WIP: Poetry in the Raw

Welcome back to another week!

I was somewhat confused (and honestly, please) that the first post of this month has a bunch of read through's. I'm uncertain if it was due to content or something I may have mentioned (I'm betting on the latter). Whichever the case - hello Readers!


Today is Work In Progress day!

As you can tell I'm a bit behind in most of my personal projects. Being back in school means I have about twenty new ideas for stories and other such schemes, but little time to devote to them. (I am an avid believer in sleep. And being a night-owl. And the prospect of being a highly-functioning-slacker.)

Regardless, I've been doing some other work for class that I thought I'd share with you this week.

As mentioned before I am in a Poetry class - creative writing: poetry. It's a workshop course where every few weeks we each write 2 poems and submit them for peer review and feedback on how to make them better. At the end of the semester everything will be submitted as the final portfolio.


Please feel free to post any critiques/comments/issues about these poems. I appreciate feedback of any kind.

When Life Was Good

Tell me something I don't know

A story of when life was good.

Back when the evenings were full

of laughter. Of smiles.

A time when love never thought of dying.

Of saying hurtful untruths.

Words to demean.

Words.

Life use to be filled with kind words.

A morning of frenzied eating, lunch packing,

running for the door. The bus.

Home once more to loving hands

To a full house of those who protect

Tell me a story once shared,

When life was good.

Autumn

Nighttime comes, I dream

the world is how I imagined.

Bright-lit streets, small, comfortable

house. Easy, soft, living.

Books fill the air,

the scent of parchment and ink prolific.

Mixed fragrances of honey, pumpkin,

cinnamon; spice.

Old burned furniture.

Scarred wooden panels.

Blaze of light, cackling away.

Chocolate: hot, steamy, white clouds

floating on the surface of foam.

Complete. Relaxed.

Home.

Mansion Fire

Haunted high

Ghostly wails

Tightening shadows

Footsteps

Lingering echoes

Spinning Darkness

Grim and Grinning

Ghosts

~

Older Than Time

A tune, a melody

older than the time

around it.

Long, golden, bright

shimmers like silk.

Spinning, high on

toes.

Melodies play

around the room, deep

tones that resonate.

Night darkens,

turning the sky to ink.

Pinpoints come,

littering the ink with

gems of the universe.

A tune, a melody

older than the time

around it.

Let me know what you think. Also - anything you're working on that you want to share? Leave a comment below.

Fall

Down here in the Deep South, we've finally gone from summer to fall.

Last week started off with still pleasantly warm weather, comfortable enough for flip flops and jeans. This week, however, it's hard to step outside during the afternoon without feeling cold.

Here are a few of my favorite fall recipes;

Mint White Hot Chocolate

2 Cups Milk
2 Cups Half & Half Cream
8 oz. White Chocolate, Chopped
1 tsp. Peppermint Extract
A few drops of Green Food Coloring
Marshmallows (optional, but seriously, why wouldn't you not?)

In a heavy-bottomed pot, heat the Milk and Cream over medium heat for 5 minutes. Stir in the White Chocolate, remove from heat and set aside for a few minutes. Add the Peppermint Extract and Food Coloring, whisk until smooth.

Serve Immediately: Serves 4


Chocolate Pumpkin Cheesecake Muffins
Author: Dinner at the Zoo

Filling:
1 (8 ounce) Package Cream Cheese, softened
1 Egg
1/3 cup White Sugar
1/3 cup Pumpkin Puree
2 tablespoons All-Purpose Flour
1/2 cup Miniature Semisweet Chocolate Chips

Muffins:
1 1/2 cup All-Purpose Flour
1 cup White Sugar
1/3 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Milk
1/3 cup Vegetable Oil
1 tablespoon Cider Vinegar
1 teaspoon Vanilla Extract
1/2 cup Miniature Semisweet Chocolate Chips
Cooking Spray

Instructions:
1. Preheat oven to 350 degrees. Line muffin tins with paper cups or coat with cooking spray.
2. Place the cream cheese, egg, 1/3 cup sugar, pumpkin puree and flour in the bowl of a stand mixer that has been fitted with the paddle attachment.
3. Beat until light and fluffy - the mixture may curdle at first, but it will come together if you continue beating.
4. Stir in the chocolate chips and set aside.
5. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and salt. Make a well in the center and add the milk, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 2/3 full with the batter and top with 2 tablespoons of the cream cheese mixture. Sprinkle the chocolate chips over the tops of the muffins. You may end up with extra cream cheese mixture, you can put it in an oven safe dish and bake it alongside the muffins for a cheesecake snack!
6. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.


Check out Pinterest or your other Favorite Blogs for wonderful recipes - food, crafts, and decorations alike!

Cinnamon Spice

Fall is soon upon us!

With it brings us wonderful spices; pumpkin, cinnamon, orange, etc.

But where did the wonderful spice of cinnamon come from? Which country do we give thanks for the added bonus to a cup of hot chocolate?

I delved into the History Channel to find out more. I've taken from tips from their page about the topic.

The Arabs transported it across land routes, making it rather expensive, and a status of wealth in the Europe int he Middle Ages. It was desirable because of it's use as a preservative for meats during the winter. To keep the tight monopoly, they wove various tales about how they obtained the luxury spice.

In the 5th-century B.C. Greek historian Herodotus spoke of enormous birds that carried the cinnamon sticks t their nests perched high atop mountains that were insurmountable by any human. People would leave large pieces of ox meat below the nest for the birds to collect. When the birds brought the meat into the nest, its weight would cause the nest to fall to the ground, allowing the cinnamon sticks stored within to be collected,

Another reported that the cinnamon was found in deep canyons guarded by terrifying snakes.

First-century Roman philosopher Pliny the Elder proposed that cinnamon came from Ethiopia, carried on rafts with no oars or sails, powered by "man alone and his courage."

There were reports of cinnamon being found in various parts of the known world, some even cliamed to have found it in the New World (these proved to be false). It is mostly found in South Africa, in modern day Sri Lanka.

There are two types of commercial cinnamon currently going around the world:

Cassia - which is primarily produced in Indonesia. This has a stronger smell and flavor. It is cheaper and what it usually bought in grocery stores. This is what flavors our apple pies, French toast, etc.

Ceylon - the more expensive of the two. Mostly produced in Sri Lanka. This has a milder, sweeter flavor, popular and perfect for both baking and flavoring coffee and hot chocolate.

In honor of the delicious spice, I will leave you two recipes:

EASY CINNAMON BREAD

Served 8

Hands-On Time 15 min

Total time 1 hr

INGREDIENTS

1 1-pound packages refrigerated pizza dough

1 tablespoon cinnamon

1 cup sugar

8 tablespoons (1 stick) butter, melted, plus more for the pan

DIRECTIONS

1. Heat over to 372 F.

2. Tear off small bits of the dough and roll them into 1- to 1 1/2-inch balls. Place the balls on a plate.

3. Combine the cinnamon and sugar in a bowl. Dip each ball in the butter, then in the cinnamon sugar. Transfer the balls to a buttered Bundt pan.

4. Drizzle any remaining butter over the top and sprinkle with any remaining cinnamon sugar. Bake until golden brown, about 40 minutes. Remove from oven and let cool for 5 minutes. Place a plate on top of the pan and carefully flip it over. Tap the bottom to release the bread.

5. Transfer to a plate and let people pull the bread apart with their fingers.

MEXICAN SPICED HOT CHOCOLATE

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: About 5 cups

INGREDIENTS

4 cups milk

1/4 cup Cocoa powder (recommend Dutch processed)

1/4 cup sugar

2 tsp. cornstarch (optional thickener)

1 tsp. cinnamon

1/2 tsp. vanilla extract

1/4 chipolte powder or chili powder

pinch of nutmeg

pinch of cayenne

optional toppings: whipped cream, marshmallows, chocolate syrup, and/pr chocolate shavings

DIRECTIONS:

Add all ingredients to a medium saucepan. Heat over medium heat until simmering, stirring frequently. Remove from heat and serve with optional toppings.

What are your favorite Cinnamon foods or beverages for fall?

Brace yourself, Pumpkin is Here

With the beginning of September we find ourselves facing many wonderful things that only come around this time of the year:

- Fall

- Cool Weather

- Sweater Season

- Looking like Han Solo

- Pumpkin Spices

- Cinnamon Spices

- All the bugs returning to the Netherworld


You probably already know by now (it is the 6th for Pete's sake), Pumpkin flavoring is Everywhere.

Pumpkin lattes, Pumpkin hot chocolate, pumpkin bread, pumpkin cookies, pumpkin cake, pumpkin scented candles, pumpkin air fresher, pumpkin body spray, pumpkin pumpkin food...... you get the idea.

There are dozens of recipes that are now flooding Pinterest based around said delicious fall flavor. I am going to give you the gift of Pumpkin Spice Cookies. The full recipe a friend of mine gave me - which she uses each year - which taste absolute delicious!

Try it out and let me know how your results go.

Pumpkin Chocolate Chip Cookies

1 15/16 oz can of Pumpkin Filling

1 Bag Chocolate Chips

1 Box Spice Cake Mix

Set Oven to 350 Degrees

Mix all Ingredients together

Scoop onto pan and Flatten

Bake for 18 Minutes

NOM!!


Leave a comment below with what your favorite Pumpkin recipe is.