other coarse salt
1 tablespoon coarse black pepper
1/2 cup oyster sauce (Asian section of store or at Fooks store)
1/3 cup corn oil
4 stalks rosemary, fresh of course
1 pineapple, check to see that it is a sweet one
When it comes to the oyster sauce, as with all things culinary the better the brand the better the flavor. Mix the pineapple juice, salt, black pepper, and oyster sauce together. Core and cut the pineapple into one-inch thick triangles. Cut the rosemary stalks into 8 two-inch pieces. Pierce each salmon with two rosemary fronds. Rub the salmon steaks with the oyster sauce mixture and let them set in this for about thirty minutes. Save the juices for brushing the steaks while they grill. Save the corn oil for grilling time. You can buy rosemary bushes at Home Depot.
IF you have a rosemary bush all you gotta do is reach over and pinch a bunch off of the bush and throw it on the grill for extra flavor. Two years ago I presented a salmon recipe with rosemary, so as an anniversary memoir I am using the two together again, in a different way, but still together. Fresh rosemary is an incredibly versatile herb that I think is not used enough in the home kitchen from appetizers to desserts. It must be fresh. I’ve used it in crème brulee, ice creams, savory dishes, with fruits, with roasts, on the grill, and as a garnish. Fresh rosemary is without bounds and in many ways has more uses than even the most popular of all, basil.

HONEY WASABI SAUCE FOR THE SALMON
1 tablespoon wasabi powder
1/2 cup honey (check for different kinds of flower honey)
2 tablespoons fresh basil, chopped
3 tablespoons sour cream
1 cup mayonnaise
Whisk all together and refrigerate until time for supper.
VEGETABLE
Do you ever feel as if you were a slave to the will and whim of the grocery stores here in the Athens area? FOOKS on Baxter in Athens is a great choice for a concise selection of Pan Asian ingredients.
That no matter what you plan they will not have the best produce that you need? If that is the case then make the drive to the International Farmers Market, or to the market at 99 Ranch, and best of the best is Super H on Pleasantdale Road. What you save in groceries far exceeds the cost of gas in driving there and back. If you have no idea what it is that you are looking at when you examine the produce, the seafood or the prepared foods and ingredients then just ask anyone close by. In my experiences most of the time people are more than happy and ready to not only tell you what a food is but also how best to prepare it the same way they did in their native lands.
If you are afraid to try the too culturally different, then stick to the tried and true of grilling our own sweet corn and zucchini, yellow squash, or green tomatoes. After all, Southern cuisine is a true and valued food all it’s own just the same as any other international cuisine like French, Chinese or Italian. True Southern, for many of us, is really the first and foremost food of life. Thing is, you really must follow the rules of fresh and take your time. Fresh is the only way to cook. There is no excuse today to cook any other way. Some will eat to live, and others happily live to eat. I prefer to live to eat. When you live to eat there is no obstacle too great to stand between yourself and a cherished meal or ingredient.

So, if you can’t make the drive and the yellow squash is looking good then go with the squash. It’s the same for sweet corn as either is perfect on the grill with salmon and pineapple. The plate will be sort of yellow looking but that’s ok. Sometimes our foods can’t be as colorful as we would like.
GRILLING
The first stage is ready. The grill is fire hot from the coconut or cherry wood coals. Place the roll of Shanghai cabbage on the backside of the grill. After five minutes brush the grill with peanut oil and place the catfish skewers on the grill. Cover the grill. Turn them after five minutes. Turn again and cook for another five minutes. So, that’s fifteen minutes cook time for the first course.
Unroll the baby bock choy and divide between four plates. Place two catfish skewers on each plate. Pour the juice from the boy choy over the food. Garnish with lemon and cilantro.
For the salmon brush the grill with corn oil. The heat should be a bit calmer by this time. You will grill the fish five minutes per side, turning three times. Be careful when you turn the fish over as they may stick, so use a flat metal spatula to loosen them off of the grill rails. Place pineapple on the grill at the same time as the salmon, but only turn the pineapple triangles two times. This is also fifteen minutes cook time for the second course of your meal. The squash only needs about ten minutes. Corn will need about fifteen minutes. The hickory flavor of the smoke should be plenty enough seasoning for the vegetables. If that is not enough then sprinkle with salt and pepper and a little bit of chopped fresh garlic.
When they have cooked remove the salmon from the grill and pull out the backbone. Then pull out the rosemary sticks. Brush the fish with the honey wasabi mayonnaise and set on plates. Arrange pineapple and vegetable around your centerpiece of salmon. Sprinkle chopped macadamia nuts or cashews mixed with chopped parsley and rosemary over it all. Garnish with lime and red bell pepper.
FROZEN BERRIES
1 pint blueberries
1 pint raspberries
1 bunch green seedless grapes
1/2 cup granulated sugar
Pick the grapes off the stems. Arrange the fruits on a freezer proof plate. Sprinkle with the sugar. Freeze. When it’s time to eat just place the plate on the table and munch along as the sun goes down on your perfect Georgia day with friends by the grill. And that, all together, is the way to live to eat.

GRILLING MY LIFE AWAY
Sometimes a warm summer night is all we need
To see how beloved this Southern life can be,
For me it’s how I cherish, how I care and prepare,
For others it’s just the way the day crawls by,
How we sit and chat and watch the flowers in the breeze,
And any way you slice it there’s no other way to live
Than passing the time on a porch in Georgia in late August.

proletaria

politics philosophy phenomena

Poems for Warriors

"He heals the brokenhearted and binds up their wounds." Ps 147:3

LUNA

Pen to paper

Dirty Sci-Fi Buddha

Musings and books from a grunty overthinker

Sircharlesthepoet

Poetry by Charles Joseph

susansflowers

garden ponderings

𝓡. 𝓐. 𝓓𝓸𝓾𝓰𝓵𝓪𝓼

𝙳𝚛𝚎𝚊𝚖 𝚋𝚒𝚐! 𝙻𝚒𝚟𝚎 𝚋𝚒𝚐𝚐𝚎𝚛!

Flutter of Dreams

Dreaming in Music and Writing by Mel Gutiér

RhYmOpeDia

Immature poet imitate...but the mature one steal from the depth of the heart

hotfox63

IN MEMORY EVERYTHING SEEMS TO HAPPEN TO MUSIC -Tennessee Williams

My Cynical Heart

Welcome to my world.

Discobar Bizar

Welkom op de blog van Discobar Bizar. Druk gerust wat op de andere knoppen ook, of lees het aangrijpende verhaal van Harry nu je hier bent. Welcome to the Discobar Bizar blog, feel free to push some of the other buttons, or to read the gripping story of Harry whilst you are here!

the poet's billow

a resource for moving poetry

MY TROUBLED MIND

confessions are self-serving

proletaria

politics philosophy phenomena

Poems for Warriors

"He heals the brokenhearted and binds up their wounds." Ps 147:3

LUNA

Pen to paper

Dirty Sci-Fi Buddha

Musings and books from a grunty overthinker

Sircharlesthepoet

Poetry by Charles Joseph

susansflowers

garden ponderings

𝓡. 𝓐. 𝓓𝓸𝓾𝓰𝓵𝓪𝓼

𝙳𝚛𝚎𝚊𝚖 𝚋𝚒𝚐! 𝙻𝚒𝚟𝚎 𝚋𝚒𝚐𝚐𝚎𝚛!

Flutter of Dreams

Dreaming in Music and Writing by Mel Gutiér

RhYmOpeDia

Immature poet imitate...but the mature one steal from the depth of the heart

hotfox63

IN MEMORY EVERYTHING SEEMS TO HAPPEN TO MUSIC -Tennessee Williams

My Cynical Heart

Welcome to my world.

Discobar Bizar

Welkom op de blog van Discobar Bizar. Druk gerust wat op de andere knoppen ook, of lees het aangrijpende verhaal van Harry nu je hier bent. Welcome to the Discobar Bizar blog, feel free to push some of the other buttons, or to read the gripping story of Harry whilst you are here!

the poet's billow

a resource for moving poetry

MY TROUBLED MIND

confessions are self-serving

proletaria

politics philosophy phenomena

Poems for Warriors

"He heals the brokenhearted and binds up their wounds." Ps 147:3

LUNA

Pen to paper

Dirty Sci-Fi Buddha

Musings and books from a grunty overthinker

Sircharlesthepoet

Poetry by Charles Joseph

susansflowers

garden ponderings

𝓡. 𝓐. 𝓓𝓸𝓾𝓰𝓵𝓪𝓼

𝙳𝚛𝚎𝚊𝚖 𝚋𝚒𝚐! 𝙻𝚒𝚟𝚎 𝚋𝚒𝚐𝚐𝚎𝚛!

Flutter of Dreams

Dreaming in Music and Writing by Mel Gutiér

RhYmOpeDia

Immature poet imitate...but the mature one steal from the depth of the heart

hotfox63

IN MEMORY EVERYTHING SEEMS TO HAPPEN TO MUSIC -Tennessee Williams

My Cynical Heart

Welcome to my world.

Discobar Bizar

Welkom op de blog van Discobar Bizar. Druk gerust wat op de andere knoppen ook, of lees het aangrijpende verhaal van Harry nu je hier bent. Welcome to the Discobar Bizar blog, feel free to push some of the other buttons, or to read the gripping story of Harry whilst you are here!

the poet's billow

a resource for moving poetry

MY TROUBLED MIND

confessions are self-serving

%d bloggers like this: