A Poem about Ending Hunger and Creating Happiness
In the wee morning hours, I saw a peculiar site,
A sour frowning girl coming out of the night.
She pulled her belongings on a blue vinyl sled
while a vinegar scowl covered her face and her head.
She wore a big poncho from her neck to her knees
that matched the blue kerchief she used when she sneezed.
When she growled down the street, all the neighbors were stirring
and her vinegar snarls made the kittens stop purring.
I opened my door and peeked my head out
when her big poncho flapped and she started to shout.
“I’m a vinegar girl from a vinegar place
but maybe you know that from my vinegar face!”
I went to my kitchen in a wee quick hurry
and began chopping peppers for a warm winter curry.
Then one second later, I flew back out the door
and I yelled to that girl, “Don’t be such a bore!”
“Take off your big poncho and relax for a bit.
I’ve made a hot stew. You should eat some of it.”
She turned with a whirl and a vinegar glare
and I felt a bit frightened when she gave me that stare.
But she pulled her sled over and marched down the hall.
Then after four lightening quick minutes, she had eaten it all.
She growled loudly again – it was then I discovered
The growl was the tummy that her poncho did cover.
I whirled through the kitchen making warm toast with jam
Noodles with butter and roasted red yams
She dove into the dish with her hands and her face
And when she was finished, there was not a crumb in the place
She wiped her mouth clean with her big poncho sleeve
and scowled ‘round my kitchen, fixin’ to leave.
Then she stopped, breathed deeply and thought for a while
when her vinegar sneer turned into a smile…
She said, “I’m a vinegar girl from a vinegar place.
For years I’ve been wearing this vinegar face.
But with a belly of curry, I’ll wear it no longer.
Who would have known, it was nothing but hunger?”
I sighed and I smiled, and I recalled an old song,
The path from the belly to the heart is not very long.
Tunisian Vegetable Stew
Adapted from Lauren
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 medium head of cabbage, cored and thinly sliced thinly sliced
- 4-5 carrots, chopped
- 2 turnips, chopped
- 15 cherry tomatoes, chopped
- Handful of chopped green beans
- 1 fennel bulb sliced thin and chopped
- 1 tsp kosher salt
- 2 tsp ground coriander
- ¼ tsp cinnamon
- ½ tsp turmeric
- 1 16-oz can chickpeas (or 2 cups cooked)
- juice of ½ lemon
Heat the olive oil in a large soup pot over medium-high heat. Add the onion and saute until soft and translucent, about 5 minutes. Stir in the cabbage, turnips and carrot. Add the salt and saute until the cabbage is cooked down, about 10 minutes. Stir in the spices, tomatoes, green beans and chickpeas. Add the fennel. Lower the heat, cover and simmer for about 15 minutes. Stir in the lemon juice, and taste and adjust seasoning.
It’s clean out the fridge Saturday and I was inspired by the Gourmet Veggie Mama, Lauren. After the chopping, this throws together fast and is a tasty treat for lunch or to have in the fridge for a meal later in the week.
What meal will you be poetic about this week?