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Cookbooks

By Nancy J. Wallace / September 22, 1999



Assembling the colors and geometry of vegetables and fruits, I seek substance and sustenance in the pulp of an eggplant, the nutriment of seeds. No heartache baked into a potato, no mistaking a carrot for a lime. Undeniable comfort resides in a pea: Eat a nasturtium blossom, snip some chive. The first dragonfly sips the vision from my window, where I sit reading radishes and pie.

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(c) Copyright 1999. The Christian Science Publishing Society