"At the Fishhouses" by Elizabeth Bishop + Crab Mac & Cheese

The title of my graduate school lecture was "A Workshop with Elizabeth Bishop." To prepare, I read everything she ever wrote including poetry, prose, interviews, and letters, and extracted the key bits of writing wisdom she offered throughout her career. I intertwined these nuggets throughout more anchoring bits of material like commentary on specific poems and historical references to her life and career. It was a nice way to end the previous two years because it gave me something tangible to carry with me as I embarked on my future outside of academia. Beyond the basics such as keep a notebook, learn Latin and use a dictionary, her key manifesto was "always seek to improve." She once said, "I never have any sense of elation after I've finished. All I ever can see is room for improvement." Bishop was her toughest critic, which is one of the reasons her poems took years to write, or weren't written at all (her Collected Poems is one of the slimmest volumes of any poet on record.) I do think she could have stood to be a little easier on herself, though.

"Five Quarters of the Orange" by Joanne Harris + Orange, Cinnamon & Oat Pancakes

Within the course of three days, I came into a rather large abundance of oranges from two people whose citrus trees were overflowing. As you can imagine, I wasted no time scrounging around for recipes to use every last one before they started going bad. It was quite a weekend, with no less than five orange-infused treats including cake, scones and sorbet.

"Ode to the Onion" by Pablo Neruda + Onion Galette with Blue Cheese & Honey

"Under the earth the miracle happened."

Consider the onion. You probably have a bowl of them in your pantry, or one or two tucked next to the glossy tomatoes or near the garlic. They wait where we leave them, to be peeled and minced, to give a backbone to our next recipe. All this without the fanfare or praise or notoriety we give to others, sometimes purely on the basis of aesthetics. Figs, melted chocolate, well-styled cheese platters and fizzy cocktails come to mind. The onion, by comparison, is plain and ordinary.