poem

Let Everything Happen To You

…Beauty and terror. Just keep going. No feeling is final. (Rainer Maria Rilke)
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Top to bottom: morning prayer, Anisa-style banana split with NZ honey, local organic blueberries and home-made granola with Rye bread from Olivier, morning cycle featuring sky, bento love, and last but not least, my favorite healthy noms sent to me by my dear mama.

An Unwelcome Guest

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How can one
small and grey
organisation
inflict colossal
pain?
I am an unwelcome guest
a true waste of space
I am a black fly
on fresh sashimi
a thick hair
in hot ramen
I am an outside shoe
treading inside carpet
I am bare shoulders
I am chili peppers
I am loud songs
playing in silent trains.

Firefly

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Just witnessed the most beautiful thing I have ever seen in my entire life.
My colleague and her husband took me to see the fireflies
on a river bridge, in the heart of the woods, surrounded by mountains
on each side.
The lime-green sparkle of the endless fireflies against the pitch black dark…
WOW just wow.
It was not real life.
Amidst thought of awe, wonder and gratitude,
I began wishing I could be there with someone else.
My immediate family or a lover.
Oh how romantic it would be to be gazing at the lights with someone
I loved.
I blame Hollywood or Brad and Angelina.
But I made myself snap out of it.
I enjoyed the moment as it was.
As I was.
As I am.
And, it was enough.

I’m Back!

Perhaps Alice
also felt
this freely trapped
and crowdedly alone
in wonderland.

The reason I write is to share my truth. It’s sort of like the philosophy for my blogging, if you will. So I will be honest with you. As I have been and I hope you know I have been through and through. Okay, here goes: leaving NZ a second time was one of the hardest things I have ever done. Period. I didn’t want to leave. NZ is so beautiful and my city, Christchurch is so nice. I wanted to stay in a place with family and friends, where I can drink the tap water and read the restaurant menus. Alas, I am back. Here by my own will (no one forced me). My main intention being that of growth. Growth as a person and as a writer. The former, I am certain has happened, for I am now Wonder Woman. I do everything here when I don’t speak the language. And I see snakes, many snakes everyday. As for the latter.. well, only time will tell. I watched a movie on the plane called 5 to 7 about a French woman having an affair and well, disregarding that, one of the character’s was an ambitious writer who SPOILER ALERT after countless unsuccessful attempts finally had something published for The New Yorker and then something else and something else and again and again…and yeah, I really hope that happens for me too, one day.

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How We Spend Our Days Is, Of Course, How We Spend Our Lives.

Isn’t that the most beautiful quote?

I love literature.
And cake!
And flowers and
spring.
That, most of all
is my favorite
thing.

There’s a lot in this post so I’ll give a brief explanation. First, carrot cake with PINEAPPLE chunks and not just raisins but dates, too. So good. And a crunchy top. Just make sure to drizzle with a little honey before adding the nut/seed mixture. Second, Pictures from my walk to school today. My favorite being the picture of the obachan (old woman) with her dog in her rear tricycle basket. Yes, tricycle. Next, today’s breakfast (sorta Italian) and today’s bento. The latter more Japanese, less Persian. And last, chocolate banana loaf made with okara (soy pulp). Perfect for Japan dwellers cos that shizz is sold everywhere.
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The Ultimate Carrot Cake:
3 free-range eggs
1/4 cup olive oil
1/4 cup honey
1 large carrot, grated
4 canned pineapple rings, chopped small
1 tsp pure vanilla essence
—————-
1 cup white flour
1 cup wholemeal flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ginger powder
pinch of salt
1/2 cup chopped raisins and dates
pinch of salt
Topping:
1/2 cup of mixed nuts and seeds
(I used flax seed, sesame seed, walnuts and pistachios)

Preheat oven to 180C

Mix wet and dry ingredients separately then together.

Pour into a baking-paper lined cake tin.

Drizzle a small amount of honey on top of the batter then top with nuts and seeds.

Bake for 45 minutes or until the fork comes out clean.

Note: if topping begins browning too quickly, just cover with tinfoil and continue baking.

Chocolate Banana Okara Cake 
This one’s for the people who have access to okra (soy pulp) or any nut or oat pulp. In Japan, Okra is sold at all supermarkets in the tofu isle.
2 ripe bananas
2 free-range eggs
1/4 cup honey
1/4 cup olive oil
1/3 cup soy milk
1/2 cup okara
1 tsp baking soda
1 tsp baking powder
1 cup wholemeal flour
1/2 cup cacao powder
1/2 cup almond powder
1 tsp vanilla essence
1 tbsp natural peanut butter
1/4 cup walnut pieces
Topping:
1 banana, chocolate pieces (I used ViBERi chocolate-coated freeze-dried blackcurrants), silvered almonds and juice of half a lemon

Preheat oven to 180C

In a large bowl, mix all ingredients together

Pour batter into a baking-paper lined cake tin

Top with banana, chocolate, almonds and lastly, a squeeze of lemon juice – this is to stop the banana from changing color.

Bake for 30-40 min or until the fork comes out clean.