“Actions” Written By Meme Avery

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His lips burned
Into my
Flesh

As my pulse
Quickened

My legs
Sinking into
Cushions
Like quick
Sand

While hands
Explored
Valleys and hills

Unknown
To the
Human eye

He didn’t speak
But his thoughts
Were clear

And i succumbed
To his
Earthly vision

To his
Fanatical
Touch of
Skin

Wondering
While caught
In the friction
Of the moment

If he
Will be
Here

When morning
Comes.
 

Recipe: Mustard-Crusted Pork with Farro and Carrot Salad

farro
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don’t have a mandoline, use a vegetable peeler. hide
  • 1 3-3 1/2-pound boneless pork loin
  • Kosher salt, freshly ground pepper
  • 1 cup whole grain mustard
  • 1/4 cup mustard powder
  • 1/2 cup olive oil, divided
  • 2 cups farro
  • 1/3 cup apple cider vinegar
  • 1 tablespoon caraway seeds, coarsely chopped
  • 1 teaspoon honey
  • 1 1/2 pounds baby carrots, any color, very thinly sliced lengthwise on a mandoline
  • 1/2 small red onion, very thinly sliced into rings
  • 1 cup (packed) fresh flat-leaf parsley leaves

Preparation

Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.

Preheat oven to 425°F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350°F and roast until a thermometer inserted in the thickest part registers 145°F, 25-35 minutes longer, depending on thickness of roast.

Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.

Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.

Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.

Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.

DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.