Cracked

Cracked

My thoughts are arabesques that curl—now looser and now tight.
They coalesce, then part again to let in needed light.
When ponderings go underground, they tend to matte and cloy,
but when they leave some room within, they seem to invite joy.
So in between colloquial thoughts, I wedge out open spaces
where I can  I leave some fractures, inviting fresh new traces
of innovative modes of thought and bright new points of view
so bit by bit, over the years my attitudes accrue.

Prompt words for the day are coalesce, colloquial, fractures, cloy and underground.

12 thoughts on “Cracked

    1. lifelessons Post author

      For some reason, I filled it with dry beans and. later decided to put in the succulents. I put in water so they wouldn’t dry, not taking into account that the water would swell the beans and crack the pot. Dumb. But, an intriguing photo.

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      1. Mason Bushell

        Ahh, I did that in the kitchen. Filled a jar of beans added water to soak them for cooking. Then stuck the lid on top to keep flys out and the beans exploded the jar.
        Does make an intriguing photo so not all bad!

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            1. Mason Bushell

              I don’t see why it needs to change. A married couple share saliva when they kiss anyway. Unless it’ll be law that everybody even married people have to stay 10 feet apart forever now.

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  1. SAM VOELKER

    Ha~!! I’ve seen that cr,ackpot somewhere before, but the jollybeans are still there.

    When we first got married I kept finding beans growing up on a top shelf of the cupboard in our kitchen. They would disappear, then a few days later, I would find another pot growing~!..

    So I got up enough nerve to ask Shirley just what the heck was going on~! Well it turns out that I had said that I liked Red Beans and Rice. Shirley only knew how her mother had fixed beans.. They would put them on to soak over night to tenderize them. Well she would put them up on the shelf and forget that she had done so… Several days later they would be growing, so she would throw them away and start again…. Ha~!.. I pulled out the pressure cooker and showed her that in the 20th century we no longer had to soak beans.. She had never used one of those “dangerous things” before.
    ********************
    How I fix Red Beans and Rice. I put a lot of water into the pot with the beans, add about two table spoons of soda to a half pound of beans. Bring to a rolling boil for a minute or so.. Empty the water and wash the beans real well in a colander with cold water.. put back and add spices, onion, celery, cilantro and anything else you like, etc. then a can of Ro-Tel tomatoes (not picante because you can add that later, not everyone likes it hot) fill back the water to just over the top of the beans after adding ham or sausage etc. I then stir in corn starch or flour to thicken the juice. Cover and pressurize this and then cook for 45 minutes… Fixing my rice while waiting..

    It always works, the soda and spices takes care of salt while cleaning and tenderizing the beans.

    And that is your free Creole cooking lesson for today~!

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    1. lifelessons Post author

      I want some. I am playing dice with Patty and Duffy and Marti and winning. Deal was that the loser had to got bring up ice cream from the park but no one seems to be moving. What do you mean the soda takes care of salt? Neutralizes it or makes it salty?

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  2. SAM VOELKER

    Baking soda is actually sodium bicarbonate, which has a pH of 9 when you add to that the mixed spices, I use several kinds, mostly Fiesta brand, they all have sodium in them. I sometime use “Season it All” but prefer “Brisket Rub” each has about 12% or 250mg per gram~! (to me, that’s a lot)

    Long ago when my mother came to live with us, Shirley actually put us all on a lower salt diet. Once you get used to it, you do not need it as much. So I never add more salt to my food than the spice has and I am careful with sodium when cooking. Beans as you get them are actually rather dirty with bad ones and even stones, and when boiling them, as I do, you will end up with a skumb which I wash away. This seems to work well with me… I did not mention that I often add red wine as a last addition. My recipe is a modified one from one in French that I got with my French SEB cooker long ago, I can send it to you if you like..the recipe not the pot~! Ha~! I think it is called “haricot avec vin rouge”.

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  3. Marilyn Armstrong

    Yes! You always need a few cracks in your wall so the light can come in.

    When we make soft pretzels and bagels, both of which are boiled before baking, they are boiled using quite a lot of baking soda. it changes the dough. I’m still not sure exactly how, but if you don’t use it, the dough doesn’t have the right texture.

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