Skip to comments.Amy's Place ... Poetry and Potpourri ... September, 2008
Posted on 08/31/2008 9:30:31 PM PDT by JustAmy
I like apples, too - and ate two of them yesterday - not even dipped in chocolate. :)
Shoot! I didn't save the autumn graphic you posted last year. Wish I had, or that you could find it and post it again.
Hurry back to us if you can.
Thank you, dear Billie! You have so many calling on you...I hate to ask questions~!
I am going to try that later. I am going to visit a “used to be neighbor and friend” who now lives with her daughter. I haven’t seen her in two years and her daughter had written and said she wasn’t doing very well. (Has Parkinson’s). So sad..she and I were good buddies, went shopping together, went to lunch and visited each other in the neighborhood. Had loads of fun....it hurts when you see a good buddy go down that way. She is a couple of years older than me. See ya later, for sure!
Touching poem, Cardy. Where ya been? I missed you.
That is so darling, Lady!
Yum! That'll work. :)
Thank you for a fun, sweet day.Beautiful graphics as always.
Aww, thank you, Meg.
Sometimes taking a bath is the best thing to do. Taking a bath won't change anything, but when you're in the tub, you are not responsible for anything - you are wet, for one thing, so no one can ask you to do anything... you can't work in there, because your papers will get wet. You can't answer the phone or receive any faxes or messages or assignments or ... Maybe it should be a long bath.
2 cans high quality pitted black cherries
2 tablespoons sugar
1 1/3 tablespoons cornstarch
4 peels of lemon skin (easiest to use a vegetable peeler)
1 ½ half teaspoons cinnamon
1/2 teaspoon ground cloves
¾ teaspoon cardamom
¾ cup high quality warm cognac
vanilla bean ice cream
1) Prepare the stand for your chafing dish by putting it on the table in front of guests.
2) Pour the juice from the cherries into a wide, shallow saucepan over the stove.
3) Turn stove heat to medium.
4) Add the sugar, cornstarch, lemon peel, cinnamon, cloves, and cardamom to the saucepan and stir constantly until thick.
5) Let the mixture boil for about 3 minutes until flavors are saturated, stirring frequently.
6) Carefully remove the lemon peels and pour the cherries into the pan to warm.
7) Stir until the cherries are warmed through.
8) Pour Cherries Jubilee into your chafing dish and carefully pour warmed cognac over the top.
9) Bring to the table and use a match to light it on fire.
10) Place on chafing dish stand and let it flame beautifully.
11) Bring dessert dishes to the table with scoops of vanilla bean ice cream.
12) While the Cherries Jubilee is still flaming, ladle cherries and sauce over the ice cream and serve immediately. Enjoy!
Bro... scroll down to K M’s post Here @ #2435...For K’s B- Day too! please show Her it, as well.
Let’s see now, which September thread should I follow???
This one or that one?
It’s not nice to mess with the mind of an old guy. :)
Today’s my Mom’s 93rd birthday. Her sister turned 95 in July.
Gonna miss the debate tonight. We’re driving up to Sacramento for a Neil Diamond concert.
Hope y’all have a great Friday - on this thread and the other one.
Gotta go tackle some Friday chores.
Across the distance of the human heart
one can feel so alone and apart
as if but a single life form on a plain
where nothing and no one seems sane
In such a place any thought may take root
growing on the fertile soil of happiness moot
and the crop may be more then one can stand
here upon this long idle and empty land.
In recourse to the silent spaces
our sanguine blood rises and races
dreaming of another time and place
another love and another face
I thought Kitty was learning how wiggle its nose.
Hope your world is all even and you are all well.
Thank you JOHNN, for reposting your poem here.
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