Val's Cafe

Daily Poem

The Sunlight on the Garden 

by Louis MacNeice (1907 63) 

The sunlight on the garden 

Hardens and grows cold, 

We cannot cage the minute 

Within its nets of gold, 

When all is told 

We cannot beg for pardon.

Our freedom as free lances 

Advances towards its end; 

The earth compels, 

upon it Sonnets and birds descend; 

And soon, my friend, 

We shall have no time for dances.

The sky was good for flying 

Defying the church bells 

And every evil iron 

Siren and what it tells: 

The earth compels, 

We are dying, Egypt, dying

And not expecting pardon, 

Hardened in heart anew, 

But glad to have sat under 

Thunder and rain with you, 

And grateful too 

For sunlight on the garden.

"The sunlight is presented as something transient; it cannot be caught. It represents a beautiful moment. The light grows cold, it dies, with a certain kind of inevitability. The speaker tries to catch the minute but he cannot. Almost paradoxically, he also feels trapped within time. He says that ‘our freedom as free lances advances towards its end’. The words ‘lances’ and ‘advances’ give the poem a military feel, as if there is a group of soldiers marching towards their inevitable death. This is strengthened by the reference to Shakespeare’s Antony and Cleopatra in the third stanza: ‘we are dying, Egypt’. Time drags him along towards an end he cannot escape.

The speaker therefore starts commemorating the time when ‘the sky was good for flying’. Slowly, he starts accepting the end of the sunlight and instead of protesting against it he is grateful. It is only in this last stanza that the true nature of the poem clearly shows: it is a love poem. This poem was written while MacNeice recovered from a divorce and it is often seen as a reflection on that. In the first stanza he sounds bitter and laments that he cannot hold on to their relationship, but in the last stanza he seems to have accepted what happened and he expresses his gratitude for the time he has spent with his wife.

Why is it so striking?

Even before trying to analyse this poem I found it very powerful. Not only because of its subject matter, but also because of its tone and the strong feelings it conveys. According to T.S. Eliot (an amazing poet himself) “genuine poetry can communicate before it is understood”. We do not need to understand every word MacNeice wrote to understand the emotions behind it. His text is appealing in its almost musical use of both end rhyme and internal rhyme. Moreover, his poems are often seen as being both very personal and provokingly universal. ‘The Sunlight on the Garden’ may express his or your feelings, but it can also be paralleled with people’s anxiety over the political situation in England at the time. All of these components together make the poem as striking as it is."

Hello everybody, hope you don't mind my little poetry appreciation, but I thought you might like to know what such a pretty poem really means.

I haven't spoken to Anita thi week, but I'm assuming she is fine and still waiting for her results. I will ring dad tomorrow, so hoping he too is well.

Tin Can Spaghetti Bolognese

This is one of our weekly staples... cheap, nutrious and super easy. It also tastes amazing... comfort food at it's best :)

Ingredients: 

• 1 tbsp vegetable or olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, peeled and finely chopped
• 285g fresh mushrooms, washed and sliced (or other veg of your choice... fresh, tinned or frozen)
• 400g tin of green lentils, drained and rinsed
• 1x 400g chopped tomatoes
• 75ml red wine (optional, you can use a dash of vinegar instead)
• 350ml vegetable stock 
• 2 tbsp tomato puree 
• Salt and pepper to taste
• 1 tsp sugar or syrup (eg maple or agave. Optional)
• 280g spaghetti (dried is usually vegan, fresh pasta normally contains egg)

Method: 

1. Heat the oil in a large non-stick saucepan and fry the onion until soft. 
2. Add the mushrooms (or other veg) and the garlic to the pan and fry for 5 mins until soft.
3. Add the lentils, tomatoes, wine, stock and tomato puree to the pan and stir thoroughly. Season to taste.
4. Bring to the boil and then turn down to simmer for 40 mins, stirring occasionally.
5. Meanwhile, cook the spaghetti according to packet instructions. 
6. Take the bolognese off the heat and serve over the drained spaghetti.
7. To serve, top with grated vegan cheese or nutritional yeast flakes (optional).

Daily Poem (I wrote this on Friday 29/05/2020)

Shielding

I’m sorry dad, I can’t visit today

I’m not allowed to leave home.

I’m shielding you see and I have to stay safe

so I’m sat sitting here on my own.

the country’s locked down from Fife down to Dover

and I don’t know when it’ll be over.

it might be six months dad, it might be a year

but don’t worry about me, I'll be still waiting here.

Just listen to Boris and all of his cronies,

and don’t let your mind fill with fear.

Just think of the days when we’ll sit and gaze

while sharing a bottle of beer.

Hello all, Oh I am so glad Bill is keeping well Toni.

There's plenty of Dandelions round here, but I don't think I'll be eating any. I'll stick to lettuce. 😀

mig, those blankets are gorgeous, such a lot of work gone into them

Joan, I rang dad this morning, he had some Prawn sandwiches from his club, with cake and a drink. They bring him something every Tuesday and Friday. He saves them for tea.

Barbara, I haven't heard from Anita either, but she's spoken to dad, and is popping to top his food cupboards up. So she must be feeling OK. Still waiting for her results.

Sending hugs to everyone.

Chickpea & Pineapple Curry

A gorgeous combination of sweet and savoury flavours with a lovely bit of heat and a creamy coconut sauce. Adapt the flavours to suit your taste, adding more spices, coconut milk and seasoning if you fancy. At only 35p per portion this recipe is perfect if you're on a budget... easily sourced ingredients, healthy and delicious too :)

Ingredients: 

• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped 
• ¼ - ½ tsp chilli powder
• 1 tsp ground coriander
• ½ tsp turmeric 
• 1 tin (485g or 260g drained weight ) pineapple rings or pieces, saving 80ml of pineapple juice
• 1 tin chickpeas, drained and rinsed
• 80g frozen peas
• ¼ - ½ tsp salt
• 100ml/⅖ cup coconut milk

Method: 

1. Heat the oil in a medium sized non-stick saucepan. Add in the onion and garlic and fry for a couple of minutes, stirring with a wooden spoon, before adding the spices and frying everything together until the onion is nice and soft and browning with the spices.
2. Drain the pineapple from the tin, retaining 80ml of juice. If you have rings, chop them into pieces.
3. Tip the pineapple, chickpeas and peas into the pan and stir. Add the salt.
4. Cook everything together for 5 minutes, before pouring in the pineapple juice and coconut milk. Stir again, bring to a high heat briefly, and then turn down to simmer for 10 minutes, with a lid tilted over the top of the pan.
5. Add more seasoning, a sprinkling of stock powder or chilli powder if desired.
6. Serve with basmati rice or chapati, plant-based yoghurt and lime pickle (optional). You can also top with fresh coriander if you like.

Daily Poem 4 May 2020

Abingdon is a leading independent day and boarding school for boys aged 11-18. Full and weekly boarding is available from age 13. Abingdon Prep School is a day school for boys aged 4 to 13. The two schools together make up the Abingdon Foundation.

We are over 750 years old

As part of their English lessons, boys in the Second Year have been writing some beautiful poems reflecting on the coronavirus crisis.

'I look at the world: Covid 19 Edition' by Oliver Veal

I look at the world: Covid 19 Edition

I used to look at the world and there was so much to see,

but everyone in it was stuck on a screen,

I walked this way, blue light. That way, blue light.

All on social media, obsessed and uptight.

I look at the world and there is less to be seen,

there isn’t much to do now but look at your screen,

the shops are empty, so are the streets,

Our time in isolation is just obscene.

I will look at the world after all of this is done,

there will be kids in the park, having lots of fun.

The shops will be packed, to go outside we’ll be keen,

and hopefully, we will stay off our screens.

I'm pleased you enjoyed my poem. I decided to search for other lockdown poems, and I found work by young boys at the Abingdon School. I will post one every day until I've used them all. They are tremendous. I have sent an email to the Headmaster, I'll let you know what he says.

I'm smiling at the thought of Niamh and Barbara being able to meet up in the garden, even though they won't be able to hug.

Toni, another delicious breakfast, I love Spinach. thank you. I do hope the girl's are successful with the house they are looking at.

Joan, yes Anita is doing well and has taken my poem to dad's today when she takes him some extra shopping. He really enjoyed the Prawn sandwiches, which surprised me really. He's usually a cheese and ham person.

Holly has a new rotary washing line, oh the things we get excited about when we have little to occupy us. 🙄

Onion Tarte Tatin

This savoury version of the classic French dish is amazing! Caramelised, balsamic onions, white wine, thyme and cheese make for an amazing combination of flavours. Be prepared to devour this in one sitting! 

Ingredients: 

• 300g puff pastry block (eg Jus-Rol. Use GF if necessary)
• 50g/2 oz vegan butter or spread (our favourite is Naturli)
• 1-2 tbsp thyme leaves, finely chopped
• Pinch salt and pepper
• 3-4 large onions, peeled and sliced into 1 inch chunky rings (keep all of the rings whole)
• 60ml/¼ cup vegan white wine
• 60ml/¼ cup vegan stock
• 1 tbsp balsamic vinegar
• 1 tbsp syrup (eg maple or agave etc. Optional)
• 100-150g/4oz vegan cheese of your choice, grated (we used Violife Prosociano and it was delicious!)
• Soya milk for brushing (or other plant milk of your choice)

Method: 

1. Preheat the oven to 190ºC (fan)/375ºF/Gas Mark 5.
2. Roll the pastry out to around 0.5cm thick and cut a circle around an oven-proof frying pan (ours is 12" diameter), leaving around 1cm excess around the edge. Put in the fridge while you make everything else. 
3. Using your oven-proof frying pan, melt the vegan butter/spread then add the salt, pepper and thyme. Arrange the onion chunks in the pan. Cook them over medium heat, on one side, for around 20 minutes until they start to get nice and brown. 
4. Turn them over and add some chopped up onion to fill in any gaps. Cook until the other side has browned. 
5. Pour the veg stock, balsamic vinegar, syrup and white wine over the onions. Cook until the liquid has reduced by half (approx 5 mins). 
6. Remove the pan from the heat and then sprinkle the grated cheese over the onions. Lay the puff pastry over the onions in the pan and tuck the edges of the pastry just underneath the onions by around 0.5cm (following the outline of the pan to keep a circle).
7. Brush the pastry with a little soya milk then place the pan in the oven and bake until golden brown (around 20-25 minutes).
8. Remember the pan handle will be really hot (we've forgotten this a fair few times!) so use an oven glove or tea towel when flipping! Place a large plate over the top of the pan and flip it over allowing the tart to slide onto the plate, onion side up. 
9. Serve with salad or steamed veg and enjoy :)

Daily Poem

As we know it

People avoid each other,

We all are in our own bubbles,

No one meets your eye,

No one greets you by the hand.

We look back to the shadows of former freedom,

The times when we were the masters of our own,

Our future is controlled by our leaders,

Their decisions affect our lives.

Our loyal medics protect us,

Gratitude binds us and we clap for them as one body,

They stand by us in these hardest of times,

They are the heroes of the front line.

We are all caught up in the battle,

There will be casualties,

There will be pain,

But we will all rise after as one, stronger than ever.

Times will be tough,

People will be in pain,

We will all make sacrifices,

No one will forget this.

Even if we feel alone,

We still can overcome this time,

We will pull through.

We will stand up and fight.

But this is life as we know it.

Rupert Mathieson

Hello all, isn't that poem tremendous. I received this email today:

"Dear Kathleen

Very many thanks for your email.  We are very happy for you to share our boys' poems on your website, but would like to ask the boys themselves for their permission if that's OK.  As we are not in school but working online at the moment, it may take a little time to do this, but I will let you know as soon as we have it.  I'll be back in touch with you.

Best wishes

Victoria Adams

PA to Headmaster"

Toni, I am blown away by the talent these young boys have, they are about 14-15 years old.Yes, the screens struck me too, as most youngsters that age live their lives through some kind of screen.

TODAY, wow, that is quick, I'm so excited for the girls.. ☺️

Barbara, I bet Niamh could hardly sleep for excitement knowing you can see each other regularly. I don't feel comfortable with the decision that we who have been shielding can now go out. I don't trust the numbers, and I know many shielders who feel the same. 😕

Joan, Lexi and Pepper are so beautiful, thank you for sharing their photos on Facebook.

Love to all my friends here in the cafe.

Tofu Katsu Curry

Ingredients: 

• 400g brown/wholegrain rice 

Sauce

• 1 tbsp vegetable oil 
• 2 onions (finely diced)
• 5 cloves garlic (finely diced)
• 4 carrots, peeled and chopped 
• 4 tbsp plain flour 
• 2 tbsp medium curry powder 
• 1 tsp garam masala
• 1200ml/5 cups stock 
• 1 tbsp vegan syrup (eg maple, agave) 
• 2 bay leaves 
• 2 tbsp soya sauce 

Tofu

• 800g/28-30oz firm tofu (eg 2 packets of Cauldron or similar)
• 240g/8-9oz panko breadcrumbs (eg 2 packets of Blue Dragon or use GF breadcrumbs if necessary)
• 5 tbsp plain flour (or use GF if necessary)
• 5 tbsp water
• Vegetable oil for deep frying

Method: 

Sauce

1. Fry the onion in a little oil until soft and golden. 
2. Add the carrots and sweat for 10-15 minutes (with the lid on) until they soften and begin to caramelise. 
3. Add the garlic and stir for a further minute. 
4. Stir in the flour, garam masala and curry powder and cook for a minute. 
5. Pour in the stock slowly and gradually to avoid lumps. 
6. Add the soya sauce, vegan syrup and bay leaf. Bring to the boil then reduce the heat and simmer for 20-30 minutes so the sauce has thickened but is still pouring consistency. 
7. You can either keep the sauce chunky or pass through a sieve if you’d like it smooth. 

Tofu

1. Unwrap the tofu, drain and place in a colander. Cover with a clean tea towel or kitchen towel, then a plate. Place weights or tins of food on top. Let it drain over the sink and leave for 30 minutes minimum. 
2. Slice each block of tofu in half lengthways. 
3. Mix the flour and water into a paste in a wide bowl and set aside. Add a little more flour or water if necessary, to create a thick, smooth paste.
4. Empty the panko breadcrumbs into a wide bowl and set aside. 
5. Dip each chunk of tofu into the flour/water paste and make sure it is thoroughly covered. 
6. Immediately dip the tofu chunks into the bowl of panko breadcrumbs. Again cover thoroughly, pressing the breadcrumbs into the tofu. 
7. If you don't want to deep fry your tofu then heat the oven to 180ºC (fan)/350ºF/Gas Mark 4 and cook for 20 minutes (or until golden), turning once. OR
8. Heat a medium saucepan half full of vegetable oil on med-high heat or use a deep fat fryer. 
9. Lower the tofu chunks into the hot fat and cook for a few minutes or until golden brown and crisp. 
10. Remove each piece with a slotted turner and place on kitchen roll to soak up the excess oil until ready to serve.

Assembly

1. Serve on a bed of rice. 
2. Slice the tofu and drizzle with the curry sauce. 
3. Optional: garnish with chillis, carrot and spring onion. 

Daily Poem (I'm sure the boys will agree, so I'm posting them anyway 😉)

Corona

Some say its beer some say its a virus

so let me tell you some tips for the coronavirus

You cannot stay in bars or clubs

and don’t think about going to pubs

First it was good we were kept off school

but now it seems we were all fools

Now I’m staying in quarantine

and spent my birthday as a teen

I paced the house back to back

and saw this shiny black plaque

Now the trees are bright green

This is life with Covid-19

William Sue

How poignant, "I spent my birthday as a teen" the confusion and loneliness in that one line says it all. 😪

Barbara, I think you must be a puddle by now, you've melted enough.

While I'm pleased your brother's tumour hasn't grown, it would be better if it actually shrunk and vanished!

Toni, THE GIRLS HAVE THE HOUSE, YIPPEE, that is such good news, well done them. I love pre-war pre-fabs. I want one.

Joan, we both had a bad night last night. Chris ha breathing problems and pain down the right side of his back. Firat we thought it was Pleurisy, then we thought it might be a pulled muscle in his back, now we are thinking it might be hay fever. We are definitely Confused.com!!!!

Breakfast Muffins with Apple & Peanut Butter

A great way to start the day, these muffins are easy, cheap to make and taste great! Give yourself the morning boost you need :)

Ingredients: 

• 150g muesli mix
• 100g caster sugar 
• 160g plain flour
• 1 tsp baking powder
• 250ml sweetened plant milk
• 1 apple, peeled and grated 
• 2 tbsp vegetable oil 
• 3 tbsp peanut butter
• 20g sultanas or raisins
• Pinch salt (optional)
• 1 tsp cinnamon (optional)

Method: 

1. Heat the oven to 180°C (fan)/356°F/Gas Mark 4. Line a muffin tin with 8 paper cases. 
2. Mix the muesli with the light brown sugar, flour, baking powder, cinnamon and salt in a bowl. 
3. Combine the milk, apple, oil, nut butter and raisins in a jug and mix well.
4. Stir this liquid mix into the dry ingredients with a wooden spoon. Divide equally between the cases to about 3/4 full.
5. Bake for 25-30 mins or until the muffins are risen and golden. Optional: Drizzle some vegan syrup on the top of each one eg maple or agave.