WOTblog

Ingredients: 2 large fresh beets (or more smaller ones) 3 handfuls green beans mixed salad greens olive oil balsamic vinaigrette salt pepper Preheat oven to 400 F Trim beets and wash them clean. Place them on a baking sheet and roast them in the oven for about 1 hour. (The cooking time will depend on whether the beets are large or small.) Check them with a fork. They should be tender when fork is inserted. When they are ready, remove them from the oven and let them cool. In the meantime, trim the tips of the green beans, rinse them, and steam them in a pot with a small amount of water, a touch of salt sprinked on them, and a lid. Steaming time depends on how “al dente” you prefer them. Personally I prefer them to still have a good crunch, so I cook them on the short side. Once the water is bubbling give them about 5 minutes and test them out to see if they suit your preference. If so, remove them from the steamer and let cool. Once the beets are cool, remove their skins with a...

by Jane Monson © As she hid her mouth behind her hand, she recalled the woman with the scarf. Someone close to her, who shared her house and once her bed, had told her she was ugly; that her borrowed teeth unsettled conversations, that her mouth was without scaffolding, her face inarticulate, her skin the paper of creased up thoughts. So, one day, as the sun rose and bled between the curtains in a clean gash of light, she took a floral cotton scarf and wound it around her neck and over her mouth. At the sound of his leaving, she appeared and spoke through the scarf, the front of the material puffing in and out according to the thoughts she’d had that day. As her throat fills with the wind and the flowers, she hears the sun, ticking carefully over her head. Prose Poem from Speaking Without Tongues (Cinnamon Press: Oct 2010)