I stared blankly at the guts,
splashed onto the concrete,
I was not surprised
plucking a white seed, my pointer and thumb
slick with slime
and I remembered –

the aroma of toasting seeds filled the kitchen,
her necklace needed adjusting,
my tiny hands guided it back in its rightful place,
she brushed my long hair each night –
counting each stroke like a lullaby,
until smooth to my pink fingertips

that was a time ago,
October is gone,
slipping goodbye –
teeth sugar coated – heels worn – make-up smeared –
                                                     No one notices November.
She doesn’t wear a mask
but I guess that’s what people want,
a painted smile and a seamless lie.

my breath drains from me like an ethereal being
as I drive my hands deeper into my pockets.
                                                      I am going to be late,
it was supposed to be two weeks sooner.
My heavy boots clunk against the concrete
as I shuffle – crossing the road,

I double take
and stop.

There, jammed against the curb –
                                                      muddy, torn, bent and exhausted
is a pair of fallen angel wings.

Happy November 1st.  
Picture
the STUFF
makes 6 muffins

for the muffins . . .
¼ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons cinnamon
2 teaspoons nutmeg
1 egg
3 TBS milk
¼ cup sugar

for the coating . . .
3 TBS butter, melted
¼ cup sugar

what TO DO

in a small bowl . . .
combine flour, baking powder, salt, cinnamon & nutmeg

in a larger bowl . . .
whisk egg
add milk & sugar
add dry ingredients in 3 parts
stir thoroughly, but don’t over stir!

in muffin pan . . .
generously butter pan
pour batter into pan, evenly dividing into 6 muffins

in the oven . . .
preheat 375 F
bake for 15 – 20 mins. (until the tops are golden brown)

after baking . . .
melt butter
dip/roll/drench muffin in butter
dip/roll/toss muffin in sugar

eat, enjoy!

 
Many thanks to many!
 
They named us,
crowning us with Laurel
that world was ours – they promised

mountains shaded by mossy canopies
floating in a frothy sea,
flora flushing neon in midnight.

Could we bottle it,
and shrink ourselves to slip
under the cork?

that’s where we’ll keep it –
our secret land
filled with all the splendor.

I dreamt of rusty cars
soldered to a ferris wheel 
revolving too slow, weighed down

Could we imagine it
to be like that delusion
where the world is slow to spin

Could we have more time to dream?

                       _____

Pesto is a quick and delicious sauce.
It’s great with fresh basil, fresh kale or …

the STUFF

1 cup fresh spinach
5 cloves garlic
4 TBS olive oil
¼ cup slivered almonds
pepper, basil, parmesan cheese
1/2 pound pasta (penne, farfalle, or rotini)

what TO DO

in a pot . . .
salt & boil water
cook pasta

in a food processor (or with a knife) . . .
chopped spinach & seasoning

in a skillet . . .
add olive oil
add chopped garlic, sauté
remove from heat
add spinach mix

in a bowl . . .
add cooked & drained pasta
add spinach mixture
stir – keep stirring
(do this right after the pasta is done cooking so the pasta is still a bit wet and the sauce adheres well)

if you've accidentally made some extra pesto  
or if you've discovered a new favorite, make some extra 
place in a jar - top with a little olive oil
it should keep for about 4 days

enjoy!
- Coco 

 
a bit delayed   . . .   but here they are,  as promised   . . .   some photos from our studio trip to Chicago exactly one month ago.