Saturday Mix: Poem – Octain/Double/High – “The Beauty of My Love” #amwriting #poetry #saturdaymix 


Thanks to Teresa of MindLoveMisery’s Menagerie for hosting Saturday Mix. Saturday’s prompt was to write pasturel poetry (Fiction/no fiction) which is essentially poetry written about nature in an idyllic way. 

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Credit: Eden Hills

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The beauty of my love is sweet, divinely prized. 

Through fields of wildflower I follow her steps, 

Her milk white skin, soft, supple; she knows best,

How tiny goat kids, and dog’s pups will thrive. 

They bleet, whimper, for her hands petting coats, 

Feeding them drops of milk reviving life’s hope. 

So they wil live glorious in pastures kind; 

Become adults frolic, following my queen. 

The beauty of my love is sweet, divinely prized. 

The beauty of my love is sweet, divinely prized, 

She gathers the chickens eggs to feed, 

Those who grace her kitchen with smiles pleased. 

Finds the dairy cows, milks them all beguiling. 

She’s a feminist, believes we never stop learning. 

She chose to farm, grows organic food, serves —

Customers desiring; at market they find hers first;

My love works hard, adores our life, she’s pleased. 

The beauty of my love is sweet, divinely prized. 

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©Mandibelle16. (2017) All Rights Reserved. 

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Day 2 – NaPoWriMo/A to Z Challenge: Poem – Tankas – “Recipes and Baking” #amwriting #poetry #NaPoWriMo #AtoZchallenge 


Today’s NaPoWriMo prompt is a poem inspired by, or in the form of, a recipe! It can be a recipe for something real, like your grandmother’s lemon chiffon cake, or for something imaginary, like a love potion or a spell. The quote was is by Bob Spitz for B about Julia Child’sand her  cooking for the A to Z Challenge.

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Credit: http://www.dreamstime.com

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“The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. “To her,” as a noted food writer indicated, “French culinary tradition was a frontier, not a religion.” If a legendary recipe could be improved upon, then let the gods beware.” 

― Bob Spitz, Dearie: The Remarkable Life of Julia Child

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Recipes we shared,

How to make it through the day;

Standing up for those–

Requiring a healing—

Touch: letting yourself let go.

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Is there a recipe,

A formulation for life?

Mixing ingredients,

Brown sugar, eggs, vanilla.

Soda or powder to rise.

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Bakings a pastime,

In the kitchen with great-grandma,

Then with my grandma.

Later baking confections,

With my Mom and her methods.

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One starts to know what,

Each person loves best,

Correctly; knowing —

Small portions grow bigger; the —

Scent of cinnamon inhaled.

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On some occasions,

A person needs to bake sweet cookies.

Decadent brownies,

During the holidays with,

Rich chocolate icing too.

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Baking has taught me,

Life’s no slice of mouth-watering

Chocolate cake, but there —

Are times when a recipe,

Is what gets you through.

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Endorphins, sugar,

A wretched day can be healed.

There’s a tomorrow,

Chocolate means it’s looking up,

One more day you can get through.

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©Mandibelle16. (2017) All Rights Reserved.

A Grocery List 


Thanks to La Duchesse D’erat for hosting this week’s list prompt entitled, grocery list.

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Grocery List:

1. Spinach: Truthfully, I used to hate spinach and I’m not a huge fan of it cooked, unless you hide it inside lasagna or in chicken with goat cheese. Otherwise, I’ll take fresh spinach over lettuce any day.

2. Dark Green Lettuce: The darker, the green of the lettuce, the better it is for you. I think I buy Italian blend or something like that. I prefer it to romain lettuce.

3. Raspberry Vinaigrette Dressing: My go-to salad dressing and it’s good for you because it’s a Vinaigrette not a cream dressing, the same goes with Italian dressing. 

4. Italian Dressing: (See Above).

5. Whole-Grain Bakery Bread: I don’t eat much bread honestly. But I freeze it and unthaw a couple of pieces when I eat it for toast or with becel and a bit of strawberry jam on the toast. Bakery bread is a must, you can’t compare it with the stuff which is full of preservatives.

6.  Large Eggs: Eggs are a great source of protein. I have them about once a day in an omelette, scrambled, or boiled.

7. Almonds (unsalted): A fantastic source of protein and the good kind of fat to eat for your body. 1/4 cup is a good serving size for me.

8. Pecans (unsalted): More expensive, but an awesome protein and wonderful to put in salads. They taste so good, I love them.

9. Milk  1%: I have adored milk since I was small. My parents used to call me their ‘calf’ but now I don’t drink too much of it. Maybe, an 8 ounce glass every couple of days or 1/2 cup in my cereal. Some people say milk makes you fat, after all it’s what causes calves to grow large and round. On the otherside, there are many studies showing how vital milk is for your bones and teeth because it has Calcium in it. Plus, the added vitamin A and D is beneficial, especially in winter when it becomes dark early. I hate almond or coconut milk, so I won’t be giving milk up. I should add, I am sensitive to whey as an adult so I have to be aware of of how much milk I drink and what brand.I couldn’t have to much milk and feel well anyways.

10. Greek Yogurt: They whey is removed from Greek Yogurt and it is one of my go-to’s for protein. It keeps you satisfied and is healthy for you. I like it with granola and fruit sometimes, mostly with fruit.

11. Chicken breasts: My meat go-to I like chicken breasts in salads, with little potatoes and roasted vegetables, (etc.) About 4 or 5 ounces is a good portion size of chicken for me.

12. Turkey bacon: Well, as many of us, I love bacon. Turkey bacon is healthier for you and still yummy! 

13. Boneless Chicken Thighs: (See number 11, basically the same but tend to BBQ these).

14. Ground Beef: Not my favourite but a good meat to have at times in taco salad or to make into meatballs or hamburgers.

15. Marble Cheese: Just to have in my omelette or on a burger.

16. Green Tea: Every day I have two or three cups. I like the Starbucks brand, Spearmint and lemon by Tazeo.

17. Strawberries: For fruit salad in the morning with other fruit.

18. Oranges: (See 17)

19. Pineapple: (See 17)

20. Nectarines: Love them on their own actually. My favourite fruit! 

21. Cherries: Good on their own as well. Delicious! 

22. Red Wine: Have to go to the liquor store to buy it, but it’s always good to have a bottle on hand for company or a Friday night.

23. Asparagus: Steemed with becel.

24. Baby carrots: Raw about 1/2 cup. 

25. Cauliflower or Broccoli: Steamed with becel, about 1 cups worth per person.

26. Dark chocolate: It’s a necessity! 

27. Mini Pepsi’s: Also a necessity. Every once and a while I like one.

28. Raisin Bran: Sometimes I have for breakfast or a midnight snack 1/2 cup.

29. Becel: Less fat then butter.

30. Strawberry Jam: For toast, a jar lasts a long time.

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©Mandibelle16.(2016) All Rights Reserved.


A List of Delicacies for A Not So Talented Cook. 


Thanks to La Duchesse D’erat and her list prompt of our best culinary delicacies.

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1. Perogies  

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http://www.polishforums.com

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For Perogies: I’m one-quarter Ukrainian and we always have perogies at Christmas, Thanksgiving, Easter, and every now and then. The secret is to boil the perogies, fry up some bacon and onions, let the perogies warm in the crock pot on low with some becel, and toss in the bacon and onions. The perogies are extremely soft and delicious using this method. Make sure you allow the perogies to warm a good half hour to an hour in the crock pot. Or, you  can visit a local restaurant near us in Edmonton, AB, called Uncle Ed’s, which is a genuine Ukrainian restaurant that has all the Ukrainian food you could ever desire at a reasonable price, with a too reasonable amount of food on each plate.

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2. Pizza – I learned to make this from my Mom, it’s fantastic pizza and much better than take-out. The most important part is the dough:

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http://www.1zoom.net

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To make yummy homemade pizza for a treat:

– 2 to 2 1/2 cups all purpose flour

– 2 tsp sugar

– 1 tsp salt 

– 1 tbsp fast-acting active yeast

– 1 cup hot water

– 1/4 cup olive oil

  • Mix  1 cup flour with the sugar, salt, and yeast in a large bowl.
  • Combine hot water and oil. Add to dry ingredients and beat diligently until smooth.
  • Gradually stir in more flour to make a soft dough.
  • Put out onto a floured counter and knead four to five minutes.
  • Form dough into a ball, place into a bowl with a bit of olive oil in the bottom, so the dough doesn’t stick.
  • Cover with plastic wrap and let stand on your ‘warming’ burner on your stove, for 45 minutes or until the dough is double the size.
  • Punch dough down. Recipe makes two – 12″ (30 cm) pizzas or one large one.

Next, you get to make your pizza! 

-We usually make one big round pizza and spray the pan with cooking oil lightly, before spreading the dough out onto the pan pushing it up to make a small rim.

– spread 1/4 cup or desired amount of Tomato Sauce on pizza dough, except at the rim. Sprinkle with oregano, this step is so vital for good flavour!

– cover pizza with grated mozzarella cheese about 1 and 1/2 cups or, however, much you like.

– add your toppings: – I like diced pineapple, thinly cut ham sausage, diced mushrooms, and diced red pepper.

– Sprinkle entire pizza with Parmesan cheese (2 tbsp or more).

  • Bake at 400 degrees F (200 degrees C) for about 20 minutes. You may want to put your broiler on the last few minutes to brown the cheese a little. 
  • Let pizza stand for 20 minutes. Cut into desired size of slices with a pizza cutter. This pizza is excellent and simple!

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3. Spinach Dip 

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http://www.browneyedbaker.com
 

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I chose all low calorie options for food, obviously. Here’s my family’s Spinach Dip recipe. It’s amazing!

– mayonnaise 1/2 cup

– cream cheese softened – 2 –  8 oz blocks (preferably light cream cheese)

– grated cheddar cheese –  1 cup

– frozen chopped spinach, thawed, squeezed dry – 10 oz. (300 g)

– chopped fried bacon- 6 slices chopped into small pieces

– finely chopped onion – 1/4 cup

– Dill Weed – 2 tsp

– Garlic Powder – 1/4 tsp or one clove minced.

– sour dough round loaf and additional baguette.

To make:

  • Beat mayonnaise and cream cheese together in small bowl until smooth.
  • Stir in next six ingredients. 
  • Cut top off of round bread loaf. Hollow out loaf with knife leaving a shell 1 inch (2.5 cm) thick. Put spinach dip inside loaf.
  • Wrap loaf in foil and heat in oven at 325 degrees F (160 degrees C) for 2 hours.
  • Cut up inside of road loaf and pieces of baguette as needed to use as dippers. As dippers disappear, break off sides of loaf for more dippers. Enjoy, this is heavenly and a tasty treat!

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4.  French Toast 

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http://www.julianbakery.com
 

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 Easy French Toast – healthy and yummy!

– 2/3 cup 1 percent milk.

– 2 eggs

– 2 tsp vanilla extract

– 1 tsp cinnamon 

– 1/8 tsp nutmeg 

– 4 slices whole grain bread

– cooking spray

– berries or apple slices 

– 2 tbsp each maple syrup (per two slices) 

To make:

  • Combine ingredients in a bowl large enough to dip your bread into but don’t add all your spices at once, distribute with every two slices of bread as the spices have a tendency to end up on the first two slices alone if added all at once.
  • Dip a bread slice into the batter and let it stand 30 seconds on each side.
  • Spray a frying pan with cooking spray and cook your first two slices of battered bread at a low temperature, flipping your battered bread slices when the first side is browned to your liking. 
  • Continue with your other two slices of bread, spraying the pan with cooking spray again before adding your next two battered bread slices to your frying pan.
  • Divide French Toast onto 2 plates and add fruit or apple slices. Fry up some bacon if you’re ambitious, as an add-on. Add 2 tbsp of syrup to each plate of French Toast. Voila! 

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5. Pineapple Beans 

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http://www.100recipes.com
 

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A health(ish) combination of ingredients for Pineapple Beans, wonderful for a potluck, a party, game day, (etc.)

– Bacon Slices – 6 

– Chopped Onion – 1 and 1/2 cups 

– Baked Beans in Tomato Sauce – 2 – 14 oz. (398 ml) tins

– Chili Sauce – 1 tbsp

– Mustard – 1 tsp

– Crushed Pineapple, drained – 1 tin (14 oz. or 398 ml)

– pepper – 1/8 tsp

To Make:

  • In a large sauce pan, sauté bacon and onions together until cooked. Drain and discard fat.
  • Add remaining ingredients and bring mixture to a boil.
  • Cover and simmer for 30 minutes or more. You can do this on a stove alone, or on the stove then set on the edge of a BBQ grill, or if you are skilled with the BBQ you can cook the entire mixture on the BBQ. 
  • Serves 8 people.

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Thank you for reading my easy list of cooking delicacies. I hope you found a recipe you can use! And to note, I’m not eating any of this right now I’m on a diet 🙂 

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©Mandibelle16. All Rights Reserved.