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photographer THIANA ANDERSON

Autumn expressions edited by Laura Kelley


Letter from the Editor Dear Reader, When given the assignment to create a literary magazine, the first idea to come to mind was to create a cooking magazine. Of course, a literary element was necessary and it seemed including poetry to compliment the photographs with recipes would be palpable. With this idea, I started collecting submissions and quickly decided the issue needed a theme, and what would be more appropriate then autumn? Autumn Expressions is my first literary magazine endeavor, as well as my first time being an editor. Through the process, I had some excellent submissions and hard decisions to make on what to include and where. In the end, I hoped to encapsulate the warm feelings of making food, spending time with friends/family, and watching the beauty of the seasons change. Sincerely, Laura Kelley

Editor photographer THIANA ANDERSON


Table of Contents

Comfort Food by Michele Brown.....................1 Pumpkin Muffins...............................................2 Photography by Jillian Guyette........................2 Apple or Orange by M.J.Iuppa..........................3 Orzo Squash Soup.............................................4 Photography by Jillian Guyette........................4 Untitled by Michele Brown............................5 Tomato Pizza.................................................6 Photography by Kane Giblin.......................6 Hunger by Karla Linn Merrifield........................7 Shrimp Casserole..............................................8 Photography by Jillian Guyette........................8 Untitled by Tia Long.............................................9 Nutty Brie.........................................................10 Photography by Jillian Guyette.......................10 Wine Drunk by Ian Dooley.........................................11 Kalimotxo...................................................................12 Photography by Jillian Guyette and Kristin Kraemer..12


comfort food vanilla leaves grustle against panes abating crisp winds spotlight rays shed warmth chamomile caresses nature’s fire play adorns grass peppery stir fry while son’s hands knead roll scones of maple snowmen

1

-Michele Brown


photographer JILLIAN GUYETTE

Pumpkin Muffins 1 small sugar pumpkin, seeded 2 cups white sugar 1/2 teaspoon baking powder 2 teaspoons ground cinnamon 1 teaspoon ground allspice 2/3 cup vegetable oil 1. 2. 3. 4.

3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cloves 2 teaspoons ground nutmeg 1 teaspoon salt 3 eggs

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. 2


Apple or Orange In the wicker basket, an apple and an orange lie obliquely, skin to skin, in midday shadows. This sight appeals to my hunger; yet I’m uncertain of what I want: The apple reveals Empire, shiny red with flecks of yellow, shadow of blue, whereas the orange boasts Navel, plump and dimpled, a pleasure that opens like a good laugh when I break its skin.

Today, the sky is gray and threatening snow, but no snow comes? No wonder I’m stuck here alone.

I close my eyes and pick the orange. It has good weight in my hand, and doesn’t resist my thumb to its side.

Orange is instantly everywhere– And out of nowhere, you child, you appear–your mouth watering for half of the whole I offer you. We both eat quietly, side by side. 3

-M.J.Iuppa


photographer JILLIAN GUYETTE

Orzo Squash Soup 1 small butternut squash1 inch cubes 1/2 red onion, sliced 1 tablespoon olive oil 1 cup orzo pasta 1. 2. 3. 4. 3.

Drizzle of olive oil 3 cloves garlic Salt and pepper to taste 4 cups water

Preheat oven to 400 degrees F. Line a baking sheet with foil. Place butternut squash cubes, red onion slice, and garlic cloves on prepared baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss. Place in the oven and roast for 40-50 minutes, or until squash is tender. While the butternut squash is roasting, cook the orzo pasta. Bring water to a boil and stir in orzo. Cook for about 10-12 minutes or until orzo is tender. Drain the orzo and put it in a medium bowl. Chop the roasted garlic and red onions. Add the roasted butternut squash, garlic, and onions to the orzo. Drizzle with olive oil and sea son with salt and pepper. Stir once more. Serve warm. 4


Light overreaching to brood golden rivers Spirals interwoven with black and gold Flowing, the twining of life and death Supported by the black beyond Bright shining in the sun Pounded into a silvery circle once again After having been an oval

5

-Michele Brown


photographer KANE GIBLIN

Tomato Pizza 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows 6 teaspoons olive oil 1 tablespoon yellow cornmeal 1 1/3 cups, grated mozzarella 1/4 cup grated Parmesan 1 large garlic clove, minced 6 fresh basil leaves 2 Roma tomatoes, cut 1/4-inch-thick slices 1/2 teaspoon salt 1. 2. 3. 4. 5. 6. 7.

Preheat to 450 degrees F. Sprinkle the cornmeal over 2 pizza pans. Roll out each piece of pizza dough into a 10in to 11in diameter round. Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizza into wedges and serve immediately. 6


Hunger When the full moon rises over the hills of Wrangell in midsummer, our quadrant tangles in spruce trees & mist. In its beauty is also its pain. It is at peak only for an instant before it begins to wane & we harbor beneath its filtered silver light for only one night under the shredding sky. A white-tailed doe swims across the neck of Anita Bay to Etolin Island, resolute against the tug of the ebbing tide, glancing at the MV Tahoma, its crew of seven, then quickly eyes the land once more. We are reminded of the animal need for wariness; we are confident she will make shore. We cast our shrimp pot in Santa Anna Inlet, but it comes up empty, save for inedible sculpin & juvie halibut. We wish the rafted pair of purse seiners near us better luck because we know that fish are fickle & feed where they must, setting a course away from our great sea hunger.

7

-Karla Linn Merrifield for Georgia Garr


photographer JILLIAN GUYETTE

Karla’s Shrimp Creole Casserole 1 med. onion, chopped 1 bell pepper, diced 1 bay leaf 1 T. lemon juice ¼ c. magarine 1 t. garlic powder 1 t. dry mustard ½ tsp. white pepper 1. 2. 3. 4. 5. 6. 7.

Dash Tabasco 2 c. wild rice (cooked) 2 cans stewed tomatoes 3 lbs. (about 100 med.) shrimp, deveined 2 c. grated sharp cheddar cheese

Saute onion, bell pepper, bay leafe and lemon juice in margarine. Add garlic powder, dry mustard, white pepper and Tabasco. Stir mixture into stewed tomatoes. Add cooked rice. Spoon in shrimp. Refrigerate overnight (optional). Bring to room temperature; layer mixture with grated cheese in 3-qt. casserole Bake in 4000 oven for 30 minutes. 8


its bark is bitten bare and burnt its lanky limbs stretch out in misery the black leaves bend, begging to jump if only the tree would be so kind but it is not time, death is not in style yet the lusty leaves then beg the wind to whisk them ‘way, but the wind isn’t ready to bear them yet. no, not at all, and still the leaves, they beg to fall. -Tia Long

9


photographer JILLIAN GUYETTE

Nutty Brie 2/3 cup finely chopped walnuts 3 Tbsp firmly packed brown sugar 1 (12 ounces) round Brie cheese 1. 2. 3. 4. 5. 6. 7. 8.

1/4 cup coffee-flavored liqueur 1/2 tsp vanilla extract Assorted Crackers

Preheat oven to 350 degrees F. Spread walnuts onto bottom of an ungreased pie plate. Bake 10 to 12 minutes or until toasted, stirring occasionally. Remove from oven and stir in coffee-flavored liqueur, brown sugar, and vanilla extract; set aside. Reduce oven temperature to 325 degrees F. Remove top rind of Brie cheese and discard. Place Brie cheese into an ungreased shallow baking dish; top with walnut mixture. Bake, uncovered, 8 to 10 minutes or until Brie cheese is soft and throughly heated. Remove from oven and serve immediately with assorted crackers. 10


Wine Drunk The finite sadness Of mediocre life Fell away. Tonight was all that he could have asked for; Wine. Wine and fabulous friends Being drunk and happy What were the troubles of life but trifles? So we all clashed glasses Screaming “fuck it!� The beginning was the only present And the past was hazy Happiness is a funny concept When alcohol is involved No one respects it, alcohol As a religious Fruitious, self experience

11

-Ian Dooley


photographer KRISTIN KRAEMER

Kalimotxo 4 oz. Merlot 4 oz. Coca-Cola 3-4 Ice Cubes photographer JILLIAN GUYETTE

1. Pour 4 oz of Merlot into a wine glass. 2. Pour 4 oz of Coca Cola on top of Merlot. 3. Mix in 3-4 Ice Cubes. Enjoy!

12


photographer KANE GIBLIN

Colophon Body typeface: Futura BT Cover typface: Book Antiqua Created using Adobe InDesign CS4 Designed by Laura Kelley Printed at the RIT DPC


Autumn Expressions Literary Cooking Magazine