french ultramarine


The FooDorama Challenge: I Watch It, I Try It!

(=^・ェ・^=))ノ彡。・∵゜:;,・゜∵: ○ ;,・。∵゜:;,。・゜

Jdorama Inspiration: Shinya Shokudo

Shinya Shokudo (深夜食堂 or The Late Night Diner) is a 10-episode drama that was shown past midnight on TBS and MBS for the Fall Season of 2009. As its title suggests, the drama takes place in a unique, night-shift diner in one of the alley-ways of Tokyo’s busiest municipality, Shinjuku.  The dimly-lit diner is run by its cook who goes only by the name of  ‘Master’ (played by Kobayashi Kaoru). He opens the diner from 12 midnight up to 7 am with a menu that offers goodwill and just one dish – tonjiru (pork and vegetable soup).  If a customer wishes to order something else, the Master will whip it up only if he has the ingredients available.  The stories told in this drama are those of the customers that patronize this humble eatery.

‘Master’ Class: Kobayashi (left) plays the enigmatic, unnamed cook in this drama based on a manga by Abe Yaro

I was very well-impressed by this drama’s low-keyed simplicity and quiet charm.  Since the diner opens only during the wee hours, it would naturally attract a few but interesting characters as its customers – mostly the city’s nocturnal creatures who work the graveyard shift (a yakuza boss, a stripper, a newspaper delivery boy, a male porn star, etc.).  The warmth and calming atmosphere of the diner is set against the contrasting backdrop of night-time Shinjuku’s cold, lonely and impersonal concrete milieu, so it was natural that these customers would find refuge in it.  And what gives this drama its stroke of genius is the menu – or rather the lack of it. Since a patron can ask for a simple dish (if the Master has the means to make it), he or she orders a favorite comfort food which in turn conjures up repressed or forgotten memories of family, lost friends or past loves that basically inspires the character to remember what was once lost or left behind, deal with regrets or seek a sense of personal closure as well as fulfillment.

With scenes accompanied by Suzuki Tsuneyoshi’s haunting song “Omoi-de,” Shinya Shokudo is an introspective drama that despite the differences in language and culture, it proves that there is something universal about the topic of food that we could all connect with.

Just like the food it features, the drama stimulates feelings of comfort and good vibes.  It is one of the best yet seemingly underrated jdoramas I’ve seen so far (and rightfully deserves a second season, too).

Jdorama Food: Japanese Comfort Food

Comfort food pertains to “foods consumed to achieve some level of improved emotional status, whether to relieve negative psychological affect or to increase positive.”  They can be simple dishes that could be home-cooked (sandwiches or soup) or bought from a store (ice cream). For me, the idea of comfort food is something that can be easily prepared anytime, usually made up of left-overs and satiates those annoying hunger pangs that creep during ungodly hours of the night, a rainy day or during dvd weekend marathons.

The comfort dishes shown every episode are the real ‘stars’ of Shinya Shokudo (the drama even offers cooking tips at the end of each episode).  They include traditional Japanese comfort food like tarako (cod roe – above left) and ochazuke (rice with green tea – above right); and Western dishes like potato salad and egg sandwich.

The FooDorama Special Challenge: Remembering my own Comfort Foods

This is a special on comfort food – meaning, I will refrain from reprising the dishes featured in the drama since they are just too easy to prepare, does not pose much of a challenge and hence, no need to share recipes.  So instead, for this post, I would like to share my very own simple and personal comfort food experiences…

The FooDorama Connection #1: Nekomanma

In episode 2, an aspiring singer comes to the diner and orders nekomanma (literally means ‘cat food’) which is rice with dried bonito shavings and a dash of soy sauce.  It is a super easy to prepare and makes use of leftovers – particularly rice and fish.

My Counterpart: Rice with leftover Maling bits

LOL… I’m guessing a lot of my fellow Pinoys can relate to this. Maling is a brand name of a Chinese canned luncheon meat widely available locally. It is the poor man’s Spam… well, even middle class folks like it, too.  We did have the occasional Spam but Maling was the canned meat we consumed most often while growing up. Yes, I’ve heard of horrible rumors about this product but it’s cheap anyway, readily available and saves you time.  As long as this unsophisticated, much-maligned fare can help ease hunger pangs and gets you through the day (or night)… Lunok na lang, at wag nang mag-isip ng kung anu-ano…

FooDorama Connection #2: Tamago (or Egg) Sandwich

In episode 7, a young newspaper delivery man would order egg salad sandwich at the midnight diner during his breaks.  The Master would prepare it for him along with extra ham sandwiches.  I had to pause from watching this episode in order to make an egg sandwich for myself. There’s nothing like watching a good drama while having the same food that the characters were enjoying.

My Counterpart: The Tasty Adobo Pandesal

Chances are, every Filipino family may have some leftover adobo inside their refrigerator.  This quintessential Pinoy dish is practical, have a long shelf-life (because of its main ingredient – vinegar) and simply delicious.  I remember living on these when I was on my own in Cebu. Usually accompanied with rice, this dish could be made into a sandwich, using adobo pork or chicken from the fridge, nuke it up, shred it into thin flakes and spread it along with mayo on hot pandesal (Philippine round bread).

The FooDorama Connection #3: Butter Rice

In episode 5 (which is probably my favorite), a renowned food critic who is used to eating expensive gourmet food, drops in and orders a simple dish that reminds him of his happy, worry-free life as a young man spent with a senpai he had admired. The dish is that of butter rice – steamed rice mixed with a dab of butter and a drop of soy sauce.

My Counterpart: Sinangag (Garlic Fried Rice)

If I could order something from the Master, it would be this: the simple sinangag or left-over rice stir-fried in oil and chopped garlic, with a dash of salt and pepper.  One of my early childhood memories is watching TV alone and eating fried rice, cooked and lovingly served by my mother. I remember the rice was so good I ate 2 to 3 plates of it without eating anything else – just the fried rice. I also recall feeling contented and happy as any care-free preschooler at that time. That is why after watching Shinya Shokudo, it made me contemplate on how I long for those times, and how I miss my mother, and so, well… I ended up crying like a baby… *sighs*

The feelings attached to one’s own personal comfort food may differ from one individual to another.  Whether to make us remember our moms, or wax nostalgic for those happy youthful times, or simply unearthing lost emotions forced to be buried in exchange for steeling ourselves up as a way of self-protection against life’s harsh realities, enjoying simple comfort food more or less, is a humbling experience that helps reconnect with the child within us.  It’s this simple food that reminds us of things that may mean little to others and yet this is what we treasure for it fills us up (physically and emotionally) even for just a fleeting moment.

How about you… What’s your comfort food?

P.S. This post is dedicated to my beautiful and kind MOM. I miss you so much – and not just because of your fried rice (^^)… Love you always and happy birthday!

~(=^‥^)ノ☆ おやすみニャ。。o.゚。*・★

————————–fodocha

My FooDorama Challenge Links

Coming Soon – FDC#14: Taiyaki (Jdorama Inspiration: Shinzanmono)
FDC#12: Omuraisu (Jdorama Inspiration: Tumbling)
FDC#11: Bibimbap (Kdrama Inspiration: Full House)
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Info Sources: Comfort food (wikipedia); Jdorama (dramawiki)

Jdorama Photo Credits: (MBS, meshiya.tv)

For my 8th Sunday Lunch Project, I chose to prepare a special meal which we call Boodle Fight.

What is a Boodle Fight? The Philippine Military coined this term, calling their traditional way of eating with their bare hands while the freshly-cooked food is served on a long table, piled on top of a tray or banana leaves.  It signifies brotherhood and fraternity.  “Boodle” by the way, is an American slang word that means a pack or a small crowd.  And boodle fight is in a way considered a “fight” since eating with a bunch of hungry army men means the food is consumed in an instant so one has to grab whatever he can get and eat fast, too. And when one is in a hurry, it would be better to do this standing up.

Well, not only are they the ones who do this. Pinoys and a lot of our South East Asian brothers are familiar with this type of communal meal, and eating with our hands. We usually do this outdoors when we go to the beach, especially in the summer and fiestas (summer festivals).  We would gather around a long table in a beach hut without using plates, serving dishes and utensils.  It may look uncivilized to some but it is actually practical and convenient.  And not to mention, FUN!

I also remember my days living in Cebu – we would eat this way in my uncle’s house during the heat of the summer.  And during my years as a fine arts student, I and my comrades would gather in the college basement, and partake of a meal of canned tuna or sardines on bed of hot rice.  This SLP post on Boodle Fighting is my tribute for those good times! 🙂

There are theme restaurants that offer this kind of meal but why go out when you can do it at home? So for today’s Easter celebration (and after going thru a no-meat diet for a week) I decided to have an indoor Boodle Fight. (Note: thanx to Pch for some of the pix here)…

Risa, my kitchen assistant, helps me gather banana leaves from a tree in a nearby vacant lot.  Paalam muna shempre…lol When getting the leaves, make sure you keep them away from yourself since the juice from the cut stalks can stain your clothes and shoes (which I found out rather too late). And better get the ones that are not torn as much as possible.

In the meantime, tilapia fish and eggplants were grilling away. Food grilled over hot charcoal is the usual fare for a boodle fight.

The banana leaves were wiped with a clean rag, and laid out (shiny side up) on the table, seeing to it that I have enough leaves to cover all the surface space of the table.  No one wants the food to spill out on the bare table but I nevertheless made sure to clean and disinfect the table beforehand.

Grilled pork liempo (belly meat marinated in soy sauce and calamansi), tilapia, peeled eggplants and salted eggs are placed and arranged on the banana leaves.

This meal is ideally served along with the classic Pinoy salad of chopped green mango, tomatoes, and onions with shrimp paste. I also made a condiment of chopped onions and tomatoes with soy sauce and calamansi to be mixed with the grilled pork and fish when eating.

We also had another condiment, fermented mudfish (burong dalag) that has a strong smell. You can mix it with your food, making it taste better and can make you want to eat more!

At last, my usual bunch of Sunday lunch guests (Sis et al) arrived in time just as I was done laying out the food and hot rice.

Let the Boodle Fight begin! No need to hurry here… just take your time. But don’t forget to wash your hands first! 🙂

And a perfect way to end this summer meal is with a cold dessert of Pinoy sherbet made of lychee and coconut from Arce Dairy (courtesy of Sis and Doc)!

Happy Meal!: Boodle Fight is not just an exotic form of eating but it’s an informal and relaxed way of celebrating Pinoy family ties, strengthening camaraderie and making more happy memories together.

And on this note, OMP wishes the whole Christendom…

_____()”””()______
_____( .’o’.)______
===(,,)(✿)(,,)===
═╬╬═♥╬╬♥═╬╬═

.•*”˜˜”*°•. ˜”*°•♥•°*”˜ .•°*”˜˜”*°•.
**♥** HAPPY EASTER!!!! **♥**
.•°*”˜.•°*”˜.•°*”˜♥ ˜”*°•.˜”*°•.˜”*°•.

My Sunday Lunch Project Links:
SLP#7: Samgyeopsal
SLP#6: Goi Buoi (Vietnamese Pomelo Salad)
SLP#5: Hainanese Chicken Rice

——————————— sunlupro

Reference links: 
dictionary.reference
answers.yahoo

The A Girls and I took advantage of Cebu Pacific’s promo fares and booked in advance for a trip to the South last year. We chose to travel during this weekend of Feb. 27 to Mar 1. It was only for 2 and a half days but we were determined to make the most of it…

We excitedly left today for our 8 pm flight. Our main destination was CDO but had to make a stop-over in Cebu for a few hours.  Good thing we have friends here who arranged a ride that took us to some major tourist spots in the city – all within a span of a few hours….

Oh, how I missed Cebu! I lived (studied and worked) here for several years and so it is only fair to call Cebu my adoptive city – a  second home. As expected, many changes have happened to this beloved city – it takes a bit of getting used to…

All in a dizzying rush: In Fuente Osmena…Hurrying up to see the sights since we have to catch a plane back in Mactan Int’l Airport… (pic courtesy of JJai)

Oh, Larsian, how I missed you so! My favorite barkada hang-out has indeed changed. The eateries have been slightly moved to another place (but still near the original site) and housed under one roof.

Smoke gets in your eyes: Choose among the eateries and they’ll show you where to sit. You can also pick out your order and have them cooked while you wait…

Seeing Red: Dining at Larsian used to be alfresco.  But now it is all under one roof to shelter the customers from the rain and sun… but the problem was the smoke can be a bother for us, resulting to red irritated eyes; and the smell of charcoal smoke and grilled meat could seep into your hair and clothes…

Nice to see you again!: But they still serve the yummy pork barbeques (Php11) and puso which is sticky rice wrapped in palm fronds (Php 3 each)… *droolingbucketsrightnow*

You’re still the tops, Tops! The road to Tops (or Top) was steep (including the entrance fee: Php100) but the breezy and cool view of the city lights was relaxing indeed.

Just one more stop before going back to the airport: visiting Magellan’s Cross in downtown to say a prayer for a safe and smooth journey…

Goodbye, Cebu! I hope to be back again and stay longer (like a week!) to see more of my relatives and friends…

By the end of our little Cebu jaunt, we were all clamoring for coffee to help us stay awake since there were two more days to our Weekend Rush…

Next Post: Part 2 – Enchanting Island of Camiguin

The first time I tasted pochero was during a lunch party at my uncle’s house in Cebu. I think that was like more than 15 years ago. Even if it was that long ago, I haven’t forgotten it because it was that memorable!  When I came back home to Manila, no one knows how to prepare it so I haven’t had one since then and ended up dreaming about it once in awhile.

Finally, I’ve had enough reminiscing of that unforgettable pochero meal so I decided to take matters into my own hands. I consulted the all-knowing Internet and found some good recipes and tips.

Pochero of Luzon (not to be confused with the bulalo-like Cebuano pochero) is a dish akin to the Spanish cocido. However, ours is probably more similar to the South American version of cocido (like the sancocho) with the use of plantains or saba (left).

There are two ways to prepare this dish: the first one is what I refer to as the Simple Pochero; and the other is the Fiesta-style Pochero (which has two courses). The latter was the one I had in Cebu years ago, and you only serve it when you have plenty of guests for lunch or dinner.  Since I wasn’t having guests for lunch today, I chose to make Simple Pochero (maybe I can try the Fiesta Pochero in the summer… Woo-hoo!).  Besides, since I’m just a beginner, I thought I’d practice first with the simple version.

For today’s Sunday Lunch Project #4, I chose Panlasang Pinoy’s recipe of beef pochero (Thanks, PP! – You’re MY Julia Childs – haha!):

I did exactly what PP said in the vid.  It was also my first time to cook beef, and understandably, I stumbled a bit with the cooking process. PP said it can be cooked for an hour and a half and of course, the naïve little me believed him.

I ended up cooking the meat for 3 hours before it became tender!  Oh, the pitfalls of being a novice… I even placed a metal fork in the broth (don’t ask me why or the purpose of it because I have no idea, too) but it didn’t do anything to speed things up.

Boil, Boil, Toil and Trouble (Right): Hmm, a pressure cooker seemed like a good investment right now.

Another slip-up was I kept adding too much water since it had been boiling for a long time.  The broth was beginning to get too thin and bland.  I replenished it with more tomato sauce and a beef bouillon cube to be sure.

I started out at 9 am but ended up eating at half past 1. Of course, we were famished by the time it was finished…

Sinful, tempting yumminess: Oh, all that artery-clogging goodness! But I made sure I placed lots of vegetables in the hopes of negating that vast sea of cholesterol. Heehee…

My SLP # 4:  The simple beef pochero. It is best when served with a side dish of eggplant-squash salad as shown in the above pic.  Pampatanggal ng umay, I learned.  To make it, I boiled  eggplants (peeled) and squash. I mashed them with a fork and added minced garlic, vinegar, salt and pepper.

So. Was my Beef Pochero a hit or a miss?

Answer: Despite its being an unhealthy dish (something to be enjoyed once in a blue moon), I consider it a hit! I enjoy eating it without rice. I use bread like pandesal instead to mop up the broth from my plate.  The garbanzos, chorizo and vegetables tasted really good in all that red tomato-beef broth.

1 Feb 2010 Update: I made quite a big batch that we ended up eating it for two days! But it was worth it. Besides it tasted better the next day when all the flavors were infused together. Oh, but my poor liver! Heehee. I savored every morsel of it since it’ll probably be a long time before we have this dish again. But I don’t think I’ll wait another 15 years though for that to happen. 🙂

Postscript: Thought I’d reward myself with a break from SLP. So next Sunday is my day-off from cooking. Yay! Besides, I’d rather gear up for Feb. 14 with a Chinese inspired lunch for a double celebration of the Chinese New Year and Valentine ’s Day… See yah!

Next on Sunday Lunch Project – Hainanese Chicken Rice (SLP#5)

Previous SLP Posts:
Sunday Lunch Project #3: My Dad’s Karimbuaya Chicken
Sunday Lunch Project #2: Yakiniku
Sunday Lunch Project #1: Thyme-Lemon Roasted Chicken
Pochero info source: marketmanila.com
Eggplant-Squash Side Dish recipe source: theeatingroom

Sunday Lunch Project#3:

My Dad’s Karimbuaya Chicken

We’ve been having this dish since I was a kid.  It started when a friend of my dad gave us this plant which he got from the North. Ilocanos called it karimbuaya (also spelled as carambuaya). Dad, being a native of the North as well, knew what to do with it. He planted it in our garden and harvested its leaves from time to time so he could use it for stuffing every time we have roasted chicken.  Since then, we’ve been enjoying this chicken dish so much that it has become a well-loved family recipe.

The karimbuaya plant in our garden with its oblong shaped leaves (at left)

Karimbuaya (scientific name: Euphorbia neriifolia) is often mistaken for a cactus (that’s what we thought, too) for it’s prickly thorns. It is actually a type of succulent shrub that can grow as big as a small tree. It is also known as soro-soro in Tagalog and sudu-sudu in the Visayas; Indian spurge tree in India; and milk hedge and oleander spurge in English.

Karimbuaya is also used for medicinal purposes.  It is considered purgative while its milky substance is used to treat asthma and coughs and can be applied on warts and calluses.

However, people in Northern Luzon like in Vigan, Ilocos and Abra used it more as stuffing for lechon.  When fused with spices and juices from the meat while cooking, it comes up with its own distinct flavor and smell that is uniquely vibrant, tangy and mildly spicy.

I decided to cook Dad’s Karimbuaya Roasted Chicken for Sunday Lunch Project today.  It was my first time to do this (among my many firsts), and it was important that I had to have instructions along the way.

I harvested around 8 to 10 karimbuaya leaves from the garden (feeling Barefoot Contessa! lol), getting the top leaves to ensure freshness.

I washed and chopped them up along with onions and garlic.  And  I cleaned the chicken (my first time to do so! I don’t why I find that funny but haha!) and put in a bath of soy sauce, salt and pepper.  I also added an ingredient that I can’t reveal because it’s a family secret – Sorry! I stuffed the chicken with the mixture of chopped karimbuaya, onions and garlic. After I sealed its cavity with needle and thread, it was ready for the oven. Well, in my case, the turbo broiler (which is a kind of circular convection oven for those who are unfamiliar with this contraption).

I let the chicken cook for 35 to 45 minutes (please note that cooking in the turbo takes less time than an ordinary oven), turning and inverting it so all sides were evenly roasted at a temperature of 250 degrees. And this was the result:

I like the wing part the best, along with a hefty serving of steaming white rice.  This is really good when you eat it with the karimbuaya stuffing and if you are not too health-conscious, mix it with the tasty drippings from the chicken as well. Ooh, yeah!

So was my Karimbuaya Chicken a hit or a miss?

Answer: Oh, I better make it a hit or else my dad would disown me. Just kiddin! Of course it was a hit! Since it was a time-tested, reliable family recipe, nothing could go wrong.  And unlike my Thyme-Lemon Chicken fiasco, this was much more flavorful. It was an absolute yum-yum, as always! Thanks to my dad’s friend, we didn’t have to travel up North to get karimbuaya. This dish is something we will cherish for years to come.

Postscript: Since it was an easy recipe, I decided to prepare a more challenging and intimidating (well, at least, for me) recipe for my next SLP…

Next on Sunday Lunch Project – Beef Pochero (SLP#4)

Previous SLP Posts:
Sunday Lunch Project #2: Yakiniku
Sunday Lunch Project #1: Thyme-Lemon Roasted Chicken
Karimbuaya info sources:
Asia Pacific Medicinal Plant Database
bpi.da.gov.ph

Kailan ka pupunta dito? Sis texted me from Provident Village. This was before the Big Flood.  I spent a lot of my weekends in the Village but at that time I haven’t been there for over a month, that’s why she was texting me.  I had been too busy at work and needed my weekends to unwind at my own home and be alone – that was why I haven’t visited them at the rented house they were staying in.

Saka na. Di naman aalis yang bahay dyan e, I replied.

Then a week later, Typhoon Ondoy came.

Well, you could imagine my regret.  Ayan tuloy. Di ka na makakadalaw uli – kahit kelan Sis laughingly scolded me.

Sis and Doc have decided to abandon Provident and are staying over at Doc’s family’s house.  The house at Provident – post-Ondoy – reeked of stench (real or imagined) from the putrid mud no matter how much they scrubbed it clean.  In fairness to the brave residents who chose to stay, the village had indeed been washed, cleaned and repaired.  However, even so, there is said to be this gloomy and tragic sentiment lingering in the air – of a haunting allusion of grief and frustration, heavy feeling of sadness, and memories of misery and destruction.  It was even worst at night. And then there is this nagging fear: for how long will one be safe and what if the nightmare happens again – and again?

Provident Village was one of the worst-hit areas when the heavy rains of Ondoy came down. Most of the village is nearest to the Marikina river – nestling dangerously inside its U-shaped path (at right)- thus, the village gets easily inundated once it overflows.

(pic courtesy of Google Maps)

I do miss Provident.  We ALL do. Despite the poor location, it is quite ideally and conveniently located near all the major areas of urban living necessities– the malls, schools and universities in Katipunan, the markets, the church, the tiangges, the plaza, sports complex, etc.  Sis misses the fresh cool wind that permeates the house even in summer time; Paw misses the peaceful silence that pervades throughout the village (Parang buhay probinsya). Levic misses riding his bike through the relatively safe streets. Me? I miss the roof deck of the house…

My most favorite part is the roofdeck. I remember I would go straight up there and enjoy watching the sunset or just eat ice cream…

On the roofdeck, Pawie (above) would sit on the ledge, too, at night and just chillax.  We even camped and slept overnight here under the stars last summer. Too bad, I didn’t take pix of us ‘camping.’ Now, it won’t happen again….

I used to exercise and walk through the streets of Provident Village at night while Levic acted as my bodyguard as he rode his bike.  He and I know the streets like the back of our hands. The scariest part of the village at night was near the village wall that separates it from the river – for it was dark there and lacks street lights, right, Lev?

Every weekend all throughout December, fireworks can be seen from the roof deck. Like this pic of a fireworks display from last Christmas season.  Well, now, no more fireworks viewing from there this year (or from hereon for that matter). Sighs…

What’s to be learned from all these? Not to take for granted what we have. Appreciate the simple things and always be grateful.  It’s better to enrich ourselves not with owning material things but with wonderful memories and life experiences instead.  So let’s build more memories! With new hopes, new dreams, and a positive outlook in life… for there is nowhere to go but up!

To be continued in Life after Ondoy

My sis’ birthday was in July. But due to some reason, I didn’t get to post the birthday vid I made for her here in my blog on that day itself (I presented it in my FB status instead and she liked it).  So even if it is late, I am still publishing even if it is a tad too late.

And so here it is… it has a bit of a history lesson, too, btw. And I chose the song that Joni Mitchell was singing on this vid because she sang it live (as recorded) in Chicago on the very day that my sis was born (which was quite a number of years ago – the exact year of which I shouldn’t mention anymore because I don’t want to drive it in any further).  The song is “Both Sides Now” which is apt for her since she had her share of ups and downs, and in a way, has learned a lot of good lessons along the way. Good for you, Sis!

Disclaimer: I do not own nor am I claiming the rights to the song or some of the pictures used in this vid. Thanks.

Both Sides Now
(Words and Music by Joni Mitchell)
Rows and flows of angel hair,
And ice cream castles in the air,
And feather canyons everywhere,
I’ve looked at clouds that way.
But now they only block the Sun,
They rain and snow on everyone.
So many things I would have done,
But clouds got in my way.
I’ve looked at clouds from both sides now,
From up and down, and still somehow,
It’s cloud illusions I recall,
I really don’t know clouds, at all.
Moons and Junes and ferris wheels,
The dizzy dancing way you feel
As every fairy tale comes real.
I’ve looked at love that way.
But now it’s just another show,
You leave ’em laughing when you go.
And if you care, don’t let them know.
Don’t give yourself away.
I’ve looked at love from both sides now,
From give and take, and still somehow,
It’s love’s illusions I recall.
I really don’t know love, at all.
Tears and fears and feeling proud,
To say I love you right out loud.
Dreams and schemes and circus crowds,
I’ve looked at life that way.
But now old friends are acting strange.
They shake their heads; they say I’ve changed.
Well something’s lost but something’s gained,
In living every day.
I’ve looked at life from both sides now,
From win and lose and still somehow,
It’s life’s illusions I recall.
I really don’t know life, at all.

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