LAST MEAL/ Poetry Potluck #26

FOOD, DRINK, INDULGENCES...our choice this week for Poetry Potluck #26.   Started to think of that game of what I'd like for my last meal..


LAST MEAL

Work begun comes to an end.
Tidbits that melted in my mouth,
Mars Bars and Mallowmars
will circle the platter,
before my eyelids cease to flutter.

Crusty loaves, freshly baked,
mounds of sweet butter to spread.
A cornucopia so full,
it's seams will burst.
A ripe peach to quench my thirst.

So pile my favorites high,
fried chicken, the guest of honor,
no aristocrat I.

Not ashamed to fill the menu
with plebeian taste.
Pasta marinara with a side of fries,
and if possible, a pastrami on rye.

For my last rites
I will request a whittle of chocolate,
the bitter sweet sliver
will melt on my tongue,
my choice for a final communion.


copyright/ all rights reserved/ 2011


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MY DAY...

THIS IS AN ERASURE POEM.  I got the idea from Poets and Writers Magazine.  Take a page or two out of a magazine or newspaper, underline words or phrases that appeal to you.  They say to erase, white-out the rest, but for me underlining did just fine.  Construct a poem with the chosen words.  This leads me to believe that writing is a lot easier today than it was yesterday.


MY DAY

Cold water pouring down my throat,
drink, with the sun coming up,
before despair tries to become the daily habit,
cross my legs, brush aside the dream,
still almost clear.

Look at the clock,
an easy ritual for morning,
catch myself in a laugh,
was there something funny in the dream?

Mother, you served me some bread,
didn't know that was
a beacon,
I'll take the crumbs and butter
into my day,

till I lie down,
sometimes sleep again,
before the clock wakes me
to observe.


@copyright/all rights reserved/ 2011


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Just Dessert....

I'm sure you all have your favorite Pumpkin Pie recipe.  Me too.  This isn't it. 

This is a wonderfull recipe for a Pumpkin Crisp.  With pears.  And caramelized.  Very simple.  I guarantee that you and your holiday guests will be in favor of the substitution.  And you really don't have to eat it first...unless....


Pumpkin Crisp

2 large ripe pears, pealed, cored, and cut into 1/2  inch cubes
14 tbls. unsalted butter, cold
1/2 cup maple syrup
1 tsp. vanilla extract
2 tsps. ground ginger
1/2 tsp. cinnamon
2  15 oz. cans pumpkin puree
1 1/4 cups all purpose flour
1/2 cup packed light brown sugar
1/2 cup chopped walnuts

In a nonstick skillet over med. heat, combine pears, 4 tbls. butter, maple syrup, vanilla, and spices and cook until pears are tender..10 minutes.  Add pumpkin and cook for 1 to 2 minutes.  Remove from heat.

Place the flour, brown sugar, and remaining butter in a bowl.  With your fingers, work the butter into the dry ingredients until large crumbs form.  Add the walnuts and combine well.

Heat oven to 375 deg. F.

In a 9 x 13 inch baking dish, spread the pumpkin-pear mixture evenly on the bottom.  Sprinkle the topping over it and bake until golden brown and bubbling about 40, 50 minutes.  Serve warm, or at room temperature, with whipped cream.  Serves about 8.

Thanks to realsimple.com


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CHOCLAT SIN.. #12

IT'S NOT AS IF I RUSHED TO MAKE THIS LUSCIOUS DESSERT the second I layed eyes on it. I sort of spiritually absorbed it first. I liked the simplicity, the "no fuss" look of it.. and to call a pie "silk".... really appealed to me. Delighted when I stopped meditating on it and finally made it!

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CHOCOLATE SILK PIE

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7 ounces chocolate sandwich cookies (about 17 cookies)

4 tbls. unsalted butter, melted

2 cups heavy cream

6 ounces semisweet chocolate, chopped

2 cups miniature marshmallows

3 tbls. sifted unsweetened cocoa powder

1 tbls. sugar

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Preheat oven to 350 deg.F. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9 inch pie pan. Chill for 15 minutes. Bake until set, 10 to 15 minutes. cool on a wire rack.

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In a saucepan over medium-low heat, stir 1/4 cup cream, chocolate and marshmallows until smooth, 5 minutes. Remove from heat and let cool for 15 minutes.

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Whip 1 cup cream until soft peaks form. Add cocoa, beat until stiff peaks form. Stir a third of whipped cream into chocolate mixture. Gently fold chocolate mixture into whipped cream. Spoon mixture into pie shell, smooth top. Chill and set at least 2 hours. Whip remaining cream with sugar and serve with pie. 8 servings.

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If you'd like to drink a wine with this I suggest a light bodied red dessert wine such as Sandeman Porto Ruby.

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CHOCLAT SIN..#5

I LIKE THIS RECIPE A LOT. I KNOW IT DOESN'T LOOK LIKE CHOCOLATE, BUT TRUST ME. IT'S AN UNEXPECTED COMBINATION, BUT IT SURE WORKS. Something I'd like to suggest, instead of using ground powdered ginger, I personally like to grate a comparable amount of ginger root. It gives a heady zip to the bars, and besides, I love to just gaze at ginger, for it's other wordly weirdness. That this gnarly root is the basis of most Asian food, just shows how daring some folks are. Also I'd like to recommend sipping a dry, fruity Riesling with these munchies. Mmmm, very nice! And of course, let's not forget that these contain chocolate. Extremely rich...go off the diet...hey, it's the holidays!
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GINGER CHOCOLATE-CHIP BARS
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2 sticks unsalted butter, room temperature
2 1/4 cups all-purpose flour
2 tsps. ground ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups light brown sugar
1 1/4 cups granulated sugar
4 large eggs
12 ounces semisweet chocolate chips
1 tsp. pure vanilla extract
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Heat oven to 350 deg. F. Butter a 9x13 baking pan and line with 2 crisscrossed pieces of parchment paper, leaving an overhang on all side. In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.xxxxxxxxx
With electric mixer, beat butter and sugars until fluffy. Add eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.xxxxxxxxxxxxxxxxxxx
Spread the batter evenly in the prepared pan and bake about 40/50 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan, then cut into 32 bars (8 rows x 4 rows).
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CHOCLAT SIN..#3

This is a really terrific dessert to make for the holidays. It's also great for a tea or coffee party. And it serves loads of guests!
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CHOCOLATE CHIP CHEESECAKE
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1 cup chocolate wafer crumbs
3 tbls. sweet butter
Combine crumbs and butter. Press into 9" springform pan. Bake at 350 deg., for 10 min.
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3- 8 oz. pkgs. cream cheese, softened
3/4 cup sugar
1/4 cup flour
3 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup semi-sweet chocolate bits
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Combine cream cheese, sugar, flour, and sour cream. Mix at medium speed on mixer until well blended. Add eggs, 1 at a time, and vanilla, mixing well. Stir in chocolate bits, pour over crust. Bake at 325 deg. for 55 min. Loosen cake from rim of pan, cool before removing rim of pan. Serve chilled. 10-12 servings.
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Adapted from Epicurean.com
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Recommended Film:
THE SCORE/ 2001
4 Stars.
Directed by Frank Oz
Cast: Robert De Niro, Marlon Brando, Edward Horton
Extremely well acted, breathtaking, suspense caper drama. Amazing display of great acting when these three are together. Di Niro is the master safecracker, Brando, in perhaps one of his last roles, is the wily fence (very funny), and Norton is the young thief. Setting is Montreal. Unpredictable.
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