Look, Jacob

-- Impression of Carpinteria






In the morning,
hidden amongst tall grass,
a trainless railroad sleeps by the bean field.
Farmers aren’t here yet,
but the field already awoke.
A mole sits quietly,
facing the sea.

The sea is as pale as an eye,
and it gets bluer as noon comes by,
blue and lucid
like some free-flowing blood.
Kelps arise in the sweetly fishy breeze,
under the distant islands
-- the long hair of mermaids fondles
airy paddleboards.

What are the red-beaked sandpipers in a tide
looking for, so hurriedly?
Half withered
stood a Eucalyptus by the Brewery.

And the sun’s about to set
by the edge of the ocean.
And the beach wetted by the waves turns gold,
all of a sudden;
And all the little birds are walking
on a warm mirror
when a fisherman yells out:
“Look, Jacob!”

Crepes Chez Kowawa

recipe for "Crepes Chez Kowawa" (my dessert crepes recipe)

1.25 cup flour
1 egg
2.0 cup milk
1 oz melted butter
2 pinches salt

optional but recommended:
3 tblspoons sugar
2 splashes of coconut rum

Put dry ingredients in a large bowl, mix 'em up. Add the egg and butter, and with a wooden spoon incorporate all the flour. If you need to, add little splashes of the milk. Once flour is incorporated, with a whisk beat vigorously, adding slowly remainder of the milk, and the rum. Let the mixture sit for 1 hour in the fridge before preparing the crepes using a crepe pan. Can double the recipe if desired and save extra batter in fridge for 1-2 days. Beat well again prior to cooking.

Dr. Kowawa's Crepe Suzette recipe

Prepare crepe batter as per above. Will also need:

1 Orange
4 tablespoons sugar
2 oz butter
2 splashes of Cointreau

Zest Orange and press for juice. Simmer for 5 minutes with all the above ingredients. Done while preparing each of 4 crepes: place crepe in simmering mixture and fold it into 4. Repeat for all crepes as they come off the crepe pan. Once done may make a Flambee by pouring ~1 tblspoon lighted Cointreau on each crepe.