Apr. 1st, 2013

nverland: (Poetry)
[personal profile] nverland
Good morning and welcome to April, National Poetry month!

 photo image-wallpaper-1920-1200-Beautiful-Flowers-Flowers-Ni328884_zps18b7b040.jpg

A Pot of Red Lentils
by Peter Pereira

simmers on the kitchen stove.
All afternoon dense kernels
surrender to the fertile
juices, their tender bellies
swelling with delight.

In the yard we plant
rhubarb, cauliflower, and artichokes,
cupping wet earth over tubers,
our labor the germ
of later sustenance and renewal.

Across the field the sound of a baby crying
as we carry in the last carrots,
whorls of butter lettuce,
a basket of red potatoes.

I want to remember us this way—
late September sun streaming through
the window, bread loaves and golden
bunches of grapes on the table,
spoonfuls of hot soup rising
to our lips, filling us
with what endures.
nverland: (Default)
[personal profile] nverland
Just a reminder, because we're all human and forget -

I very rarely return comments to this journal, and all comments are screened to protect privacy of the commenter. Which is why I don't reply since it will unscreen you.

I DO appreciate comments here, at least I know someone is looking.
nverland: (Monthly-April)
[personal profile] nverland
All Day German Beef Stew
Serves: 4 Cooking Time: 8 hr

Ingredients
1 1/2 pounds beef chuck, cut in 2-inch cubes
2 tablespoon flour
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 can (16 oz) diced tomatoes, un-drained
2 cups carrots, thinly sliced
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water

Instructions
Place cubes of beef in slow cooker.

In a small bowl combine flour, celery salt, garlic powder, ground ginger and pepper; sprinkle over beef.

In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses and water; pour over beef.

Cook on low setting for 6 to 8 hours.

If desired, add 1/4 cup raisins 30 minutes before serving.

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