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November 2, 2009 / Wendy Joan

Red Lentils, Squash (And Fall Comes to Florida)

(from October 1, 2009)

Southern Florida woke up
and sighed this morning—
hundreds of breaths gaining momentum
and collectively cooling the sea air down
to seventy degrees.
A treat, on the first day of fall.

By evening, word of the crisp air
caught on—barrels of pumpkins
and colored chrysanthemums flank
supermarket entrances, squashes and gnarled
gourds replace peaches and strawberries
in the produce aisles. Joggers laboriously run
into the cool air that propels them through
heavy breaths and aching legs.

Bursts of orange: orange pumpkins,
orange sunsets;
I make a soup that aligns
with the changing of the seasons


This was all the sun left
after my evening adventure in orange cooking.

Note on Martha Stewart’s Red Lentil and Squash Curry Soup: To adjust for vegetarian purposes, use olive oil in place of butter and vegetable stock in place of chicken stock.


One Comment

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  1. Pam B / Nov 20 2009 2:02 pm

    Love the soup – have made it twice so far.

    You Floridians welcome cooler temperatures, Buffalonians welcome warmer days when it is usually cold and snowy. The cold, dark days of winter will soon be upon us, with a very long wait until Spring.

    I’d rather be too hot than too cold.

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