“For Elizabeth, cooking wasn’t some preordained feminine duty. As she’d told Calvin, cooking was chemistry. That’s because cooking actually is chemistry.”
― Bonnie Garmus, Lessons in Chemistry
Our warm neighbourhood gathering of word-lovers returns May 25 to celebrate Science and Sweets, because in May we celebrate Star Wars Day (May the Fourth Be With You!) and National Cherry Cobbler Day. So let’sfind snippets of literature and fine poems that touch on science and sweets, recipes, solar eclipses, space, and chocolate cake!
Come and share a favourite song, poem, or short tale of 3-5 minutes written by someone other than yourself. Or just come to listen and enjoy!
After Hours is a monthly neighbourhood coffeehouse with songs, stories, poems and prose on a rotating theme. All are welcome to listen or join in. Note: this is not a literary open mic. Though local authors do participate, we are all readers sharing work we enjoy and admire. We meet on the third Saturday of most months at 1:30 pm at Churchmouse Bookshop in St Mary’s, Oak Bay, 1701 Elgin Rd., and are hosted by Cynthia Woodman Kerkham and Yvonne Blomer.
Subscribe below and select the Churchmouse Newsletter group to get regular updates on upcoming dates and themes.
Bread Soup: An Old Icelandic Recipe
By Bill Holm
Start with the square heavy loaf
steamed a whole day in a hot spring
until the coarse rye, sugar, yeast
grow dense as a black hole of bread.
Let it age and dry a little,
then soak the old loaf for a day
in warm water flavored
with raisins and lemon slices.
Boil it until it is thick as molasses.
Pour it in a flat white bowl.
Ladle a good dollop of whipped cream
to melt in its brown belly.
This soup is alive as any animal,
and the yeast and cream and rye
will sing inside you after eating
for a long time.