Read - Chat


This month’s poem:
Geoff & Jenny are grateful to Danielle for her unsolicited support for them and poetry per se. Poet or not check out her site. Details below.


others chase
i am reclined
that sand dune overnight camp
in calmed
echo chamber air
hollowed reef surf
that welcomed
your firelight gaze
when i discovered

i wasn’t going anywhere

First published at “The Sunshine Review”,
February 14th, 2021 edited by Danielle Adams ‘decree’

The Sunshine Review | Danielle Adams (danielle-adams.com)

Cook - Eat

Grilled Chicken, Eggplant with Basil and Tomato Sauce

For a vegetarian option omit the chicken

2 medium Eggplants sliced lengthways into ½ inch strips
Moroccan spice
2 tablespoons chopped fresh basil
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
750g chicken breasts
Salt & Pepper
1 tablespoon extra virgin olive oil
1 small onion diced
400g can diced tomatoes
¼ cup water
1 tablespoon chopped fresh basil
2 teaspoons balsamic vinegar
Salt and pepper to taste

Heat oven to 200°C.
In a medium bowl, combine 2 tablespoons of olive oil, 2 teaspoons minced garlic, and 2 tablespoons of chopped fresh basil.
Slice chicken breasts horizontally to even ½ inch cutlets or place them between two pieces of plastic wrap and use a meat pounder to pound them to ½ inch thickness.
Sprinkle the chicken with salt and pepper. Add them to the olive oil, garlic, basil mixture.
Arrange cut eggplants on a baking trays in a single layer. Spray with olive oil spray or drizzle with olive oil and season with Moroccan spice. Flip over and repeat on other side. Roast for about 30 minutes or until cooked.
Prepare grill for high, direct heat.
In a medium saucepan, heat a tablespoon of olive oil on medium heat and saute chopped onions until soft. Add garlic and cook until just fragrant.
Add tomatoes, water, balsamic vinegar, chopped fresh basil and salt and pepper to taste. If the sauce seems too acidic add a pinch of sugar.
Bring to a simmer and lower the heat to maintain a very low simmer while you grill the chicken.
Grill the chicken cutlets until nicely browned and cooked through.
Place roasted eggplant on plate, top with chicken and tomato basil sauce.

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