Hail to the Breaking Point
Hail to the breaking point and
Hail to the building point, my friends.
Hail to where it ends, and again, always, first and last,
In the waking rejoin – Hail to where it begins.
Up the godawful trans punks,
Raise a cup of hot coffee in hands that rattle and funk –
Raise it to the black-out white-out warrior freakout,
The way it picks you up and shakes you,
Leaves no reserves and takes you,
The balls-out point that breaks you – hail!
To the breaking point, the anointing ache, the fight,
The broken shot glass in the street,
The holy smoke and gas billowing from your stomping feet,
The stoking red and blue lights that whirl
That hurl the sandblast clarity to shimmer on the pavement like heat – hail!
To the surrender, to the possession
By the gods of fire and war,
To the holy fission in your plucked-string core that fills you bloodthirsty,
Fills you to bursting here, and on the dance floor,
As their vessels, as their hands, in their name,
Under the breakers and dreaming of the sands of an unreachable shore –
Surrender, surrender, burn and crash and
Leave not even an ember – not even ash.
Hail to the riot and the smashed cruiser windshields,
the flowering bruise and towering cry – it ends with us – it ends tonight.
Hail to the light of the precincts in flames
And the names of the murdered that you recite
Into the mouthpiece of an NYPD long-range acoustic device:
Monica Loera,
Jasmine Sierra,
Demarkes Stansberry, Keyonna Blakeney,
Mercedes Successful, Brandi Bledsoe,
Dee Wigham,
Quartney Davia Dawsonn-Yochum,
Cristol Edmonds,
Nino Acox Jackson,
Jazz Alford, Noonie Norwood,
Reecey Walker, Kayden Clarke,
Goddess Diamond,
Amos Beede,
Erykah Tijerina, T.T.,
Rae’Lynn Thomas,
Deeniquia Dodds,
Veronica Banks Cano,
Maya Young,
Kendarie/Kandicee Johnson,
Shante Thompson,
Skye Mockabee,
We will push back the dawn
For as long as this endless list goes on.
Hail to the breaking point.
Hail to the building point,
The holding point,
The earthshipbuilding counterpoint.
Hail to another cup of coffee,
Passed from hand to hand softly around the circle in our great hall,
Quiet words, open silences, time enough to breathe it in and say it all.
Hail to the pile of quilts, to what we build, to what we rebuild,
To the gild of sunlight on the nuclear frost
We can see through the window, but here on the pillow
Are you and them and me,
Tangled fingers,
No fear,
Stretching branches of the kind of tree that clings on the cliffside, my dears,
The tree the blossoms in precarity.
Hail to our solar grid,
Our squat wood stove with its creaky lid,
Hail to your hands on my hands as we knead the dough for a loaf of bread because oh,
Here come the kids.
Hail to the building point.
Hail to the building point, the silver wellpoint,
The old tools, the new tools, the semiprecious jewels of baby fruits,
Tucked under leaves and just starting to wake up
As we check the hoses on our gray water setup.
Hail to our scars, the place
Where my eyebrow didn’t grow back,
Hail to our flashbacks, our comebacks, our wolf pack,
Our north stars.
Hail!
To the coffee dashed in the sneer of a cop and hail!
To the coffee poured around our firelit table. Hail!
To the full stop and hail!
To the pause, the pause as we’re able. Hail!
To no tomorrow and hail!
To tomorrow.
Hail!
To the armlinked screaming chorus and hail!
To singing until we’re flowing and overflowing and hoarse and hail!
To the tenderness of unreserved force and hail!
To the afterglow that will restore us and hail!
Hail,
Hail to next year in the forest.
18 notes
·
View notes
so you don’t like this food: what do - carrots (5)
i actually love carrots and have no problems eating them raw, but i used to have a ton of issues with eating them cooked. here’s some tips
- grate them and season them well. if the texture is what you don’t like (they’re too crunchy/there’s too much fiber), this should help more than thinly slicing them. what i usually use to season carrots is lemon juice, olive oil and cumin, but vinegar, mustard and another type of oil also work.
- cut them into strips using a peeler. they’ll be so thin you’ll barely taste them, and they’ll cook quicker. this also allows you to roll them up really pretty, which makes for a better view, if that’s what helps you eat. it also makes it look like pasta (you can also cut them using a mandolin, but the carrots are small enough that a potato peeler works just fine, as opposed to say, zucchinis)
- cook them in broth and spices. they’ll capture the flavour of the broth and spices and won’t taste so earthy anymore. this also helps if you’re cooking them whole
- roast/broil/pan fry them. especially if you use spices and honey, they’ll taste much sweeter and not as earthy as if they’re cooked in water or broth. they’ll also have more body, especially if slightly undercooked, or will be just as tender as if they were cooked in liquid but with added char flavour
- purée them. either alone or with (sweet) potato, carrots work great in purées and don’t have the same texture at all when blended with butter. you can also spice them up as wanted
- things that work well with carrots: cumin, coriander seeds, lemon, honey, raisins, olive oil
- make them blend in. whether you use curry, tomato sauce, cream, carrots absorb the sauces and tastes you put them with and kind of let go of their own flavour. if what you don’t like is the taste of carrots, that’s a good way to eat them. curry especially makes for a good match
i hope this helps. don’t forget to share your own tips and tricks ! have a good day everyone
21 notes
·
View notes