(_os_corpos_a_ferir_poesias_ fluidos_às_cores_os_corpos_nítidos_imundos_exsudados_os_corpos_confusos_desaparecidos_já_dos_corpos_sem_cogitar_os_corpos_poesias_em_cima_da_pele_e_das_peles_sem_pausa) _sem_pausa____ ) sem_pausa_________ )

Margarete

As palavras aproximam:
prendem-soltam
são montanhas de espuma
que se faz-desfaz
na areia da fala

Soltam freios
abrem clareiras no medo
fazem pausa na aflição

Ou então não:
matam
afogam
separam definitivamente

Amando muito muito
ficamos sem palavras.

Ana Hatherly

escreveu-me um beijo e pediu
ao coração independente
que não deixasse de bater.
prometo que não deixo.

Amália, Coração Independente

não moro nas palavras que não sinto, quando tu vens a entrar no poema e eu passo o teu nome da minha boca para os meus olhos. quando dou a mão ao espaço que corre para nós.
contigo sou completa. sou céu e rio. sou o choro de todas as palavras que nos chegam fora do tempo. sou o tremor que nos invade o desejo, quando desapareces entre as linhas.

[a boca a escorregar no silêncio. o coração a saltar no peito]

todos os lugares são demasiado longe de ti
e eu quero ficar perto.

(19 de Março de 2017)

turquoise aura quartz geode

Celebrating Women in Science

Blackberry Cobbler Mugs

https://www.facebook.com/SprinkleBakes
https://www.pinterest.com/sprinklebakes/

Yield: eight servings when served in 6 oz. mugs
Prep: about 30 minutes total

I bake these individual cobblers in mugs, but you could also use 6 oz. ramekins. I've included instructions for a 9x13 casserole preparation as well. If you're using fresh blackberries, keep a few to the side to garnish the mugs. It makes them look nice since the berries cook down and lose their shape.

Cobbler filling
1 cup/200g granulated white sugar
2 tablespoons/17g cornstarch
8 cups/ 2 lbs fresh blackberries (or frozen, but thaw them before using)
1/4 cup/61g water
2 teaspoons/12g lemon juice

Drop buttermilk biscuits
1 cup/158g all purpose flour
2 teaspoons/8g baking powder
1/8 teaspoon/.6g baking soda
1/4 teaspoon/2g salt
4 tablespoons/61g unsalted butter, cubed and kept cold
1/2 cup/115g buttermilk, cold
1 tablespoon/20g unsalted butter, melted

Heather's method
Line a baking sheet with a piece of parchment paper. Preheat oven to 400F.
For the filling, place sugar and cornstarch in a large saucepan. Stir in blackberries, water and lemon juice. Place saucepan over medium-low heat and let cook while you prepare the drop biscuits.
For the biscuits, whisk together flour, baking powder, soda and salt in a medium mixing bowl. Cut the butter into the flour mixture using a pastry blender until fine crumbs form. Add the buttermilk and stir until a wet dough forms. If biscuit dough feels dry, add 1-2 additional tablespoons of buttermilk.
Drop biscuit dough on the prepared baking sheet in heaping tablespoons, you should have eight or nine drop biscuits when all the dough is used.
Bake for 12 minutes, or until biscuits are set but still pale. Remove from the oven and brush with melted butter.
Stir the berry filling and increase heat to medium-high. When mixture bubbles, remove from heat and divide filling evenly between eight 6 oz. mugs (about 1/2 cup filling in each mug). Place mugs on a large baking sheet with a lip (in case the filling bubbles out like mine did) and place a biscuit on top of the filling in each mug. Bake at 400F for an additional 10-12 minutes, or until biscuits are golden brown.
Serve warm with whipped cream or vanilla ice cream.
Traditional method
Prepare berry filling as directed above. Pour filling into a greased casserole dish (9x13-inch). Double biscuit recipe and prepare dough as directed but do not bake on a baking sheet. Drop dough by the spoonfuls over the hot berry mixture in the casserole dish. Bake at 400F for 20-25 minutes or until biscuits are golden brown.