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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. Kiya's gift. I love it!
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Kathleen-613's creation for my blog

"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.

July 10, 2015 at 10:32am
July 10, 2015 at 10:32am
#853909
Write Brain Exercise by Bonnie Neubauer (Thanks Lyn!) *Star* *Laugh*
Prompt: Use all of these words (Mayonnaise, Soy Sauce, Mustard, Relish, Ketchup, Pickles, Hot Peppers) in a piece that starts with: My Condiments to the CHEF in any way you want. Have fun with it...

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My condiments to the chef, as your food is fatty and needs help with acidity, you opt for ketchup on fries to fire up my taste buds. Not quite correct to inspire my exalted sense of food, no matter how much anyone tries..

And if you think you are being haute and esoteric with mustard and relish, you’re in pickles of a kind not fermented right, but if the appeal of soy sauce heightens your sense of invention, it deserves an intervention not by hot peppers and mayonnaise, but may I suggest saffron, wasabi, and tamarind glaze? Or pesto or an elegant tropical fruit salsa? How about olive tapenade, and cherry sauce?

Better yet, here‘s a list that starts with Balsamic garlic vinaigrette, basil oil, green butter, and horseradish aioli, or Merlot wine jelly, and never say Roquefort Dressing is too French. Nothing’s too French. Not even the French is too French.

Since you are drowning and in trouble, grab at my lifesaver list on the double, so you can strut, wearing your white tophat and shaking your savory butt.


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