Sunday, October 4, 2026

The Privilege of a Lifetime

The Privilege of a Lifetime by Agni Eickermann

The privilege of a lifetime It is not given like a crown.
It is not won like a war.
It arrives as a quiet permission
to stop becoming someone else’s idea of light.
For years you wear the names that keep the room calm.
You learn the smile that travels well.
You polish the story until it shines
and almost forget the face beneath it.
Then something older than ambition
taps the inner glass.
Not a command.
A remembering.
Who you truly are is not a costume
waiting in a better closet.
It is the grain of the wood
after the varnish cracks.
It is the voice that remains
when applause has gone home.
The privilege is this:
to disappoint the false life
without hatred,
to lay down the borrowed spine,
to let the unperformed self
stand in its own weather.
No trumpet.
Only the long courage
of becoming exact.
And when you finally inhabit
the shape that was always yours,
the world does not applaud so much
as recognize you—
as a river recognizes the sea
it has been running toward
all along.
That is the gift hidden in the years:
not to invent a self,
but to come home
to the one that was never missing.

Saturday, October 3, 2026

Grilled Swordfish with Basil Cream


Grilled Swordfish with Basil Cream

2 swordfish fillets patted dry
1 tablespoon olive oil
salt and pepper
bit of flour to coat fillets
3 garlic cloves minced
2 tablespoons lemon juice
1/3 cup heavy cream
1 cup loosely packed fresh basil leaves

Sprinkle swordfish with salt and pepper and coat lightly with flour.
Grill or saute swordfish in hot olive oil till just barely cooked through.
Remove from pan and saute garlic, then add lemon juice and cream.
Heat till warm then stir in basil leaves till wilted.
Add swordfish back into pan and coat with basil cream.
Serve with your favorite side dish.

Friday, October 2, 2026

Eggplant Curry


Eggplant Curry

1 large yellow onion, chopped
1 tablespoon olive oil
4 cloves garlic minced
1 inch fresh ginger micro grated
10 tomatillo, chopped
2 large tomatoes chopped
2 or more cups spring water
2 teaspoons turmeric
1 teaspoon black pepper
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried mustard powder
pinch of dried red pepper flakes
1 large globe eggplant, peeled and chopped

In a non reactive large saucepan on medium heat, saute onion in olive oil till soft and translucent. Add ginger and garlic and saute one more minute. Add tomatoes and remaining ingredients except eggplant. Cook till flavors are melded about an hour. Last add eggplant cover, and cook for 1/2 hour more. Serve over basmati rice. Quite spicy but satisfying none the less. I obtained the basmati rice at Aldi in town; it was the lightest (fluffy) and longest grain rice I've ever had.