Forget our mannered ways. Canadians may say sorry too often, or not. What cannot be disputed is our patience. We mumble and rumble around for the driveway salt, and yank on the boots once more. Like puppies, socks are slowly losing their wooly charms. When can we be barefoot again?
Tick, tick, tick. I can hear the bulbs moving.
I told you earlier this week to remember poetry. April is your friend after all.
Call me anything you like. Today at least, let me be useful with a poem while you wait on spring.
The Stolen Branch
( La Rama Robada)
In the night we shall go in
to steal
a flowering branch.
We shall climb over the wall
in the darkness of a private garden,
two shadows in the shadow.
Winter is not yet gone,
and the apple tree appears
suddenly changed
into a cascade of fragrant stars.
In the night we shall go in
up to its trembling firmament,
and your little hands and mine
will steal the stars.
And silently,
to our house,
in the night and the shadow,
with your steps will enter
perfume’s silent step
and with starry feet
the clear body of spring.
-̶Pablo Neruda
A poem can feel like a locked safe in which the combination is hidden inside. In other words, it’s okay if you don’t understand a poem. Sometimes it takes dozens of readings to come to the slightest understanding. And sometimes understanding never comes. It’s the same with being alive: Wonder and confusion mostly prevail.
-Mark Yakich
For more on how to read poetry, here’s 20 modest proposals toward rethinking the act of reading a poem. My favourite is #11.
And now how about an easy dinner?
Now you’re talking.
Classic Skillet Frittata
Serves 6
Leftover fondue cheese for weeks now has been calling my name. Caramelize some onions, throw in whatever is lingering in the fridge and call it an easy and delicious weeknight dinner. If you don’t have the Emmental, use cheddar. Add in any other veggies to make your own twist on a classic. If you want a creamier version, use cream. Don’t skip the onions though.
What you need:
- 2 tablespoons unsalted butter
- 1 large onion, sliced
- pinch kosher salt
- freshly ground pepper
- 8 large eggs
- ¼ cup milk
- 1 cup diced cooked ham
- 1 tablespoon chopped fresh parsley
- I cup grated Emmental cheese
What you do:
- Melt butter and add onions. Season with salt and pepper. Cook over medium heat for 15 minutes, until onions are soft, stirring occasionally. Transfer to bowl and let cool for 5 minutes.
- While onions are cooking, whisk eggs and milk together. Add ham, parsley and cheese. Stir in onions.
- Heat a non-stick skillet and dump in the whole mixture. Stir over medium heat for a few minutes to get cooking started. Then leave it on the heat for 5 more minutes without stirring to let the bottom set.
- Transfer to oven and broil for 5 minutes just until the eggs are set and it turns a nice golden brown on top. Watch it carefully as it won’t take long to overbake this.
- Let it cool for a few minutes then invert on a pizza board and cut into wedges.
Serve this warm with a big bunch of your favourite greens on the side. It is also excellent cold as a quick breakfast-on-the-go the next morning.
Psst: baseball fever doesn’t wait on snow thawing. You know what I’ll be doing tomorrow night.
