Wednesday, April 21, 2010

Monday, April 19, 2010

excerpt from Child of the Enemy

IV. The Exiled

I liked it in South Vietnam.
- Lieutenant William Calley

Later when the black
and white photographs came in the rice
sinking in its makeshift grave at the right
of the picture three children wound
about their mother like meat on a spit one eye
rolling loose amazed in the dead

silence of the frame the freshly dead
posed hastily each wound
breaking open like a smile each eye
cocked as if winking under the black
hood of hair the stalked rice
a backdrop nobody wanted to write

the story after all no american in his right
mind would rise to this black
mission 109 civilians dead
gunned down in the eye
of the hunt it was never about them the rice
lush in ways their children could never be wound

so tightly to old wounds
the chinese the french now this blue-eyed
christ seated at the right
of the throne coming to save them from a black
plague that left so many dead
rotting in fields like unharvested rice

this is where it began in the rice
paddies of vietnam my mother her right
hand gripping the earth’s black
pillow the night bleeding like a wound
the soldier digging into her with the dead
weight of his lust every star an amazed eye

rolling loose in the night nine months i
had just one picture taken in saigon my black
hair sprouting toes wound
in knots mouth like a fist the rice
paper riddled with figures my right
foot inked marked like a prayer for the dead

listen you don’t know me eyes wild as rice
like wounds scarred black
lieutenant if revenge is a rite of passage i need you dead

from Asylum

by Quan Barry

Thursday, December 24, 2009

Tofurky Sandwich & Papitas

red onion
fresh avocado
roasted garlic hummus
balsamic vinaigrette dressing


1 medium sized yukon potato
olive oil
salt, black pepper & rosemary

preheat the oven to 350 degrees
slice potatoes into strips (all should be approximately the same size so they cook evenly)
spray a cooking sheet with a nonstick cooking spray
coat strips evenly with olive oil
season with salt, black pepper and rosemary
heat for 10 minutes on each side (20 minutes total)

serves 1-2

Saturday, August 1, 2009

Shrimp Pasta Salad with Hot & Zesty Garlic Dressing

2 cloves garlic, minced
1/3 cup olive oil
juice of 1 lemon or lime
2 teaspoons fresh basil
3+ tablespoons cock sauce


1 cup shrimp, cooked
approx. 8 oz. fusilli pasta
3 sliced white button mushrooms
2 sliced red tomatoes or a handful of cherry tomatoes
1/2 sliced cucumber
1/4 sliced red onion
2 peeled carrots

mix dressing ingredients in a blender
cook pasta in boiling water
toss vegetables, pasta, shrimp and dressing together in a bowl

serves 3-5