tag:blogger.com,1999:blog-65417152024-03-08T20:20:03.972+00:00A ParsnipPastinaca sativa. Enjoy my edible root.Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6541715.post-44945616246169394912008-03-27T20:11:00.001+00:002008-03-27T20:12:43.684+00:00I am still bitter.<br /><br />I don't think anybody has noticed<br />I grow into the ground<br />purposefully moving into from out of<br /><br />I am not planted<br /><br />I am rootedAnonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com11tag:blogger.com,1999:blog-6541715.post-1165464766555498582006-12-07T04:11:00.000+00:002006-12-07T04:12:46.566+00:00Market ParsnipsParsnips are self-valorizing.Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com11tag:blogger.com,1999:blog-6541715.post-1112057010849264612005-03-29T00:42:00.000+00:002005-03-29T00:43:30.850+00:00CarrotsMy cake is better than yours.Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com106tag:blogger.com,1999:blog-6541715.post-1110832372635927332005-03-14T20:26:00.000+00:002005-03-14T20:32:52.636+00:00Soon SpringThe ground thaws, softens, opens,<br />it freezes one last time, gives<br />way to my saying myself,<br />my own uncovering--<br />a bitter white tip,<br />yellow tongued,<br />row retort.Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com5tag:blogger.com,1999:blog-6541715.post-1110310287330893402005-03-08T19:29:00.000+00:002005-03-14T20:33:34.900+00:00Shakespearean ParsnipIf you bite us are we not bitter;<br />If you boil us in salt, do we not mellow?Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com2tag:blogger.com,1999:blog-6541715.post-1090013128489652962004-07-16T21:20:00.000+00:002004-07-16T21:25:28.490+00:00Parsnip FlarfPoems. Edited for
<br />those following
<br /> along
<br />"this is why they blind their slaves."
<br />Read this
<br /> again
<br />HerodotusAnonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com4tag:blogger.com,1999:blog-6541715.post-1089753350048151082004-07-13T21:13:00.000+00:002004-07-13T21:15:50.046+00:00Kaspar Parsnip...I want to be a gallant rider
<br />like my father before me...
<br />
<br />Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com12tag:blogger.com,1999:blog-6541715.post-1089268159804241332004-07-08T06:22:00.001+00:002004-07-08T06:29:19.803+00:00The Modern Cultivated Parsniptough, wiry
<br />root, tapering
<br />somewhat from the crown,
<br />erect stem,
<br />high, tough and furrowed,
<br />long leaf-stalks, finely toothed at their margins
<br />
<br />under The Modern Parsnip
<br />the wild plant, a smooth
<br />somewhat paler color:
<br />flowers in each case yellow
<br />umbels at stem-ends,
<br />like the carrot,
<br />
<br />
<br />but better.
<br />
<br />Parsnip 'seeds' as the fruit is commonly called, are pleasantly aromatic.Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com5tag:blogger.com,1999:blog-6541715.post-1089267700328447722004-07-08T06:20:00.000+00:002004-07-08T06:21:40.330+00:00I am the studentThe Parsnip, together with the carrot, was cultivated by the Ancients, but the Roman horticulturists evidently knew nothing of the advantage of selecting seeds, by means of which the best existing variety has been developed. Pliny tells us it was grown either from the root transplanted or else from seed, but that it was impossible to get rid of the pungent flavour. The finest strain raised by Professor Buckrnan, between 1848 and 1850, as a result of his experiments in selection, was named by him 'The Student,' and having been further improved, still takes the first rank.Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com8tag:blogger.com,1999:blog-6541715.post-1088659688900672342004-07-01T05:26:00.000+00:002004-07-01T05:28:08.900+00:00Metered Logic; A timestamp; Edible Reductiorecipes are theft;<br>poems are recipes;<br>poems are theftAnonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com2tag:blogger.com,1999:blog-6541715.post-1088658608640949332004-07-01T04:44:00.000+00:002004-07-01T05:10:08.870+00:00I without meter, but history withstandingA parsnip has no meter,
<br />although I am a foot.
<br />
<br />Near a post,
<br />Near a blade of grass.
<br />Nearest delicate columbine,
<br />yellow-burst genuflection:
<br />wet low yard bird bath rain.
<br />
<br />Near white,
<br />almost bitter,
<br />not carrot,
<br />orange and green but
<br />dormant summer droop.
<br />
<br /> Sam,
<br />I would throw the baby out.
<br />Meter is dark need in want of necessity,
<br />earthy tones of things better remembered fondly
<br />than frontly .
<br />
<br />I made that word up.
<br />Frontly. Now, Sam. Frontly.
<br />Stupid dog-barking meter,
<br /> up and down.
<br />Frontly, Sam,
<br />in my face
<br />acid warmth: like her New
<br />Mexico floral bitterness.
<br />
<br />The rain, Sam, falls mainly on the plain,
<br />everyday way of talking and
<br />idiots make tradition natural,
<br />reflex, recollection,
<br />fond remembrance for days that never were.
<br /> Sam,
<br />there never was any Greece, no Homer,
<br />no brave Odysseus;
<br />nor Comedy. That's right, no incipit vita
<br />whoop-dee-do.
<br />
<br />There is only a candle and what they call a grave,
<br />but Florence buys the feul for that lamp.
<br />Yes, sam, it is a bit funny.
<br />You <em>do</em> remember your master's voice, after all.
<br />
<br />Come now.
<br />In my face,
<br />warmly,
<br />frontly.
<br />
<br />Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com5tag:blogger.com,1999:blog-6541715.post-1082062071438762942004-04-15T20:47:00.000+00:002004-04-15T20:51:49.263+00:00...I will return at the end of May...Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com0tag:blogger.com,1999:blog-6541715.post-1078677393942373732004-03-07T16:34:00.000+00:002004-03-07T16:40:43.810+00:00a bent nail poking
<br />out of a red fence post
<br />superimposed against
<br />a midwestern sky
<br />
<br />this fence, of course,
<br />blocks A Horizon.Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com0tag:blogger.com,1999:blog-6541715.post-1078614909987286902004-03-06T23:14:00.000+00:002004-03-06T23:18:13.466+00:00Like a stick in the mud.Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com0tag:blogger.com,1999:blog-6541715.post-1078160569904863442004-03-01T16:50:00.000+00:002004-03-01T17:08:00.860+00:00Significance of Metabolism<p><p>A parsnip
<br />
<br />must endure
<br />near-freezing
<br />temperatures
<br />serially
<br />two to four
<br />weeks in fall,
<br />early winter
<br />
<br />for starch to
<br />become sugar:
<br />strong,
<br />sweet,
<br />unique
<br />taste.
<br />
<br />
<br /><strong>How does the vehicle of metabolism affect the tenor of metaphor?</strong>
<br />
<br />Metonymically: Is the relationship between Metabolism and Metaphor,
<br />
<br />Metaphor metabolizes...
<br /> OR
<br />Metabolism metaphorizes...
<br />
<br />?</p><p>Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com0tag:blogger.com,1999:blog-6541715.post-1078082712594176132004-02-29T19:24:00.000+00:002004-02-29T19:28:53.496+00:00recipes are theft;poems are recipes;poems are theftAnonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com0tag:blogger.com,1999:blog-6541715.post-1078082667773586412004-02-29T19:23:00.000+00:002004-02-29T19:27:22.590+00:00<strong>SPICED PARSNIP SOUP</strong>
<br />1 1/2 lb parsnips, peeled and cubed
<br />2 onions, chopped
<br />2 garlic cloves, chopped
<br />1 tsp cumin seeds
<br />1 tsp cardamon seeds
<br />1 tsp coriander seeds
<br />1 tsp turmeric
<br />1 tsp ground ginger
<br />2 pints vegetable stock
<br />
<br />Dry roast the seeds and grind together. Saute the onion and garlic. Add the
<br />spices and cook for a couple of minutes. Add the parsnips and stock and
<br />simmer gently until tender. Puree and serve.
<br />
<br />Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com0tag:blogger.com,1999:blog-6541715.post-1078011721919518172004-02-28T23:41:00.000+00:002004-02-28T23:44:55.530+00:00A Pre-Umbrist RostiPOTATO AND PARSNIP ROSTI
<br />8 oz potatoes, grated
<br />8 oz parsnips, grated
<br />1 onion, thinly sliced
<br />1 tbsp creamed horseradish
<br />2 tbsp chopped chives
<br />3 fl oz yogurt
<br />
<br />Mix everything together and season to taste. Pour into a shallow baking dish,
<br />cover with foil and bake for 1 hour. Uncover and bake for 15 minutes until
<br />becoming crisp and brown. Serve with pumpkin casserole.
<br />
<br />Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com0tag:blogger.com,1999:blog-6541715.post-1077853117692233792004-02-27T03:36:00.000+00:002004-02-27T03:41:28.653+00:00Who is Crony?
<br />
<br />Who will eat my bitter tail?
<br />
<br />What is umbrism?
<br />
<br />heteronyms are wasted in the hands & minds of children.Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com0tag:blogger.com,1999:blog-6541715.post-1077852722821293692004-02-27T03:30:00.000+00:002004-02-27T03:34:53.873+00:00Browned Parsnips
<br />
<br />Serving Size: 1
<br />
<br />parsnips
<br />salt
<br />boiling water
<br />flour
<br />
<br />Scrub parsnips clean, drop into lightly salted, boiling water, and cook for 20
<br />to 30 minutes, or until tender. Drain, scrape off the skin, split lengthwise,
<br />and pull out the stringy cores. Dip the pieces in flour and fry in fat until g
<br />olden brown . Or mash the parsnips after the cores have been removed, season,
<br />and form into small cakes before frying.
<br />Anonymoushttp://www.blogger.com/profile/04336286974067459325noreply@blogger.com0