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LOOK OUT SCARY MARYS ABOUT WHO DARES TRY MARYS RECIPES ON THIS HALLOWEEN NIGHT?

TRY ONE IF YOU DARE

  • Cinder toffee

This recipe is classed as easy

Prep time:
20 min, plus setting
Cook time:
25 min

My favourite recipe for glossy toffee – perfect for passing around at Halloween and Bonfire Night parties

Ingredients


 Method
1. Line a 15cm square tin with greaseproof or parchment paper.2. Put the syrup, sugar, butter and water into a large heavy-bottomed pan set over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.3. Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.4. Add the vinegar and bicarbonate of soda to the pan – take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.5. After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp
Bangers and mash

This recipe is classed as easy

Prep time:
10 min
Cook time:
30 min
Serves:
4

Rich onion gravy transforms this family favourite into a meal fit for a king fro

Ingredients

For the onion gravy

For the mash

  • 1 kg flourypotatoes, King Edwards or Maris Piper are good
  • 100 ml milk
  • 75 g butter
  • 1 grate ofnutmeg
  • salt and freshly groundblack pepper

For the sausages


Method

1. First make the gravy. Heat the olive oil and butter in a saucepan and soften the onions and thyme over a very gentle heat. It’s best to cook them, without colouring, for about 10-15 minutes. Give the onions a good stir now and again.

2. Remove the lid, turn up the heat and continue frying the onions until they turn a deep russet brown. Add the wine and bubble until it has almost evaporated. Pour in the stock and add the bay leaf. Season with salt and freshly ground pepper.

3. Simmer, uncovered for about 15 minutes, until thickened. Leave on one side.

4. Heat the oven to 190C/gas 5. Put the sausages in a small roasting tin, drizzle with olive oil, and cook for about 20 minutes, until golden. Turn once or twice while in the oven.

5. While the sauce and sausages are cooking, start with the mash. Peel, half (or quarter) the potatoes and transfer to a deep saucepan filled with lightly salted water. Boil until the potatoes are tender.

6. Drain in a colander and return to the pan. Shake the potatoes over a very low heat for a few seconds until they have dried out. Crush with a potato masher or you could use a potato ricer.

7. Heat the milk with the butter, nutmeg and seasoning and gradually add most of it into the potatoes, beating well between each addition. An electric whisk is good for this. Check the consistency by adding more hot milk if needed. If you’re planning on keeping the potatoes warm, pour a thin layer of hot milk mixture over the surface and cover with a lid.

8. Warm the sauce and serve with the sausages and mash.

Toffee apples
This recipe is classed as intermediate

Prep time:
20 min
Cook time:
20 min
Serves:
6

Taste nostalgic childhood memories with Roopa Gulati’s traditional toffee-coated apple

Ingredients

For the toffee coating

  • 225 g demerara sugar
  • 110 ml water
  • 0.5 tsp vinegar
  • 2 tbsp golden syrup
  • 25 g butter

For the apples

  • 6 apples
  • 6 wooden skewers, for holding the apples – ice lolly sticks will do

Method

1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.

2. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.

3. Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a day or two, wrap the apples in cellophan

Scary Mary says don’t forget mum and dad on Bonfire night
 

Hot mulled cider punchIngredients

  • 100 g brown sugar
  • 1 pinches salt
  • 2 litres cider
  • 1 tsp ground allspice
  • 1 tsp  wholecloves
  • 1 pinches nutmeg
  • 2 oranges, peel only, cut into segments
  • 6 cm cinnamon sticks
  • 50  g  blanched flakedalmonds,   lightly toasted

Method

1. Combine the sugar and salt, and add to the cider in a large saucepan.

2. Tie the spices in cheesecloth and add to the cider. Slowly bring to the boil. Cover and simmer for 20 minutes.

3. Remove the spices and add the orange peel, cinnamon stick and toasted almonds before serving in a punch bowls

Chilli con carne

This recipe is classed as easy

Prep time:
20 min
Cook time:
1 hr 30 min
Serves:
6

Ingredients

  • 2 large onions
  • 700 g lean stewing beef, fat removed and cut into 1-2cm cubes
  • 5 clovesgarlic, crushed
  • 800 g canned chopped tomatoes
  • 2 green peppers,  sliced
  • 3   green or redchillies,   chopped, seeds left in if you like your chillies fiery
  • 2 tsp  groundcumin
  • 1 tinned redkidney beans, 400g
  • 1 tsp brown sugar

To serve


Method

Heat the olive oil in a casserole,or saucepan and fry the meat until it changes colour – about 5-7 minutes. Add the onion and garlic and stir for a minute or so before tipping in the tinned tomatoes,chopped chillies, peppers, and a good pinch of salt.

Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce. If it gets too dry during cooking, pour in a little more water.

Add the cumin, kidney beans (and a little of the bean liquid,if you like)and the brown sugar. Simmer for a further 10 mins before serving with rice, a spoonful of sour cream, grated cheddar cheese and and coriander leaves as a garnish.  For added spicy kick, serve this dish with hot chilli sauce.

Scary Marys hallween recipes

Pumpkin cheesecake

This creamy, dreamy Halloween dessert is the perfect way
of using up hollowed-out pumpkin purée.

Ingredients

Preparation method

  1. Heat the oven to 170C/325F/Gas 3.
  2. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and
    mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in
    loose-bottomed cake tin and press the crumbs into the base and up the sides
    slightly.

  3. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg
    until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin
    and bake in the oven for 90 minutes until the surface is set but the underneath
    still slightly squidgy.
  4. Take the cheesecake out of the oven and let it cool in the tin. When cool,
    turn it on to a serving plate, cover with foodwrap and chill overnight.
  5. Whip the double cream until thick and fold in the yoghurt and the lemon
    juice. Spread over the top of the cheesecake and serve at room temperature.

 

Halloween cupcakes

This delicious cupcake recipe is easy to whip up and
makes a spooky Halloween treat.

Ingredients

For the cream cheese icing
For the chocolate icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper
    cases.
  2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and
    butter and beat the mixture together until well combined.
  3. Whisk in the egg and milk until the mixture is thick and smooth.
  4. Divide the mixture between the paper case and bake in the oven for 20-25
    minutes, or until springy to the touch and skewer inserted into the middle of
    one of the cakes comes out clean. Set aside to cool on a wire rack.
  5. For the cream cheese icing, beat the cream cheese and butter together in a
    bowl until well combined. Beat in the icing sugar and vanilla.
  6. Spoon the icing onto the cupcakes, leaving a small border around the
    edge.
  7. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl.
    Stir in 2 tablespoons of water to form a smooth, thick icing.
  8. Transfer the mixture to a piping bag with a fine nozzle. (Alternatively,
    spoon the mixture into the corner of a sandwich bag and snip off the corner, to
    form a small hole.)
  9. Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from
    the centre to the edge of the cake, through each circle of icing, at 2cm/1in
    intervals to create a cobweb effect.
  10. Set aside for 20 minutes to allow the icing to harden.

Scary Halloween cookies

Try colouring the cookie dough with black or red food
colouring; it may not be pretty but it will be scary.

Ingredients

Preparation method

  1. Beat together the butter and sugar in a large bowl, preferably using an
    electric mixer, until the mixture is light and fluffy. Beat in the eggs and
    vanilla extract. (If the mixture looks a little curdled, add a spoonful of the
    flour.) If you’re using food colouring, add a few drops to the mixture.
  2. Sift together the flour and baking powder in a separate bowl. Stir the flour
    into the butter mixture and work into a dough using floured hands. Turn onto a
    floured work surface and knead into a ball (the dough will be quite wet). Divide
    the dough into two portions, wrap in cling film and leave to chill in the fridge
    for at least one hour.
  3. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof
    paper.
  4. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface.
    (It’s best to roll out one portion of the dough at a time, leaving the remainder
    in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and
    heads off the gingerbread man for added gore.
  5. Place the cookies onto the baking tray, leaving a gap between them in case
    they spread a little.
  6. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a
    wire rack to finish cooling.
  7. Once cool, let your imagination run wild. Use the red writing icing along the
    edges of the missing limbs and heads as blood. For the skeletons and mummies,
    roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted
    with icing sugar and cut out shapes using the same cutters as the cookies. Brush
    the cookies with the warmed apricot jam and stick the icing onto the cookies.
    Decorate with the white and black writing icing.

Halloween biscuits

Whip up some homemade sweet treats to delight little
ghosts and ghouls. Try our simple biscuit dough, rolled out and cut into spooky
shapes.

Ingredients

Preparation method

  1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof
    paper.
  2. Beat the butter and sugar together in a bowl until combined.
  3. Beat in the egg and vanilla extract, a little at a time, until well
    combined.
  4. Stir in the flour until the mixture comes together as a dough.
  5. Roll the dough out on a lightly floured work surface to a thickness of
    1cm/½in.
  6. Using Halloween-style biscuit cutters, cut biscuits out of the dough and
    carefully place onto the baking tray.
  7. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to
    harden for 5 minutes, then cool on a wire rack.
  8. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
  9. Carefully spread the icing onto the biscuits using a knife and set aside
    until the icing hardens

Lantern soup (pumpkin and haricot bean soup)

Ingredients

Preparation method

  1. Heat the oil in a large saucepan and fry the onion and garlic for about 10
    minutes until softened and starting to colour.
  2. Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.
  3. Add the vegetable stock and bring to the boil. Cover the pan and simmer for
    30 minutes, until the vegetables are cooked and tender.
  4. Add the haricot beans and season to taste with salt and pepper. Cook for 5
    minutes, then serve hot with crusty bread.

SCARY MARY SAYS HAPPY HALLOWEEN

I WILL BE BACK

ON BONFIRE NIGHT

Hands – villanelle – Promote Yourself

woman-walking-hand-in-hand-in-studio-silhouette-isolat

 

Holding hands with someone special
Such electricity flowing between both
Creating memories that last much longer.

 

We hold hands with many as we grow
There comes a time when we have more
Holding hands with someone special.

 

Thoughts return to bring us even closer
Remember a touch or a smell that excites
Creating memories that last much longer.

 

Feelings grow and we just seem to know
When fingers lace together without thought
Holding hands with someone special.

 

For some it is might last only a day

Occasionally we find someone special
Creating memories that last much longer.

 

A lifetime can seem to be summed up
Looking back at all those moments shared
Holding hands with someone special
Creating memories that last much longer.

 

by Gray Poet

Charles Townsend

PANCAKE DAY SHOVE TUESDAY

PANCAKE777

Pancake Day also known as Shrove Tuesday in Britain. Pancake day is the day before Ash Wednesday and the start of Lent. ‘Shrove’ – as in Shrove Tuesday – stems from old English word ‘shrive’, meaning ‘confess all sins’. It is called Pancake Day because it is the day traditionally for eating pancakes as pancake recipes were a way to use up any stocks of milk, butter and eggs which were forbidden during the abstinence of Lent.
Pancake Day, Pancake Recipe 
Pancakes Recipes from Around the World 

History

The earliest records of pancakes and pancake tossing appeared in the fifteenth century when the pancakes were a little thicker than the modern pancake; they would also often have added spices for a little decadence. It wasn’t until the eighteenth century and the influence of French cooking and their thin crepes that pancakes more as we know them now.

Pancake Customs in the UK and Ireland

‘Shroving’ was a custom in which children sang or recited poetry in exchange for food or money. ‘Lent Crocking’ was one of the many customs of the day when children would pass from house to house asking for pancakes. If they weren’t given any broken crockery would be thrown at the door!

Other customs and superstitions included the belief that the first three pancakes cooked were sacred. Each would be marked with a cross, then sprinkled with salt to ward off evil spirits, then set aside.

In Ireland, Irish girls were given an afternoon off to make their batter and the eldest, unmarried girl would toss the first pancake. Success meant she would be married within the year.

In Scotland, special oatcakes called Bannocks were made using oatmeal, eggs and salt and cooked on a griddle. A charm would be added to the dough and if an unmarried person found it, would be married within the year.

Wales also had their own customs where people would pass from door to door begging for flour, lard or butter. In some parts of Wales children would kick tin cans up and down the streets, believed to be commemorate the putting away the pots and pans for Lent.

Today, Pancake Races are a popular event throughout the UK and Laura Porter, About’s Guide to London has some fun pictures of races in London .

Bing

carol singers

A knock at the door and the carollers sing,
A beautiful song made famous by Bing.

One of Dad’s favourites and one of mine too,
It’s touching what the memory of one song can do.

I dream of a white Christmas year after year,
And wish that Dad could still be right here.

To enjoy festive re-runs of Bing’s Christmas movie,
Crooning along with Rosemary Clooney.

Sipping his sherry and eating mince pies,
While falling asleep just resting my eyes.

I place the old angel at the top of our tree
And pray that my Dad can look down on me

I turn on the stereo, White Christmas blares out as on cue,
As I raise my glass skyward and say “Dad, this one’s for you”

BEVERLEY BINFIELD

HARVEST FESTIVAL

 

fest

Thank you Father for Nature,

For supplying the food we eat,

For the many wonderful fruits,

That are tasty and so sweet.

 

Thank you for the vegetables,

That helps the body to survive,

That nourishes our very being,

To keep us all alive.

 

Thank you for the conditions,

The wind, the rain and storm,

Thank you for the sunshine,

That ripens the fields of corn.

 

Bless all the harvest,

Those graces our table fare,

Abundance of glorious food,

A feast for all to share.

So as we celebrate Harvest Festival,

Let us think of those in need,

Send your thoughts out to the starving,

That all of them may feed.

 

Help us share your treasure,

To those that are starving today,

Give them strength and nourishment,

To soothe their pains away.

 

If through your love and understanding,

We conquer famine decay and despair,

Then Father we have learnt our lesson,

For through you we have learnt to share.

 

Malcolm G Bradshaw  

 

 

25th January Celebrate Burns night


robert-burns

Robert Burns

The Burns Supper is an institution of Scottish life: a night to celebrate the life and works of the national Bard. Suppers can range from an informal gathering of friends to a huge, formal dinner full of pomp and circumstance. This running order covers all the key elements you need to plan and structure a Burns Supper that suits your intentions.

 
  • Piping in the guests

    A big-time Burns Night calls for a piper to welcome guests. If you don’t want all that baggage, some traditional music will do nicely. For more formal events, the audience should stand to welcome arriving guests: the piper plays until the high table is ready to be seated, at which point a round of applause is due. At a more egalitarian gathering – with no high table – the chair can simply bang on the table to draw attention to the start of the evening’s proceedings.

  • Chairman’s welcome

    The Chair (host/organiser) warmly welcomes and introduces the assembled guests and the evening’s entertainment.

  • The Selkirk Grace

    A short but important prayer read to usher in the meal, The Selkirk Grace is also known as Burns’s Grace at Kirkcudbright. Although the text is often printed in English, it is usually recited in Scots.

    		Some hae meat and canna eat,
    		And some wad eat that want it,
    		But we hae meat and we can eat,
    		And sae the Lord be thankit.
  • Piping in the haggis

    Piping in the haggisGuests should normally stand to welcome the dinner’s star attraction, which should be delivered on a silver platter by a procession comprising the chef, the piper and the person who will address the Haggis. A whisky-bearer should also arrive to ensure the toasts are well lubricated.

    During the procession, guests clap in time to the music until the Haggis reaches its destination at the table. The music stops and everyone is seated in anticipation of the address To a Haggis.

  • Address to the haggis

    The honoured reader now seizes their moment of glory by offering a fluent and entertaining rendition of To a Haggis. The reader should have his knife poised at the ready. On cue (His knife see Rustic-labour dight), he cuts the casing along its length, making sure to spill out some of the tasty gore within (trenching its gushing entrails).

    Warning: it is wise to have a small cut made in the haggis skin before it is piped in. Instances are recorded of top table guests being scalded by flying pieces of haggis when enthusiastic reciters omitted this precaution! Alternatively, the distribution of bits of haggis about the assembled company is regarded in some quarters as a part of the fun…

    The recital ends with the reader raising the haggis in triumph during the final line Gie her a haggis!, which the guests greet with rapturous applause.

  • Toast to the haggis

    Prompted by the speaker, the audience now joins in the toast to the haggis. Raise a glass and shout: The haggis! Then it’s time to serve the main course with its traditional companions, neeps and tatties. In larger events, the piper leads a procession carrying the opened haggis out to the kitchen for serving; audience members should clap as the procession departs.


  • The meal

    Served with some suitable background music, the sumptuous Bill o’ Fare includes:-

    • Starter

      Traditional cock-a-leekie soup;

    • Main course

      Haggis, neeps & tatties (Haggis wi’ bashit neeps an’ champit tatties);

    • Sweet

      Clootie Dumpling (a pudding prepared in a linen cloth or cloot) or Typsy Laird (a Scottish sherry trifle);

    • Cheeseboard with bannocks (oatcakes) and tea/coffee.

    Variations do exist: beef lovers can serve the haggis, neeps & tatties as a starter with roast beef or steak pie as the main dish. Vegetarians can of course choose vegetarian haggis, while pescatarians could opt for a seafood main course such as Cullen Skink.

     

  • The drink

    Liberal lashings of wine or ale should be served with dinner and it’s often customary to douse the haggis with a splash of whisky sauce, which, with true Scots understatement, is neat whisky.

    After the meal, it’s time for connoisseurs to compare notes on the wonderful selection of malts served by the generous chair.


  • The first entertainment

    The nervous first entertainer follows immediately after the meal. Often it will be a singer or musician performing Burns songs such as:-

    Alternatively it could be a moving recital of a Burns poem, with perennial preference for:-

  • The immortal memory

    The keynote speaker takes the stage to deliver a spell-binding oratoration on the life of Robert Burns: his literary genius, his politics, his highs and lows, his human frailty and – most importantly – his nationalism. The speech must bridge the dangerous chasm between serious intent and sparkling wit, painting a colourful picture of Scotland’s beloved Bard.

    The speaker concludes with a heart-felt toast: To the Immortal Memory of Robert Burns!

  • The second entertainment

    The chair introduces more celebration of Burns’ work, preferably a poem or song to complement the earlier entertainment.

  • Toast to the Lassies

    The humorous highlight of any Burns Night comes in this toast, which is designed to praise the role of women in the world today. This should be done by selective quotation from Burns’s works and should build towards a positive note. Particular reference to those present makes for a more meaningful toast

  • SEND YOUR POERTY OR RECIPES 
  • poetreecreations@yahoo.com

Mermaid – Promote Yourself

coral

A flash of pearlescent blush
Shimmering just below the becalmed surface.
A brush of silken sandpaper
Against the exposed skin of my leg;
An electric eels love touch.
Then, nothing, a still as if the world paused.
The ocean lay millpond before me.
I scanned the water, as I struggled to stay afloat.
It was not panic, more suspense,
As the water lifted before me and
Water like oil in a slick, oozed over human form.
Skin of purest aquamarine, glinted in the sun.
Hair of seaweed, emerald of hue,
Cascaded about an elfin face.
And her eyes! What can I say?
If the bounties of the ocean were to meld
Into two shining pools of coral wonder
It would still never describe the flickering
Marvel of those transparent orbs.
She smiled, as her perfect body lifted from the sea,
Seashell teeth glinting a welcome.
The missing jewel from Neptune’s crown appeared before me.
My heart melted into the ocean;
I was hers for all eternity.
She put a lightly scaled finger to her mouth
And shushed my writhing form.
Then, she enveloped me gently in her arms,
And dragged me intoxicated to my doom.

Richard Ankers

Constant Pain – Promote Yourself

 

pian life

 

 

 

 

 

which is always there with me

There is absolutely no gain

In pretending what others want you to be

May be the pain will fizzle out

but I will miss its presence

Among all these self doubts

Constant pain is my life’s essence

Gaurab   Country : India

Blog : http://processingthelife.com/about/

About : I like travelling and photography. I’m an avid reader, I also write,mostly about my experiences and journeys. 🙂

Walking by Landmarks

 

counrysidexxxxxxxxxx
~
I took a walk outside the other day
And realized the world has remained the same
The fields are changing as the
Clouds build their quiet momentum
But the stroll is a similar cadence
One can never be moving too soon
While in life missing steps
Would be
A bit nerve wracking
~
I took a walk outside the other day
Skies with their hue of golden blues
Will always brighten my day
Even as the wind’s ice take form
I seek a quiet comfort internally
Only to recognize again
The sudden calm’s change
Might be
A tad unrelenting
~
I took a walk outside the other day
And questioned what occurs
When my mind begins to sway
Off course into a never-land
Of energy no less endearing
Yet driven by our world’s demands.
Could be
A new awakening
~
I took a walk outside the other day
And when I listened to the sweet melody
Of simple pleasure in nature’s Grace
I could imagine a peace
A love of beauty and delight
Shed all aspects of the past
Only to relish a newer day again
Will we
Ever make allowances
~
I took a stroll while on a new avenue today
Noted the people’s intent to thrive in the gray
~
Thom Amundsen
http://thinkingoutloudagain.wordpress.com

LISTEN TO THE RAINBOW – Promote Yourself

 

rainbow222222222

    Red         

Hear the blood shed,

(Orange) Clementine

Unspoken words, blurred lines,

 

Yellow

Refusal to shout, to bellow,

Green

No words shared; between,

 

Blue

Inaction, injustice we rue,

Indigo

From despair, rises a human archipelago;

Violet

We must no longer be quiet.

Wendy Shreve

Sea Fever – Your Favourite Poem

shipxxxxxxxx

I must go down to the seas again, to the lonely sea and the sky,
And all I ask is a tall ship and a star to steer her by;
And the wheel’s kick and the wind’s song and the white sail’s shaking,
And a grey mist on the sea’s face, and a grey dawn breaking,

I must go down to the seas again, for the call of the running tide
Is a wild call and a clear call that may not be denied;
And all I ask is a windy day with the white clouds flying,
And the flung spray and the blown spume, and the sea-gulls crying.

I must go down to the seas again, to the vagrant gypsy life,
To the gull’s way and the whale’s way where the wind’s like a whetted knife;
And all I ask is a merry yarn from a laughing fellow-rover,
And quiet sleep and a sweet dream when the long trick’s over.

BY JOHN MASEFIELD

A PLACE WHERE LOVE BEGINS – Promote Yourself

reachingxxxxxx

Not in the past where your tempests raged;
Or in the future, when unknown forces could shatter dreams;
Not in your soul, skewered by hatred and resentment;
Only in the present, as an open heart awaits.

Not by running from what is given;
Or hiding in bitterness and acrid thoughts;
Not in your head, where too many goals are left unfulfilled;
Only in hope, not beyond your reach.

Not in innocence lost or violence found;
Or misguided battles, conflicts unresolved;
Not in your body, ravaged with time and pain;
Only in forgiveness of yourself.

Not in others’ perceptions of who you are;
Or finding reasons to run from promise;
Not in your losses, though hard to bear;
Only in taking her hand; reaching for the sun.

Wendy Shreve

Marry me that way – Promote Yourself

recognition

Come with me to my parents
Sit on an African stool
And stretch out your legs
Drink from a calabash
And refresh your soul
Marry me that way

Let the whole family see you
Let them ask you who you are
Tell them your intentions for me
Marry me that way

Set the drinks before my parents
Let them ask you why you are here
Let me watch your heart beat fast
Because you want to impress
Marry me that way

Watch as my family accepts your drinks
And welcome you to the family
Watch as they start calling you;
In-law, Son, uncle, brother and friend
Marry me that way

 By Sheila Chanase

I still miss you – promote Yourself

 

trexxx

 

 

 

 

 

 

There are days,
When I miss you
With a sudden intensity
Which surprises me.

It aches, in a way I didn’t deem possible,
In a heart, I didn’t know I possessed.
And I lie in this room feigning sleep.
Pining away, struggling with my existence.
While I choke from these strange arms enveloping me.

Should I strive, in vain, for you, most divine?
Or should I instead, be miserably content with what’s mine?

– Sreshtha Sen
sreshthasen.wordpress.com

ALL FACETS – Promote Yourself

hugsxxxxxxxxxxxx

I’m trying to attach
Meaning to you like a door with no latch
Or me without you on my mind, how can I explain that

                                                                           I’ll

always love you no
matter your issues
I’ll hug & kiss you
comfort with soft tissues

What

Other words can I say or you to me
When you’re the epidemy
of where love should be
Cause there’s never any riddle to be solved
I know where my heart truly belongs

I

Smile out loud
How can that be…well you’ve shown me how
With all facets of your beauty that I want now
I write,you read as it all comes out
My pen turns us singular into a noun

One

picture & thought with no sound
With many years of internal feelings written down
just thinking about you on my sofa
typing away wishing that you were closer
written from my feelings for you in my mental folder
as i cater to your emotions till the night is over

Lino Robles

ART OF HUMAN NATURE – Promote Yourself

shadowglowxxxxxxx

Smooth surface;
Water-chiseled
Stone with curves of
Henry Moore,
In a stream.
 
Girl stricken,
Taking her legs
But not her heart;
Andrew Wyeth,
In the field.
 
Black & white figures;
Modern day
Rockwell;
Banksy.
On concrete canvases.

Chiseled names
In blackness;
Sunlight &shade
Reveal lives past;
Maya Lin,
On the grass.

Women of texture;
Ordinary scenes,
Superlative color;
Romare Bearden,
By a tree.
 
Mother, child; boat;
Strokes of light & shadow;
Mary Cassatt,
On the water.

Murals of
Bracing colors;
Struggles for dignity;
Diego Rivera
Beyond the breadth.

Palette stream
In cataclysmic ash;
Framing“Scream;”
Edvard Munch,
In the sky.

 Wendy Shreve

The Craft – Promote Yourself

 

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the poet’s craft-
to capture essence of a thing,
and cram it into sparing words.
even truer so, is the poet’s fate…
to burn with such intense, inescapable feeling,
that to put pen to paper is his only option.

baring this to all the world is the art.

-Nuella Onyilofor
nuellaswords.wordpress.com

 

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