Total Time: 50 minutes Serves: 4
- 1 pound, 2 ounces fresh chestnuts in their shells
- 2½ tablespoons butter, cut into small pieces
- 4 sprigs rosemary, chopped
- 1 tablespoon coarse sea salt
- Zest of 1 lemon
1. Preheat oven to 400 degrees. Use a sharp knife to carefully cut a cross on the round side of each chestnut. Place chestnuts in a baking dish, dot with butter and sprinkle with rosemary, salt and lemon zest.
2. Place chestnuts in oven and roast until golden and shells have opened slightly, 35-45 minutes. Serve warm, as a snack. Or peel off outer and inner skins and add to a salad.
—Adapted from “Green Kitchen Travels” by David Frenkiel and Luise Vindahl
Hearts saturated with kind—
ness, a blindness of sorts, a for—
lorn affair, not able to touch the others’ core.
This matter is nothing we did.
I still swear I can see in you what is hid—
en, forbidden, and any door—
way leads, sealed, evermore.
On this side the winter holidays.
Through to the other, the amaz—
ing, quite blazing, path to sight—
ly skies, spring liquids, warmth of light.
S.A. Bort / 9 December 2014
image: Maia Spall
As did the hairs in my nose.
It must sound ungrateful
To wish to see a summer seagull.
I have a good roof over my head,
And with each day, I’m satisfactorily fed.
But it’s unlike a man to complain
And to magnify his pain.
I’ve chosen to live where the winter bites,
Where the silence of falling snow excites.
The weather marks the passing seasons
As convent cemeteries mark black-robed nuns.
And spring will surely arrive
For those given enough months of life.
S.A. Bort / 3 December 2014