A sneak peek at the July Challenge, I have written the first half of a Sonnet (7 lines) and Charley over at Life in Portofino has agreed to dive in and write the second half. I must admit, Lynn Burton got me thinking about nightmares with her recent post called Dreamand it fed this quite well! Good luck, Charley!
Beneath the bed a garden sits and waits Smooth the sheets, my head upon the pillow Asleep am I until the chaos breaks Carrots clawed by digging armadillo
Nightmare screams from radishes upended Oh, Stevenson! Upon this counterpane, Your childhood verses here would be splendid,
In her book Poem Crazy, Susan Goldsmith Wooldridge shares a writing activity that I have implemented in my classroom for years. Using admission tickets, I have cut words from magazines and created a poetry word box. (I keep mine in fancy chocolate boxes – it makes the words smell wonderful!). It is a magical moment when I walk around the classroom and drizzle a handful of word tickets on each student’s desk. “Use these words to write a poem.” There are no rules. Trade with someone else? Sure! Get more tickets? Yep! Do I have to use them all? Can I add other words? Does it have to rhyme? “No rules,” I say, again. It’s a bit like magnetic poetry but I love the tactile part of the activity and the fact that the tickets give a sense of admission into the world of word play.
During the summer, my boxes come home and my husband and I play with the word tickets. This poem is the result of a brief moment late one night after a glass of wine and too much yawning. I love the message of it.
I will be writing and posting often during the summer break and have been musing over a July Challenge that came from an ongoing conversation with a fellow Pub Dweller. Look for that challenge in the next few days if you have an interest in some collaborative poeming. Cheers! Jilly
Embrace the wild within Nurture it as a seed planted In the shallow loam of your breast Rain upon it soft Drench it with morning sun Cloak it with evening dew Ring out the bells that hang From your finger tips Proclaim gladness At the bursting forth of its first Courageous shoot Tend it with ripening jealousy Plucking off runners that lean Toward thoughts of pain Seeking pity For strong will be the soul That is wild within
When all at once a summer evening rain deepens the leaves and grass to bottle green and the lake turns dusky grey with pockmark drops strewn as confetti on the face of it. I grab my camera and shoot the sky (rather than the moon) until russet brown movement across the water catches my peripheral. Two young deer have come out of the woods; they frolic like bent legged dogs darting to the water for a drink, back to the chase and tag, and before I can zoom and click, they have slipped into the trees and are gone. We go back inside and listen in the quiet of the darkness to thunder and our hearts beating in time with the elusive earth’s depth
Hey, Y’all! It’s been just ages since I posted anything in the category of Food. Long overdue. I reckon it falls to the great state of Texas to own the original Chili Cook-Off ritual. It has spread like wildfire all across the land and into festivals and kitchens even here in Florida. I don’t suppose my little ole recipe here would win any awards, but we sure like it. This ain’t your traditional Chili, now folks. This here is White Chili made with chicken and it packs a bit of a zing. I hope y’all like it enough to share it with some good friends around the campfire. Cheers, Jilly!
½ small Vidalia onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
10-12 green olives, chopped
15 oz. can cannellini beans, drained and rinsed
4 oz. can diced green chilies OR one Anaheim pepper, seeded and chopped
1 bottle beer or hard cider
1 cup broth, chicken or vegetable
1 chicken breast, cut into bite-sized pieces OR 2 chicken sausages, sliced
1 tsp sugar
1 tsp dried oregano
2 tablespoons chili powder
2 tsp ground cumin
1 tsp chili-lime Cholula (or other hot sauce)
1 tablespoon lime juice
1 medium tomato, peeled and chopped
Sauté the onion and celery in a medium saucepan over medium heat for about 2 minutes. Add minced garlic. Continue to sauté for an additional minute. If you are using a fresh Anaheim pepper, add it with the garlic. Add all additional ingredients except chopped tomato and cilantro. Cover and simmer for at least 30 minutes. Adjust seasoning according to taste. Stir in the tomato and let simmer a few minutes more. Serve with chopped cilantro.