NEW PUBLICATIONS : Poetic and Travel – September Equinox 2023

Happy September Equinox to all!

For those in the Northern Hemisphere, autumn has officially begun. Perhaps already the leaves are beginning to change colors. Soon they will be twirling to the damp, icy earth. Then those frigid winds will loosen the last of the last of the leaves as the December Solstice nears …

Whereas for those of us in the Southern Hemisphere, Spring is upon us. Far to the south, the last snows are swirling. Planting has begun in the warmer areas, with Kulla Raymi celebrated.

And to pass the evenings after preparing for the growing season or sheltering from the blustering wind, I invite you to join me in poetic, artistic and narrative adventures.

Indeed, my poetry and travel writing continue to appear in journals and on websites around the world – this quarter, in the US, India, Scotland, Japan, and the UK.

Spend this September equinox browsing through the list (with links) below, poetically journeying to Argentina, Uruguay, Colombia, Ecuador, Venezuela, Honduras, Costa Rica, the Galapagos Islands, Bolivia, Cuba … and destinations within my self / Self …

One of these journeys is accompanied by my photography.

In the realm of travel narratives and articles, we’ll be off to the Caribbean coast of northern Honduras, not too far from the Guatemalan border. We shall also be hopping across the Pacific to check out some attractions in Tokyo.

And until we next meet …..

Safe Journeys!

“When the night rains …” Atacazo with morning snows, as seen from Quito, Ecuador. photo © Lorraine Caputo

NEW LITERARY EXPRESSIONS

“Crossing” in South Broadway Ghost Society (26 June 2023)

“Scavengers” and “The Other Side” in The BeZine (volume 10, issue 2, Summer 2023)

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“I Cry for the Night” in Global South (Volume 16, Nº 1, Fall 2023)

“A Dissonant Sonnet for a Rain-Drenched City” in The Orchards Poetry Journal (Summer 2023)

“I Am a Mother” in The Sunflower Collective (India) (Roe vs Wade Series, 7 July 2023)

“Scarlet Sunset” in Red Eft Review (12 July 2023)

“Interlude” in Poetry Breakfast (13 July 2023)

“Wraiths” in Dashboard Horus (20 July 2023)

“The Duet” in First Literary Review-East (July 2023)

“It Never Does,” “Copán” and “Until the Dawn” in Dreich (Scotland) (Season 6, Issue 10, July 2023)

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“Through the Door” and “Within the Sounds of Insomnia” in Verse-Virtual (August 2023)

“Specters,” “Silence” and “The Healing” in Tokyo Poetry Journal (Japan) (Volume 13: Maladies, Calamities & Misfortunes, 2023)

“The more this night’s rain …” in 5-7-5 Haiku Journal (UK) (18 August 2023)

“Rush Hour” in 5-7-5 Haiku Journal (UK) (25 August 2023)

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“The coal black earth heaps …” in 5-7-5 Haiku Journal (UK) (5 September 2023)

“Eclipsing” in MasticadoresUSA (7 September 2023) – with my photography

“When night rains, dawn reflects off …” in 5-7-5 Haiku Journal (UK) (22 September 2023)

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AND OTHER NEWS IN THE PUBLISHING REALM

Besides my photography appearing in the abovementioned journal, one of my visual creations was also featured here :

“Cosmic Breeze” (drawing) in Anti-Heroin Chic (August 2023)

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I was Storyteller of the Week in …

“Disappearing into the Night Rain,” “Sunday Morning Meditation,” “Tidalpooling,” “Saint John’s Eve” and “Dominoes” in Storyteller Poetry Review (28 July 2023)

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The complete manuscript of my works about the United and Standard Fruit Companies. photo © Lorraine Caputo

NEW TRAVEL EXPRESSIONS

Another installment of The Ode has been published:

Flights (UK)

“When the Company Was Here” (Issue 10, September 2023)

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And special articles to help travelers plan their adventures:

Japan Concert Tickets

Shibuyu Sky Observation Deck

Harry Potter Studio

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Do you have a project in mind?

Rely on my decades of writing and publishing experience to make your writing or website shine!

If you need any of the following services, please feel free to contact me for a cost quote on your project:

• an article for your publication or website
• proofreading and editing of your blog articles
• a translation (Spanish-English)
• proofreading or copyediting of your dissertation, book or article
• design of an eBook or ready-to-print collection of your poetry (please see here for examples)

I am also available to participate in literary events.

FRESH FRUIT JAM

A breakfast buffet, with fresh golden berry jam (left of plate). photo © Lorraine Caputo

Sometimes you just want a special touch of home with your breakfast – perhaps a bit of jam on your bread.

But in Latin America, store-bought jams (mermelada) can be expensive and super-loaded with sugars, artificial sweeteners, chemical preservatives and who knows what else. Plus they can be expensive for budget travelers – or a pain for backpackers to carry in their noble rucksacks.

I‘m going to let you in on a secret – jams are very easy and quick to make. For this Fresh Fruit Jam, you only need three or four ingredients – fruit, water, sugar and optional spice – and about 15 minutes of time.

Homemade mermelada makes a solo or group desayuno a more pleasant event. This recipe is so facilito (easy) that you’ll impress your hostel or campground mates with your sweet creation.

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So – What Fruit Strikes Your Fancy?

You can use just about any type of fruit to make this Fresh Fruit Jam. But the preparation of the fruit will depend on what you choose. First, wash the fruit, then:

blueberry (arándano) – leave whole

blackberry (mora) – leave whole

strawberry (fresa, frutilla) – take off stem and slice lengthwise in half (or if large, in quarters)

golden berry (uvilla, uchuva) – cut in half

grape (uva) – slice lengthwise in half (or if large, in quarters)

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peach (durazno, melocotón) – cut into small pieces; discard the stone (pit)

apricot (damasco, chabacano, albaricoque) – cut into small pieces; discard the stone (pit)

plum (ciruela; in Ecuador, claudia) – cut into small pieces; discard the stone (pit)

apple (manzana)  – peel and core apple; cut into small pieces

pear (pera) – peel and core apple; cut into small pieces

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mango – peel fruit and cut meat into small pieces; discard the seed

pineapple (piña, ananá) – peel and core, and remove the eyes; cut into small cubes

guava (guayaba) – peel; cut into small pieces

          

Clockwise from top: star anise, ginger, cloves, cinnamon, allspice, cardamom. photo © Lorraine Caputo

Adding a Bit of Spice

You may choose a spice – or a combination – according to your tastes. I prefer to use whole spices, though in a pinch you may use powdered ones.

Some of the most common ones you may add are:

cinnamon (canela) – available in sticks; use two to three small pieces

ginger (gengibre; in Peru, kión) – peel; mince this very finely before adding to the fruit

allspice (pimento dulce, pimiento de Jamiaca, pimienta inglesa); use two seeds

cloves (clavo de olor) – use no more than one seed, as the taste is quite strong

cardamom (cardamomo) – use two pods

star anise (anís estrellado) – use one star

Be sure to count how many pieces you put into the fruit, to make sure you remove all before serving the jam!

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Creative Combos

These are some of my favorite fruit and spice combos:

apple with cinnamon

pear + pineapple with ginger

golden berry with cinnamon + allspice

peach with cinnamon + allspice + cardamom

plum with cinnamon + allspice

blueberry with cinnamon + allspice

Personally, I prefer my strawberries to do a solo act.

If you so fancy, you can even mix fruits. One of my favorite combos is pear-pineapple with a touch of ginger and allspice, a jam that brings back the smells, the tastes of my Grandma’s kitchen.

So – let’s hit the stove. Start the jam first and let it be cooking while you prepare a fruit salad, toast the bread and fix the eggs. By the time you finish preparing your breakfast, the mermelada will be ready!

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FRESH FRUIT JAM

Estimated cooking time: 10-20 minutes

For: Vegans, Vegetarians, Omnivores

 

1cup of fresh fruit

spices of choice

water

1 – 2 tablespoons brown sugar (azúcar moreno) or raw sugar (panela)

 

photo © Lorraine Caputo

In a small, heavy saucepan, place the fruit and spices. Cover with water. Cook over medium-high heat until fruit is soft.

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photo © Lorraine Caputo

When the fruit is soft, smash it with a potato masher or fork. Add the sugar. Cook the mixture until it is the consistency of jam.

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photo © Lorraine Caputo

If you used whole spices, remove those from the jam.

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Leftover jam can be stored in a closed container for up to a week.

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Tips:

• If you have less than a cup of fruit, you can still make a little bit of this Fresh Fruit Jam for your toast. Just decrease the sugar and spice accordingly.
• When preparing the fruit, cut off any damaged or soft spots.
• A heavy pot will prevent burning of the jam.
• It’s preferable to use a wooden spoon, instead of a metal one, to stir the jam.
• The cooking time will depend on whether you double the recipe (doubling will double the cooking time) and the type of fruit.
• If you use ground (powdered) spices in place of whole ones, add only a pinch of each.
• The amount of sugar you add will depend on personal taste and the fruit’s sweetness.
• Use granulated brown sugar (azúcar moreno) or raw sugar (panela). Panela has more vitamins and minerals than brown sugar
• After adding the sugar, stir the mixture frequently to prevent burning and so the liquid evaporates quicker.
• Don’t forget to count how many pieces of spices you put into the fruit, to make sure you remove all before serving the jam.
• Flavors will concentrate and the mixture will become firmer once the jam cools.
• Many of these jams also make a wonderful topping for chicken or pork.

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¡Buen Provecho!

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To help you get around the kitchen while you’re on the road, check these articles – exclusively at Latin America Wanderer!

NAVIGATING THE KITCHEN – A Bilingual Guide to Kitchen Gear

IN THE KITCHEN : A Bilingual Glossary to Ingredients

THE KNAPSACK PANTRY

 

VOYAGING FROM VERACRUZ

21 January 1997 / Veracruz train station

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The rising sun goldens the open wooden doors of the station.

In front is parked the old black & silver Engine Nº 9 with its coal car.

The tarnished-brown station bell awaits to be clanged.

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Across the street, in the port, a large ship berths at a pier.

Standing idle to one side, a loading crane flexes.

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Through this white & ochre cavern echoes the flight of two lost pigeons.

On the other side of the gates separating lobby from tracks, a man

sweeps the tiled platform with a wide push broom.

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People bound for Xalapa & Mexico City line up at Gate 5.

Plastic tote bags, handles tied with a bit of string –

large boxes carefully wrapped around & around with rope –

small knapsacks all lie at feet.

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A mother holds her new-born child,

covering its head with a thin flannel blanket.

Next to her, on a duffel bag, sits her chubby-faced son.

He stuffs a stick of gum into his mouth & another.

His slightly slanted eyes squint at the pack in his hands.

He stands up & offers a piece to his mother, then to abuelita.

His tuft of black hair bobs as he chomps his gum.

The boy walks away, pulling his sleeves over his hands

& prances around the station.

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We are told to move to Gate Nº 4.

Boxes & packs are shifted to the orders of the guard.

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& the young boy pulls his gum out of his mouth with plump fingers.

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El Jarocho arrives a half-hour late from Mexico City,

amidst the blare of its locomotive’s horn.

From its long line of cars – 2^nd class, 1^st class, sleeper & dining cars,

its passengers rush towards the lobby.

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The young guard holds his automatic rifle off his right shoulder.

His black pants are tucked into shiny black military boots, neatly laced.

He commands us to form a single line, a single line.

For the love of God, form a single line, I said.

His hand rubs the stock.

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Suddenly he finds the gate opening out of his control, from the other side.

He calls for our steady stream to have tickets in hand.

The man before me shifts his box to one shoulder as he is stopped for his.

Hurriedly I dig mine out of my pocket & the guard allows me to pass.

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People run the half-length of platform to where our cars await on Track Nº 5.

They wobble under the weight of heavy bags & boxes,

laughing at the insanity of the rush.

& even I find myself picking up my gait to the closer car.

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Sunlight dodges the platform roofs

& finds its way into my window open to the morning.

In the engineless passenger cars on Track Nº 4,

I see a man sweeping the length, followed by another swaying a mop.

On the other side of us clangs the bell of El Jarocho’s locomotive

dieseling alone into the railyards, abandoning its red-striped blue cars.

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& on the platform between, a young cat ochre & white sits alone.

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published in:

Synchronized Chaos (September 2021)