Category Archives: words

the poetry of stolen words

There are times when we are overcome
I sing me song
in happiness, in kindness
I have known the promise
I immediately plunked down a dollar to buy it
a beautiful old fired clay jar
over the years that I admired
a temporary statement
I’ve waited for a long time
hanging on words
as if they were living things
be watchful for signs
a good sign
Eventually it all ends up neatly arranged
on white plastic tables in a driveway.




vegetable broth (stock in freezer)
fresh asparagus spears
baking potatoes
celery stalk
fresh basil leaves
heavy cream

. . .

Evidence of the existence of soup can be found as far back as about 6,000 BC.  Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other poisonous plants.

The word soup comes from French soupe (“soup”, “broth”), which comes through Vulgar Latin suppa (“bread soaked in broth”) from a Germanic source, from which also comes the word “sop”, a piece of bread used to soak up soup or a thick stew.

The word restaurant (meaning “[something] restoring”) was first used in France in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, aParisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant to describe the shops.

-via wikipedia

. . .

“The etymological idea underlying the word soup is that of soaking. It goes back to an unrecorded post-classical Latin verb suppare soak’, which was borrowed from the same prehistoric German root (sup-) as produced in English sup and supper. From it was derived the noun suppa, which passed into Old French as soupe. This meant both piece of bread soaked in liquid’ and, by extension, broth poured onto bread.’ It was the latter strand of the meaning that entered English in the seventeenth century. Until the arrival of the term soup, such food had been termed broth or pottage. It was customarily served with the meat or vegetable dishes with which it had been made, and (as the dreivation of soup suggest) was poured over sops of bread or toast (the ancestors of modern croutons). But coincident with the introduction of the world soup, it began to be fashionable to serve the liquid broth on its own, and in the early eighteenth century it was assuming its present-day role as a first course.”

An A-Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 316)

. . .

“Our modern word “soup” derives from the Old French word sope and soupe. The French word was used in England in the in the form of sop at the end of the Middle Ages and, fortunately, has remained in the English language in its original form and with much its original sense. We say “fortunately” because it is clear that nowadays a “sop” is not a “soup.” The distinction is important. When cooks in the Middle Ages spoke of “soup,” what they and the people for whom they were cooking really understood was a dish comprising primarily a piece of bread or toast soaked in a liquid or over which a liquid had been poured. The bread or toast was an important, even vital, part of this dish. It was a means by which a diner could counsume the liquid efficiently by sopping it up. The bread or toast was, in effect, an alternative to using a spoon…Soups were important in the medieval diet, but the dish that the cook prepared was often a sop that consisted of both nutritious liquid and the means to eat it. The meal at the end of a normal day was always the lighter of the two meals of the day, and the sop appears to have had an important place in it. In fact it was precisely because of the normal inclusion of a sop in this end-of-the-day meal that it became called “souper” or “supper.”

Early French Cookery, D. Eleanor Scully & Terence Scully [University of Michigan Press:Ann Arbor] 1995 (p. 102)


Growing up in the world means getting closer to the world.  Taking on a shell.  Understanding how dangerous the world is.  
Replacing innocence and trust in people with something else.  Fitting-in becomes an intense desire, because we are born with
a need to be Loved to be accepted.
God wants us to grow up and grow close to Him.  Like a flower growing toward the sun.  Having faith is like the turing of
the earth to allow the sun’s rays to reach petals and leaves. The transformation is growth, in the way it was made to grow.



calendars can tell us
names and numbers,
when to schedule the dentist appointments,
when to schedule the vacation,
when to schedule the good or horrible things that we think we need to do.
we schedule,
we dream,
we plan,
but we can’t write love on our own heart.


bj’s line*

the burden 
of the day 
winked at me.
such a flirt.
and looking 
the cat dragged in, 
with a smile
and so charming.
a dangerous load 
that needed 
special handling.
so i gave it 
a sweet kiss
and let it fly.

*the first line, from bj.


My friend and fellow blogger, Louise, was writing about having more than one blog the other day.  I have done time with one blog and more than one blog. I tend to stay with one most of the time. It’s fun, to me, to play and make more blogs. However i always come to the conclusion, after time that keeping up with more than one is not an easy task. Of course, going back to one blog calls for some new template fun.


art  art  art
so many things
and words come
and images come 
and paint 
yes, painting gets done 
everything in God’s time
children leap
if they can
and when
no fear  no fear  no fear 
it should never 
be so dear 
as to fear 
the art of play 
or the play of art 
leap any way 
you can 
a dance of the heart