About This Author
My name is Joy, and I love to write.
Why poetry, here? Because poetry uplifts its writer, and if she is lucky enough, her readers, too. Around us, so many objects abound to write about. Once a poet starts with a smallest, most trivial object, he shall discover that his pen will spill out what is most delicate or most majestic hidden inside him. Since the classics sometimes dealt with lofty subjects with a lofty language, a person with poetry in his soul may incline to emulate that. That is understandable. Poetry does that to a person: it enlarges the soul and gives it wings. Yet, to really soar, a poet needs to take off from the ground.
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Everyday Canvas
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"Failure is unimportant. It takes courage to make a fool of yourself."
CHARLIE CHAPLIN
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Sometimes it takes darkness and the sweet
confinement of your aloneness
to learn
anything or anyone
that does not bring you alive
is too small for you.
David Whyte
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This is my supplementary blog in which I will post entries written for prompts.
December 6, 2014 at 12:44pm December 6, 2014 at 12:44pm
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Prompt: It's the holiday season, what recipe are you known for amongst your friends and family?
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Truth be told, I don’t serve large family dinners anymore since the family has scattered all over the globe, but I do take care when I prepare anything for the small kernel of who is left.
I found out, through the years, holidays are not the time to experiment as far as the food is concerned. At a holiday dinner, the expected legacy dishes are the best. Those of us cooking hostesses have to make sure to serve what our family members like or we’ll get “the look.” It is possible, however, to introduce a new dish on the side as long as we make sure all the tried-and-true ones are on the table.
My family, I think, likes my baking the most, especially home-made breads from scratch, small tea cakes, and a few other pastries and snacking goodies. My kids always praised my soups; the older one’s pick has been the Manhattan clam chowder, and the younger son likes the yellow-pea soup and by proxy so does his wife. My husband will eat anything and everything, especially if the food has potatoes in, but more than that, I think he likes my service, which is almost immediate. Whenever we go out to a restaurant, he complains that they take so long to bring food to the table.
During the holiday months, I rarely experiment, or do fancy work--for example, use gizmos for pitting cherries--but I do make my own cranberry sauce, which listening to the cranberries pop is a lot of fun, and I use the oven a lot to make several dishes at the same time. After all, if things don’t turn out as well, there’s always the spirits in bottles to spirit people up.
Having said that, I do take care of some little niceties, such as grinding coffee beans fresh for each time I make coffee and using organic food stuffs, if or when the organics are available.
My experience is, the easier and simpler the food is to make, the likelier it will be applauded. Surely, I won’t let my family in on the secret that the meal was a cinch to prepare while I am basking under the sun of easy glory.
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