eleahy, Fri, September 25th, 2009
Having recently been introduced to the Syracuse based poet Georgia Popoff, by architect Jamie Williams (expert on The Landmark Theatre), I asked if she might want to organize the evenings. My experience with poetry stemmed from a limited reading of the Golden Book of Poetry, as a kid, and subsequent study in Professor Bruce Bennett’s creative writing department at Wells College in Aurora. The first real life poet he brought to campus was Lucille Clifton. She blew me away. I had no idea poetry was so powerful a form of artistic communication. This was a lot more than “The Old Lady Who Swallowed a Fly.” And, of course, Bennett himself is a master of the art form, too.
Onto Syracuse, Popoff was a magnificent emcee not only in her hosting of each evening, but also in her selection of the fascinating and talented array of poets she invited from across Central New York.
I can still remember how excited she was when Hayden Carruth had accepted her invitation to read, as he had recently turned down an invite to the White House. To Carruth the Clinton Administration appallingly undervalued the arts.
The readings were held on Thursday nights in that 50-seat side-room behind artist/seamstress Alison Fisher’s black velvet curtain set off from Pastabilites’ bar. Carruth drew an enormous crowd that was more than standing room only; it simply did not fit in the room or even down the long hallway.
The poet sat on a stool under a singular light and read from his recent book, Scrambled Eggs & Whiskey.
After the reading, Carruth signed books for the audience. I had heard that he could be quite the curmudgeon, but found him to be delightful. He signed my Scrambled Eggs & Whiskey, with a shaky hand, “To a great chick regards Hayden.”
It was a very special evening. I felt as if I had given back a small measure to the poetry world of what poetry had given to me. And to have the book at the center be a national book winner and titled Scrambled Eggs & Whiskey, put it over the top – because when it all boils down, a restaurant is only as good as its scrambled eggs and whiskey.
To scramble eggs properly:
Crack eggs
Season with salt and white pepper
DO NOT add milk or water
Thoroughly beat the eggs together (better more than less)
Heat sweet butter over high in a well seasoned skillet until it just starts to turn nut brown. Pour in the eggs and turn the heat down to medium. With a rubber spatula stir the eggs up and down (vertically) until solid, but not quite dry.
Remove pan from heat and stir in a bit of heavy cream in the same vertical manner.
Serve immediately with a bit of toasted Pastabilites Stretch Bread and a sprig of fresh parsley for your breath.
You can mess around with a whole lot of whiskey or you can just go for the gusto – Bushmills Black – perfect whether neat or over ice – anytime of day or night. But this meal makes perhaps the most sense in the middle of the night when one has been lying awake unable to sleep, or after LAST CALL if one needs a bit of fortification before going home to attempt sleep.
As much as you may want to, don’t pour the whiskey into the eggs. It just isn’t done.
