by Nadja Maril,a founding member of Old Scratch Press Collective
Food. We spend a substantial part each day preparing, serving, and eating. The tastes, aromas and textures bring back memories. And over the winter holidays, the sensations become magnified as we taste the turkey roasting in the oven, the creamy mashed potatoes, the fragrant puddings, the sweet and savory carrots, onion topped green beans, latkes and apple sauce, cheese blintzes, and buttery chocolate chip cookies.
This is why I enjoy writing about food. It’s easy. All I have to do is close my eyes, remember and think of words to describe memorable dishes, new tastes I discovered, and meals I’ve shared. Try it. Think of a favorite meal, why it stands out in your mind and the emotions you associate with that time. Write down you uncensored thoughts. Read over what you’ve written. Maybe cross out a few sentences and rewrite others. You’ve begun to write memoir, the start of what is called Creative Nonfiction and it wasn’t hard at all.
You can take those food thoughts and memories and turn them into fiction as well. There’s no shortage of food in fairy tales: the witch in Hansel and Gretal with the house made of gingerbread and candy, the red apple in Snow White, the porridge eaten by Goldilocks and the Three Bears.
Wonderful poems have been written about food ingredients. One of the most important items I use in savory dishes is onion. Chilean poet Pablo Neruda (1904-1973) wrote a wonderful poem about the onion I’d like to share.
ODE TO THE ONION
by Pablo Neruda
Onion,
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle
happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as a planet
and destined
to shine,
constant constellation,
round rose of water,
upon
the table
of the poor.
You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone
and the fragrance of the earth lives
in your crystalline nature.
If you need more inspiration, start reading the latest issue of Instant Noodles Literary Magazine .All the stories and poems are inspired by GRAVY.
One of my favorites in this issue is “Thanksgiving Leftovers” by Arielle Arbushites which begins “Gravy gravy everywhere/and not a drop to drink” Hear her read the poem by clicking this link.
Forty-two creative expressions inspired by GRAVY! Who would have thought we’d get so many fine submissions on this topic. Read them and enjoy the writer’s different takes on the subject. Maybe it is a holiday dinner that goes wrong or a humble food offering that needs a splash of pzazz but all the stories have something to do with gravy.
My creative nonfiction includes a nod to my great-grandmother’s Limoges covered gravy dish and a recipe. You can access it here or if you don’t want to read, you can listen here
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Nadja Maril is an award winning writer and poet who has been published in dozens of online and print literary journals and anthologies including: Lunch Ticket, Spry Literary Journal, Invisible City Literary Review, Instant Noodles and The Journal of Compressed Creative Arts. She is the author of Recipes From My Garden, published by Old Scratch Press (September 2024), a Midwest Review California Book Watch Reviewer’s Choice. An Anne Arundel County Arts Council Literary Arts Award winner, her work has been nominated for the Pushcart Prize and The Best of the Net. She has an MFA in creative writing from Stonecoast at USM.
Check out Nadja’s chapbook below and here.
OLD SCRATCH PRESS 