Follow Up

Wednesday I posted a blog that featured an article from the Star Tribune about Minnesota poet Todd Boss. He had crossed the 35W bridge 20 minutes before it collapsed. This experience inspired him to start a series of 35 poems, each 35 lines long as a commemoration for the fifth anniversary of the bridge collapse. The title of his poems were called Fragments for the 35 W Bridge. At the end of the article the Star Tribune invited readers to write their own fragments about the 35 W bridge. Eight poems were published in the early Sunday paper edition of the Star Tribune August 5, 2012. 
The poem submissions were impressive. Audrey Kletscher Helbling's poem caught my attention since I follow her blog. In fact there is a link at header of my blog titled:
mnprairieroots.wordpress.com to it.
This is her poem


Quotes From a Survivor 
He could not conquer the bridge.
But he would climb above the pain and uncertainty.
Garrett's words still stick with me:
"It's the top of the mountain that puts us closest to heaven."
by Audrey Kletscher Helbling, Faribault, MN


go to her linkhttp://mnprairieroots.wordpress.com/
to read her recent posting about Garrett Ebling, a survivor of the 35 W bridge collapse, who was the  inspiration for her published poem.


Body of Water
An egret flies
across the river
with a fluid,
rhythmic
sweep of wings.


it's something
much less
than comfort-
a mere
feather-weight
of easing-


to see
one creature
lovely
and unassailable,
passing easily
over water.
by Kirsten Dierking, Arden Hills, MN 

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Blackberry Bourbon Sauced Salmon Fillets

Cook's notes: This is a healthy dinner or lunch served with fresh fruit or a salad.

Cabin cooking can present its challenges when I want to try a recipe and do not have all the ingredients on hand. Closest small grocery store 9 miles away. So I had to skip putting actual blackberries in the sauce and work with what I had on hand.

This is enough sauce for one large salmon fillet for 2 people. Double if serving more than 2  

Ingredients:

• 2 TB. brown sugar
• 2-3 TB. bourbon
• 2 TB. low sodium soy sauce
• 1/2 tsp. dried ginger
• 1 large heaping TB. Blackberry Preserves
• 1 TB. fresh lime juice
• 1/2 tsp garlic (from a jar)
• 1/2  pint blackberries
• salmon fillet
• freshly ground pepper

Directions:

• Grill salmon on foil adding on top of fillets:3 lemon slices, 1 TB. parsley flakes, fresh basil, and a few onion slices

• While salmon is cooking on the stove in a small saucepan (low heat) add rest of ingredients whisk, and bring to a slow boil, stirring often
• Remove from heat when starts to boil
• Add blackberries in at end

Serving:

Place cooked salmon fillets on a plate and drizzle with  Blackberry Sauce over top