A gift from Sweeden: music…che bello!

http://books.google.com/books?id=r_t4QO2Ub5YC&lpg=PP1&pg=PA163#v=onepage&q&f=false

follow the link, stunning. this brought tears to my eyes, which is rare.

bravi : Tomas Tranströmer, the poet and also Robin Fulton, the translator.

Marsala: Caulk it all up to Experience…

Back in a long ago summer I was working on a remodeling project in the suburbs of the Sicilian town of Marsala, a stunningly beautiful place where Garabaldi’s ‘mille’ made their first landing: the beginning of the work-still-in-progress known as Italian Unification.

Contrary to the myth one hears in Northern Italy, I saw southern Italian’s working hard from six in the morning until four in the afternoon with not much of a break. I recall, after lunch, laying down on the cool tile floor before launching into the next part of the project…and this poem about the often unsung pleasures of manual labour:

Caulk it all up to experience…

I’ve had enough silicone under my nails

To make a fertility goddess of a Hollywood starlette

(or at least to make five clean breasts of it).

You’d think I’d have the bank account

Of a Brazilian plastic surgeon by now…

Fat chance,

Folks don’t pay the big bucks

To have their tiles enhanced.

Will I list this work on my table of discontents?

It could be a Tuesday.

I could be anchored to an anonymous desk

In some downtown gratte-ciel looking out a window that isn’t there

Blinking against no sunlight, thinking:

“Out, out brief candle.”

“out, out.”

“out!”

then, looking down at the shame of clean and idle hands:

“If only I had enough silicone under my nails

To make a fertility goddess of a Hollywood starlette…”

To read more of the back story click HERE.

Carrara: adventures in quarryland

Torano, Italy below the Quarries of the Alpi Apuani
Torano, Italy below the Quarries of the Alpi Apuani

Back story:

In May of 2007 our family moved to the town of Torano in Italy. Torano is a quarry town, the last one between Carrara and some of the oldest marble quarries in Italy. There were two bars, a bakery, and a small convenience store that sold milk, butter, and a few dusty bottles of wine. It was a town that was, for the most part, empty of all but retired people. A few younger couples lived down near the bus stop. The top of the hill was reserved for houses scrupulously tended by stoop-shouldered women and gardens planted and puttered over by silver-haired men.

For the first two months I was recovering from the birth of our daughter and so stayed in the house except for a few brief walks. Later I would push the baby in her stroller to make the loop of the town on the one road that circled through it. At the top of the hill on the sunniest spot there was a bench across from some houses where I would stop and look down the hill at our town and the others below. It was here that I first met Carlito. He was carrying a bag of leaves down from his garden to the dumpster by the side of the road and stopped on the way back to get a look at little Robin. Italians are crazy for babies and Tuscan people are in some sense the quintessential Italians, falling right between the extreme hospitality of people in the south and the blinkered, work-horse mentality of the north.

When I was talking to Carlito I was looking into the sun and noticed only that he had a deeply lined face and spoke haltingly…a Da Vinci drawing of a slightly grizzled old man. Several walks later I noticed that while others asked new questions, he always asked the same ones: “Is it a girl baby or a boy baby?”, “What’s her name?”, “You live in Torano?” After this brief exchange I would head of down the hill to the sound of the 4:30 p.m. detonation of explosives rumbling down from the quarries as regular as the church bells ringing vespers.

The fourth time I saw Carlito, Matthew was with me as we took the baby for her afternoon stroll. Matthew’s Italian is fluent and so he asked Carlito if he had worked in the quarries. Carlito told the story of how he got the dent in his head in a quarry accident when he was 25. Now I saw it, the concavity of the left side of his scull…I suppose that 40 years ago in a provincial Italian hospital there wouldn’t have been much they could do. There may not be much more that they can do now. How do doctors treat accidents that happen between men and 8 ton blocks of stone that make giant drag lines and front-end loaders look like bright yellow Tonka trucks?

Later, Matthew pointed out to me how dented and battered the men of the town were. One missing a leg, several limping, many wearing thick, smoke-tinted glasses to save their eyes damaged from squinting at the brilliant white stone for years on end…and above the town the quarries were stunning, beautiful. At sunset the flat white faces changed colours like a magic mirror: silver, blazing orange, downy pink as a baby’s cheek. Down from these mountains had come the marble from which some of the most famous monuments in Italy were made; The Colosseum, Michelangelo’s David. Now it goes to make, the tourist-trinket sculpture sold down in Carrara, floor tiles, and pedestal sinks; the gravel paves roads, the dust goes into toothpaste. What remains the same? Quarry men have been taking take their bite of the mountain for the last 3000 years; and the mountain…

To Carlito di Torano

‘Lizzatura’, impossibility of scale.
The slipping of the lizard ton, slow heave:
Skittering run of started stones, pale
As the knuckles above a dust-rimed sleeve.

What chemic system drives the reptilian mind
Of these men, of you, to scatter with wet
And laboured breath the dandelion seed
Of your life across this osteal range
Of unrelenting, unrepentant, white?
White, heavy enough to burn you blind;
Grind bone and work-hard skin to paste and lard.

As Atlas’ report rambles down the quarry hour;
You turn your head towards the hard, square place
That men dented, limping leave
At twenty-five to tend their flowers.

-Bonnie McClellan

To see the poem published in the “Blood Orange Review” click HERE.


Quarries in the Bacino di Torano as seen from our old house.
Quarries in the Bacino di Torano as seen from our old house.
 
 
 
 
 
 
 
 

Summer by the Ligurian Sea

“A minor seventh concordant sounds
with this planched hillside and my dry mouth.
Acrid greenness that smells like a copper coin
tipped to the tongue.
Secco, secchio. Mare, ammaro.”
-bonnie mcclellan

The big things, the wide things, are general. The Mediterranean coast line full of lavender, and other sun baked shrubs that exude the smell of curry and thyme. The eye and the mouth taste something astringent and ochre in this intense green baked soft. It leaves a metallic twinge on the tip of my tongue, on the basin of my retina, nickel cadmium, a licked penny.

The water diffuses everything, the small stones that line the undersea shelf shush-hush-shushing the smack-happy surface which is busy redrawing the coastline; excavating more stones to council silence. Onshore, some of these stones have gone utterly verdigris, church-dome green arching up from the general chaos of grey-scale slashed with white.

What is specific and at the same time wildly general to the vacation house terraces, repeated with small variations along the Mediterranean coast: the banality of bougainvillea and lime, the white table, the beach umbrella, the backpacks crammed with towels, folding chairs, concrete, tile, the ground scattered with ants, crumbs and a child’s plastic toys, the taut umbrella over the table and the shadow of the butterfly that crosses above it.

What is exactly here? FRAMURA, frazione ANZO the lower section but above COSTA and the train station. Folding chairs, the old kind that are made of wood and metal with a little rust, at one point they were white but have been repainted with a colour the paint store has labeled ‘azure’. The umbrella over the table is a deep cherry red. It has six wooden ribs. The branch of a lime tree with one lime has tucked up underneath the umbrella’s far edge. All the parts of the lime leaves facing up towards the inside of the umbrella are catching the reflected red, turning these sides into a chromatic shift of red-russet-brown-black. The contrast between the green of the underside of the leaf and it’s reddark surface makes each transitional edge as hard and clean as a struck blank.

Last taste of summer salad

  Here they are…the simplest of ingredients for a delicious ‘last taste of summer’ salad that has a fabulous combination of sweet-crunchy, and crumbly-salty:
to serve 2 for a light lunch or 4 for a side.

 ingredients:

  • one ‘pear williams’ they yellowish ones with red cheeks, not too soft
  • one small bulb of fennel, if you can’t find this I imagine that celeriac (celery root) would be a good replacement.
  • parmesan cheese (a chunk but nothing like as big as in the picture! maybe 1/3 cup)
  • extra virgin olive oil
  • basalmic vinegar
  • salt and crushed corriander seed (or powder) to taste

Okay, now slice the stuff and (gently) mix it up! It’s that easy. I use my mandolin slicer and it takes about 5 minutes but you can use a regular knife and cut it into medium or large dice and it’s good like that too. Then spoon two ‘salad’ spoons of olive oil over the salad and then fill the third spoon and rest it on top of the salad. Into this full spoon, drop 4-6 drops of basalmic vinegar into the oil, sprinkle it with  salt and coriander, mix inside the spoon with the a fork and finish dressing the salad.
Voila!

The last weekend of summer…

Mamma and Papa got a little something at the MIPAM too…3 cheeses,
2 kinds of salami and the bumpy thing in the back which is an amazingly sweet pumpkin!
Robin want’s to be a statuette of a ballerina on the mantle

Beautiful, tiny ferns grow in every crevice….

the postman lets Robin do some work sticking stamps to letters

Every so often Matthew does take a break from work.

Robin on her second annual horseback ride at the MIPAM in Laveno

Our little cowgirl ;).

We all pat baby pigs (they’re soooo cute!)

Cat makeup (her first face-painting experience) and a helium baloon

MEOWMEOWMEOW! >.<.

Got hot?

It finally got to 95 degrees today! I’m sure that doesn’t sound like much to my Texas friends and family (yes, Dallasites, I know, 105/105/105/105….all week long) but, I have no AC. Not because it’s busted but because there is none. Still, it feels good to close the thick wooden shutters in the house, feel the still air and the stickiness of my skin.
The southern wall of the house is soaking up the heat, in preparation for winter. Sometime in January it will all have leached out and the cold seeped in, weaseled through the brick, mortar, and plaster so that I can feel the winter pushing in the house and the little wood-stove pushing back.

For now I’m enjoying the brief summer here in Northern Italy, especially the light….

Pasta with onions, tuna, tomato and Taggiasche olives

I made this the other day because I started frying one little sliced onion in a dry skillet in preparation for making something else when the smell made me want more onion and the rest of it fell into place based on an Italian dish Matthew has made several times with onions and tuna. Sorry no picture!
(main dish for 2 – double for 4 abundant main serving portions)
200 g bow-tie, fusili, or spaghetti
2 small yellow onions
1 small can of tuna in olive oil (drained)
10 cherry tomatoes (those really sweet oblong ones are good)
1/8 cup pitted Taggiasche or Nicoise olives in oil (if only available in vinegar, rinse and drain)
1 TBS tomato paste
Salt to taste
Pasta water on to boil, two small yellow onions sliced thin and simmered over low heat first in dry (preferably large and cast iron) skillet and then add a bit of olive oil. Keep the onions simmering for about 10 minutes or until they’re transparent and golden, add one small can of tuna in olive oil (drain off oil first), then 10 cherry tomatoes quartered turn up heat slightly and saute a minute before adding 1/4 cup pitted Taggiasche or Nicoise olives. Turn heat way low, add a bit of salt if it needs it. Put the pasta in the briskly boiling salted water, don’t let it get mushy! Keep an eye on the ‘sauce’ you want the sugars in the onion and tomatoes to caramelize but not burn, if it looks right (golden-orange and a bit sticky) add the tomato paste and turn off the fire and remove it from the heat until the pasta is al dente. Ideally the pasta is ready just as the sauce turns carmellish, drain the pasta and toss into the skillet, crank up the heat and add a bit more oil if necessary to encourage the sauce to coat the pasta ;)! Good served with a cool, crisp green salad after to balance out the flavours. Nice with a semi-bubbly white wine, or a dry still one like Oriveto (secco).

Almost finished…

Three projects that should be finished sometime soon…from the left:
a pair of socks with a mini-cable rib made up in the beautiful Noro yarn (silk, cotton, wool blend) that my mother bought me in Texas,; Lanagatto merino self-striping socks for my sweetie; “branching ribs scarf” from Lynne Barr’s “Reversible Knitting” in Lanagatto lamponia (wool acrylic blend).

No pics of the not-yet-half-finished cardigan in the knitting basket or of the just-started-yesterday pair of fingerless gloves…I have to stick to my ‘no new yarn until you have finished at least 3 of your five ongoing projects’ rule (sigh).

Light in August

I live for this hour’s light
pattering through the garden trees,
golden sources
rising through the grass.

Every place has it’s light;
here already taking on
summers’ last humid sighs.

Not the earnest, hammered promise,
of home’s light
that rises through
August’s moistureless vapor
cracking, blackening
into the pale
silhouette of
September’s false release.