Spring has arrived. We are apparently saving daylight, (saving it from what, I am tempted to ask) and finally, we are past the threat of snow. The boxwood in our front yard have begun to release their pungent, sandy smell, the daffodils have broken through the cold soil, and the tulips want to test their own strength. But this has been a stormy, windy, and cold spring, and the seasons have yet to be reconciled. A warm spring seems but a ways away.
A Way Away
By A.R. Ammons, Sumerian Vistas
Some spring thunderstorms, blunderingly
following on thaws, are so breezy
they get an old leaf
up that falling into updrafts
can’t get down:
the wind will, leaping
out of held moil, lift
the leaf higher than did any
and the leaf in the chancy
currents will wobble
like a butterfly
and gravity will seem to lose
trace of it, and it will
angle up till wandering off you
forget to notice if it ever lands.
In anticipation of spring’s warmth but with a nod to its vicissitudes, I am making mushur dal with baby spinach. Souplike, comforting and sprinkled with the bright green leaf that is almost here.
Red Lentil Soup with Baby Spinach or
Mushur Dal with Palong Shak
- Make mushur dal with nigella seeds. If needed, see Humble Beginnings for specifics on how to make a simple mushur dal.
- Add handfuls of fresh baby spinach. Simmer for a few minutes until spinach is wilted.
- Serve with rice.