My Lamb Curry

i made a lamb curry tonight with

mint and butternut squash

soaked in coconut sun

orkney lamb with

marbled fat

like creeks

or veins



but no

no magic

it should have

given itself to me


its flavor

but no it

lacked magic

despite the mint

and constant affection

the music never played

magic never came

it just lacked



Andrew Jones launched his first internet space in 1997 and has been teaching on related issues for the past 20 years. He travels all the time but lives between Wellington, San Francisco and a hobbit home in Prague.


  • joeturner says:

    Hmm.. how about you try cooking it next time?

  • Kara says:

    It’s because you used Lamb! 😉

  • Friar Mikey says:

    What – still monastacism! I am not mono which suggests solo but rather relationo. I am also amazed that the Syriac ascetics need remodelling into the 21st century. They had it all. This is surely an evolution of a long standing idea, an essential long standing idea. Is Zinzendorf the sweetener to curry favour with the protestants? Surely we are followers of Jesus first, curious about how this spiritual reality connects with the unreality within which we live. Shalom

  • Wulf says:

    Yesterday’s meat pie
    Slow cooked gentle perfection
    Under golden crust
    Mmmnnn… food poetry.
    Ah! Almost time for lunch but
    work to finish first.

  • andrew jones says:

    i should have cooked a pie!

  • Darryl says:

    I’m in favor of the Google ads just because of the ones that showed up on this page. Leg of lamb, natural grass-fed lamb, Laura’s lean beaf, niman rich lamb meat. yum!

  • Pat says:

    I just moved back to the states after 8 months in London, and everyone makes a face like they just swallowed a rotten lemon when I mention how I love bangers and mash and meat pie. I especially miss the lamb curry for 4 quid in Camden Town.
    I’m salivating as if someone just rang the bell…

  • sheena says:

    i’m always fond of a good ode to lamb curry. bravo.

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