CROCK POT WEDNESDAY and Butternut Squash Braised with Thyme and Cider

 

 Welcome to Crock Pot Wednesday.  Thanks for stopping by.  Join us by entering your link below.   You are free to invite others to the party. I’m anxious to hear what you have to say.

Fall is definitely in the air here in Arkansas.  I know there are still some very warm days to come, but the brisk air is a welcome reprieve (this coming from a dedicated summer person) from the 90+ degree temps and the frequent rain we have had lately.  The bluebird skies and cooler days caused me to start thinking about some of those foods that I tend to go to in autumn.  They, too, are welcomed back heartily.

This squash recipe combines three great flavors of fall: butternut squash, thyme and apple cider.  It comes from Slow Cooker: the Best Cookbook Ever.  We have enjoyed many tasty dishes from it.  This side dish is terrific with pork or chicken.  I served it with grilled pork chops that were seasoned with an olive oil – fresh thyme marinade.

1/2 cup unsalted butter, melted
1/4 cup firmly packed light brown sugar
1 cup apple cider
2 teaspoons dried thyme
4 cups 1-inch chunks peeled and seeded butternut squash

Combine all ingredients in the insert of a 5 to 7-quart slow cooker.  Cover and cook on high for 3 1/2-4 hours until the squash is tender.  Makes 6-8 servings.

I’m thrilled to receive an Honest Scrap Award from Country Lady.  She honors me with her gift.
THANKS Country Lady!!   You can click on her front door to enter her blog.

 
I’ll be back later this week to share "10 Honest Things" about myself.  The pressure is on! 

 
Kathy over at Life in the Slow Lane has been a friend of mine since college.  She and I were in the Kappa Kappa Gamma House at the University of Arkansas at the same time --- even though she is MUCH older than I:)  I’m amazed at all of her talents.  You should go visit her blog to see what I mean.  I’m presenting this SPLASH award to her.  The Splash Award is given to "alluring, amusing, bewitching, impressive, and inspiring blogs." 

Linked to:
Menu Plan Monday
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Tuesdays at the Table
Tasty Tuesdays

Here’s your chance to sign up with Mister Linky - Come back to see what others have entered.

PRETTY IN PINK

I wanted to introduce you to my daughter, Emily.  Isn’t she pretty in her coral pink?  Her dad says that we have the same smile.  I think hers is beautiful.  She’s worked very hard to become the lovely wife, mother and doctor that she is.  I really admire her.

You’ve met my Perfect Girl, Kate, before.  She slept through this whole photography episode with the pink bow that I insisted on planting on her bottom:)  I hope she grows up to be every bit the woman her mom is. 

For my daughter, my granddaughter, my sister, my friends – and you are included with them - please remember this:

Have you had your mammogram this year.  If not, what are you waiting for? 

Happy Pink Saturday! I’ve been visiting lots of new blogs.  You guys are fantastic!

 

 

Thanks Beverly – here’s a little award for you for hosting us! The Splash Award is given to "alluring, amusing, bewitching, impressive, and inspiring blogs.”   It was given to me by Sam over at My Carolina Kitchen, and I am passing it on to you so that you can share it with nine others.

 See you back here next week for Crock Pot Wednesday.

TIPS FOR PARENTING THE BEST STUDENTS and Ham and Cheese Muffins

I came across a newspaper article the other day written by family psychologist, John Rosemond.  It was actually a reprint of an article that was first written about ten years ago,  Apparently, he had received numerous requests from teachers to publish it again, and so he complied.

His advice, I believe, is right on the money.  This is my 28th year of teaching so I have some insight and “expertise” with this subject.

What he says, and I fully agree, is that the “best students” are not necessarily those who make the best grades.  Rather, the best students are those who come to school prepared to do their best, to accept and fulfill their assignments, and to pay attention to what is being taught.

I would be interested in what you have to say about his tips.  I am reprinting the article almost verbatim in order to make sure that I present it to you as he intended.

1.  Make it clear to your child that disobedience is not an option.  I love this quote:  “Good behavior begins at home, not at school, and not  even the best teacher can discipline a child who is not respectful of adult authority.”   Further, he says to make the rules of proper behavior clear to your child.  When the rules are broken enforce with a firm, even hand.  New research finds that a child’s level of self-control is positively associated with school achievement.

Growing up, I always knew that if I got in trouble at school, I would be in far more trouble at home.  My parents taught me to respect adults, especially my teachers, and I never thought it alright not to do so.  I remember only one time my dad going to a teacher about me.  Then it was not to question the grade I had been given but to see how he could help me at home.  My parents listened to me complain, I am sure.  But never, I repeat never, did they not support the teacher.

2.  Assign your child a fair share of day-to -day housework.    Teachers have told Rosemond that the best students are usually those who have daily chores at home.  He says that it makes sense that a child who comes to school already accustomed to accepting adult assignments will have fewer problems accepting assignments from teachers.  The more responsible a child is at home, the more responsibility he/she will demonstrate in school.  (Notice that he said a “fair share,” not to be confused with slave labor.)

I appreciate that Perfect Daughter and Perfect SIL are already giving my perfect grandchildren a certain number of responsibilities at home.  They pick up their toys.  They often set their table.  They think putting dishes in the dishwasher is fun!  Perfect Boy is four; Perfect Girl is two.

From what I have read about the Northwest Arkansas Duggar Family with their 18, soon to be 19, children, they instill this sense of task commitment early.  It’s obvious that each child has a responsibility within the family and is fully expected to carry that out.  (You can find out more about them at Discovery.com or TLC.)

3.  Limit electronic entertainment to nonschool days and even then allow no more than five total hours per week. Rosemond remarks that research shows that screen time of any sort decreases attention span.  Learning from a real-life, flesh-and-blood teacher requires being ready to answer questions, memorizing, conducting independent inquiry, transferring what you’ve learned to paper, listening to the teacher’s feedback concerning your work and correcting your mistakes.  As for television alone, a researcher once found that truly gifted children tended to watch  no more than 5 hours of television per week.  The national average is 25 hours per week per child.   IF YOU WANT YOUR CHILD TO BE AVERAGE, LET HIM WATCH A LOT OF TELEVISION.  (Read that again, please.)

Teaching is sometimes viewed as another form of entertainment.  My students probably think I’m mean because I don’t try to entertain them.  Sure, we will play a game on occasion IF it adds to the learning.  But sorry guys, we aren’t High School Musical – The Middle School Version.  We are about real life.  Note to Students: Your schoolwork is your job.  I would like for you to think that if you don’t do it, don’t participate, you won’t get paid. 

4.  Be interested in what and how your child is doing in school, but take care not to do his work for him.  THERE IS A DIFFERENCE BETWEEN INTEREST AND INVOLVEMENT. (Read that again, please.)  The interested parent says to the child, in effect, “I am concerned about your education, but it is ultimately your responsibility.”  The involved parent says, “ Your education is my responsibility.”  Unfortunately, too many well-intentioned parents have unwittingly accepted or appropriated responsibility for their children’s school work.  The result of this parental benevolence is a child who has difficulty taking the proverbial bull by the horns.  New research supports this low-involvement parenting model.

One of the most frustrating things I deal with as a teacher is when a parent takes on too much responsibility for the child’s work.  For the most part, I can tell the difference in papers written by seventh graders and those written by their parents.  Yes, it is okay to assist.  Yes, it is okay to encourage.  Yes, it is okay to offer suggestions.  But no, it is not okay to do it for them.  But you already know that.

Oh, and if your child forgets his project and leaves it at home, it probably is okay to fetch it for him the first time.  After that, I think he should know that it won’t do any good to call.  Do him a favor, allow him to learn the  consequences for his lack of responsibility.

5.  If your child’s teacher reports a problem, give the teacher---not your child---the benefit of the doubt.  As a rule, teachers are more committed to determining the welfare of children than any other class of professional.  When a teacher says your child has a problem --- academic or behavioral --- it is with your child’s best interest in  mind.  Curb the tendency to become defensive and listen with an open mind and an open heart.  You may learn something that will help you become  a better parent.

Several years ago my teaching partner  at the time (Dian) and I began requesting of parents that they write a letter to us about their child.  We asked them to tell us in a “million words or less” what made their child special.  We didn’t want grades or test scores, but rather what would they have us know about their son or daughter that we might not otherwise discover.  I have to tell you that those letters are just wonderful.  Also, I must admit that I often began to view a student in a different light after I read what was written about him.  A big regret is that not every parent takes the time to write that letter.  What a loss.  Those who do, tell me that it is a privilege.  Often they will remark that it is the first time in a long time that they have really given time and thought to  how special their child really is.  (So, if you are one of those parents who hasn’t gotten around to writing that letter, I would still love to read yours.)

Okay.  Here’s your homework.  What tips would you add to Rosemond’s? What do you do as a parent to ensure that your child has the opportunity to be the best student and person he or she can be?

An idea for breakfast:

I think breakfast is probably an overlooked meal in our harried pace.  From a teacher’s standpoint, I know the value of a good breakfast for my students.  All too often I see them with large containers of soda, chips, cookies, and even the very large size of whatever their “flavor” coffee is.  The immediate effect of that is a sugar high that only lasts a short time.

Since Hubby is our breakfast cook, I try to have things either made up or on hand that are simple for him to prepare.   This is one of those great tasting, filling muffins that works great for that.  I freeze them after baking so they are readily available. 

HAM AND CHEESE MUFFINS

3 tablespoons butter
1 medium onion, finely chopped
1 1/2 cups all-purpose baking mix such as Bisquick
2 cups (8-ounces) shredded Swiss or Cheddar cheese, divided
1/2 cup milk
2 tablespoons Dijon mustard
1 large egg
1 cup finely chopped cooked ham
poppy seeds (optional)

Preheat oven to 425 degrees.  Melt butter in a skillet over medium-high heat; add onion and saute until tender, 3-5 minutes.  Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.  Whisk together milk, Dijon mustard and egg; add to cheese mixture, stirring just until moistened.  Stir in onion and ham.  Spoon into lightly greased muffin pans, filling two-thirds full.  Sprinkle with remaining 1 cup cheese and poppy seeds, if desired.

Bake at 425 degrees for 20 minutes or until golden.  Let stand 2 to 3 minutes before removing from pans.  (from Southern Living)

 

Here’s your second homework assignment: what quick, healthy and easy ideas can you share for those early school-day breakfasts?

I can’t wait to hear what you have to say.  Share your comments or, even better, link up your post on either of these subjects with Mister Linky below.

Reposted at mrsarnoldsenglishclass.blogspot.com.

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Foodie Friday hosted by Gollum

Check out her cute idea for Fall cookies:) 

CROCK POT WEDNESDAY and Gary’s Favorite Tortilla Soup

 

It’s time to sign up for Crock Pot Wednesday.  I’m eager to see what you are preparing.

This is one of THOSE weeks for us.  You know the kind of week when you are seemingly obligated for practically every afternoon and night?  In order to avoid “fast food flight,” I try to have something on hand that is easy for either one of us to warm up and have with ease.  This soup is one we both enjoy and actually improves with age.  I will make it up on Sunday evening and have ready to go in the Crock Pot on Monday morning before I leave for school.

1  large onion, chopped
4 cloves garlic, minced
2-4 Anaheim or poblano peppers, seeded and chopped
1 tablespoon cumin seed
1 tablespoon canola oil
1 1/2 cups fresh-cut or frozen whole kernel corn
2 medium tomatoes, chopped (I usually use 3-4 Roma tomatoes when homegrown tomatoes are not available.)
1 can extra hot Rotel (or your heat preference)
2-3 cans reduced-sodium, less fat chicken broth
2 cups coarsely chopped cooked chicken breast
1/2 cups snipped fresh cilantro
salt and pepper to taste
ground cumin to taste (I usually use about 1 tablespoon.)
2 cups coarsely crushed tortilla chips
1 cup shredded Monterey Jack or Mexican blend cheese
juice of one lime
tortilla chips
lime wedges
sour cream
fresh cilantro

In a large pot, cook onion, garlic, Anaheim or poblano peppers and cumin seed in hot oil for about 5 minutes or until tender, stirring constantly.  Add corn kernels, tomatoes, Rotel, 2 cans of the chicken broth, shredded cooked chicken , ground cumin, 1 cup of the tortilla chips and the snipped cilantro. ****Crock Pot adaptation:  at this point, I add everything to the slow cooker and cook on LOW 5-6 hours. **** Bring mixture to a boil, reduce heat and simmer, covered for 10 minutes.  Add additional chicken broth if necessary.  Adjust seasonings to suit your taste. Just before serving, squeeze in the juice of the lime.  

To serve, divide the remaining crushed tortilla chips among soup bowls.  (You may want more depending upon your preference.)  Ladle soup on top of chips and garnish with grated cheese,  sour cream, lime wedge and/or cilantro sprig.  Sometimes, I even add in chopped avocado.

Makes 6-8 servings.

I hope it is a good week for you.  There’s a promise of sunshine for us after too many rainy, cloudy days.  That’s a good thing:)

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ONLY IN ARKANSAS – RAZORBACK MADNESS

  

WOO PIG
SOOIE!!!!!

We love our Razorbacks in Arkansas! 

Arkansas is home to several fine universities.  However, there is probably only one that receives the support as universally as does the University of Arkansas at Fayetteville.  It is our flagship school.  (I just know I am going to hear about this….)  We are absolutely crazy about our Hogs.  We bleed Red, especially in the Fall when football season rolls around.  And….it’s that time of year up in the Ozarks!  Can you hear us calling our Hogs?  We’ll do our best to keep you entertained.

I was a student at the UA in 1969 when Texas (boo!) and Arkansas were in contention for the national championship.  As a member of the spirit support group for the Hogs (Razorbacks and Hogs are interchangeable names in Arkansas), we maintained a booth on campus to raise funds during this electric time.  We started out selling T-shirts, megaphones, and Hog hats.  All of that and plus sold out practically in day one.  We were desperate for anything Razorback-related.  If you can just imagine that we were able to sell those white paper name badges imprinted with “BEAT TEXAS”  for $1.00 apiece, you will have some idea of just how spirit mad we were that year.  President Nixon attended.  I’m not sure who invited him, but he came.  Anyway, we got robbed (cheated, I’m sure) at the last minute.  The entire state went into mourning.  But…..we were avenged!  The very last time that Arkansas  and Texas played in a conference game (War Memorial Stadium), we WON!  We haven’t stopped talking about it since.  Hubby and I were there for that one as well.  It was AWESOME. 

I have my IPHONE loaded with the new IHOG app, complete with all the latest news, stats, media clips, and fight songs.  I’m pumped! 

There’s just nothing like a football weekend during Fall in the Ozarks.  It’s just plain, downright Heavenly!  That’s why God designated Donald Reynolds Razorback Stadium as HOG HEAVEN!

We’ll be there this weekend with Perfect Boy and Perfect Girl in tow.  Can’t get ‘em started to early ya’ know!

Just in case anyone might be a tad bit hungry, we’ll be looking out for some great tailgate parties and serving up some of these great munchies.  Ya’ll come join us, ya’ hear.  We’ll even give you a few pointers on the proper way to call our beloved Hogs.  It’s an art.

Hubby and I will be traveling to the game in our new luxury model car. 

Want a ride?
You think I’m kidding.  This is someone’s actual vehicle.  I warned you!
We take our pregame activities pretty seriously as well.  Here are a few of our favorite tailgating treats for you to enjoy.
PAPAYA AND BLACK BEAN SALSA
8 servings
1 cup canned black beans, drained and rinsed
1 papaya, ripe and diced small
2 red peppers, diced small
1 red onion, diced small
1 jalapeno, minced
1/4 cup cilantro,chopped
1/4 cup olive oil
3 tablespoons lime juice
2 teaspoons salt, or to taste
Combine all of the ingredients and adjust the seasoning with salt and pepper.  Keep refrigerated until serving.  Serve with tortilla chips.
TOMATO SALSA
8 servings
4 Roma (plum) tomatoes, chopped
4 scallions, sliced thin
1/2 medium onion, minced
1 garlic clove, minced
2 tablespoons cilantro, chopped
1 jalapeno, seeded, chopped fine
1 1/2 tablespoon lemon juice
salt and freshly ground black pepper to taste
Combine all ingredients.  Let the salsa rest for 15 minutes before serving in order to develop the flavor.  Adjust the seasoning with salt and pepper.  Serve with your favorite corn chip.
LISA’S SALSA
Another tomato salsa variation that is so easy and so good:
l large can whole, peeled tomatoes
1 can Rotel (I use Hot, but it is up to you.)
1 tablespoon garlic salt
1 tablespoon garlic, minced
1 tablespoon cumin
1 tablespoon cilantro, chopped
Put all of the ingredients in the blender and pulse together for just a few seconds.  DO NOT over blend or it will become watery.  This keeps very well in the refrigerator for at least a week.  Serve with corn chips of your favorite variety.
JANE WILMOTH’S CORN DIP
2 cans  Mexicorn
3 green onions, chopped (white and green parts)
2 seeded jalapeno peppers, chopped fine
2 cups finely shredded cheese of your choice (I use the Mexi-blend usually.)
8 ounces sour cream
1 cup mayonnaise (not salad dressing)
1 teaspoon sugar
1/2 cup finely chopped cilantro leaves
salt and pepper to taste
Drain corn well.  Add chopped green onions, peppers , sour cream, mayonnaise, sugar, salt and pepper.  Stir in cheese and cilantro.  Blend carefully and refrigerate overnight.  Serve with Frito dippers.
TRI-COLORED SALSA
8-10 servings
1 can black beans, rinsed well
1 can white shoe peg corn, drained
2 cans Rotel (I used the hot variety. )
4-6 green onion tops, sliced
1/2 cup cilantro leaves, minced (or to taste)
1/2 lime, juiced
1 teaspoon minced garlic
Mix well and chill.  The flavor improves overnight.  Serve with your favorite corn chips.
These two are perfect for the Crock Pot and for those times when it is actually cold-weather football:

MEXICAN HOT CHOCOLATE
1 1/2 ounces unsweetened dark chocolate
1/4 cup dark brown sugar
1 to 3 tablespoons instant espresso (if desired)
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla
dash of salt, optional
3/4 cup heavy cream (okay, you can substitute water)
2 cups half and half
lightly sweetened whipped cream for garnish
1/2 teaspoon red pepper flakes, or to taste
cinnamon sticks for garnish and stirring
Combine chocolate, sugar, espresso, cinnamon, salt and water in medium saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth.  Heat to boiling; reduce heat and simmer uncovered, stirring constantly for 4 minutes.  Stir in milk, heat through but do not boil.  Remove from heat and whip chocolate mixture with a wire whisk until foamy. 
Pour into mugs, top with whipped cream and place cinnamon stick in cups for garnish, if desired.
Makes 2-3 servings.  I adjust the taste of this to our liking.  I sometimes use chocolate milk in place of the half and half and add extra dark chocolate.  The better the grade of chocolate, the better the drink.  If you can locate Mexican brown sugar, try that.  It usually comes in a cone.  For true Mexican chocolate, this needs to be whipped with a whisk or mixer just before serving.


AUTUMN SIPPER

Makes 8 cups.
1 tablespoon whole allspice
3 3-inch cinnamon sticks
2 whole cloves
1 piece each lemon and orange peel, each about the size of a half dollar
1 piece crystallized ginger, about the size of a quarter
3 cups apricot nectar
5 cups apple juice
cinnamon sticks and orange slices optional
Place spices, citrus peels and ginger in cheesecloth or a coffee filter and tie securely.  Place in the bottom of the slow cooker.  Pour in apple juice and apricot nectar.  Cover and cook on HIGH for 1 hour, then on LOW for 3 hours.  Garnish the filled cups or glasses with cinnamon sticks and orange slices.
(Fix-it and Forget-it Cookbook)
Even if you aren’t a football fan, this is a gorgeous time of the year in Arkansas.  Our Ozark Mountain autumns rival anything you will find in New England.  God truly has a majestic paintbrush.  Ya’ll come visit.

If you think that I am a rabid Razorback fan, you should check out my friend and Kappa sister, Kathy, over at Life in the Slow Lane.  She’s so Hog Wild that she even throws wedding showers with a Razorback theme!  (Actually, she PRETENDED that it was a tailgating theme, but since she’s a former Alumni Board member, we all know the REAL truth:)

BEAT GEORGIA!!!

Linked to:
Foodie Friday hosted by Gollum


Simple Supper Saturday at the Krazy Kitchen


 Show Us Your Life at Kelly’s Korner.

Tailgating Time at Seaside Simplicity

CROCK POT PINTO BEANS with Sour Cream Cornbread

 

It’s time to sign up for Crock Pot Wednesdays.  I hope you will decide to join me by linking up with Mister Linky below.  I appreciate you!

 

 

 Hubby loves his pinto beans.   In fact, so do I.  Both of us grew up on them.  He is, after all, one of six children!  Bless his mom’s heart.  She did well to keep all of those mouths fed. 

We prefer our pinto beans cooked in the crock pot.  Over the years we have realized that the flavor seems so much more intense than it is when they are cooked on the stove top.  The truth is, I seldom add anything other than salt to flavor them.  They are just that good.

I wish I had an exact recipe, but I don’t.  There are some  general guidelines, however, that I can give you.  You can go from there.  Or, you can find plenty of recipes on the web.  I just don’t have one.  Isn’t this the way many of us cook?

Start with a 1-pound bag of pinto beans.   Rinse thoroughly and look through them for any pebbles, etc. (Yep.  Pebbles, etc. will be there from time to time.).  Put the dry beans in the slow cooker liner and cover with lots of water.  This is usually about 2/3 more water than beans.  We like lots of “juice” with our beans because we eat them as a bowl dish rather than as a side dish.  I do not salt at this time but rather wait until about 30 minutes prior to serving.  I don’t think it is critical either way (you will find contradictory information on this).

  I may add this ham seasoning if I’m not using a leftover ham bone; it’s convenient and certainly is lower in calories.  The addition of ham or smoked sausage is strictly your option.

Cook on LOW 8-10 hours.  You may want to check the water level and give them a stir or two until you become accustomed to how they are cooking.  Beans will vary in cooking time according to their age.  You can cook them faster on HIGH, but LOW works for me as I put them on to cook before leaving for work in the mornings.

I’m making enough this time to make Mary Lynn’s Louisiana Red Bean Gumbo (check back to get  that great recipe)  for this weekend, but for tonight we’ll be eating them with Sour Cream Cornbread and Tomato-Bacon Jam.  A warm meal for a rainy evening. 

Sour Cream Corn Bread

1/2 cup butter, melted (I melt it n the skillet.)
1 cup cream style corn
1 cup sour cream (I use well-drained Greek yogurt.)
1 cup self-rising corn meal mix
2 eggs, well beaten
1 cup finely grated Cheddar cheese (or cheese blend)
1/2 onion, grated (optional)
freshly cracked black pepper

Preheat the oven to 350 degrees.  Mix all ingredients and cook about 20-25 minutes in well greased 9-inch skillet.  The batter will be quite thick.  YUM!

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GRILLED CHICKEN SANDWICH with Pancetta, Arugula and Aioli

 

There are just times when easy meals are needed, and this is one of the sandwiches I go to for those times.  For the most part, it is all fixed on the grill which makes it even easier.  The garlicky mayonnaise and the peppery arugula add that extra-special kick to take it from ordinary to extraordinary.

Makes 8 sandwiches.

Aioli:
1 cup mayonnaise
1 garlic clove, minced
Combine the mayonnaise and the garlic to make the aioli.  Reserve.

Sandwich:
3 pounds chicken, boneless, skinless
3 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
3 tablespoons olive oil
16 slices sourdough bread
16 slices pancetta, sliced 1/8-inch thick
1 bunch arugula, trimmed, washed and dried
tomatoes, thinly sliced (optional)

Pound the chicken breasts to an even thickness.  Season generously with salt and pepper, and brush with 3 tablespoons of the olive oil.

Preheat the grill on the highest setting.  These can be prepared indoors with a grill pan if you prefer.

Lightly brush the slices of bread with the remaining olive oil.  Grill over moderate heat until golden and crispy on the outside, but soft on the inside.  Reserve.

Grill the chicken breasts until cooked through, about 5-6 minutes on each side.  While the chicken is cooking, grill the pancetta until crispy.

Spread 1 tablespoon of the aioli on each side of the grilled bread.  Place a few leaves of arugula, 2 slices of crispy pancetta, a slice of tomato (optional) and the chicken breast on one side of the bread.  Top with the other half of bread and slice diagonally.

I usually serve this with a side salad, fresh fruit, or tomato-basil soup.  It doesn’t require anything else, however.  Optionally, I will add roasted red bell pepper or red pimento peppers.  Basil pesto is also good in place of or along with the aioli.

The original recipe came from Gourmet Meals in Minutes.

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PINK SATURDAY: Saying Goodbye to Summer

 

The End of Summer

Turn and take the summer with you to its fall.
Take away its outlook and its need--
the message of the sun at hilltop--
and hand it to the courier, who waits
to run the valleys and the shade
and hand it in good season
to its heir.
It has blessed you, truly once again
but summer goes its way, it must,
and craggy hands of autumn
seduce you fresh with promises
filled in blinding summer light,
unnoticed, not ahead.
Ahead lies cold incrimination
that faults you yet again
for missing twice the splendour.
Do not rush estival’s cool end,
for behind her is the icy breath of winter.
Hold her hot against your form
and let her breathe her lovefire on you
and make you sweat
beneath her crushing heat.
Hold her as you know
that she’ll be gone soon,
and in her place will be the snow.

Peter J. Gorham

  

  Thanks Beverly.