03.09.09
New Project: Online Poetry Journal
I have no excuse for allowing over two months to pass without a single blog entry. Actually, there are many excuses I could use, but none would excuse me from taking a mere ten minutes each day to reflect on something.
I’ve been busy with life. The Poets org Poetry Forum, my private poetry forum and my part-time job in the ER have taken up a good amount of time. I’ve also been cooking large Sunday dinners that consist of pot roasts, roasted chickens, pork roasts, all with with roasted vegetables and pints and pints of gravy; large pots of pasta served with home made sauce; and marinated london broils have kept us pretty well fed through each week. I’ve also been baking different sourdough based breads on Saturdays and/or Thursdays. I use my starter Herman to seed the sponge the morning before I bake which allows it to develop its flavor, and then I begin the process of choosing and assembling the ingredients and mixing the dough around noon the following day. I usually have it in the oven by 4:00 PM which gives it time to bake and cool for our dinner time of 7:00 PM.
I’ve baked batards, braided loaves, loaves in pans, and I’ve risen loaves in round baskets and bowls lined with floured linen towels. When Daniel arrives home from work, the whole house smells like fresh baked bread. I’ve been using a larger percentage of whole wheat flour than I have in the past, and I add any combination of ground nuts, dried fruits, honey, molasses, barley malt syrup, butter or olive oil, herbs and spices, rolled or steel cut oats, corn meal, and different salts and sugars. They’ve all turned out good, but some have been spectacular. The best loaves I’ve made are the Italian herbed, nutted whole wheat, and one loaf of rolled out cinnamon raisin bread which gave it a swirl pattern when sliced with brown sugar baked in. Only one batch didn’t rise well, and I think that was because I forgot I had added the salt and added salt again, but it tasted great. Those loaves I either sliced and toasted with a brushing of olive oil, chopped garlic, Italian herbs and parmesan cheese, sort of like pesto, or I toasted the slices and then we dipped them in small bowls of the oil, herb, garlic, cheese mixture.
All this cooking and baking has allowed me a creative outlet while being cooped up in the house over the winter, and my private poetry forum just finished a 10:10 day poem challenge where collectively we wrote 87 poems between the ten of us who participated which also provided me with a creative outlet. But what’s really got me excited is Daniel and I are in the process of starting an online Poetry Journal.
After experimenting with the software and making many mistakes (my own mistakes that is), but learning along the way, we’ve got it to the point where we’re just about ready to put it online and send out our calls for submissions. The journal reflects a unique combination of our philosophies and we’ve put our Touch on every aspect of its construction. No templates were used so every component you will see we’ve created down to the photographs we’ve taken that are used as background and enhancements.
I’ll post more on the journal once it’s up and running.
That’s it for today.
O.P.W.