So this is the start of a new series on my blog, where I combine typewriting with regular blog writing to create something beautiful. So the thing is, I recently thought of using my grandfather’s old typewriter, a device he so fondly used. It was an integral part of his life as I saw it, and he would go tap-tap-taping on it whenever he could. He was a retired government officer, and was always busy typing up something or the other. This was the latest technology back then (in the 80s-90s) and he was certainly with the times. πŸ™‚ As he got older however, my uncle bought him a computer. He would then gingerly use that, but I feel he loved his typewriter way more.

He passed away in 2008, and since then, the typewriter has been gathering dust, until I asked my father for it recently. He promptly produced it and I began randomly typing πŸ˜€

It was such a great feeling. We take regular typing for granted (on the computer), but the feeling of the keys going tap-tap-tap is unmatched. I have made some mistakes (come on, it’s my first time!), but the poem is all there.

So for this new series (I promise to keep up!), I will pair a poem about some kind of food with a dish with the same ingredient. So for instance, today, you will see a poem about mangoes and a recipe for raw mango tartlets.






Now here is the poem, perfectly typed!


He bursts in with an armload of mangoes
in various stages of perfect, rotten, or too soft. One rolls to the floor and
without hesitation, he picks it up and bites in, luscious unwashed, juices dripping down his chin.
“It’s warm from the sun,” he says, “and the ground. I found a lot of these on the ground.”

I still my tongue and watch him eat it whole, like he eats all of life.

I asked him recently if he thought I was crazy, as some do.
He said no, I want all the same things.
I wished I could tell him how I always washed my mangoes and wiped my chin,
I thought if I wore a sweater and a slip and a hat at the right times, life would turn out okay.

I’d like to call him, tell him how the wind is blowing hair across my face now.

Instead, I sit quietly, in the backwoods of Virginia
eating an unwashed, unpeeled mango
with the juices dripping down my chin.


What you need:

For the crustΒ 

A cup of walnuts

Half a cup of raisins

A tablespoon or more of date syrup

For the filling

One big and one small mango, pureed

What to do:

1. Blend the crust ingredients, and push into a six hole muffin tray. Freeze for 30 minutes.

2. Top with the pureed mango and freeze again, atleast an hour. Then check to see if done.

I have a picture of the pre-freezer stage right now.



I will post a picture of the finished mango tartlets if that ever happens. I mean I know it will. Bleh. Love you all!

UPDATE! Here is what they look like once outside the freezer.