Sunday, July 10, 2011

- For Peaches redux

When I started the blog almost two years ago, I posted a piece written during the 2007 Eastern Virginia Writing Project.  For Peaches was the last poem I wrote until last week, when an Facebook "missing you" from Susan at the EVWP inspired a spate of poetic musing. So be forewarned ... there may be more to come.

A view of the new rock garden on a blazing hot Texas summer day

Coda

Heat beats down 
from a cloudless blue sky;
it will not rain today.

Four inches in forty weeks;
the drought
biblical.
The rain,
two lusty squalls
too little.
The floodplain,
laid bare by
grasses
dormant
in the face of the sun.
A deer,
not two months gone,
already reduced
to gleaming white.

Even so,
the hill country trees
set their seed in
rusty brown knots of flesh
like so many cobbles of chert
strewn across the Rumple-Comfort soil.

And as I draw beads
of sun-distilled nectar
from each precious drupe,
my knife’s progress is halted,
again and again,
by the stone at each heart:
creation’s prayer
for rain.

Deconstructed Peach Pie

  • 1 cup flour
  • 1/3 cup lard + 1 Tbs. butter
  • 1/2 tsp. salt
  • 4+ Tbs. ice water

Process the flour, lard, and salt until it resembles corn meal.  Put in a bowl and stir in water with your fingertips, adding just enough to gather the dough into a soft ball.  Roll out thin, slice into strips 1/2 inch wide by 3 to 4 inches long.  Sprinkle lightly with sugar and place on a baking sheet.  Bake at 375 until lightly browned ... 10 to 12 minutes.


  • 1/2 cup Mascarpone cheese
  • 1/4 cup heavy cream
  • Sugar
  • Vanilla
  • Peaches
  • Cinnamon sugar

Whip Mascarpone and cream, adding sugar and vanilla to taste. 
Slice peaches and dust with cinnamon sugar.
Set out peaches, pie crust strips, and Mascarpone cream to be combined at the table.

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