Great Seasonal Poems, Part One: Ode to the West Wind, by Percy Bysshe Shelley

California residents may not be a big fan of the west wind right now, but never fear, spring is not far behind.

Ode to the West Wind

BY PERCY BYSSHE SHELLEY

I 

O wild West Wind, thou breath of Autumn’s being, 

Thou, from whose unseen presence the leaves dead 

Are driven, like ghosts from an enchanter fleeing, 

Yellow, and black, and pale, and hectic red, 

Pestilence-stricken multitudes: O thou, 

Who chariotest to their dark wintry bed 

The winged seeds, where they lie cold and low, 

Each like a corpse within its grave, until 

Thine azure sister of the Spring shall blow 

Her clarion o’er the dreaming earth, and fill 

(Driving sweet buds like flocks to feed in air) 

With living hues and odours plain and hill: 

Wild Spirit, which art moving everywhere; 

Destroyer and preserver; hear, oh hear! 

II 

Thou on whose stream, mid the steep sky’s commotion, 

Loose clouds like earth’s decaying leaves are shed, 

Shook from the tangled boughs of Heaven and Ocean, 

Angels of rain and lightning: there are spread 

On the blue surface of thine aëry surge, 

Like the bright hair uplifted from the head 

Of some fierce Maenad, even from the dim verge 

Of the horizon to the zenith’s height, 

The locks of the approaching storm. Thou dirge 

Of the dying year, to which this closing night 

Will be the dome of a vast sepulchre, 

Vaulted with all thy congregated might 

Of vapours, from whose solid atmosphere 

Black rain, and fire, and hail will burst: oh hear! 

III 

Thou who didst waken from his summer dreams 

The blue Mediterranean, where he lay, 

Lull’d by the coil of his crystalline streams, 

Beside a pumice isle in Baiae’s bay, 

And saw in sleep old palaces and towers 

Quivering within the wave’s intenser day, 

All overgrown with azure moss and flowers 

So sweet, the sense faints picturing them! Thou 

For whose path the Atlantic’s level powers 

Cleave themselves into chasms, while far below 

The sea-blooms and the oozy woods which wear 

The sapless foliage of the ocean, know 

Thy voice, and suddenly grow gray with fear, 

And tremble and despoil themselves: oh hear! 

IV 

If I were a dead leaf thou mightest bear; 

If I were a swift cloud to fly with thee; 

A wave to pant beneath thy power, and share 

The impulse of thy strength, only less free 

Than thou, O uncontrollable! If even 

I were as in my boyhood, and could be 

The comrade of thy wanderings over Heaven, 

As then, when to outstrip thy skiey speed 

Scarce seem’d a vision; I would ne’er have striven 

As thus with thee in prayer in my sore need. 

Oh, lift me as a wave, a leaf, a cloud! 

I fall upon the thorns of life! I bleed! 

A heavy weight of hours has chain’d and bow’d 

One too like thee: tameless, and swift, and proud. 

V 

Make me thy lyre, even as the forest is: 

What if my leaves are falling like its own! 

The tumult of thy mighty harmonies 

Will take from both a deep, autumnal tone, 

Sweet though in sadness. Be thou, Spirit fierce, 

My spirit! Be thou me, impetuous one! 

Drive my dead thoughts over the universe 

Like wither’d leaves to quicken a new birth! 

And, by the incantation of this verse, 

Scatter, as from an unextinguish’d hearth 

Ashes and sparks, my words among mankind! 

Be through my lips to unawaken’d earth 

The trumpet of a prophecy! O Wind, 

If Winter comes, can Spring be far behind?

Thanks again to the Poetry Foundation.

I repeated the famous last line and a half of this poem on Sunday, while cooking some beef stew (with Piedmontese beef) in our fire pit. The fire pit was built by my brother-in-law from an old propane tank, and the west wind blew smoke in my face one time too many. The same BIL has a herd of these fancy Italian bovines, and gave us a freezer full of meat for Christmas. Ashes and sparks, indeed.

Monaco Italian Bread

Grab the Butter

This bread is definitely Southern, although more Southern France than Southern US. Strangely enough, it is only a couple of ingredients away from being identical to Creole French bread, which, as I have noted, is more Italian than French.

Ingredients

1 tablespoon Olive Oil

1/2 teaspoon Salt

1 1/2 cup Flour

1 tablespoon non-fat dry Milk

3/4 cup warm Water

Mix these by hand or with a stand mixer. Also mix together in a measuring cup-

2 teaspoons dry Yeast

1 tablespoon warm Water

1 tablespoon Maple Syrup (this is a substitute for Malt Syrup)

Let the yeast mixture rise in a measuring cup, until it reaches a volume of about one cup , then mix thoroughly with the flour mixture. Knead by hand or with a stand mixer. When the dough stops sticking to your oiled fingers, transfer to a bowl to rise–a wooden dough bowl is traditional in the South. After an hour or more of rising, form the loaves into the shape of your choosing–I like baguettes. Lately I have been cooking mine at 450 degrees F.

The recipe comes from the The Breads af France by Bernard Clayton Jr, and it has replaced the Picayune Creole Cookbook on my kitchen cookbook stand. It’s that good. As Clayton notes, Monaco, all 400+ acres of it, is highly influenced by its proximity to Italy, and thus we have the addition of oil to the bread, which fortifies it. Take away that and the milk powder, and you have Creole bread. However, when it comes to this style of French/Italian/New Orleans bread, there is only one thing to say about it–it’s all good.

Americanized Pasta alla Pastora and Crostini

Pasture Pasta

A literal translation for Pasta alla Pastora would in fact be pasture pasta, but the usual translation is Shepherd’s Pasta. This dish was developed by Italian shepherds, who needed food that could be prepared while out in the pastures, and so the cuisine that developed around quick food made from a few simple, portable, ingredients became known as “alla Pastora.” I made this one even simpler by using common off the shelf, supermarket ingredients.

I formerly made my own ricotta cheese and Italian sausage, but soon enough got tired of the effort that went into something that is supposed to be simple. Here’s the result.

Ingredients

1/2 pound Country Sausage, aka Breakfast Sausage

1 tablespoon Olive Oil

Penne Pasta

Pasta Water

8 ounces Cottage Cheese

Grated Parmesan

Salt and Pepper

Make it Brown

First, thoroughly brown the Sausage in the olive oil, adding salted pasta water to form a sauce. This takes about as long as it takes to cook the pasta. When the pasta is to your liking, add it to the cooked sausage. Stir it a couple of times, and turn off the heat. It’s that simple.

Next, add the two cheeses, and stir until they melt into a creamy sauce. Taste for seasoning, and you’re done.

I also make some quick and dirty crostini, with homemade baguettes and some pre-blended Irish garlic and herbs butter. This whole thing is easy enough to make with one eye on the food, and the other one on the sheep.

Sourwood Mattarello (Rolling Pin) and Hanger

Honking Big Rolling Pin

A Matterello is a specialty Italian variety of rolling pin, used primarily to turn out wide sheets of pasta. Generally, the sizes run from two to four feet long, the longest widths used by professional pasta makers (Sfoglino). The one I made is a more overall useful length of about two and a half feet long.

The reason I chose to make one out of sourwood is two fold. The first is that it turns easily while green, like many hardwoods; the much more important one is that it has a very low T/R ratio, which means it is unlikely to split while drying–even at the pith, or center of the tree or limb.

The T/R ratio is the ratio of tangential to radial shrinkage, which for wood working purposes, should be as close to one as possible. This info is easily obtained for most species via a simple Google search. Species with very low T/R ratios are usually little used or non-commercial woods, such as Southern (evergreen) magnolia, and sourwood. Evergreen Magnolia has a T/R ratio of 1.2, and sourwood is 1.4.

My original intention was to make just a straight cylinder, until I realized that such a tool would be difficult to store. I finally realized that the more traditional design with a knob on each end is to hang the mattarello vertically. So I made a hanger as well.

Nice Fit

The hanger is Virginia juniper/red cedar, with juniper being a more accurate name. I drilled a one inch hole, sawed out the sides, trimmed the business parts with a paring chisel, and finished off with a carving knife. The finish of the mattarello is walnut oil wax, which makes it both exceptionally long and exceptionally fragrant.

Prosciutto Pizza

How Pizza Should Be

When the brick oven is about 900 degrees F, a pizza like this cooks in a minute. This is Melanie’s favorite pizza, and no one is allowed to make it but her. I have quizzed her on the order of ingredients, as she has her own special process.

Ingredients

Pizza Crust made with Italian “00” Flour

Olive Oil

Pizza Sauce (see Tomato Sauce recipe on this site)–just a little

Prosciutto

Mushrooms and Black Olives

Italian Mozzarella Cheese

Fresh Peppers and Vidalia Onions

Rotate the pizza every fifteen seconds or so, or be ready to say “Don’t eat the burned part.” That also keeps the crust from catching fire.

Like a folk tale, the elements of this pizza must be deployed in the proper order. As far as fiery pizza goes, I had to let the fire cool down from 1083 degrees F before I could make the second one, a pepperoni pie. The rebuilt brick oven is turning out to be a flamethrower.

Brick Oven Rebuild, Part Two–Fire and a Brick Arch

Phoenix

The Romans still rule when it comes to arts, crafts, and architecture, and I include cooking and rhetoric as arts-sorry, Plato and Socrates. The Greeks did bring the idea of brick ovens to the area that is now known as Naples in Italy, but the Neapolitans perfected it, as is apparent from the 33 brick ovens unearthed in Pompeii. I’m just happy to have one back in functional condition.

Speaking of Roman specialties, they were absolute masters at building arches, like the parts of the aqueducts that are still standing. They are amazing examples of engineering and strength, and the door to the domed part of the oven would have been an arch as well in a Roman oven. The angle iron holding up the flat slanted front of this dome is easier, and less expensive as well.

It’s on to building the chimney, re-insulating the dome, and one last addition-

Walls!

The entire enclosure is to be walled in with brick on all four sides, brought about by our 900+ leftover bricks. To use that many bricks on this oven would require a 34′ high chimney like the one on our house, and I am not that tall. Melanie, who has a Degree in Ancient and Medieval History, as well as a minor in Latin, wants this oven to be named Phoenix. I believe the phoenix myth could easily have come from the role of cooking in human evolution, with fire and the resulting heat being the mechanism that creates cooked, and therefore more easily digestible food (see the work of Harvard anthropologist Richard Wrangham in Catching Fire: How Cooking Made Us Human). I won’t even talk about how good the wood fired pizza is.

The Gazpacho Police Are Coming for You

The South is famous for such things as laid back folks, college sports, good food, a variable climate, and elected officials of questionable intellectual capacity. One, in fact, fears that a Spanish soup is trying to hunt her down.

The honorable US Representative for northwest Georgia apparently doesn’t know from Gazpacho. She stated, in her typical ranting fashion, that the Speaker of the House was sicking the Gazpacho police on her. I am of the firm conviction that a Gazpacho bath would be the best remedy for removing any skunk smell that a person might have.

Some countries do in fact have food police, in particular, Italy (sorry Spain, but we had to switch countries). The Carabinieri (think Italian FBI), which is actually part of the Italian Army, in fact has an agricultural division, that enforces Italian and EU food laws. Olive oil fraud is a major illegal activity in Italy, (author Tom Mueller estimates that 75-80% of the extra virgin oil sold in the US is fake) and wine is the number ten export. So the Carabinieri are charged with everything from dealing with organized crime to enforcing European Union Egg Directive 1028, which requires inspection and labeling of eggs. Italians really hate that last one.

Which in a round about way brings me to the topic of Ur-Fascism, a term coined by the great Italian writer Umberto Eco. His 1995 essay of the same title, published in The New York Review of Books, has become justifiably famous. Eco recalls winning a writing award given by the Italian Fascistas when he was only ten. He said all he had to do was agree with them.

The distinction Eco makes is between Italian Ur-Fascism and Nazism. Ur-Fascists are dangerous, but almost comically incompetent. Unlike the single minded and ruthlessly efficient Nazi party, the Ur-Fascists were and are primarily interested in lining their pockets and running off at the mouth. My favorite sentence from the essay has to be the following: “Mussolini did not have any philosophy: he had only rhetoric.” From that point, Eco outlines his analysis of fascist rhetoric, now usually called the Fascist playbook. Don’t read it and then watch the news, and really don’t dare to watch C-span afterward.

So we should probably add one party rule and Ur-Fascism as a Southern trait. Recently both Alabama and Mississippi were ranked as two of the most corrupt states in the Union by a good government group. Alabama is using Covid relief money to build new prisons, while having a former football coach as a senator, who couldn’t name the three branches of the US government when asked. He should have punted.

The South, everything from soup to nuts. Especially the nuts.

December 16–Pizza al Fresco

Mangia

Yes, winter in the age of climate disruption. Technically this was late late last fall, but with temps in the mid 70’s, it might as well have been late late spring. In this situation, the only thing to do is light up the brick oven, and eat some pizza outside.

Our pizza sauce has evolved over the years, and I will simply list the secret ingredients, soon to be secret no more. Here it goes:

Balsamic Vinegar

Garlic Paste

Italian Tomato Paste in a Tube (like the Garlic Paste)

Homemade Pesto, frozen in an ice cube tray

Home canned local Tomatoes

It is possible to screw up the sauce even with these ingredients, but it can only be accomplished with some difficulty. Go easy on the vinegar and the paste, and all’s well that eats well.

I will resist the temptation to make another bad joke about Al Fresco. I could hurt his feelings.

Genovese Style Pesto

Bring Out the Marinara Sauce

Munich has a Beethoven Ambassador, the brilliant young pianist Sophie Pacini, but Genoa in Italia has a Pesto Ambassador, one Roberto Panizza. Pesto alla Genovese even carries a special designation from the Italian government. Leave it to the Italians.

I am all out of basilico Genovese, the only basil officially allowed for their genuine pesto, so I made this with just garden variety sweet basil. I also substitued sunflower seed kernels for the mandated pine nuts.

Ingredients

Basil leaves, enough to pack a Food Processor

Sunflower Seed Kernels

2 cloves Garlic

2 pinches coarse Sea Salt

Time to turn this into a paste. Give it a few buzzes with the processor. There isn’t a lot else that these things are good for.

Add the following.

1 cup grated hard Cheese

The standard cheeses are parmesan and peccorino, but all I had was piave, so I used that. Buzz that in, then start to drizzle in olive oil. Keep adding until you get the consistency you want–the current standard is a paste. Then I preserve mine by freezing them in an old ice tube tray, and then storing the cubes in a zip-lock freezer bag. Then my processor gets a break for another week or more.

The framework for this recipe comes from Panizza himself, and an interview he gave to Domenica Marchetti for the book Preserving Italy. That’s why the man is the Pesto Ambassador.

Pickled Sweet and Sour Peppers with Capers

Free Oatmeal Cookie Recipe

Our seventies vintage Mirro-Matic has a couple of new parts, and pressure canning has gone into overdrive–it will process 16 pints at one time. Our local supermarket, not to mention the entire tomato farming regions of Italy, could go bankrupt.

Speaking of Italy, these pickled peppers are a take on a classic Italian condiment. Their’s is preserved in olive oil, but it’s pickle country here. This will make two half pints.

Ingredients

8 sweet Peppers

1 clove Garlic (I used Elephant Garlic)

A few Capers, chopped

White Wine Vinegar

Sugar

A wine glass of Water

Salt (not much)

Olive Oil

Cook the peppers and garlic in olive oil, just until they are soft. Dissolve the sugar in vinegar and water–the sweetness is up to you. Combine all with the capers, and pressure can, or just use an interminable hot water bath. Or find a Mirro-matic at a flea market.

My mother almost burned down our house, because she let a pressure cooker boil completely dry, and the top blew off of it. No one was harmed, but we thought our parakeet was a goner. A little fresh air, and he was chirping like crazy again. Don’t let that happen to your Budgie.

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