Thursday, April 4, 2013

Allegory of a Fisherman



            When I read poetry, often times, the words have a way of whispering cohesively. But when I write poetry I fail to whisper back. I feel like this is because I don’t understand rhythm or meter. Everyone has some sort of rhythm, right? Once while my family was in Thailand we went and visited some Buddhist monks. The monks told my uncle he would marry a girl that lived close by. He married Lori, who was living less than a block away. Those same monks told my dad that he had no luck. Not good or bad. I am like my dad, except I have luck; I just don’t have rhythm. If I do, I don’t know it.
In turn, this lack of rhythm has hindered my comprehension of meter. I once had a class in which we were assigned a passage of Milton’s Il Penseroso. We were asked to separate each foot, mark the stresses, and look at how the stresses emphasized particular aspects. I worked for hours trying to comprehend my passage. Eventually I took my frustrations to my professor. He explained that iambs are like speaking. They should flow naturally. And if I was having trouble finding stresses, I just had to look for syllables. So I read, “[Thee] [chant][ress] [oft] [the] [woods] [am][ong]/ [I] [woo] [to] [hear] [thy] [ev][en][song;]/ [And] [miss][ing] [thee], [I] [walk] [un][seen].” I had never been so close to understanding meter. And I was not close at all.
In A River Runs Through It Norman Mclean’s father taught his two boys how to fly-fish using meter. To the ticking of a metronome he had them cast using a four-count technique. “The one count takes the line, leader, and fly off the water; the two count tosses them seemingly straight into the sky; the three count was my father’s way of saying that at the top the leader and fly have to be given a little beat of time to get behind the line as it is starting forward; the four count means put on the power and throw the line into the rod until you reach ten o’clock–then check-cast, let the fly and leader get ahead of the line, and coast to a soft and perfect landing.” No matter how hard I try, when I fly-fish I can’t seem to get this four-count technique to work. I pull the line out of the water, counting one. By the time I get to two the line is above and behind my head. Before I can say three my line hits something unseen. And at four I have a tangle in my reel. So you see, even when I fish I can’t find a rhythm.
My lack of rhythm doesn’t keep me from fishing. I might be a terrible fisherman, but when I fish I hear the same whispering that I hear when I read poetry. Everything around me, the water, the trees, the sky, it all whispers of an innate, coherent rhythm. I don’t fully comprehend it, but I enjoy listening to it.

            When I first began to court my wife, Elise, I found out that she was sick with the flu. And having been planning to go fly-fishing I conspired a way to fish and still sound caring. My plan was to send Elise a text asking if I could do anything for her: like bringing by chicken noodle soup, or maybe… a fresh trout. I expected her to respond with a “thanks, but no thanks.” To my surprise she responded by saying she would like some fresh trout. In retrospect I’d like to say this was a strange form of flirting–on both our parts–but having been married to Elise for over a year now I’ve realized she really just wanted to eat fish; and I really just wanted to go fishing.
Most experienced anglers know better than to make promises. I forgot this unspoken rule and promised Elise I’d bring her a trout. I’d like to say that it was because of my promise that I didn’t catch anything, but I can’t. You see I am woefully inexperienced. Most of my fly-fishing experience has been derived from the movie A River Runs Through It. And we know how much good that’s done me.
After seven hours of untying knots I gave up fishing and drove home; wet, cold, and empty handed. I was ashamed. Norman Maclean also said, “If our Father had had his say, nobody who did not know how to fish would be allowed to disgrace a fish by catching him.” Besides the fact that in the eyes of Maclean’s dad I clearly did not qualify as a fisherman and therefore didn’t deserve to catch a fish; I also promised a beautiful, ailing girl that I’d bring her fresh trout. In an attempt to save face I considered stopping by the grocery store to buy a fish, but I didn’t want to kill Elise. The saddest thing I’ve ever seen are the trout stuck in the display case at grocery stores. Instead I swallowed my pride, wrote an apologetic note that said something like, “they made a fish out of me,” and dropped it by her house.
            A few days later Elise had mended. She continued to ask me when I’d bring her a fish, so I decided to take her fishing. She had never been fishing before and I figured she wouldn’t know the difference between an experienced fisherman and me. It wasn’t until later that I’d found out my dad had warned Elise that I’m a terrible fisherman. Emphasizing the fact that I had no idea why she still came. All I really know is that I was happy for the excuse to spend time with her.
            After a few hours of not catching anything I noticed a fishing hole on the far side of the river. I decided to risk the high-water of spring run-off and try for the hole. When I got about halfway across the river I lost my footing. Luckily I was wearing neoprene waders, which acted like a life jacket. So there I was bobbing up and down with the current as Elise stood watching from the shore. She yelled out asking if I was okay. I gurgled back, “I’m fine. Stay there. Be back soon.” It was strange, but as I floated away, I couldn’t help but think that Elise’s blue eyes, with flecks of gold–much like a lapis lazuli–reminded me of the rushing water. Eventually I caught my footing and waded back to the river’s edge. Thankfully Elise pretended that nothing strange had happened. Deciding this kind of tact wouldn’t last much longer I cut my losses and called it a day.
With Elise sitting patiently in the passenger seat, I changed out of my waders. After I deposited them onto the back seat–and before I got into the drivers seat–I found myself wondering how on earth I was supposed to catch this freckle faced, auburn haired, lazuli eyed, girl, when I couldn’t even catch a slimy trout? That’s when Elise pulled a pie out of her bag. It was a slightly smashed, strawberry-rhubarb pie, and in that moment I realized that it was me that had been caught.

You see I have a weakness for pies. If I had to choose one kind of food to eat every day for the rest of my life, I would choose pie. I love pie so much that sometimes I even dream of pie. For example: one night–a few years before I met Elise–I woke up with a craving for strawberry-mango pie. That was a problem. I don’t bake, and I had never heard of strawberry-mango pie.
            When I bake I am more out of sync with rhythms than when I try to fish. Every time I’ve tried to bake, something has gone wrong. My brother Josh say’s this is because baking takes patience and precise measuring. Neither of which I am I very good at. So instead of trying to make a pie on my own, I called my sister Jenny. She is one of those blessed few people that can bake anything into a delicious treat. Her Molten Lava cakes are rich gooey wonders, and her chocolate dipped cake bites are moist on the inside and rich on the outside. And in my opinion the best thing she makes is apple pie. After ringing a few times Jenny answered her phone and I said, “Hi Jenny. You know you are the best sister a guy could ask for. I’m sorry that I keep telling people that when I was two and you were five you pushed me into the wall that split my head open. I probably just tripped. Anyways I was wondering if you would help me make a pie?”
            I heard a deep sigh through the phone line, then, “what kind of pie?”
“Have you ever heard of strawberry-mango pie?”
“No.”
“Well I was hoping you’d come help me make it?”
 “I guess so.” She really is a great sister.
I had never heard of strawberry-mango pie. This is the part that came to me in a dream. I can’t remember if I searched for–or found anything on the Internet–but now if you were to google strawberry-mango pie hoards of information pops up. Jenny, like me, was unaware of any pre-existing recipes so she altered her apple pie recipe to work for strawberries and mangoes. We added less sugar than normal and she did a few other things that I didn’t understand. I basically stirred, cut, measured, and poured. She also let me turn on the oven. When that pie came out of the oven it looked like it belonged on the windowsill of a small, secluded cottage nestled in some far off hills. It tasted even better than it looked.

Not long after we were married Elise decided that she was tired of waiting for me to catch her a fish. So we bought her a fishing license. Then one evening, along with my family, we drove to some lakes in the Manti-Lasal National.  The two of us grabbed a rod, and paddled out onto the lake in a canoe. Elise was determined to catch a fish for herself. However, I was confident that I’d catch a fish for her before she could catch a fish on her own. You see I had a secret and a strategy.
            The secret: A few years back, while in New Zealand, my family went trout fishing. We hired a guide that took us out onto Lake Rotorua. The guide used variations of a lure called a Tasmanian Devil. That day on Lake Rotorua we made a killing. Before leaving we bought a bunch of Tasmanian Devils to try back in Utah. They were a big success. There hadn’t been a single time in which we used them that we hadn’t caught a fish. I had a handful of these lures with us in the canoe.
            My strategy: I had decided that even though fly-fishing is the most aesthetically pleasing fishing technique, my skills were inadequate. And being desperate to clear my conscience of my promise, I decided to forget about aesthetics and use a foolproof Tasmanian Devil. The other part of my strategy was even less complicated. We had one rod between the two of us. If I fished first, I would catch a fish first.
            The only problem with my strategy was that I didn’t catch anything. I had forgone fly-fishing so that I could clear my conscience of a slippery promise, and yet again I failed to procure a fish. I was also pretty sure that this time, Elise hadn’t baked a pie to ease my pain.
Eventually I gave up trying and let Elise fish. The Tasmanian Devils didn’t work for her either. And with the sun setting our time was running out. I looked across the shimmering lake, past the waving groves of aspen trees, beyond the rolling mountaintops, and knew two things: first I needed to swallow my pride and help Elise catch a fish. Second, I needed to switch from a lure to a fly. So I had Elise reel in her line. First I tied on a bobber, then three feet of leader, and then the fly. The purpose of the bobber was to give the line enough weight for casting. I gave the rod back to Elise and instructed her that after she casts she should slowly reel it in.
Shortly after Elise started using this technique I had a fisherman’s urge; and being far enough away from shore not to be seen, I stood up in the canoe and started to relieve myself over the side. About that same time a fish struck Elise’s fly. As I tried to hurry and finish peeing, the canoe began to rock, Elise wanted to know what to do, I couldn’t get my zipper up, and then the fish shot out of the water in a beautiful arc. When it splashed back into the lake I thought it was over. I was sure the fish had bucked the line and was safely swimming home. I was wrong again. Somehow Elise had managed to keep just the right amount of tension on the line so that the fish was still hooked. She kept reeling and pretty soon had a beautiful 13-inch rainbow trout next to the canoe. By this time I had my pants zipped up and I was looking around for my net. It dawned on me that I left my fishing net in the back of my dad’s truck. So I reached down with my hand, grabbed the slippery fish and pulled it out; before I got it into the boat it twisted, I lost my grip, the hook came out, and the fish splashed back into the water and swam away.

Lets forget about fishing and get back to pie. Pie is good. I like pie. I think a lot about pie. Not long ago I asked Elise’s grandfather who is a mathematician, about the relevance of the numerical term Pi. Specifically why it is referred to as Pi and if it had any connection to pies. Sadly he said that it had no connection to pie. And the term Pi was nothing more than a random Greek letter used to represent those numbers. He then went on to explain the numerical relevance. “If you have a circle in the plane with radius 1, the area of the circle is Pi. And the circumference of the circle is 2 Pi.” This piqued my interest. I wasn’t completely sure what he meant (no fault of his) but I didn’t think it was a coincidence that the most common shape for pie is a circle.
However, not all pies are circles. The first kind of pie that comes to mind when I think about non-circular pies, are meat pies. My mom is an ethnobotanist, and when I was eight years old my family went and lived in Tonga while she did research on seaweed. In Tonga’s capital city of Nuku’alofa there is a small bakery. There were only two things that made this bakery different from all the others: donuts and meat pies. This was the only place in all of Tonga you could get a fresh donut. And it was the first place I ever tried a meat pie. Their pies were rectangular shaped pies, and they were filled with warm gravy and meat. As an eight-year-old, it was like taking a little bite of heaven.
Sadly not all pie is heavenly. Have you ever had fish pie? Recently Elise and I were reading about different kinds of pies. Elise found a pie called Stargazy pie. The story behind this pie goes like this: In 16th century England there was a small fishing village just outside of Cornwall. One Christmas the sea had been so rough that nobody was able to go out fishing. Because of their dependence on fish, and their lack thereof, the village was starving. Finally Tom Bawcock braved the rough seas and caught a motley collection of fish. He brought them back to the village and they baked those fish in a pie. And the heads of those fish stuck out of the top of the pie and looked towards the stars in gratitude. Hence the name “Stargazy pie.” Well I’ve never actually tried Stargazy pie, so it isn’t my place to say if it is nasty or nice. But I have had a different kind of fish pie in England. And it wasn’t so nice.
Again I was travelling with my family. This time my dad was one of three professors for a BYU study abroad. We were lucky enough to stay in the BYU London center. And I say lucky because the London center was amazing. Not only was it situated in a great location–just kitty-corner to Kensington Gardens–it was also run by a British couple. Their names were Tony and Tina. Tony did most of the maintenance work, while Tina planned and helped cook the meals. She was a wonderful cook. One week Tina had to go out of town so the cooking responsibilities fell to Tony. Tony decided to cook one of his favorite foods, fish pie. His pie was a conglomerate of fish, vegetables and what Tony considered a crust, but I would refer to as mush. That night, after eating, my stomach rebelled and that fish pie went swimming.

This last summer Elise and I decided to escape the city and go camping. Our chosen destination was Calf Creek. This is a small, first-come-first-serve campsite situated on the valley floor of a red rock canyon. For as long as I can remember my family has gone camping at Calf Creek. One of the best parts about this campground is that a small stream goes right through the middle of it. This stream flows over a bed of sandstone; and if you follow it upstream, it leads to a beautiful waterfall. The biggest fish live right underneath the falls, but all along the stream there are pockets of trout. For this reason I brought my fly rod.
In the evening, not long after we arrived, Elise and I slipped away from our campsite and went fishing. Not far from where we were camped there was a small pool of water. During the heat of the day it was a swimming hole; but as evening came on and the waters cooled, all the swimmers left. With Elise watching from the nearby bank I began to cast. Forward. Backward. I pulled my line through the air. I tried to count. Something was off. I fought to find a rhythm. I had no rhythm. I looked to the side where Elise was watching. She smiled and I relaxed: I felt the stream pull at my feet. I looked up at the sky–blue against the harsh reds of the cliff. Then I closed my eyes and listened for a whisper.
I’ve read about an idea, a philosophy, and theology that states we, as in people, free our spirits when we have boundaries. I know that seems contradictory and slightly ambiguous. It seems that boundaries are made to keep us in, or to keep us out. For a moment I considered pies. The beauty of a pie comes not from what is on the outside; the beauty comes from what we put into it. In an attempt to define poetry, I once had a professor claim, “Poetry is working within a peculiar set of arbitrary rules to achieve a particular objective.” If this is true, pie is poetry. And so is fly-fishing.
I opened my eyes, looked back at Elise, tested the weight of the rod in my hand, and began to cast. This time, as the line moved forward, I envisioned the fly sweeping across the water. I pulled it back, feeling the line weave above my head. I moved it forward again. Then back. And as I moved it forward for the third time I heard a whisper and I landed my fly. For the very first time since my promise to Elise, I caught a fish. And just for a moment… I felt myself whisper back.

Friday, March 29, 2013

I Can Cook


I have been fighting for a sort of recognition. You see I can cook. I really can: Although if you were to ask my family they would probably make a joke about beans, chili, or hotdogs. Then they would say that I could cook, as long as I am using something that originates from a can.  Their joke would pre-date my independence as an adult. In many ways it would predate most of my life. In fact I believe you could trace it back to about the time I was eight years old. It was about that time my parents decided that my siblings and I should each take turns cooking one night a week. It was a period of my life that I wanted nothing more than to be a cowboy. So canned food had a certain appeal, especially baked beans, chili, and stew. I didn’t see why anyone else would see it otherwise. As I grew older my cooking habits changed and adapted, but reputations are hard to kill.
I guess because of the reputation I’ve gained throughout the years, I’m constantly trying to prove to myself, and my family that I can cook. I do cook. Very few of my friends cook. And if they do it usually consists of some sort of barbequed meat. And I don’t mean Texas barbeque. I can’t bake, but my cooking repertoire is much better than just barbeque.

One thing I’d never cooked before was a Cornish hen. I’d never even eaten a Cornish hen before. I’d seen them in movies and on TV. But never had I experienced them first hand. Maybe just to prove to myself that I could cook, I was going to cook Cornish hens and I was going to bake them too.
One of the reasons that I garnished my infamous cooking reputation was because of baking. Most of my cooking fiascos corresponded with me baking. One day I decided to make cheese puffs. They came out as puddles of melted cheese. On another occasion my cousin and I tried to make cookies. Apparently we got two recipes mixed up so the cookies turned out somewhere between snickerdoodles and ginger bread cookies. It was not a good combination. Apparently when you set about baking something, every ingredient is extremely vital. Not only that, but every ingredient has to be added in the right order. I guess one of the reasons I hate baking is that I have a hard time making sure I’ve added everything in the right order.
Regardless of my personal baking skills, I am a pie lover. My favorite kind of dessert is pie. I like just about any kind of pie. The only kinds of pie that I’m not partial to are usually crème pies. (Although on occasion a crème pie hits the spot). One night I was contemplating pies when I had an epiphany. Mango-Strawberry Pie. I had never heard of those two flavors being combined in a pie–or anywhere else for that matter–but it sure sounded wonderful to me. So I enlisted the help of my sister–who is a wonderful pie maker–and we set out creating a mango-strawberry pie. It was delicious. I highly recommend it. Although I warn you, don’t make it too sweet. Its best if you can still taste the natural flavors rather than just straight sugar.
I usually cook the same way that I envisioned Mango-Strawberry Pie. I take a few moments to consider flavors, textures, and my current appetite. Then I try to think of combinations and tastes that sound good to me, and seem like they would give exultation to my taste buds. Then I go for it. This is how I started my Cornish Hen escapade.
After my initial contemplation I realized that I was stuck. So I began looking for recipes. I soon became bored and stopped looking (I don’t like recipes much). Instead I turned to the hens. I had two, one for my wife, and one for me. They were in a sort of vacuum-sealed package. You know the kind of packaging that turkeys come in. In fact they looked like little baby turkeys. I opened them up and realized that I had no idea what I was doing.
I don’t think it helps my reputation when you consider that I hate using recipes. Instead of using recipes I usually use a method similar to what my mother-in-law calls Muscle-Testing. When she tests something she holds it in her hand. Then she concentrates on her purpose. If the object is the right one, the one she needs, she can feel it through her muscles. This method works for gift giving, spicing different foods, and just knowing what an individual needs in their life. From what I’ve noticed, these intuitions are usually correct. I’m apt to believe it comes mostly from the process of thinking and concentrating about an individual or event, rather than any sort of magic. It’s amazing how much you can learn about something if you spend a little bit of time pondering it.
The way I see it, recipes are like using GPS. It can usually get you to where you want to go, but rarely ever do you have fun getting there. And by the time you do arrive at your destination you are going crazy because all you can hear is that obnoxious voice saying “turn left in 1.5 miles. Turn left in 1 mile. Turn left in .9 miles.” There is a special kind of excitement that comes from stepping off the beaten path (and even more excitement in escaping those annoying GPS voices). In order to illustrate this, I reference two separate times that I lived in London England on study abroad.
On the first trip I spent most of my time sticking to the map. I visited the places you have to see: the Tower of London, Kew gardens, Buckingham palace, Tower bridge, museums, theatres, and various different estates and gardens. I did everything that was expected. Although it was fun, it was exactly what everybody else experienced too.
The second time around I vowed that I would create my own experience. So I spent most of my time in parks, climbing trees, exploring nooks and crannies, ambling down side streets, and just escaping the main thoroughfares of life in London. I can honestly say the second trip was better. I discovered small cafes and local pubs, independent bookstores, former residences of famous authors and people, small parks, and a side of London that most visitors never see.
Somewhere in the back of my mind I remembered that a lot of turkey’s had their gizzards and other undesirable things stuffed inside of them. So I set about trying to make sure there wasn’t anything inside the two Cornish hens. This was a lot harder than it sounds. The holes at the front and back of the hens were extremely small. I could barely fit my finger inside. I realized then that cooking Cornish hens was not for the faint of heart. In fact it was a little gruesome. But I am a man, and I can cook, so I pushed down my queasiness and stuffed my index finger down the hole that had either been previously occupied by the head or the anus. I tried not to think about it too much; just incase it was the latter. Luckily I found them both to be empty of anything resembling a gizzard. (Not that I know what a gizzard looks like.)
After my thorough investigation of the hens, I placed them both in a pan. At this point I took a moment to compose myself–I can cook, and I can cook these hens. So I thought about it a moment, then chopped some onions and placed them around the two small birds. Then I chopped up some yams that my wife had gotten at the store. I also placed these around the birds. In my head I envisioned drizzling something over the Cornish hens. I would refer to this as a sort of glaze–I don’t know if that is what you’d actually call it. Cooking terms, along with recipes, seem to escape me, or confuse me– So I set about making what I think of as glaze. I took a stick of butter and placed it in a frying pan on the stove. (Everything is better with butter­). I turned the burner to low. I didn’t want to cook the butter; I just wanted to melt it. I minced some garlic and added it to the butter. Then I took some dried orange peels that we had in our spice cupboard, and added that to the butter as well.
In order to understand my search for recognition in the kitchen, you have to understand that to my family good food is prized above most worldly pleasures. My oldest brother is a fantastic chef. At one point he considered culinary school. My older sister is a wonderful pastry chef. Then there’s me, in the middle, the cook-from-a-can brother. My brother just younger than me is a true connoisseur of food. And my two youngest siblings, a brother and sister, have been raised in the era of the Cooking Channel. My youngest brother often arranges his food on his plate in a manner that would suit any professional.  He calls this plating. And then there is my Mom. She has the most experience cooking. I never realized how great my moms’ cooking was until I became a bachelor and started cooking for myself; Meaning that often times I’d bounce from house to house, begging for food from my friend’s moms.
I noticed that a lot of my friend’s moms always made the same things. Things that are known as traditional American dinners; beef stroganoff, or baked chicken, or a casserole of some sort, or Jell-O with fruit chunks, or Hawaiian haystacks. Don’t misunderstand. They cook those things as well as anyone can. But that is because they stick to what they know. For example, growing up my grandma always made tuna fish sandwiches for lunch. I normally hated tuna fish. But when my grandma made tuna sandwiches, I loved them. She would always buy the good tuna, not the cheap stuff, and she would always put relish on the sandwich too. As I got older she also started making sandwiches out of chicken. Just like canned tuna fish, but chicken. Her chicken and her tuna sandwiches have remained the same for years. I still hate tuna sandwiches, except for hers.
My mom, on the other hand, is always trying new ideas and new recipes. And they usually turn out pretty good. I believe this is because like my family, her siblings all enjoy discovering and experiencing new foods. They still cook “traditional” meals, but they also aren’t afraid to try new recipes. I believe this love of discovery has been passed on to the next generation.
When the butter was completely melted, I drizzled it over the birds and yams. Then I sprinkled the Cornish hens with a smattering of thyme, rosemary, and chili powder. I set the oven to bake at 375 degrees Fahrenheit. Just as an afterthought I minced some ginger and spread it over the birds and yams. I may not have had a clue to what I was doing, but at least in this stage of the cooking process the Cornish hens looked lovely. And if you looked at them from the right angle, they may have even looked like they fell from the pages of a cookbook.
One of my family’s favorite pastimes is the tasting game. This is when you blindfold one person, then open the fridge and find some sort of food. You get a spoonful of the undisclosed substance and put it in the blindfolded persons mouth. Then they have to guess what they just ate. This game is a lot of fun, as long you aren’t the person being blindfolded.
My grandpa has his own version of the tasting game. He is from the southern end of Georgia. So growing up, we were introduced to southern cuisine. A breakfast staple in my family is grits. Grits are made from hominy. In many ways grits resemble warm breakfast cereals or oatmeal. But they can also be eaten with cheese for supper. Although my family has come to love grits, there are other foods that my grandpa loves that most of us don’t: pig’s feet, raw oysters, sardines, etc. Whenever he eats something that he knows most of us don’t like, he asks if anyone wants to share with him. Usually we decline. Most of us have tried these so-called delicacies and know we aren’t partial.
When my cousin was two he had yet to discover this. So when my grandpa asked him if he wanted a raw oyster, he enthusiastically accepted. My grandpa then spooned any oyster into his mouth. My cousin’s face instantly contorted into a look of disgust. He opened his mouth and the oyster oozed out and onto the table. My cousin is now 8 years old, and to this day he won’t eat oysters with my grandpa. And to this day the expression on his face makes me smile.
One of the problems with the way I cook is that you never know how it is going to turn out. It’s a lot like playing the tasting game. Sometimes it’s good, most often it’s mediocre. But on occasion its bad, like the time that I made “Octopus Chicken.” It had been my night to cook and I decided to cook strawberry chicken on rice. (Somewhere in the back of my mind this sounded really good). So I went about my business: chopping strawberries, slicing chicken, and putting them all in a pan. I started the rice and waited. As the strawberries and chicken cooked I realized I was missing something. So I opened the fridge and looked at what I had on hand. That’s when I saw the Tahitian Noni juice--Tahitian Noni is a company that specializes in making juice from the Noni fruit. Their juice is extremely healthy for you. And in my opinion it tastes horrible. My family has a running joke that if you drink too much Noni juice you are liable to grow a third nipple--I should have known better, but upon seeing the Noni juice I thought, “that is just the thing.” I sprinkled the chicken and strawberries with it. Boy was that a mistake. We had our blessing on the food and began to eat. Or attempt to eat. The Noni juice had done two things to my chicken: one, it became extremely chewy. Two, it turned it bright purple. I’m not sure who said it first, but one of my siblings, between chewy bites of chicken, deemed it Octopus chicken. I have to admit, it was pretty close to the same color and texture of Octopus.
In order to avoid repeating the failure of “Octopus Chicken” I had two options: use recipes, or pray for the best. Seeing as I already failed to use I recipe, I was stuck with my faith. So I placed the Cornish hens, with the yams and onions, into the oven. And began to pray. My prayer went something like this. “Dear God, thank you for this day. Thank you for my wonderful life and wife. Bless me now at this time that those funky little turkey things called Cornish Hens, will bake all the way through. You see I love my wife and I’d hate for her to die because of my inept cooking. Thanks a ton, love Zac.” And I baked the Cornish hens.
I’m not sure if it was luck, my prayer, straight skill, or a combination of all three, but those two little birds came out of the oven slightly browned and ready to eat. They were delicious. Was I surprised? A little; but you see, I can cook. I might not be the most enthusiastic chef nowadays, but rarely ever do I cook from a can. And in case you don’t believe me, or just want to try cooking Cornish hens for yourself–but are one of those people that need a recipe–I’ve written mine down.

Zac’s Cornish Hens

Two Cornish Hens
One chopped yam
One onion
Some minced garlic
Some minced ginger
A dash of rosemary
A dash of salt
Some pepper
A pattering of dried orange peel
One cube of butter
A little Thyme
Chili powder for good luck,
And a little more time in the oven at 375 Fahrenheit. (Bake until the yams are soft and the hens are golden and succulent.)

Forgive Me Please


I can say I’m sorry time and again.
I can say that I love you, and I do.
But actions speak louder than words
And sometimes my actions seem to say I
Don’t. But words are all I really have so….
When I say I love you I really mean:
I dream of autumn leaves falling from trees.
I think of water in a stream. (Remember
The scripture that says “thy peace be as a
River, and thy righteousness as the waves of
The sea”? ) And I think of the first time that I
 Gave my dreams to you in that half-lit grove.
When I was standing at that pew and you
Sat on the old wooden bench: and we dreamed.