House of the Tomato

If a woman wants to be a poet, she must dwell in the house of the tomato. -- Erica Jong

Regional website for the Wisconsin Fellowship of Poets, in partnership with the Reader's Loft.


Celebrating, sharing and inspiring poetry throughout Wisconsin.

Poem Concoctions


Concoctions of poetry, recipe, photos and more.


Ganache is an accident of cream
fat in the moment of blooming under the sun of two hands smoothing the bud face, cheeks like hipped petals,
frilling a pearly reflection on the kiss of chocolate --
twirling the tongue
like midnight
from another sky,
loaming a lace
of sorts.



Courtesy: Giada De Laurentiis

8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips
3/4 cup heavy cream
1/2 teaspoon ground cinnamon
2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips

In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Recommended chocolate chips: Giradelli.



Lemon belongs
to the family
of regret.
Rue lives
in its skin of
You must
wear gloves
to handle
its delicate
its rind-burst
of tart,
but you will
come clean
in its extract.


Lemon Curd

¾ cup sugar
1 tbsp grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tbsp butter or stick margarine

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).


Jelly makes sweet
work of even
the spiciest of you.
Nothing like
a hard boil
to simmer down
your furrows.
Heat hides
in your internal
according to a scale
of pungency
(or more roughly
how many scars you have). Whichever.
Your call.



Venison Steaks with Jalapeno Jelly

4-4 oz venison steaks (could substitute beef)
¾ tsp chili powder
½ tsp garlic powder
½ tsp coarse black pepper
½ tsp salt
¼ tsp oregano
¼ tsp cumin
½ cup beef broth
¼ cup balsamic vinegar
1 tsp vegetable oil
2 tbsp red jalapeno jelly

Combine chili powder & next 5 ingredients. Rub steaks. Cook 4 minutes each side. Mix broth, vinegar, oil & jelly in small saucepan. Stir at medium heat until blended into a sauce. Serve with steaks.


Tomato is your sister,
more round than legal.
She drinks Coca-Cola
for breakfast
and pats down
itinerant items
on her kitchen counter,
thoughtful as Braille.
Her indelible fingers
slice tomatoes
in eighths,
the precise mouthful
for two fingers,
leaving behind
only a few of the
sleeved seeds.


Tomato Salad

3-4 tomatoes, sliced in wheels
1 large onion, sliced in ringlets
2 tbsp chopped cilantro (or basil)
1/4 cup balsamic
1/2 cup olive oil
Salt and pepper

Slice tomatoes and onions. Chop cilantro. Mix balsamic and oil together. Toss salad. Salt and pepper.



© 2019 House of the Tomato