Day 14…this is a night
This is a night of ables and can dos
This is a night of rain and cleansing
This is a night when all people’s karmas
and all people’s purposes are exposed
This is a night for lovers, for our past catching up to us and our futures beginning
This is a night of humility for some and for others, the joy of dance
This is a night of hope, of optimism, of those famous weed dreams, intermingled with an insanity-fueled reality within the constant sanity of the ages
This is a night when the sewers overflow and the mountains begin to slide, when the dreamers of dreams will pick up a pen and begin scratching at those pages
This is the night of the resistance, when the Beats hunker down in their dark rooms across america and push drugs down for the higher purpose of our unbelievable existence
This is a night for habits to die
This is a night for heat lamps and tobacco, for whiskey and ice
This is a night for strings and skins spinning in unison through shag carpeting with victorious glorious worship
This is a night to never stop, long after the cherry flame turns to ash
This is a night to rise above the cramping and breathe deep to inhale what all was here before us, what truly sustains us
This is a night when we realize we have adult intelligence and, and, child inhibition
This is a night to not stop
This is a night that will ultimately never end as night cannot, night simply becomes day for an equal moment, then, soon again, becomes night
Here is a recipe I got when traveling in Memphis. Auntie Willie, a relative of the friend who was hosting me, made this cake and I demanded the recipe, but, sadly, I’ve never actually made it. Perhaps I’ll whip it up this week as a farewell gift to my buddy Jeffrey.
STRAWBERRY PECAN CAKE
1 box white cake mix
1 3oz. box strawberry gelatin
1 cup milk
1 cup vegetable oil
1.5 cups chopped pecans
1 pkg frozen strawberries
1 box confectioner’s sugar
½ box frozen strawberries (drained)
½ stick butter (melted)
Preheat the oven to 350 degrees.
Whisk together the cake mix, gelatin and milk until blended. Add oil, eggs and whisk into a batter. Add 1 cup chopped pecans and strawberries and mix until well incorporated.
Pour into a buttered 13”x9”cake pan and bake for 55 minutes.
To make the frosting, mix the sugar and butter until well combined. Fold in the strawberries and pecans.
To test if the cake is done, spear with a toothpick. The cake is done when the toothpick slips out with no batter on it.
Spread all over the cake and indulge with an ice-cold glass of Vanilla Almond Milk.