Poetry Exercise: Ottava Rima

Here's the next self-referential open form poem. One of the poetry exercises set by Stephen Fry.

The ottava rima as its name suggests
Was borrowed from Italian epic form
Too use in jest as with Lord Byron's epics
Best: Don Juan - the romantic satire long.
Later though, its mocking roots it left
And so his "Among School Children" was born
WB Yeats' philosophical anguish at ending years
End in perfect square of words that sear.

The rhyme scheme is abababcc. For those of you who saw the earlier draft, please erase the thought. I made horrendous mistakes in that rhyme scheme. As you can see I'm getting a bit too careless!

Bishan Dog Run Outing

Lookeee the doggeee in the yellooww booties!

I finally made it to the Bishan dog run with my dogs in tow last Vesak Day. I say "finally" because the last two times I tried, the carpark was chocablock and I wasn't able to get a parking lot despite waiting around a bit. Had the usual good chats with fellow dog lovers, met a gorgeous, gentle German Shephard, rescued at the 11th hour from being put down at the SPCA by his new adoptee owners. Also saw the cutsy dog above just as I was leaving and couldn't resist taking a snap.

And as always this sense of peace from being amidst the greenery slowly seeped in as I ran with my dogs and hung around in the dog run. Life always seems a lot easier to face after being out in this park, more settled, more in perspective. It's like recharging the soul.

The Best Little Japanese Restaurant

Warning it's expensive enough that I'd only recommend it on a corporate expense account...having said that, it's superb and if you like Japanese food, go!

Shiraishi is a tiny restaurant in the Ritz-Carlton, Singapore, with barely enough seating space at the tables for 10 people and a little counter that sits maybe another 10. So even though we went late, it was still crowded. The service was good and they had held our table though we were slightly late and had shifted us from the counter to the table at our request.

The crockery is lovely and so is the menu. With typical Japanese attention to detail, each piece of porcelain/pottery was designed to match the food served. I especially liked the watercolour paintings on the menu which was made from handmade Japanese paper so has this rough textured finish to it.

What we had: a sampling of sashimi then we ordered a couple more dishes such as sea urchin, salt baked fish head, summer vegetables and desert. All were exquisitely laid out and tasted very fine.

My favourites though were the seasonal vegetables and the sea urchin. The vegetables each came a little carved and artistically arranged into a medly of colours and tastes. The sea urchin was so fresh and soft and full of flavour I think it beat even the one I had in Japan many years ago at a very expensive Japanese corporate dinner. The salt baked fish head turned out to be the cheek rather than the whole head.

What I was also very impressed by was that all the wasabi and other condiments were obviously made from scratch. The sushi leaves were imported from Japan and tasted amazing. I could have just gone there for the freshly grated wasabi alone.

We didn't eat a lot and our bill ended up at over S$200. She'd decided since we were both so very full still from our buffet dinner the night before (me) and her indian lunch (her) we could only take nibbles for dinner. Hence a good time to try out an expensive sushi restaurant. Overall, I'd say despite the price, if you treasure good sushi, this is the place to go to, after saving up of course and not going ravenous.

Poetry Exercise: Rhyme Royal

This classic English poem from old
Has iamb feet in pentameter lines
From Chaucer's time till present day it's mould
Not changed. But now its language modern is fine.
To not update it would be a shame, a crime.
With refurbished words, a new lease of life is given
The form can live again in modern times.

Aikido Bag

My aikido sensei gave me a bag! I was quite taken by surprise and it was actually very nice of him to do so. I think it's meant to be a sign of appreciation for helping out here and there with classes ie showing up regularly, helping with mats, adminstrative work on Fridays etc. Still, I don't really do that much actual work so it's kinda nice of him to do that.

Poetry Exercise: Rubai

The exercise 11 in Stephen Fry's The Ode Less Travelled has me writing several self referential forms. This one covers the Rubai which is an open form (ie can go on ad infinitum).

The Rubai:

This form was used in Persia long ago.
Omar Khayyam's moving finger writ it so.
His jug of wine to fuel his thoughts
And loaf of bread to help his poetry flow.

It's only rule is to rhyme lines one, two and four
In four line stanzas, no more.
Ignore line three: its rhyme matters not.
And there you go: a rubai from from yore.

Poetry Exercise: The Quatrain

At long last, I got down to writing again. To those of you about to chide me for my tardiness, I will say in my defence I did write an earlier one but as it was upon my lunchtime in the office and I had wanted to consult Stephen Fry's The Ode Less Travelled, I had left two lines left unwritten. And then promptly lost the poem between the office and home.

So anyway, to cut a long story short, here's the quatrain, freshly written in my living room and I'm rapidly committing it to blogger before my laptop finally carries out its recent threats to die entirely.

The exercise was to write a self-referential poem describing the essential structure of a quatrain.

The Quatrain

The quatrain is what is all to us
A poem quintessential true.
Or so we think: it's just no fuss.
Can be strong, can be fun or blue.

The mood may vary, but same stays
The rhyme: abab, cdcd
Efef and so it goes
All emotion fits four lines, this story.

If You Want to Make God Laugh

If you want to make God laugh, tell Him your plans

- Proverb (undoubtedly Jewish)

Homemade Strawberry Jam

Strawberry Jam is nice enough when it's a decent brand bought in a store. When it's home made by my nephews next door and my sister-in-law, their mum, however, it's superb. They bought a punnet of strawberries from the supermarket and with sugar and honey made this suberb jam. After I ate a bit of it, it's hard to revert to store-bought brands again. The freshness and the sheer strawberrieness of it came through so strongly. And the honey was the best touch.

However making it this way costs double the amount of a decent store bought brand and that doesn't include the skilled labour of the gaggle of kids who made this. So, sad to say, we won't get this strawberry jam very often as a result.

This jam was a special edition jar made for their grandma's birthday which we ate after the dinner of duck, fish, prawns and mango rojak.

Terza Rima - Poetry Exercise

The point of this exercise it to get familiar with terza rima which is a form of poetry where the rhyme scheme is aba, bcb, cdc, etc. It is an open form which means the poet can go on forever as opposed to closed forms where there are meant to be a fixed number of lines. It is stopped usually by adding an additional line to the last remaining stanza which so that the last stanza is abab instead. Or as Stephen Fry pointed out, Hopkins end stopped his by using a rhyming couplet instead.

The task was to write a self-referential terza rima explaining the form of the form.

Terza Rima:

I tried to write a rhyme once
Or twice, or thrice, but it was hard.
The rhythm slid away from this dunce.

Then I scribbled a terza rima shard
And it didn't seem too bad.
Not quite a poem yet - I'm not the Bard.

But aba, bcb, cdc, wasn't too hard
In fact I think I could go on and on
And on. Each interlocking rhyme is shared
Between the stanzas to lead me along.


This new poem written as an exercise comes after a haitus and is written in thanks too to another blogger who blogs on Taking5 who very kindly obtained a discounted copy of Stephen Fry's The Ode Less Travelled for me. I had been using a copy from the National Library of Singapore and had already renewed it once. At the rate however that I was working through the book, it would have taken many more renewals and with each renewal at S$0.50, Taking5 had worked out it made more sense to buy a copy especially since she had a discount coupon. So I finally sat myself down in Dome in Dempsey today with an expresso and an orange carrot muffin to fuel me and worked this exercise out.

Many thanks to Taking5 for her encouragement.

Chocolate Chip Peanut Butter Cookies

My nephews, all four, aged from 2+ to 9, actually baked these soft American style cookies and very nicely brought over a plateful, all nice and warm still from the oven. They were beautifully moist and the chocolate still half melted from the heat of the oven. Absolutely perfect in texture and taste so I immediately scoffed four and had to move the plate out of my own reach lest I eat the rest.

The flower is not edible just in case anyone was wondering.

I have a young sister

I have a young sister, far beyond the sea
many be the druries that she sent me

she sent me the cherry without any stone
and so she did the dove without any bone

she sent me the briar without any rind
she bade me love my leman without longing

how should any cherry be without stone
and how should any dove be without bone

how should any briar be without rind
how should any love my leman without longing

when the cherry was a flower then it had no stone
when the dove was an egg then had it no bone

when the briar was unbred then it had no rind
when the maiden hath that she loveth then she is without longing

ANON (circa early 15th century English song)

druries: love-gifts leman: sweetheart unbred: unborn

One of my favourite poems, so replete with sisterly love and understanding of love requited. I found it in a book of poems which a friend gave to me of poems that had been displayed in the London Underground.

Ya Kun Kaya Toast and Kopi

I have the perfect excuse for hanging out in cafes, drinking coffee and watching the world go by: work. Yes, now that I have to do market research on coffee serving cafes, their service and the quality of baristas, I'm happily spending time with my papers from work, reading and drinking coffee.

I have to say i really like Ya Kun's coffee. It's the local kopi-tiam kopi and I usually take mine kopi-c-kosong which for those of you unacquainted with the lingo here, it means coffee with milk without sugar. It comes in a little teacup of thick porcelain with a saucer to match and a tiny chinese spoon. I also had mine with two slices of their thin crisp brown bread toasted and spread with butter and kaya. Yum. I couldn't resist dipping my kaya toast into the kopi and I have to say it's actually rather good that way as long as I don't dip too much of it that i lose the crispness of the toast entirely.

The coffee? it's good. Thick and strong in flavour. It's very possibly from beans roasted with margarine or butter as it has that richness in it. Maybe corn? Not sure. But overall, the taste is excellent. The milk is rather strong as they usually use evaporated milk but the coffee taste still stands up well to the milk. It's way stronger in flavour than many a cuppa I've had in the expensive western style cafes. At S$1.50 it's also a lot cheaper but of course doesn't have the piped music etc but does have airconditioning and a fairly decent place to sit down even if not sofas.

Service levels were generally good. I've noticed that I'm usually served quickly and promptly and got pretty geniune smiles out of them when they served me and when I left the cafe. I've noticed the service at this particular cafe in Holland Village near my office tends to be quite consistently good so kudos to the staff there.

Human Pretzel

Yoga stretches parts of me I usually forget about. I'm reasonably flexible about the shoulders and the hamstrings but not around the sides of the waist, hips, knees or ankles. I've resumed yoga practice since joining Amore and as they have a branch at Heartland Mall, I try and make it there on Saturday morning when they have a very good instructor whose name escapes me at this time.

Last Saturday we were doing a lot of asanas which stretch the side just above the hip and twists which work the entire waist including the side. And given I feel like I'm developing a little paunch, I felt it was much needed.

We did an asana which was new to me: do the half lotus tree pose with one's hands together above the head and then bend and hold to either side for at least 30 seconds each time. We also stretched our sides in another asana where we were also in half lotus but with our knees on the group rather than either of our feet and this was a similar stretch for the waist.

We also did a very elegant (when properly done that is) dragonfly pose which involves lying on one's stomach and raising one leg straight up backwards as far as one can go and propping that leg up with the other leg. So it looks great but for me, my foot just kept pulling my track pants down steadily so I would give up at the point where it was going to lead to some immodesty although given that it was a room full of women, that didn't really matter.

Hopefully if I remember to stretch my waist, hips and ankles, they'll slowly become more flexible with time.

Gubana

I'd been wanting to do something special to mark Easter Sunday other than attending the Easter Vigil mass. So this year I decided to bake an Italian Easter bread called Gubana. Gubana is from a region east of Venice called Friuli, near the what used to be Yugoslav and Austrian borders. It's a briochelike dough rolled up like a strudel with a nut and dried fruit filling and twisted itself around like a snail then baked.

The recipe I used came from a book by Carol Field called "The Italian Baker". It's an excellent book and I've had good results from recipes I've tried in the past. And twisted doughs have always appealed to my inner aesthetic cook. So out I went on holy Saturday morning with my shopping list of ingredients.

As our domestic helper is always wanting to learn things new in the kitchen I decided she could do the dough and I would do the filling and walk her through the process. So I showed her the recipe and told her she could either use the electric mixer or knead it with her hands. She chose the mixer with the dough kneaders.

The process took the whole afternoon but of course much of that time was spent doing other things while waiting for the risings to take place. The fruit (mainly rasins and candied peel and lemon zest) and nuts (walnuts, hazelnuts) was mixed with a mixture of different liqueors and spirits so it tasted wonderful on its own. The filling was spread on the rolled out dough rather like spreading jam onto a swiss roll and then rolled up. The additional step was then to roll up again to form a round snail, wait for it to rise again then pop it in to bake in the oven.

The result was great when freshly baked but I was on the whole a bit disappointed with what it tasted like the next day. It was nice enough, but nothing to rave about. The fruit filling while it tasted great before being baked lost a lot of its nuance afterwards so I'd personally adjust the recipe to include more raisins and more liqueor.

As it doesn't have any artificial preservatives, it doesn't retain its freshness well although it keeps so it greatly benefits from toasting from the next day onwards. I felt that while it tasted nice enough, it could have been kneaded more to create a greater elasticity in the final bread plus maybe bread flour rather than all purpose flour would also help to that end. But it is actually meant to be a dense bread, so maybe the texture wasn't wrong, just that I prefer my bread slightly softer although I still like chewy textures. However while I grumble, you may notice that the only picture I managed to take is on the second day when most of the bread had already been eaten or given away. So it was certainly edible enough to get eaten fairly quickly and distracting enough for me to forget to photograph it freshly baked.

Overall verdict: interesting but not rave-worthy

Syllabic Verse Exercise

The next exercise in poetry was to write simple stanzas with pre-set numbers of syllables each. This form of poetry focuses on the number of syllables regardless of the number of stresses. It's not too common in English poetry because English is more of a stressed language than eg Japanese or Chinese where syllabic poems are far more common.


On Rain:

I saw my brother run once
Down the slope near home
I was driving up the slope and
Wondering why he ran

Then just behind him, a sheet
Of rain I saw. Light
But growing strong. It followed
Him to the door. Slam!


Hygiene:

Hygiene counts
When baking bread: no ants,
Birds,
Are allowed in
The kitchen while it's done.
At least during
Which
One's hands especially
Are washed, dried.

Kneading means
Wet, sticky, doughy hands.
But
Later this turns
A drier dough which springs back at
A gentle prod
So
Then we rest it and clean
Hands and wait.


As you can see, I was contemplating the process of baking as I had planned to bake an Italian Easter bread called Gubena so it seems more interesting to slant the poem in that direction. For those who are interested in the outcome of the baking, stay tuned.

Napolean

I watched the TV mini-series Napolean recently on DVD and was highly impressed. The acting was outstanding and the casting perfect with Christian Clavier doing a great job of portraying the Emperor of France in a way that one can understand how his humanity and charisma had men and women willing to give their lives and their love to him. I liked the way both his and Josephine's love life and their other loves were portrayed. In a way it struck me as being so much more realistic than many American type dramas are wont to be. Isabella Rosallini was the beautiful but older Josephine. Tallyrand, the foreign minister of the period, is also outstandingly acted by John Malkovitch, and typifies the whole balance of power approach to international (read European) politics of the time.

The costumes and scenes showed a period in French history that was breathtaking in its stately homes, and dress of the upper classes and aristocracy. I spent much of the time admiring the coats, tunics of the men who seemed to be more stunningly adorned than the women a lot of the time.

The war scenes were a real study in military tactics before the advent of fire power. There were some muskets in use but clearly the battle tactics had not yet adjusted to fire power with phlanxes of men forming squares and moving forward in large formations. Nowadays they'd be sitting ducks and the loss of life intolerable. But the bravery of the men was remarkable and also how Napolean needed to be there to inspire them.

I have to say also that just before watching it, I had read a thread on www.aikiweb.com which impressed me about the ability of the French to organise and have central command. Aikido is one of those organisations where the founding country, Japan still has a strong central Headquarters but in the manner of all human institutions, as the art spread across the world, the groups in different countries, as in Japan itself split. What struck me about France was that there are only 2 main schools there, one headed by Tamura Sensei and the other by Tissier Sensei who is himself recognised by Hombu Dojo. France is a large country with a strong tradition of aikido. My own country, much smaller already has 4 main schools. And apparently Israel has 47 and counting. It really dawned on me at that point that the French have a tremendous ability to organise themselves in large groups and to respect a central command which meant that they could have someone like Napolean lead a large army across Europe.

Anyway, the series is highly recommended for history buffs, for those who liked military history, Europhiles and anyone with a taste for period movies. The movie is beautifully shot and has sumptous sets and costumes.

Fruit and Veg Juice Galore

I've finally discovered a fruit juice stall that serves exactly what I want and more besides. And it was practically in my neighbourhood too. Or at least nearby in Hougang Street 21. There's a hawker centre next to Heartland Mall and the fruit juice stall has an amazing range of fruit and vegetable juices. I'm highly enthusiastic since it will make my detox days much easier. I'm soooo not into making my own juices because I always end up with too much fibre and hate cleaning the bits off the juicer.

So far I've tried three different mixtures he has. The pineapple and chye sim is fine. Not too green tasting but it's a nice green colour. The spinach and apple is sweeter, without the tanginess of the pineapple and is a slightly deeper green in colour. The beetroot takes the prize for colour with its gorgeous magenta hue ending in a purple-pink foam top which you can see in the photograph.

If I make it through to the end of the day with a detox, I'll go back and try three more. He has a chives and ginger one which sounds interesting but rather strong so I wonder if he dilutes it with some other fruit juice to make it more palatable. There's more exotic drinks like cactus juice and he does have a nice succulent cactus leaf hanging as part of his decor over the stall front.

Overall it's good to see an imaginative hawker who's come up with a much larger range of vegetable based juices to complement the usual fruit juices. And the fact that it seems to be surviving nicely certainly seems to imply there's a market out there for even healthier drinks than plain fruit juices.

His prices are usually around S$2.30 to S$2.60 or so for those of you who are curious enough to want to go try and he lists all the prices upfront. I didn't however ask his opening hours but he's certainly open in the mornings and my guess would be the whole afternoon and evening but I'm not sure what time he packs up. The nearest MRT is Kovan and it's just a couple of minutes walk from the station exit.

A Good Barista is Hard to Find

I went in search of good coffee yesterday and my search took me and my mum to two places: Highlander Coffee Cafe in Kampung Bahru/Blair Road area and Wiener Kaffehaus near 6th Avenue. Both were set up as specialist coffee houses by enthusiasts. One by a pair of Singaporean engineers in pursuit of their dream and higher coffee standards and the other by an Austrian who wanted to replicate the Austrian coffeehouse experience in Singapore.

I have to say I was disappointed as my expectations were high. I'd say the staff of both were eager to please and were definitely trying hard, but the coffee, for places which specialise in coffee, and roast and grind their own beans, the actual drinks turned out to fall short.

Both places are nice to sit and drink in: the Highlander is a cheery, newly renovated shophouse unit in the conservation Blair Plain area near Outram MRT station. They just reopened so perhaps that accounts for the less than knowledgeable staff, who presumably will learn as they go along, and I'm sure if I go back in a few months, I'll be able to ask questions about the beans etc and get more confident and knowledgeable answers. I liked most of the decor except the neon bits didn't really go with the shophouse ambience. The training area was behind a door and since there was a training session in progress, I wasn't able to take a peek at it.

The Wiener Kaffehause is meant to be a replication of an Austrain coffeehouse and has traditional leather covered, dark chocolate coloured seats and lots of lovely Gustav Klimt reproductions adorning the walls and a couple of art deco lamps here and there. The staff were certainly friendly and warm without being intrusive which I appreciated. The only thing missing was that since they do not roast the coffee on the premises, it doesn't have that coffee aroma hitting you once you walk through the door.

For those of you who would like details on the drinks: I had an expresso machiato at the Highlander Cafe and this turned out to have a very pretty clover pattern done with the crema but the taste of it was sour which I dislike very much in coffee. I'd rather bitter than sour and in fact I'm one of those who never adds sugar to coffee because that seems to result in a sour aftertaste once the initial sweetness wears off. The whole cafe smelled great as did the actual expresso, and one of the reasons why I dragged my mum along was that she has a far more sensitive nose and palate than I do, and I wanted her opinion since my taste buds and nose aren't quite as reliable as hers. Turns out she had the same opinion as me except more exaggerated. So I rest my case. Either that or having been brought up on kopi tiam beans, she's a Malaysian kopi devotee.

In the Wiener Kaffehaus, the decaffinated cappucino was better although it left me wishing I had ordered an expresso machiato as well so that I would be able to taste the coffee without the milk getting too much in the way. However, I still am not convinced it was as good as it could have been. It didn't have a sour aftertaste but it was not as full bodied as it could have been. I do also think it got a little bit overfoamed. My mum's verdict on the cappucino was again similar to mine but less enthusiastic.

The big hit was sachertorte which my mum positively gobbled up, she liked it so much...I found it just a little dry but the taste as my mum atested to, was a wonderful mixture of chocolate and a touch of almond and cherry.

The best coffee of the western roasted variety that is, I've had in Singapore, still remains in Da Paolo's restaurant along Jalan Merah Saga. It caught me by surprise as I simply wasn't expecting great coffee and it was at the end of a business lunch. And I'm generally not too picky and ordered a decafe cappucino but when I took the first sip, I was very pleasantly surprised and now I know what coffee aficiandos fuss about. It was a taste bud opener. Sadly the gastronomia place under the same ownership does not do decaf any longer so I've stopped ordering coffee from there.

Tau Hui with a Twist!

At Serangoon Gardens Chomp Chomp hawker centre, there's a stall which serves the traditional soya bean curd in the usual ways, plain or with toppings such as gingko nuts, lotus seeds or flavoured with traditional flavours such as almond etc. What makes this place unique is that it also serves flavoured soya bean: bandung (read rose syrup with carnation evaporated milk poured over) is what is shown in the photograph. It really does taste like bandung, the drink of milky rose syrup and is a very pretty pink.

The bowl to the rear of the picture contains the more traditional tau hui with gingko nuts on top which is one of my favourites.

There are other interesting flavours. I liked the green tea one which has a distinct green tea flavour to it and a more gelatinous texture, more jelly like than tau hui-like with a dark green transclucent hue to it. The chocolate one, sad to say isn't that chocolately, so chocolate lovers consider this to be more asian flavour chocolate ie lightly chocolate only. I haven't yet tried the other flavours although I've seen my aikido buddies lap up all manner of colourful choices with gusto. They're major fans and the ones who introduced me to this stall. For them, they love the texture but personally I still prefer the more liquid texture of the more traditional tau hui, but for variety of flavours, they sure can't be beat: the baskin robbins of tau hui.