Maya Angelou: A Tribute to the Woman, the Poet, and the Fellow Foodie

The Health-Food Diner

No sprouted wheat and soya shoots
And Brussels in a cake,
Carrot straw and spinach raw,
(Today, I need a steak).

Not thick brown rice and rice pilaf
Or mushrooms creamed on toast,
Turnips mashed and parsnips hashed,
(I’m dreaming of a roast).

Health-food folks around the world
Are thinned by anxious zeal,
They look for help in seafood kelp
(I count on breaded veal).

No smoking signs, raw mustard greens,
Zucchini by the ton,
Uncooked kale and bodies frail
Are sure to make me run

to

Loins of pork and chicken thighs
And standing rib, so prime,
Pork chops brown and fresh ground round
(I crave them all the time).

Irish stews and boiled corned beef
and hot dogs by the scores,
or any place that saves a space
For smoking carnivores.

Maya Angelou 1928-2014

Maya Angelou 1928-2014


Who knew one of the greatest poets and most inspiring women of our time was a foodie and cookbook author as well?! With the passing of Maya Angelou I thought I’d post a tribute to a chef who thought the dinner table should be an “intimate” experience and full of feel good food. Here are three of Angelou’s kitchen tips as she told them to Redbook magazine;

1. “Food is healing.” The healing powers of a simple chicken soup can cure ailments from the common cold to the common breakout.

2. “My first lesson in the kitchen: Wash your hands.” Cleanliness is key!

3. “Traditions get better with time.” Meals as simple as classic cornbread and a glass of wine can become the most looked forward to family evenings.


In searching through some of Angelou’s cookbooks, one in particular caught my eye. Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes. The title of this book really stood out as I believe in the love affair we create with our food memories. While flipping through the pages I noticed the first recipe was a lemon meringue. Now, I haven’t tried an Angelou recipe (although it has jumped to the top of my list!), but I do have my own Key Lime Pie recipe that’s easy for us non-bakers and reminiscent of Angelou’s citrusy classic. According to The Good Housekeeping Cookbook, where the recipe originated, it’s “quick, refreshing and light,” perfect for summer!

Limes

Refreshing, Citrusy Limes

Ingredients:

Store bought Graham Cracker Crust, baked

4 limes (separated into 1 TBS grated lime peel and 1/2 cup of squeezed lime juice)

1- 14 ounce can of sweetened condensed milk

1 cup heavy whipping cream

Directions:

Mix condensed milk, lime peel, and lime juice with wire whisk until well blended. In a separate bowl, beat whipping cream until stiff peaks form. (If you’re doing this by hand, place the bowl and whisk into the fridge for a few minutes before, it speeds up the process!) Fold whipped cream into the lime juice mixture 1/3 at a time until just blended. Pour filling into pie crust. Cover and freeze at least 3 hours or up to 1 month. Remove 10 minutes before serving.

Maya Angelou was a most inspiring woman and she, along with her words, will be missed from English Lit courses to at-home reading nooks world wide. In I Know Why the Caged Bird Sings she wrote, “There is no greater agony than bearing an untold story inside you.” Well maybe, Foodies, that goes for untold, or unmade, recipes as well. Tonight, cook with love, passion, and soul in memory of Dr. Angelou.

Eat Well,

Stephanie a.k.a. The Foodetarian

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