War 1, watercolor Regina Cherry
Breath of spume
our life
forgotten cliches
find fresh purpose
for fatted flesh
mouths puckered on gall
oozing lacunae
your smell between my lips
there is darkness in this afternight
sound staining the sheets
petals swollen with blood
enfold a wrinkled sack
of viable children
flapping inches from death
moon is rising from a branch
behold the pound of dust
R.Cherry
8/2-9/3/01 E.H.NY
Gingered Cabbage
Makes 4 servings
Time: 30 minutes
2 tablespoons peanut or other oil
1 head cabbage about 1 1/2 pounds
cored, shredded, and chopped
1 tablespoon minced garlic
Salt and freshly ground black pepper to taste
1 tablespoon peeled and minced or grated fresh ginger
Juice of 1 lime
Minced fresh parsley or cilantro leaves for garnish
Place the oil in a large, deep skillet over medium-high heat; wait 2 minutes, then add the
cabbage. Cook, stirring occasionally, for 5 to 10 minutes.
When the cabbage is limp but not mushy, add the garlic, salt, and pepper, and cook another 2
minutes, stirring.
Add the ginger and cook another minute. Drizzle with the lime juice, garnish, and serve.
Cabbage in Mustard Sauce
1 1/2 pounds green cabbage
1 teaspoon finely minced garlic
2 whole cloves
1 tablespoon unsalted butter or margarine
Freshly ground black pepper to toste
1/2 cup finely chopped onion
2 tablespoons dry mustard
Cut the cabbage into quarters. Cut away and discard the core. Cut the cabbage quarters into thin slices. There should be about 14 cups. Drop the cabbage into enough boiling water to cover. Cook
Heat the butter or margarine in a casserole large enough to hold the cabbage. Add the onion and garlic and cock until wilted. Add the cloves and the cabbage. Add a generous grinding of pepper. Cook, stirring, for about S minutes, or until the cabbage wilts. Add the cream and mustard. Stir. Cover and cook for 10 minutes.
During this ustream video cast you will be able to help capture a robber that has been causing havoc to residents in our neighborhood.
The robber is a black man stocky build about 6 ft carrying a bag between the ages of 28 and 35. I am streaming the elevator door that he has been seen at twice. He is determined and may return again soon.
He appears at my elevator door in the morning shortly before noon. He gains access by prying open the control panel of the elevator crossing wires to bypass key locks.
About 4 cups chopped eggplant (use cylinder shaped; should be chopped in about 1 inch cylinder shape segments)
8 cloves garlic minced
1/3 cup ketchup (approximation)
1 tablespoon ginger, minced 1/4 – 1/3 cup white sugar
2 tablespoons white vinegar
1 1/2 tablespoons white soy sauce 1 tablespoon regular soy sauce
1 tablespoon Chinese chili sauce 1/8 teaspoon MSG
3 tablespoons dry white wine
1/2 cup chopped green onions (green part only) about 1 tablespoon cornstarch dissolved in
water
2 tablespoons not oil (add to finished sauce)
Fry eggplant in oil over medium heat, for about 8 min. After frying drain well and set aside.
Fry ginger and garlic in a little oil for about 30 sec. when you smell strong aroma.
Add ketchupand stir for a minute or so.
Add Chinese chile sauce and stir well. Next, add white wine and simmer for a minute or two. After this, add all other ingredients except green onions and cornstarch. stir and allow mixture to simmer for a couple of minutes before adding cornstarch.
Dust as mixture starts to thicken, add chopped green onions and hot oil, stir for a minute or so
and add eggplant to sauce. Once eggplant is coated with sauce, turn off fire, remove from
wok/skillet and serve over white rice.
Anthony Scibelli in The Bad Seed at Club 57, 11 x 14 edition of 10
Directed by Andy Reese
Set by Frank Holliday
Untitled 91-98, watercolor on paper
This still—born life
dream compote flecked
with occasional pits +
genes of despair
your intaglio image etched
too deep to bleach
taste of amaranthine
mourning at
heart’s trap-door
suck in the desert
breathe out water
spit magma
melt into cypher
12/14/99