In honor of National Poetry Month and in conjunction with the Week of the Young Child, it is my privilege to present the following transcription of an original spoken-word poem composed by up-and-coming writer, Noah P. Stigeler, age 3 (all rights reserved):
The Sky
It’s getting darker
and darker,
as a blue
marker.
While this represents the poet’s more reflective, almost melancholic tone, he has a playful sense of rhyme, characteristic of his current style. Another favorite rhyme of lighter note is the famous dinner-time chorus, “Macaroni and cheese with peas, please!” This is often recited around the poet’s home not only for its pleasing poetics, but for its real mealtime results. I shall try my best to transcribe the dish the poet has in mind. It is largely a free-verse meal, no meter or measure, spiced according to the collective voice of those clamoring for dinner.
Prepackaged versions of the dish abound; they remain, as of yet, outside Noah’s nutritional vocabulary. His editor insists on preparing sauces from scratch. Since the dish is always finished in the same amount of time it takes to boil the pasta, no one seems to have any real critique, and the clean plates attest to the meal’s universal appeal. The dish is destined to become a family classic.
Macaroni and Cheese with Peas, Please
1 lb. elbow macaroni (we like Barilla Plus, fortified with flax seed and whole grain)
sea salt
3 Tbsp. butter
3 Tbsp. flour
2 c. milk
1-3 tsp. Dijon mustard
1-2 dashes Worcestershire sauce
1-2 dashes hot sauce
½ tsp. salt
freshly ground pepper
freshly ground nutmeg
½ lb. cheddar cheese, grated
½ lb. frozen peas
diced cooked ham (optional)
Put a large kettle of water on to boil.
Meanwhile, in a medium saucepan, melt the butter. Stir in the flour and cook until the mixture turns golden and bubbly. Whisk in about 2 cups of cold milk, all at once, stirring until the mixture is smooth. Continue to cook over medium heat until the milk comes to the boil.
When the water is boiling, toss in a palm-full of coarse sea salt, then add the pasta. Cover and return to boiling. Boil, uncovered according to package directions, about 10 minutes for al dente.
While the pasta is cooking, stir the milk mixture and add in flavorings to desired taste: Dijon mustard, hot sauce, Worcestershire sauce, a pinch of nutmeg, salt and pepper, etc. Then grate the cheese with the large holes of a box grater or grating disk of a food processor. When the milk mixture (béchamel) is bubbly and thickened, turn off the heat and add the cheese, whisking to blend well. Check for seasoning; set aside.
Drain the pasta; return it to the hot kettle. Pour the cheese sauce over the hot pasta, add in the peas and stir to evenly coat. If adding diced cooked ham, add it in with the peas, or garnish individual bowls of the pasta with thin-sliced strips of deli ham.
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Editor’s Note: Angela Denstad Stigeler writes a food column each week for the Caledonia Argus. She, her husband and their two young children live in Caledonia.
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I am so deeply impressed by and rejoice in the little poet's love and feeling for language and subject matter that it lightens up my heart on this dark, rainy night. I am certain we will hear more from Noah and wish him the very best for a great career ahead of him; please, keep us posted. :-)
Best wishes from Leipzig, Germany.
Astrid, Frank, Tido and Fenna.