WELCOME! BENVENUTI!

Jenne' Andrews is an American poet. She has three published chapbooks including the recent Blackbirds Dance in the Empire of Love, Finishing Line Press 2013.

A full-length collection, Reunion, Lynx House Press, was published in 1983; after a long hiatus to raise Golden Retrievers in Colorado, recent work has appeared in The Passionate Transitory, Belletrist Coterie, The Adirondack Review and Vox Populi, a journal of culture, politics and poetry published and edited by the august Michael Simms.

A bilingual collection of "Italiana," Bocca, Voce, Delirio, with translations by Lorenzo Luciani, will be released by Finishing Line at the end of 2016 and her latest collection, And Now, the Road, a finalist for the Autumn House prize in 2014, will be released by Salmon Poetry Ltd, Ireland, a highly regarded international house, Jessie Lendennie, Publisher, circa 2017.

Andrews holds the MFA in Creative Writing/Poetry from Colorado State University, is a literary fellow of the National Endowment for the Arts, and was full-time Poet in Residence for the St. Paul Schools from '74-78. She lived in St. Paul from 1971-78 during the first wave of the Twin Cities literary renaissance, and spent the summer of 1973 in Reggio Calabria, Italy.

The poet lives in northern Colorado's Poudre River Valley with her husband, fiction writer Jack Brooks; the couple has recently imported two British Golden Retrievers and expects a litter in June-- see the Ardorgold website for details. Contact: jenneandrews2010@gmail.com .

Sunday, February 26, 2012

New Poem for Magpie Tales: For the Love of Everything Fresh



Warhol at the Grocery Store

For the Love of Everything Fresh

Before we all baked our own tomatoes to simulate
Sun-drying, and put them up
In olive oil

Turned up our noses at anything
That came in a can

We had the reassurances of Campbell Soup—
No casserole went into the oven without
A blanket of cream of mushroom;
Every weekend lunch was cream of tomato
Quickly thinned with milk on low heat,
With a grilled cheese sandwich.

These days I have no Campbell’s in my kitchen.
You dine with me you eat fresh and classic
As in the stew I made last night in the risen wind
Its ghostly breath in the window-chink
ruffling my apron,

Lean meat marinated in French red, dredged in flour
browned in real butter
And virgin olive oil;

Steamed baby carrots, red skin-on potatoes,
Minced parsley, all thickened, barely simmered
And put away, in new one-serving containers;
My lunch for the week.

And how far I have not come
these hours spent in the kitchen dance
For the love of everything fresh, the salt
Of possibility cresting on my tongue.


To participate in the Sunday Magpie Tales meme hosted by the lovely Tess Kincaid, click here.

copyright Jenne' R. Andrews 2012

10 comments:

Laurie Kolp said...

Stimulating, Jenne (it's lunch time). I used to have grilled cheese and tomato soup as a kid when I was sick.

Brian Miller said...

fresh is def the way to go...i would take it fresh over preprocessed any day...and in a can...blech....so let me know when dinner is...smiles...

kez said...

I;m round at yours for dinner ...lover of all things fresh ! thanks for sharing !

Karen said...

Sounds delicious! Looks like we went with a similar thought on this one.

Zoe said...

How can something so simple as meals provide such twists and thought? Well, you put it into the masterful hands of a gifted poet and watch her weave those ingredients into a meal to remember. :) The flow was sublime, the turns nicely done and then an explosion in the last 2 lines... Really enjoyed this.

Doctor FTSE said...

More than yummy! Excellent.

Little Nell said...

Lovely, That really ruffled my apron too! I wish I hadn’t read it when I was hungry :) Fresh ingredients every time.

Tess Kincaid said...

I rarely buy anything canned anymore either...but every once in a while I make an old casserole recipe with a can of cream of mushroom. Dinner at your house sounds divine!

Wayne Pitchko said...

niciely done...smiles....thanks for sharing

Manicddaily said...

You bring us through a culinary history here. (I think the salt crest probably continues throughout the time line!) The new sounds pretty good (only I'm vegetarian!) k.