Year Two, On the second day of
Christmas
Hamburger Heaven
I measure out my days in luncheonettes.
In this luncheonette of life
all I ask for is a hamburger.
A hamburger, if you please,
and sometimes topped with cheese
but mostly just your basic unadorned classic,
portable and compact.
Medium rare
as a remembered dream,
sitting snugly between its double lids of bun,
dome-capped and posterned for maneuverability.
Pure proteinic poetry,
carnivore’s delight.
A thing of chopped meat
is a joy for dinner.
Balsamic-Glazed Halibut
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 minutes
A flavorful brown sugar and balsamic glaze coats this light and flaky fish. This is good on any white fish.
Ingredients:
2 tablespoons balsamic vinegar
1 teaspoon brown sugar, packed
1 teaspoon Dijon mustard
12 ounces halibut
.12 teaspoon black pepper
Recipe Instructions
In a bowl, mix together vinegar, brown sugar and mustard.
Rinse fish and pat dry with paper towels.
Lightly spray fish with cooking spray, then sprinkle with black pepper.
Heat a large non-stick skillet lightly coated with cooking spray over medium-high heat.
Add fish and cook until browned on the bottom, about 4 minutes.
Turn pieces over. Spoon vinegar mixture over browned sides.
Reduce heat and cook until fish is opaque but still moist in the center, about 4 to 5 minutes longer.
Ice Queen Interviews Lorraine Schein
Ice Queen: What made you submit to this Gift Exchange issue?
Lorraine: It seemed like a fun opportunity for the holidays and I liked the food theme.
Ice Queen: Tell me about "Hamburger Heaven". What made you want to showcase that?
Lorraine: There are not many publishers who want poems about food, so I was glad to have a place to submit “Hamburger Heaven” which I’ve wanted to publish for years!
Ice Queen: Tell me about the recipe you chose. What made you want to showcase that?
Lorraine: I sent a simple fish recipe that anyone can make. I believe in easy recipes!
Ice Queen: Favorite family/personal recipe?
Lorraine: Pumpkin chocolate cake muffins/Chocolate Olive Oil cake or anything with chocolate!
Ice Queen: What is your relationship to food in your writing?
Lorraine: I like to write about food, leave restaurant reviews and read cookbooks and online recipes.
Ice Queen: What do you love about food in writing?
Lorraine: I like to read food writing that is descriptive but honest, and using simple ingredients.
Ice Queen: Do you bake or cook a lot, and how/when did you get into it?
Lorraine: I do bake sometimes and cook most nights. I learned from watching my mother when I was a teen. That is how most cooks learn I think.
Ice Queen: What are some of your favorite literary magazines?
Lorraine: The Fairy Tale Magazine, Strange Horizons, Scientific American. I’ve had poems in these and others.
Lorraine Schein is a New York writer and poet. Her work has appeared in VICE Terraform, Strange Horizons, Scientific American, NewMyths and Michigan Quarterly, and in the anthologies Wild Women and Tragedy Queens: Stories Inspired by Lana del Rey & Sylvia Plath. The Futurist’s Mistress, her poetry book, is available from Mayapple Press. Her new book, The Lady Anarchist Cafe, is out now from Autonomedia. https://autonomedia.org/product/the-lady-anarchist-cafe/