SC Faith Forum Poetry January 12 2025

Here are links to the poems I read today at the South Church Faith Forum:

Church Hour

We Are All Falling

Two Poems Inspired by the Poetry of Matt W. Miller

The Fifth Hexagram: Waiting Is

Play On

Ozymandias In Reverse

Stay Gentle - Brandi Carlile lyrics - substack link 

If you'd like to get these and more in a book form, it's available on Amazon, in a collection that came out in this updated form in 2022: 

Almost Whole: New and Selected Poems (amazon link) 

The newer ones are also on my substack: Mark's LocalPoet Substack

I finished with this poem below, The Advocate. 

This was written back in 1986!

Thanks to everyone for giving me a chance to share these poems. It was a wonderful discussion, a wonderful time talking about poetry and the connections we find in it.

Peace.

The Advocate

When love speaks
It pushes aside harder thoughts
With a soft insistent voice
 
It tells me to listen through the din
To what I’m missing
The quiet cause
That has no lobby
Petitioning for action in its name
Sometimes without ally
 
Years go by unheard
It still speaks to me when I go wrong
 
When love speaks
It teaches me again and again
This forever unfinished lesson
How to be kind
 
1986 West Newton, Mass.

Ozymandias In Reverse

Ozymandias In Reverse

Long ago, we stood in this antique land.

Back when the land was young,

we gazed upon the stones, so many to see.

We tread upon their form,

so many about this land, so many under our feet.

We looked as far as we could see,

to the horizon, then not so far,

back when time was young.

Did we wonder at what would be?

These are the stones that remain.
These are not the stones
selected by the builder.
These are the stones
that time could not take away.
Tell me what’s of value,
and now we all say these stones, yes these.
Don’t you see?
These stones make the great tower that’s here.
And today we all say,
look how far we can see from these heights!

But we can’t see far enough 
to know how this tower came to be.
We can’t see far enough 
to know how these stones came to be.
The stones and tower we see
were here all along.
Everything else that couldn’t stand
the tests and trials of time
was taken away.
These are the greater.
The lesser is gone. 

These are the stones that remain.
Where they are
is not where they were placed.
This is the tower that remains.
Where it stands 
is not where it was built.
How can this be?

The hand of another builder
made these, made this.
The eye of another builder
placed these, placed this.
With awful might
this work was raised for us.
Do we know what we’ve been given?

Long ago we walked along these ramparts,
reached them with an easy step.
Only time made their height known to us.
What else don’t we know?

August 2014  North Andover, Mass

Play On (Poem)

Play On

Am I willing to be open today
Naked to the world
Standing here as I am
Where – that’s all I have – is enough
Am I willing

Am I willing to be hurt again
Yet another day
Am I willing to be naked on this stage
Oh those slings and arrows
Of easy and quick misunderstanding
And so much worse
That we all throw at one another
Built into our existence
Our outrageous fortune
Not our true intent with one another
But there
But there

Am I willing to not be the same
To get past the simple game 
To act with love, to play the higher game
But either way
I’m in the play 

Am I willing to offer a flower in my hand
But, hah, I’m a man
A warrior, now with a flower in his hand!

Wait, see what’s here
The bud of this flower is in every moment
Inside is the message of this hour
I want to open it

Am I willing to be open today
Am I willing to stand on this stage
Am I willing to stand here as I am
To still be strong 
And to play on

June 2014 North Andover, Mass.

The Fifth Hexagram: Waiting Is

The Fifth Hexagram: Waiting Is

Enter the soft word.
The best is assumed today.
The mouth opens with hope.
The mouth does not speak.
The eyes open today.
The eyes open even in the smoke and dust.
The eyes open but do not speak.
Do not want.
Do not have.
Emptiness is. 
Opportunity is.
The 5th Hexagram is.
Open then not is.
Open then not is.
Whole at the bottom is.
The empty waters over heaven is.
Opportunity is.
Waiting is.
Assume best intent without moving.
Use your soft word today.
The eyes open today.
The Fifth Hexagram is.
Waiting is. 

September 2019  North Andover, Mass. 

Two Poems Inspired by the poetry of Matt W. Miller

Two Poems Inspired by the poetry of Matt W. Miller and his book "Tender the River": 

words conjuring words

percussive concussive words
words exhaled words exhorted 
words woven with sweet sweat 
wild words mouthed with a vow
say it 
say it in one breath
say it while breathing it all in
say it swearing gritty dusty bloody
with gravel on your hands
after another messy fall
pick yourself up
now grab the pen
say it


words cut both ways

an old wound of mine
carefully forgotten
you found the scar
left by words of another 
an old wound of mine
where I avoid the touch
no wish to recall 
today your words remember
that pain where the skin was cut
that memory and the scar
where I pull away
your words now touching
touching gently on the wound
an old pain felt 
this time touching
gently touching
your gift of words

January 2025  North Andover

We Are All Falling (Poem)

We Are All Falling

This I found
The best poems start
With a feeling of falling
Whether I write or read
The same is true
The bottom drops out
And I go through
Hopefully
The poem will catch the fall
I find that falling is a good place to start

What if you’re already falling?
Before the poem starts
What then?
I’m falling all the time now
I don’t know what to do

We think of the future
As a place we step into
As a door we walk through
We walk forward, with confidence

I’m afraid
We don’t move forward
A trap door opens instead 
A door in the floor
We fall
From one minute to the next
So used to it
The fall feels like life
Every minute
Whether we stand or walk
We are falling into the future
What can we do?

Here’s what they say
Don’t look down
Just don’t look
Here’s what I say
Fear not
Jump

June 2020   North Andover, Mass.

All-Veggie Chili Stew - Vegan!

All-Veggie Chili Stew (variant of Mary Pritchard recipe)  Serves 6-8

Ingredients

Veggies 

Note: cut all veggies (except eggplant) in large pieces  (~1”) to make a chunky stew

• 3-4 yellow onions - chopped
• 8 cloves garlic - crushed
• 1 medium-size eggplant, cut into 1/2 inch cubes
• eggplant can be substituted with another can of beans
• 2 large bell peppers – chopped
• 1 green, 1 red bell for colorful look
• 3-4 large carrots – peeled & sliced
• 2-3 large celery stalks – sliced
• 2 cans (28 oz.) diced tomatoes (or equivalent fresh)
• (add other veggies of your choice)

Beans

• 1 can (15 oz.) pinto beans, rinsed & drained (or use your favorite bean)
• 1 can (15 oz.) black beans, rinsed & drained
• 1 cup (15 oz.) garbanzo beans, rinsed & drained

Spices

• olive oil
• 1-2 tsp coarse salt
• 2 TBSP chili powder
• 1 TBSP cumin
• 2 chipotle peppers in adobo sauce – finely chopped, with 2 tsp adobo sauce (Goya is one brand)
• 1 TBSP dried oregano
• 1 TBSP dried basil
• 1 tsp crushed red pepper flakes
• 1-2 tsp black pepper (start off with one tsp)
• 1 tsp fennel seeds
• 1/2 cup chopped flat leaf parsley or combination of parsley and cilantro
• (optional) 1/2 cup fresh chopped dill
• 2 TBSP fresh lemon juice
• 1-2 cups vegetable stock (as needed for liquid to cover beans)
• (optional) 5 oz can of V8 juice (substitute 1 cup vegetable stock and 2 TBSP tomato paste for V8 juice)
• (optional for topping when serving)  chopped scallions or chopped red onions

Eggplant Prep (if used)

• Place chopped eggplant in colander and sprinkle with coarse salt.  Let stand for 1 hour then pat dry. (optional step)
• Heat 1/4 cup of olive oil in a large skillet over medium heat.  Sauté the eggplant until almost tender.  Set aside.

Directions

• Heat 1/4 cup olive oil in large pot over medium heat. Add the onion and cook until becoming translucent.
• Add garlic for 1-2 minutes, add carrots, green peppers, and celery and sauté until mostly cooked, but al dente.
• Add the canned tomatoes, spices, parsley and eggplant.  Cook uncovered, stirring frequently, for 15-20 minutes. 
  
• Add beans and chick-peas.
• Add vegetable stock and V8 juice (or veg stock and tomato paste substitute) to have enough liquid.
• Add 1 to 2 tsp salt and ½ to 1 tsp pepper to taste.
• Cook for 15-20 minutes.
• Add chopped fresh dill (optional) and lemon juice and cook for another 10 minutes.

Serve over white rice and serve with chopped cilantro, red onion or scallions as toppings.

Tasty Thai Coconut Curry - Vegan!

Ingredients

2 onions – chopped
4 garlic cloves – diced or pressed
Olive oil
4 oz. Red Curry Paste (4 oz. jar – “Thai Kitchen” is one brand)
2 cans Coconut Milk (unsweetened) (Goya is good)

Vegetable options

• Green pepper
• Red pepper
• Peas (1/2 lb frozen)
• 8 oz can sliced bamboo shoots
• 8 oz can sliced water chestnuts
• 14 oz can stir fry vegetables
• 8 oz can stir fry corn
• Any other vegetables that are handy!

28 oz  can Diced Red Tomatoes
7 oz Baked Tofu (Plantspired teriyaki flavor is one brand). Cut into bite size pieces (approx ½”x½”).

2 Limes
3 tsp Salt
1 tsp Crushed red pepper flakes (more or less as desired)

Directions

• Cook onions in good amount of Olive Oil until they start to become translucent. Add garlic and cook 1-2 minutes.
• Add Vegetables (except Diced Tomatoes), cover and cook on medium heat until Vegetables partially done
• Add Red Curry Paste and red pepper flakes. 
• Mix into Onions, Garlic and Vegetables and cook for a few minutes so that Red Curry Paste is thoroughly mixed into Vegetables
• Add Can of Diced Tomatoes – use all of liquid
• Add cut up Baked Tofu
• Add Coconut Milk
• Add 3 tsp Salt
• Simmer until Vegetables done but still al dente
• Squeeze 1 whole lime into mixture & stir
• Serve on rice
• Add squeeze from a wedge of lime to each bowl when serving

 

Best Lentil Soup!

Based on https://cookieandkate.com/best-lentil-soup-recipe/

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium/large yellow or white onion, chopped
• 2 large carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 1 teaspoon salt, more to taste
• 1/2 tsp of red pepper flakes
• Freshly ground black pepper, to taste
• 16 oz chopped fresh kale (or collard greens), tough ribs removed
• 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste, add squeeze to each bowl when serving

INSTRUCTIONS

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.

Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)

Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

 

Chipotle Adobo Vegan Chili with Fritos!

This smoky-flavored chili is so good you’ll never miss the meat!

½ cup extra-virgin olive oil (enough to generously cover bottom of pot)

2 large white onions, chopped

    Cook until softened and translucent

 

12 garlic cloves minced or crushed

    Cook 1-2 minutes

 

4 tsp. chili powder

    Cook 2-3 minutes until oil has taken on the color of the chili

 

3 or 4 chipotle peppers in adobo sauce (Goya), plus 3 tsp. adobo sauce

    Finely chop chipotle peppers

    Optional: add 1 tsp crushed red pepper flakes (we do!)

1 6-oz. can cup tomato paste

    Cook until it starts to stick to bottom of pan when scraped with spatula (almost burned)

 

2   28-oz. cans diced tomatoes (can be fire roasted or not)

    Gradually increase heat until simmering. Cook 10 minutes.

 

4  15-oz. cans pinto beans, drained and rinsed

4  tsp. salt

(to taste) Freshly ground black pepper

4  cups vegetable stock 

Simmer with splatter screen at least 30 minutes, until thickened

1 lime

    Add juice of lime at end of cooking

 

Fritos or other salty tortilla chips

    Serve with Fritos to mix in when eating

    Squeeze a wedge of lime to each bowl when serving