Ah, Life is Poetry . . .

A p r o n h e a d -- Lilly

(This picture has absolutely nothing to do with the following verse!  It was zoomed from the parking lot at Costco, proving that Kirkland brands even have control of the weather!)

I love blank verse,

though saying something is probably preferred.

I have a passion for free verse,

but getting paid,

so much the better.

And since we’re talking about poetry:

Diamantés are a girl’s best friend.

(Another totally unrelated photograph below.  Of course, if you do find a connection, you could probably teach college English!)


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Far and Near

A p r o n h e a d -- Lilly


Why does the bloated Biafra baby bring a tear,

and the hungry eye-cries of Haitian earthquake victims urge us to tear

our wallets from tightly held fists,

when the man,

the man with the sign in the planter area by the on-ramp,

we assume has a lesser need–that is, if we see him.

The lady,

the lady trying to sell the grubby Beanie-baby at the entrance to the grocery store

does not deserve eye contact,

hand contact,

I-know-you-exist contact,

and we breeze by without even a “No, thank you”–that is, if we see her at all.

Are the far needs greater than the near?

Or just easier to get over?  Unchanged.

Are foreigners more worthy than neighbors?

Or is it just safer to care in one fell feel-good swoop

than love thy ever-present neighbor as ourselves?

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While I’m at It–Apricot Sauce

A p r o n h e a d -- Lilly

While I’m thinking about it, I’ll give their apricot sauce, too.  It is also a yummy treat!

3/4 c. of diced, dried apricots (soaked overnight)

1/3 c. honey

1 1/2 c. water (or soaking juice from the apricots)

Cook apricots, honey, and water in a heavy saucepan (Heavy to me means, the wimpy one I have!) over low heat for about 30 minutes.

Cool slightly, then process in a blender till smooth.  If necessary, add water or any fruit juice to obtain the right consistency.

Cool completely and put in sealed container in the fridge.

2 cup yield.

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Yummy Raspberry Sauce

After having gone vegan, I don’t do ice cream anymore. But there are plant-based versions. I also use it over avocado-chocolate pudding. 🙂

A p r o n h e a d -- Lilly

I used to make the raspberry sauce from this Rodale Press book all the time, but somehow got out of the habit.  So I am starting to use it again and thought I’d share it as well.

I used to serve it over pancakes and / or waffles, but the best was over an ice-cream topped carob brownie!  Yum!

2 cups of fresh raspberries or 2 10-oz. pkgs, frozen (Organic is preferred!)

3 T honey

2 tsp. cornstarch

1/4 c. water

This is so easy.  In a small saucepan, combine the berries and honey.

Stir over low heat till just below boiling.

Mix the cornstarch and water and add to the raspberry mixture.

Cook slowly till thick and smooth (5-7 min.)

The recipe calls for straining the mixture through a sieve, but most of the time I left the seeds in.

Yields about 2 cups.  Cool and store in the fridge.  It is also very yummy served warm over…

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