The Best Food Rusted Bottle Caps and Banana Peels With Beets Orange Glaze
Recently, my friend Brad reminded me of a poem that I had written in graduate school. I was shocked that he remembered, as I had totally forgotten about it. He also reminded me that I had read it at a poetry event that took place at a nursing home. We had a mutual friend who volunteered there to help organize events, and I was called in to read my work.
Well, I found the poem.
Dang what a depressing thing to recite at a nursing home, Of course, everything I wrote in graduate school was dismal. But after all, I was writing my thesis on Kafka and utterly engrossed in existentialism. But nonetheless, here it is:
Rusted Bottle caps and Banana Peels
Perfectly balanced, I sit here at the entrance Of the Handy-Way, where dairy farmers
and accountants buy gas and pimento cheese sandwiches during normal hours of operation. My left-hand slips into a crumpled brown bag, and with a soft ruffle, it strokes the cool Feminine shape of an empty Michelob bottle. My right-hand prods the ground with a pocket knife. Digging rusted bottle caps out of asphalt requires total concentration. And under these Watchful fluorescent lights, I think I’m slipping I need another drink.
This poem takes place in Green Cove Springs, Florida at the Handy-Way store that was once located on State Road 16, just beyond the intersection of Oakridge Avenue.
I love beets. So does Susan she even wrote a haiku about them. Incredibly versatile, they can be eaten for dessert or for dinner. This recipe captures that adaptability:
Beets with Orange Glaze
Hot and Cold Side Dish Dessert Chunked Soup. All of these things apply to this recipe.
2 ½ – 3 c. quartered cooked beets
1 c. organic cane sugar
4 tsp. cornstarch
1 c. water
2 tsp. orange zest
2 tsp. lemon juice
½ c. orange juice
2 Tbsp. Earth Balance
Combine sugar, cornstarch, and water in a saucepan. Whisk over medium heat until this mixture thickens. Stir in zest, lemon juice, orange juice, and Earth Balance. Lastly, fold in the beets.
Here are your options:
Serve hot or cold as a side dish.
2. Chill in the fridge. Serve later with vanilla ice cream.
3. Use a hand blender and turn this mixture into a hot or cold soup