Who knew dandelions could be so beautiful?
People fight them and are vexed by them - so hard to pull out of the ground they are. Dent de lion. Tooth of the lion. Dandelion. Damn hard to pull out of the ground they are.
So today I took Katie out to the center, the meadow, with a woven basket with a handle and we filled it up with dandelion blossoms. Just the bright yellow pompomed tops, all fluffy and ready to cheer.
We mixed up a cup of flour with a cup of milk, added and egg and voila. Goop in which to dip them and fry them up in a pan. One side. Then the other. Comfort food. Gooey center, egg-y soft sponge exterior - sprinkled with powdered sugar, dipped in sryup, or hot sesame oil if you prefer the savory. The spicy seed oil won over with the adults.
How fun to make friends with an enemy. Or, more a stranger you've seen around and never really stopped to say hi - to talk to - to discover. What!? We can eat dandelion treats? Make dandelion wine? Make dandelion greens salad? Dry dandelion root for tea? I mean, really, how cool is that. Why fight them in our fields of green. Just go pick them.
A member of our sister community, Bianca Raffety, does the same befriending techninque with a yoga pose. A pose that has vexed her, eluded her, called to her in its challenge - she embraces for a year. Takes that sucker on. Gives it a big ole hug, every day, when some days you might want to punch it in the gut. She untangles its reason for calling to her, through diligent effort every day. This year, Hanuman.
Today, I felt as if I made friends with a maligned stranger - saw him in a different light. These flowers we poison and chop and bludgeon and hack. These roots that we pull and break off and curse. These wild yellow pompoms - I can eat them in gooey delight. [hello, Dandelion Blossom Fritters]
People fight them and are vexed by them - so hard to pull out of the ground they are. Dent de lion. Tooth of the lion. Dandelion. Damn hard to pull out of the ground they are.
So today I took Katie out to the center, the meadow, with a woven basket with a handle and we filled it up with dandelion blossoms. Just the bright yellow pompomed tops, all fluffy and ready to cheer.
We mixed up a cup of flour with a cup of milk, added and egg and voila. Goop in which to dip them and fry them up in a pan. One side. Then the other. Comfort food. Gooey center, egg-y soft sponge exterior - sprinkled with powdered sugar, dipped in sryup, or hot sesame oil if you prefer the savory. The spicy seed oil won over with the adults.
How fun to make friends with an enemy. Or, more a stranger you've seen around and never really stopped to say hi - to talk to - to discover. What!? We can eat dandelion treats? Make dandelion wine? Make dandelion greens salad? Dry dandelion root for tea? I mean, really, how cool is that. Why fight them in our fields of green. Just go pick them.
A member of our sister community, Bianca Raffety, does the same befriending techninque with a yoga pose. A pose that has vexed her, eluded her, called to her in its challenge - she embraces for a year. Takes that sucker on. Gives it a big ole hug, every day, when some days you might want to punch it in the gut. She untangles its reason for calling to her, through diligent effort every day. This year, Hanuman.
Today, I felt as if I made friends with a maligned stranger - saw him in a different light. These flowers we poison and chop and bludgeon and hack. These roots that we pull and break off and curse. These wild yellow pompoms - I can eat them in gooey delight. [hello, Dandelion Blossom Fritters]
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1 comment:
I was so inspired by your dandelion fritters I came back to school and made them here. We loved them.
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