Margaret Simon of New Iberia, Louisiana is our host today at http://www.ethicalela.com for Day 2 of the June Open Write. You can read her full prompt here. Margaret inspires us to write Duplex poems in the style of Jericho Brown, using this process:
A duplex poem is 14 lines, 7 couplets, 9-11 syllables per line.
The second line from each stanza repeats as a first line for the next stanza.
The first line is echoed back in the last line.
My poem is inspired by a daughter’s new puppy, a dappled Dachshund named Jackson (after Jackson Pollock, for his spots). I used the Duplex form and thought of one of his famous paintings entitled Convergence and how his abstract art reminds me of things – – like these catastrophic chicken tacos that have no business being served in a shell that is only going to break and create food art under the first bite. Photo of Jackson below.
Catastrophic Chicken Tacos
catastrophic chicken tacos happen
always at lunch on taco Tuesdays
always at lunch on taco Tuesdays
shells break, insides spill onto the plate
shells break, insides spill on to the plate
revealing shredded lettuce, tomatoes, chicken
revealing shredded lettuce, tomatoes, chicken
all my cheese splatters broken taco art
all my cheese splatters broken taco art
like a Jackson Pollock painting: Convergence
like a Jackson Pollock painting: Convergence
a speckled canvas of confetti’ed food
a speckled canvas of confetti’ed food
catastrophic chicken tacos happen
Welcome to the family, dappled Jackson Pollock dachshund! May you paint the world with smiles and laughter and joy and leave your paw prints on every heart you meet!
I started savoring Saturdays in January, making sure that weekends offer something relaxing and fun – coffee, books, short day trips, reading, writing, and creating. So when my husband and I were having coffee in Senoia, Georgia (filming location of The Walking Dead) and I walked by a charcuterie board artist hard at work on a catered board, a post came rushing back to mind. Earlier in the week, I’d seen this:
This is a story idea, I thought. I ambled over and asked the food artist a few questions – namely if she could give me some pointers about creating a charcuterie board and whether I could make some photos of her work.
The first charcuterie board I’d ever actually eaten had been a disposable one from an outdoor camping and survival store in downtown Blue Ridge, Georgia when my husband and I were staying at the top of a mountain that took a 4-wheel drive to navigate. It was too much effort to go back out for dinner, so we took home a simple board, pre-made, with some cheeses, meats, and crackers on it. Nothing fancy like chocolate, nothing colorful or fresh and sweet like fruit, nothing exciting like nuts and pickles. We were not impressed. But it had been good for binge-watching Virgin River and not starving at cloud-level elevation.
Charcuterie board artist at work in Senoia, Georgia
This particular food designer, though, showed me the art of charcuterie creation with her XO and heart cookie cutters that she was using for the cheeses, and offered me a rule of thumb or two:
“Use three meats and three cheeses – play with combinations of food, and be creative with savory and sweet foods ranging from pickles and olives to chocolates. Your board should offer a hard cheese and a soft cheese. Use cutouts on the soft cheese and pipe in some preserves. Be festive with the cookie cutters and food colors to customize your board for the occasion.”
I decided to create a board for the Super Bowl, so I found a tray and shopped for the foods. What I discovered is that you can make these boards in under an hour, and they can be as healthy or as unhealthy as you want to make them. I shopped at a Dollar General that has a fresh food section, and the cost was about $40-45 – the price of what it costs for the two of us to go out for a nice meal.
I rolled ham and cheese and secured the bites with toothpicks.
I put on an apron to try to look the part and began chopping meats and dicing cheese and arranging the foods on the tray in designated areas. I started feeling a little bit like a food artist myself!
I arranged fruits next to meats and cheeses and kept the pickles, olives, and chocolates in their own containers on the tray. Soon, my board had a look of completeness to it, and while I’m no good at making little roses out of hard salami slices like the expert, I’m confident enough to create a charcuterie board for the next social gathering where I have to sign up to bring food.
My finished charcuterie board
So I realized that the daily 1,000 story walk is true! I’d walked past a story idea, stopped to ask questions, and learned something new!
Ta-daaaaa!
Humbleswede inspired my post today when he shared First, if I know I’m in need of an idea, I spend the day with my antennae up. Thanks, my fellow writers, for all the sparks of ideas!
Common Threads 