top of page

Gift Exchange with Lorraine Schein

Year Two, On the second day of


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

Photo by: stu_spivack, Site:

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.


  • 2 tablespoons balsamic vinegar 

  • 1 teaspoon brown sugar, packed

  •  1 teaspoon Dijon mustard 

  • 12 ounces halibut 

  • .12 teaspoon black pepper

Recipe Instructions 

  1. In a bowl, mix together vinegar, brown sugar and mustard.

  2. Rinse fish and pat dry with paper towels.

  3. Lightly spray fish with cooking spray, then sprinkle with black pepper.

  4. Heat a large non-stick skillet lightly coated with cooking spray over medium-high heat.

  5. Add fish and cook until browned on the bottom, about 4 minutes.

  6. Turn pieces over. Spoon vinegar mixture over browned sides.

  7. 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.

23 views0 comments
bottom of page