You can’t be afraid to deal with your demons. You’ve got to go there to be able to write.
—Lucinda Williams (via maxkirin)
No honest poet can ever feel quite sure of the permanent value of what he has written: He may have wasted his time and messed up his life for nothing.
—T.S. Eliot (via poetry-and-insomnia)
Seared salmon with sautéed white beans and bacon, basil sauce.
Submitted to MasterChef by frenchcuisse
Basil sauce - A handful of basil blended with vegetable oil. Season with salt & pepper.
White beans / bacon - Cook the white beans (I followed the instructions on the bag) then reserve. As soon as the salmon is almost cooked, (depending on how you like it) in a pan, cook the sliced bacon, add the white beans, chopped chives, and season with salt & pepper. Do not sauté for too long, plate the beans as soon as possible to prevent it from getting too oily.
Salmon - Score the skin, season with salt and pepper on both sides and sear skin side first on high heat then slowly reduce the heat to mid-high to prevent the salmon from burning. Once the skin is crispy, flip it, cook the flesh side for a minute or so until brown, then back on it’s skin. Add a good tablespoon of unsalted butter to the pan, a few sprigs of thyme, oregano, and a few cloves of garlic. Start basting the fish for a good 10 - 15 seconds. Finish cooking to your liking.
Basket - Salmon, bacon, yogurt, mint, basil, white rice, white beans, balsamic vinegar.
Melancholic mood consumes me,
leaves burn marks in the asphalt
I’d rather not be walking on,
presses into my lips
lacking the will to leak blood.
The river you walked on
is in sight and though it makes
no claim to resemble your face,
that’s all it’s fit to show…