Imagine if all sound just stopped.
The wind would move the trees and in those trees birds would sing,
But not the faintest rustling nor note could be coaxed to the ear,
No bland nattering, jokes or philosophising,
Watch the road more carefully.
Television reduced to mute vessel of info-tainment ,
The charmless, liquid crystal rebirth of Lloyd or Chaplin,
In Saturday-night white teeth and pyrotechnics,
And ticker-tape news stories subtitling the anchors silent lips
With silent motion reaching for the switch,
It’s action suggesting the familiar click,
But none comes.
Plunged into a deeper silence now,
A background devoid of knocking pipes,
And talking, clattering neighbours,
The kettle boils but can’t be heard.
Look out at the silent, car-strewn city,
The wind-whipped, silent con-trail sky,
See further than before when noise leashed the mind to the common world.
The steady, soundless pressure of a heartbeat,
Coursing blood sings no song but it still brings life,
Rise and fall,
Rise and fall,
Of breathing lungs.
And this vast quiet, stretching further than the eye can see,
The mind free of the common world to find it’s own gentle pasture,
To dance to it’s own rhythm and
Focus more intently on the clear-sky, new-born path,
And listen like never before.
Great performance of a Cage classic:
Being a modern sort of chap and single, I know my way around a kitchen. The catering course I did when I left school kinda helped too; although I’ve forgotten much of what I learned there I’ve retained many of the fundamentals and could still probably bone a shoulder of lamb given a couple of practice runs and a decent, sharp butchers knife (melee weapon of choice, zombie apocalypse fans!).
I don’t often go crazy in the kitchen, but I do sometimes like to push the boat out. A recent work of gourmet mastery is ready to roll out after a few weeks of R&D, but fine tuning should be left up to the individual’s palette I think, and therefore I now present – named for its colour and warmth – *cue elaborate fanfare (played on kazoo)*
RED VEGGIE STEW
The quantities are only rough and seasoning should be adjusted to your own taste. I personally like a reasonably amount of chilli for example but if you prefer something milder just add a little extra black pepper instead or use a less potent chilli. Similarly, if there’s anything else you don’t like just leave it out, or add that last bit of courgette or leek that you’ve got in the fridge. If you really want to add some flesh, ham or chicken (pre-seal small pieces in main pan with spices as the first step) is good, but if you use ham don’t add the salt at the end.
This recipe should give you enough for two good and hearty servings of a colourful and aromatic stew.