Bonfire Night

As we celebrate bonfire night
Let us remember when it all began
Guy Fawkes tried to blow up Parliament
The government of the day was not a fan

His attempt to destroy failed
For his treachery he was hung
Today we all celebrate bonfire night
With everyone having lots of fun

With fireworks and sparklers
Jumping jacks, bangers and mushy peas
The fire burning lightening up the sky
See the rockets flying over the trees

The smell of bonfire toffee
Fireworks displaying so bright
The fire well alight now
Lightning up the darkest night

Remember to be careful
For fireworks can burn and maim
Let your parents light them all
Keeping all away from hurt and pain

Malcolm G Bradshaw

The Bonfire at Night: A poem by Enid Blyto YOUR FAVOURITE POEM – Famous Poet

Bonfire, you’re a merry fellow
With your flames of red and yellow,
And your cheery cracks and pops-
You gobble up the old bean-props,
The pea-sticks, withered plants, and all
The leaves blown down beside the wall.
Your never-ending spires of smoke
(The colour of a pixy’s cloak)
Go mounting to the starry sky,
And when the wind comes bustling by
Oh, what a merry game you play,
And how you pop and roar away!
Your heart is red, your smoke is thick,
On, pile on leaves and branches quick!
Let’s dance around and shout and sing,
Oh, Bonfire, you’re a LOVELY thing!

From the Enid Blyton Poetry book, 1934.

 YOUR FAVOURITE POEM SENT IN BY YOU WHAT’S YOURS

Bonfire night memories

It’s bonfire night and  the sky
is full of crackles and bangs,
brightly coloured lights.
The  damp November air;
full of gunpowder and
the smell of fires
and  smoke
everywhere!
.
Oh how I love this atmosphere.
If only I had  someone to tell about
‘our penny for the guy’
or the terrific bonfires  we built.

I have the honour of lighting it,
with lighted match,  hands shaking,
searching for dry paper.
Then little fires start to build  inside;
the first smell of smoke
as wood starts to light,
this is  just the beginning alright.
‘It’s lit! it’s lit!’ everyone shouts.

I  remember the flames,
that licked the sleepers dry,
swirling bright  yellow flames,
leaping higher and higher,
‘can’t you just feel that  fire!’
The heat on my face,
‘ look my coat is steaming!’

Excited  faces all around,
Dad saying ‘be careful son.
‘Don’t get too near that  fire
or that air bomb that didn’t go off,
it could explode at any  second!’
Don’t worry Dad, I’m alright.
(never felt better in fact)
This is definitely the best night,
It is just so brilliant it is.

Oh if only I was still a kid,
I’d be outside right now with my friends,
eyes wide open trying to take it all in,
ears primed; ready for  the big bangs,
deciding which firework to light next.
Not sitting here  enjoying my memories
of November the fifth’s gone by—
Just sat at my  computer, writing this.

by  Simon Icke. copyright  2009

more of Simon’s poem can be found on the Tring People website:

http://www.tringpeople.co.uk/Poetry-group-Tring-People/story-12982944-detail/story.html

Bonfire Night

Now be careful on Bonfire Night

We all want you to be safe

We want all the children to enjoy themselves

We all want to see a smile on their face

 

Make sure you get an adult

Who will light the fire?

Stand well away from the flames

Or else consiquences will be dyer

 

Stand well back when lighting the fireworks

Then wonder at the wonderful delight

Of pyrotechnics that bust in the air

So remember keep safe on Bonfire Night

 

Malcolm Bradshaw

LOOK OUT -THERE’S A BONFIRE TREAT COMING DONT GET BURNT THE POETRY IS RED HOT

WHO IS THIS GUY CHECK HIM OUT ON NOVEMBER 5TH

SOME MORE OF SCARY MARY’S RECIPES

Baked ginger parkin with rhubarb, vanilla ice cream and hot spiced syrup

Ingredients

• butter, for greasing
• 110g/4 oz self-raising flour
• salt
• 2 tbsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp mixed spice
• 75g/3oz oatflakes
• 175g/6oz golden syrup
• 50g/2oz black treacle
• 110g/4oz unsalted butter
• 110g/4oz soft brown sugar
• 1 free range egg, beaten
• 2 tsp full-fat milk

For the hot spiced syrup

• 200g/7oz golden syrup
• 2 tsp dry cider
• ½ tsp ground mixed spice

For the rhubarb

• 255g/9oz rhubarb, in 1cm/¼in lengths
• 3-4 tbsp caster sugar, to taste

To serve

• 500ml/1lb 2oz vanilla ice cream

Preparation method

1. Pre-heat the oven to 140C/275F/Gas 1.
2. Grease a 20cm/8in square cake tin with butter.
3. Sieve the flour, a pinch of salt, the ginger, nutmeg and mixed spice together into a large bowl.
4. Mix in the oatflakes.
5. Warm the tins of syrup and treacle in hot water to make it easier to measure them out accurately.
6. Put the syrup, treacle, butter and soft brown sugar into a small saucepan and melt over a gentle heat, bring up to a simmer but do not boil.
7. Stir into the flour mixture.
8. Mix in the beaten egg and milk to create a soft, almost pouring, consistency.
9. Pour into the buttered tin and bake for 1¼ hours, until firm in the centre.
10. Remove from the oven and leave in the tin for 5-10 minutes before turning out and cutting into squares.
11. For the hot spiced syrup, simply whisk all the ingredients together in a small pan and warm, but don’t boil.
12. Place the rhubarb into a saucepan with a little water and the sugar.
13. Bring to a simmer and cook until just tender.
14. To serve, place a spoonful of rhubarb in the centre of the plate, top with a ball of ice cream.
15. Place a piece of parkin on the side and drizzle over the spiced syrup.

    Nutty toffee apples

    

    Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe.

    Ingredients

    • 6 Cox apples
    • 6 small wooden ice lolly sticks
    • 225g/8oz granulated sugar
    • 110ml/4fl oz water
    • 30g/1oz butter
    • 2 tbsp golden syrup
    • 4 tbsp finely chopped mixed nuts

    Preparation method

    1. Push the wooden sticks halfway into the apples at the stalk end.
    2. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.
    3. Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).
    4. Remove the pan from the heat and gently stir in the nuts.
    5. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment.
    6. Let them cool then eat

     MORE RECIPES TO COME