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Gift Exchange with Lorraine Schein

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


Photo by: stu_spivack, Site: https://www.flickr.com/photos/stuart_spivack/968782035

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 

  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. https://autonomedia.org/product/the-lady-anarchist-cafe/

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