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…meteor of the burning heart

First published in my private blog the summer of 2009.  Note on picture:  A stunning piece of artwork on display at the 2009 Ann Arbor Summer Art Festival.  I didn’t buy it, but asked the artist if I might take a picture of it to which the answer, of course, was a yes!

The Indian to His Love
-William Butler Yeats

The island dreams under the dawn
And great boughs drop tranquillity;
The peahens dance on a smooth lawn,
A parrot sways upon a tree,
Raging at his own image in the enamelled sea.
Here we will moor our lonely ship
And wander ever with woven hands,
Murmuring softly lip to lip,
Along the grass, along the sands,
Murmuring how far away are the unquiet lands:
How we alone of mortals are
Hid under quiet boughs apart,
While our love grows an Indian star,
A meteor of the burning heart,
One with the tide that gleams, the wings that gleam
and dart,
The heavy boughs, the burnished dove
That moans and sighs a hundred days:
How when we die our shades will rove,
When eve has hushed the feathered ways,
With vapoury footsole by the water’s drowsy blaze.

Meteor

 

 

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Rajma-Fava-Choley Chawal: A Twist on the Usual

Well, of course you know about Rajma-Chawal and Choley-Chawal, but how about mixing it up sometimes?  Be bold, be bright, everything’s all right!

Here’s what I did recently:  I cooked the most delectable dish of three-beans and call it my Rajma-Fava-Choley Delight.  Rajma is the kidney-bean, Fava are another lesser known red-colored fleshy beans, and Choley is the chick-pea or garbanzo bean.

Bring them together with all the regular masalas for a rich red curry (fried onions, ginger, garlic, tomato paste, dried powerdered masalas, splash of lemon), and serve with fresh hot steaming Basmati.  It’ll hit the spot right away, right on.

And for a two-punch, make some Papads on the side.  I’ve made here the Punjabi Masala variety of the Lijjat brand.

A plate of this, and trust me, even if you don’t speak Hindi, you’ll be saying, Yeh Hui Na Baat!

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027/365/01

Dahlias, anyone?  Spring flowers continue… (Happy Mother’s Day!)

Dahlias

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026/365/01

Purple tulips: the miracle continues with May-flowers.

Purpletulips

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Spring 2011 in Detroit, Michigan: Glorious In Every Way!

I’ve been celebrating the vivacious colors of Spring these past few days by way of taking pictures of the most absolutely amazing flowers that seem to be everywhere.  Each picture is a work of art, I think, and I celebrate each one by making it my ‘photo-of-the-day.’  If you don’t know what I’m talking about, you have only to click here to learn more.

And so this little post is meant to be an extension of this celebration, if you will, only, I am grouping a number of such pictures together so as to offer a more expansive view of these sights that are so excruciatingly beautiful that they do take my breath away!  Most of these are large flowering trees that give out blossoms before leaves, such as non-fruit bearing apple and cherry trees and magnolias.

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See for yourself what I mean.  The fact that I’ve lived here for many years, and have seen these very sights every year this time of year–more commonly known as Spring, the season that comes before Summer–is no dampner to my exuberant spirits at seeing them again each year!

To be surrounded by such exquisite beauty that is so fleeting is a most magical thing.  Check out a sampling of this beauty in the pictures below.  The show does indeed go on…

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025/365/01

Friday’s on fire with tulips like these on the WSU campus.

Blazingtulips

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Chicken Pot Pie: The Panacea For All Ills!

You heard right– this is one of those meals that is so whole and wholesome that it fills the need for whatever it is that you think you need:  comfort, contentment, wealth and riches… Well, maybe not that last part, but you know what I mean.

And this is no ordinary Chicken Pot Pie, either.  For starters, full disclosure:  I did not make this pie!  This is a ready-made pot-pie from my grocer’s freezer, but it requires reheating for a full sixty minutes at 350 degrees in the oven, and when it comes out, you might as well tell yourself you made it because it looks so home-made!  It is packed with flavor dripping from the cubed pieces of chicken and the hearty chopped vegetables of potatoes, green beans and carrots all smothered in a brown gravy so yummy, each bite will seem like its the best one you’ve ever had.  And the flaky crust is so good, and there’s enough of it so you can chomp down everything on the inside, and after you’ve made short work of that, you can finish off the crust at the bottom as well!

But you’d better let it cool off enough before you dig into it because the steam that gushes out can be very hot!  Hot in more ways than one.

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024/365/01

May-flower week continues with two pink tulips on the WSU campus. 

Pinktulips