试译《Invictus》

INVICTUS
By William Ernest Henley

Out of the night that covers me,
      Black as the pit from pole to pole,
I thank whatever gods may be
      For my unconquerable soul.

In the fell clutch of circumstance
      I have not winced nor cried aloud.
Under the bludgeonings of chance
      My head is bloody, but unbowed.

Beyond this place of wrath and tears
      Looms but the Horror of the shade,
And yet the menace of the years
      Finds and shall find me unafraid.

It matters not how strait the gate,
      How charged with punishments the scroll,
I am the master of my fate,
      I am the captain of my soul.

读了上海翻译家协会黄杲炘翻译的《不屈不挠》，我也想来班门弄斧一下：

黑夜沉沉层层把我笼罩

漆黑如穿梭两极的通道

我该感谢哪位神灵恩赐

让我永不妥协不屈不挠

生命里重重困境如鹰爪

我即不畏缩也绝不哀嚎

面对厄运连连狂殴猛揍

我血流满面却绝不折腰

不止是眼前的悲恸哀伤

远处阴影下编织着死亡

而岁月的淫威放肆猖狂

屡试屡探我不畏惧胆寒

不管那永生之门多狭窄

无论天书怎把刑罚满载

我是我自己命运的主宰

我是我自己灵魂的统帅

2021马甲线challenge - 一晃五个月

一不小心，五个月就过去了。理论上是应该来报告一下。

有一阵子很忙，纪律还是松散了：早上的运动不是天天做，大号时间不是天天准，傍晚七时后不进食并不能天天跟，晚饭后散步只能尽力而为。

唯一真的很明显的改变是：从我天天喝冰水吃零食，改为尽量少冰、少零食。

肌肉没进展（研究过了，除了一开始运动效果比较明显，过后一直处于停滞状态。目前最重要的先决条件是：甩油），但体重从一开始到今天倒是下了6公斤。

继续努力吧。

午后

公园里那老黄狗

急促而有节奏

搔着耳后

搔不掉的

叫

寂寞

写一个午后感概

中年

岁月澎湃奔流床尾

夜半砸醒了谁

听见青春枯萎

佯装无所畏

爱情不负追

寄托轮回

微乎其微

无所谓

夜安寐

无昧

无悔

无为

写于迈向四十五的某个清晨

对一张琴，一壶酒，一溪云

苏轼是中国几千年来最可爱的一号人物。苏东坡的豁达逍遥，在他的诗词当中，总是轻易一览而见。

最近从读《行香子·述怀》。名利都如浮云变幻无常，人生如梦境短暂。理他呢！人生依旧是：对一张琴，一壶酒，一溪云……

行香子·述怀

清夜无尘，月色如银。

酒斟时、须满十分。

浮名浮利，虚苦劳神。

叹隙中驹，石中火，梦中身。

虽抱文章，开口谁亲。

且陶陶、乐尽天真。

几时归去，作个闲人。

对一张琴，一壶酒，一溪云。

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试译《And The Days Are Not Full Enough》

And the days are not full enough

And the nights are not full enough

And life slips by like a field mouse

Not shaking the grass.

~Ezra Pound~

这诗，太美了，我不自量力，想要翻译。

而白昼不够充实

而黑夜不够完满

而生命如田鼠溜逝

寸草不颤

Love After Love

这是首叫人读了泪流的诗歌。

 
LOVE AFTER LOVE
by Derek Walcott

The time will come
when, with elation,
you will greet yourself arriving
at your own door, in your own mirror,
and each will smile at the other’s welcome,

and say, sit here. Eat.
You will love again the stranger who was your self.
Give wine. Give bread. Give back your heart
to itself, to the stranger who has loved you

all your life, whom you ignored
for another, who knows you by heart.
Take down the love letters from the bookshelf,

the photographs, the desperate notes,
peel your own image from the mirror.
Sit. Feast on your life.

从新迷上诗歌

过去几个星期，也不知怎的，问题特别多，日子过得特忙的。当工作上的某一件事终于告第一个段落时，我跟恩说：“帮我找Loki连续剧，我需要一些不用用脑的娱乐”。于是，在剧终前的那个周末，我们俩一口气看了五集。

看了Loki，自然而然就会在网上看些memes啊，讨论啊等等的。也不知怎的YouTube竟然介绍起“30 minutes of poetry with Tom Hiddleston”。一听，喜欢呢！

而几天后，当我们终于看了我期待万分的Loki Finale，老实说，我可失望了。我跟薇说：“listening to Tom Hiddleston reading poems is more exciting than the finale” 

也不知怎的，就把对Loki Finale的不满，化为到YouTube上找艺人朗诵诗歌的动力。就这样子，生活不再只是眼前的苟且，我还找回当年对诗歌的那种莫名情意结。

Flammekuechen

Flammekuchen (German), or tarte flambée (French), is a speciality of the region of Alsace. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons.

I love this dish. I love this ever since the first time I tried it in Germany. There's one flammekuchen specialty shop in Mainz that I really love and always make an effort to go if I were in Mainz.

Since I missed Germany, I asked my friend to give me an authentic flammekuchen recipe. Here's the one that he sent, I made, and my family love these!

Tarte Flambee Alsace (For 4 persons)  

Preparation:   

Overall time        2 hrs 

Working time      20 min 

Rest period          1 hr 

Cooking time      40 min  

Ingredients for 4 persons:  

Wheat flour           400 gram 

Dry yeast               20 gram 

Lukewarm water   250 ml 

Olive oil                3 tablespoon 

Bacon                    125 gram 

Onions                   500 gram 

Sour cream            200 ml

Whipping cream   200 ml

Steps:

1. For the dough, mix the dry yeast with a little bit of the lukewarm water and let it rest for 10 minutes. 

2. Sift the flour into a bowl, add the yeast mixture, the rest of the lukewarm water, the olive oil and a little bit of salt. 

3. Knead everything to a smooth dough and cover and let rise in a warm place for around 30 minutes. 

4. In the meantime, cut the bacon into fine strips. Peel the onion, cut in half and finely slice it. 

5. Whisk the sour and whipping cream with salt and pepper.  

6. Quarter the risen dough. It is best to roll out each piece of dough on a large piece of baking paper into a wafer-thin rectangular sheet. 

7. Spread 1/4 of the cream mixture on each and sprinkle with onions and strips of bacon. (of course, I have to make a few different variations based on what I have at home)

8. Bake the tarte flambee individually in a convection oven at 220 degrees for 10-15 minutes until golden brown. (I use 200 degree C for 15 minutes)

Sine I have a few bottles of self made funghi sott’olio and pomodori secchi sott’olio, I have made totally 4 different variations of flammekuechen this round. All of them have onions and bacons as base, but the other toppings are slightly different.

preserved mushroom in olive oil and broccoli 

sweet peppers and broccoli

sun-dried tomatoes and mushrooms preserved in olive oil,
sweet peppers and cheddar cheese

mushrooms preserved in olive oil, broccoli and greek cheese

Just like pizza, you can make any flavoured flammekuechen you like. I'm glad that I will have tons of experiments to try later.

Be creative, and have fun!

Pomodori Secchi Sott’olio (Sun-drier Tomatoes Preserved in Olive Oil)

I am obsessed with making my own fermented and preserved food recently. 

A few months back, I started to make my own Chinese style fermented vegetables. 

After I had some really good Melanzane All'olio from WTF Studio, I'm crazy with verdure sott olio ever since. I have made Melanzane All'olio, and a few batches of funghi sott’olio (because I want to try the texture of different types of mushrooms). 

Here's how I have my first trial of sun-dried tomatoes preserved in olive oil:

1. Clean the tomatoes (of course)

2. Cut them in half, and clear out the seeds.

3. Sprinkle salt on the tomatoes and dry them under hot sun. (well, we have plenty. haha)

For my case, I dried them over the period of 7 days as the last few days were a bit cloudy and rainy.

4. After the tomatoes are dried, cook them in a pot for 5 minutes (I use 1:4 ratio of vinegar and water)

5. After 5 minutes, take out the tomatoes and pat dry them. Leave them under the fan for about 2 hours to dry them again.

6. Put the dried tomatoes in a jar. Add sliced garlic, peppers and dried oregano in between layers.

7. Finally, pour in the extra virgin olive oil to cover the tomatoes.

Make sure the tomatoes are fully submerged in the olive oil

8. Close the lid properly and put it in refrigerator. Now let time do the magic. (Refrigerate at least 2 days to let flavours develop.) 

2 days after I bottled the sun-dried tomatoes, I used them for my flammekueche and I love this!