edited by Laura Kelley

photographer THIANA ANDERSON

Autumnexpressions

Letter from the Editor

Dear Reader,

When given the assignment to create a literary magazine, the first idea to come to mind was to create a cooking magazine. Of course, a literary element was necessary and it seemed including poetry to compliment the photographs with recipes would be palpable. With this idea, I started collecting submissions and quickly decided the issue needed a theme, and what would be more appropriate then autumn? Autumn Expressions is my first literary magazine endeavor, as well as my first time being an editor. Through the process, I had some excellent submissions and hard decisions to make on what to include and where. In the end, I hoped to encapsulate the warm feelings of making food, spending time with friends/family, and watching the beauty of the seasons change.

Sincerely,

Laura KelleyEditor

photographer THIANA ANDERSON

Table of Contents

Comfort Food by Michele Brown.....................1Pumpkin Muffins...............................................2 Photography by Jillian Guyette........................2

Apple or Orange by M.J.Iuppa..........................3Orzo Squash Soup.............................................4 Photography by Jillian Guyette........................4

Untitled by Michele Brown............................5Tomato Pizza.................................................6 Photography by Kane Giblin.......................6

Hunger by Karla Linn Merrifield........................7Shrimp Casserole..............................................8 Photography by Jillian Guyette........................8

Untitled by Tia Long.............................................9Nutty Brie.........................................................10 Photography by Jillian Guyette.......................10

Wine Drunk by Ian Dooley.........................................11Kalimotxo...................................................................12 Photography by Jillian Guyette and Kristin Kraemer..12

1

comfort food

vanilla leaves grustle against panes abating crisp winds

spotlight rays shed warmth chamomile caresses

nature’s fire play adorns grass peppery stir fry

while son’s hands knead roll scones of maple snowmen

-Michele Brown

2

photographer JILLIAN GUYETTE

1 small sugar pumpkin, seeded 3 cups all-purpose flour2 cups white sugar 2 teaspoons baking soda1/2 teaspoon baking powder 2 teaspoons ground cloves2 teaspoons ground cinnamon 2 teaspoons ground nutmeg1 teaspoon ground allspice 1 teaspoon salt2/3 cup vegetable oil 3 eggs

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. 2. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside. 3. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups. 4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Pumpkin Muffins

3

Apple or Orange

In the wicker basket, an apple and an orange lie obliquely, skin to skin, in midday shadows. This sight appeals to my hunger; yet I’m uncertain of what I want: The apple reveals Empire, shiny red with flecks of yellow, shadow of blue, whereas the orange boasts Navel, plump and dimpled, a pleasure that opens like a good laugh when I break its skin.

Today, the sky is gray and threatening snow, but no snow comes? No wonder I’m stuck here alone.

I close my eyes and pick the orange. It has good weight in my hand, and doesn’t resist my thumb to its side.

Orange is instantly everywhere– And out of nowhere, you child, you appear–your mouth watering for half of the whole I offer you. We both eat quietly, side by side.

-M.J.Iuppa

4

1 small butternut squash1 inch cubes Drizzle of olive oil 1/2 red onion, sliced 3 cloves garlic1 tablespoon olive oil Salt and pepper to taste1 cup orzo pasta 4 cups water

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. 2. Place butternut squash cubes, red onion slice, and garlic cloves on prepared baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss. Place in the oven and roast for 40-50 minutes, or until squash is tender. 3. While the butternut squash is roasting, cook the orzo pasta. Bring water to a boil and stir in orzo. 4. Cook for about 10-12 minutes or until orzo is tender. Drain the orzo and put it in a medium bowl.3. Chop the roasted garlic and red onions. Add the roasted butternut squash, garlic, and onions to the orzo. Drizzle with olive oil and sea son with salt and pepper. Stir once more. Serve warm.

Orzo Squash Soup

photographer JILLIAN GUYETTE

5

Light overreaching to brood golden riversSpirals interwoven with black and goldFlowing, the twining of life and deathSupported by the black beyondBright shining in the sunPounded into a silvery circle once againAfter having been an oval

-Michele Brown

6

2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows6 teaspoons olive oil 1 tablespoon yellow cornmeal 1 1/3 cups, grated mozzarella 1/4 cup grated Parmesan1 large garlic clove, minced 6 fresh basil leaves 2 Roma tomatoes, cut 1/4-inch-thick slices1/2 teaspoon salt

1. Preheat to 450 degrees F. Sprinkle the cornmeal over 2 pizza pans. 2. Roll out each piece of pizza dough into a 10in to 11in diameter round. 3. Drizzle 2 teaspoons of oil over each pizza dough. 4. Sprinkle the mozzarella over the pizza dough, leaving a 1-inch border around each pizza. 5. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over.6. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. 7. Cut the pizza into wedges and serve immediately.

Tomato Pizza

photographer KANE GIBLIN

7

Hunger

When the full moon rises over the hillsof Wrangell in midsummer, our quadrant tanglesin spruce trees & mist. In its beauty

is also its pain. It is at peak only for an instantbefore it begins to wane & we harborbeneath its filtered silver light

for only one night under the shredding sky. A white-tailed doe swims acrossthe neck of Anita Bay to Etolin Island,

resolute against the tug of the ebbing tide,glancing at the MV Tahoma,its crew of seven, then quickly

eyes the land once more. We are remindedof the animal need for wariness;we are confident she will make shore.

We cast our shrimp pot in Santa Anna Inlet,but it comes up empty, save for inediblesculpin & juvie halibut. We wish the rafted

pair of purse seiners near us better luck becausewe know that fish are fickle & feed where they must,setting a course away from our great sea hunger.

-Karla Linn Merrifield for Georgia Garr

8

1 med. onion, chopped Dash Tabasco1 bell pepper, diced 2 c. wild rice (cooked)1 bay leaf 2 cans stewed tomatoes1 T. lemon juice 3 lbs. (about 100 med.) shrimp, deveined¼ c. magarine 2 c. grated sharp cheddar cheese1 t. garlic powder 1 t. dry mustard½ tsp. white pepper

1. Saute onion, bell pepper, bay leafe and lemon juice in margarine. Add garlic powder, dry mustard, white pepper and Tabasco.2. Stir mixture into stewed tomatoes.3. Add cooked rice.4. Spoon in shrimp.5. Refrigerate overnight (optional).6. Bring to room temperature; layer mixture with grated cheese in 3-qt. casserole7. Bake in 4000 oven for 30 minutes.

Karla’s Shrimp Creole Casserole

photographer JILLIAN GUYETTE

9

its bark is bitten bare and burntits lanky limbs stretch out in misery

the black leaves bend, begging to jumpif only the tree would be so kind

but it is not time, death is not in style yetthe lusty leaves then beg the windto whisk them ‘way, but the wind

isn’t ready to bear them yet.no, not at all, and still the leaves,

they beg to fall.

-Tia Long

10

2/3 cup finely chopped walnuts 1/4 cup coffee-flavored liqueur 3 Tbsp firmly packed brown sugar 1/2 tsp vanilla extract1 (12 ounces) round Brie cheese Assorted Crackers

1. Preheat oven to 350 degrees F.2. Spread walnuts onto bottom of an ungreased pie plate. 3. Bake 10 to 12 minutes or until toasted, stirring occasionally. 4. Remove from oven and stir in coffee-flavored liqueur, brown sugar, and vanilla extract; set aside.5. Reduce oven temperature to 325 degrees F. 6. Remove top rind of Brie cheese and discard. Place Brie cheese into an ungreased shallow baking dish; top with walnut mixture. 7. Bake, uncovered, 8 to 10 minutes or until Brie cheese is soft and throughly heated. 8. Remove from oven and serve immediately with assorted crackers.

Nutty Brie

photographer JILLIAN GUYETTE

11

Wine Drunk

The finite sadness Of mediocre lifeFell away.

Tonight was all that he could have asked for;Wine.

Wine and fabulous friendsBeing drunk and happyWhat were the troubles of life but trifles?

So we all clashed glasses Screaming “fuck it!”The beginning was the only present And the past was hazy

Happiness is a funny conceptWhen alcohol is involved

No one respects it, alcoholAs a religious Fruitious, self experience

-Ian Dooley

12

4 oz. Merlot4 oz. Coca-Cola3-4 Ice Cubes

1. Pour 4 oz of Merlot into a wine glass.2. Pour 4 oz of Coca Cola on top of Merlot. 3. Mix in 3-4 Ice Cubes. Enjoy!

Kalimotxo

photographer JILLIAN GUYETTE

photographer KRISTIN KRAEMER

ColophonBody typeface: Futura BT

Cover typface: Book AntiquaCreated using Adobe InDesign CS4

Designed by Laura KelleyPrinted at the RIT DPC

photographer KANE GIBLIN