". . . But the past does not exist independently from the present. Indeed, the past is only past because there is a present, just as I can point to something over there only because I am here. But nothing is inherently over there or here. In that sense, the past has no content. The past -- or more accurately, pastness -- is a position. Thus, in no way can we identify the past as past." p. 15

". . . But we may want to keep in mind that deeds and words are not as distinguishable as often we presume. History does not belong only to its narrators, professional or amateur. While some of us debate what history is or was, others take it into their own hands." p. 153

Silencing the Past: Power and the Production of History (1995) by Michel-Rolph Trouillot

Sunday, April 7, 2013

Spring As Asparagus

The air is chilly but the slant of the light says Spring, the sound of the air says Sunday.  So, asparagus.  And wine.  Because it is late Sunday afternoon early in Spring.  There are so many good things you can cook with a pan or sheet of asparagus, including olives, not excluding ham.

Today it's almonds and garlic skillet toasted in olive oil.  Plus more olive oil and asparagus spears, plus feta cheese, oven roasted on a baking sheet.

New potatoes sliced and browned in olive oil.

Sausages browned in left over pork juices.

Plus a bottle of young Austrian wine brought back as a gift -- one of the light wines served in the spring called generically "Asparagus Wine."

El V feels sumptuously spoiled.

So much depends on brunch . . . breakfast . . . lunch . . . dinner . . . supper . . . .

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