I CAN REMEMBER HAVING WINGS
By Shanon It seems to me,
I can remember having wings. I can remember
unfolding them in the morning,
Reaching them to the heavens to
Catch the morning breathe.
And as they wrapped
once more around me,
Feeling the warmth of their life and
The beat of their being,
It seems I remember.
They were leathered wings,
Of stretched skin and scales,
A beauty far beyond any upon earth now.
And I remember how they would lift me
To the heavens,
Allowing me presence
A little closer to God.
And as I looked down,
the earth below was smoking then.
And the air breathed of a moisture
Unlike any other.
And the terrain beneath my feet
was soft and vibrant,
More like the coral shelves
that caress the oceans’ floor.
And the sounds that I heard all
Bounded between themselves,
And when I took them within me,
I knew I was not alone, though
I could see no one.
I lived until I died,
A I soared the sky and shared
My wisdom in thoughts.
And I bent beneath the colder years,
And scaled my body for protection
Until such times passed. My clawed feet held me steady,
As my webbed hands covered my heart.
I bowed before the hand of time.
And my beautiful wings came around me
Once more,
Allowing me rest. And all now is a distant longing,
A voiceless face within my memory.
And a magic moment that whispers, Don’t you remember,
When you had wings?
Socrates Spinach Stuffed Mushrooms
25 min prep / 20 min cooking / 12 - 15 mushrooms
Ingredients
12-15 Stuffing mushrooms
1 Recipe Lemon Herb Marinade
1 T Olive oil
1/4 C Shallots, minced
1/2 C Portobello mushrooms, diced
1 Small bunch Spinach, steamed & drained to yield 1/2 C
1/4 C Tomato, chopped
1 tsp Basil, minced
1 t. Italian parsley, minced
1 1/2 t Nutritional yeast
3/4 t Shoyu (optional)
1/2 t. Mirin
1/2 t. Garlic, minced
Pinch Crushed red pepper flakes
• Sea salt, to taste
• Black pepper, ground to taste
3 T Bread crumbs for garnish
3 T Pine nuts, toasted for garnish
Loving Preparation
1. Preheat oven to 375°. Wipe clean stuffing mushrooms, remove any stems
and place in a shallow baking dish with Lemon Herb Marinade for 20 minutes or
longer.
2. While mushrooms are marinating, place oil in a small sauté pan on medium
high heat. Add shallots and portabello mushrooms and cook for 5 minutes, stirring
frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally.
Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove
from heat.
3. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and
pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes.
Be careful not to overcook.
Serving Suggestions:
Serve on its own or serve with a dipping sauce of Roasted Red Pepper Sauce, Nut
Cheez or Live Alfreda Sauce
