Poetry and Potpourri .... October 20-21, 2003

October 20, 2003 | JustAmy, St.Louie1 and Mama_Bear

[JustAmy]

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The Poetry Branch has been in limbo since the prior hostess left FreeRepublic April 15th 2003. We've since learned that said hostess has lost her posting privilege. That being the case, and Jim Robinson having given his ok, I wanted to renew the thread.

FreeRepublic is blessed with many fine poets, and we look forward to seeing their poems posted on FR once again. There were many non-poet FReepers who visited the Poetry Branch for the camaraderie; we hope they will return.

I would like to invite everyone to visit and relax at Poetry and Potpourri. Hopefully you will renew old acquaintances for chatting, sharing jokes, telling stories, posting cartoons, etc. Everyone needs a place to escape from the everyday news, make Poetry and Potpourri that place.

...................

The Belvedere's Guardian Wolf ~
the always charming, lovable, huggable,
LouieWolf.

[Sabertooth]

How'd you find my baby picture?

[JustAmy]

I have friends in low and/or high places.
LOL

[Alamo-Girl]

Thank you so much! I'm looking forward to them!

[Calpernia]

Night to Potpourri.

[JustAmy]

I'll turn the lights down low; stay as long as you like.
I'll see everyone in the morning.

[JustAmy]

Sweet Abandon

Has it been that long ago
When summer days were free
We'd rush down to the ocean's edge
Just to catch a wayward breeze

The splash of cold salt water
After running through hot sand
Our laughter catching in our throats
We found it hard to stand!

The pull of ocean's madness
Would set our hearts afire
We'd sing a song in unison
Of love and sweet desire

Our dreams were out there somewhere
Beyond the endless view
Illusionary visions
Of all that we might do

Those summer days are gone now
What luxury is youth!
But the lessons learned are in my heart
Truth is beauty, and beauty truth

Karen Shaw Matteson
©2001

[PGalt]

Thanks for the ping Just Amy.

[JustAmy]

Creamy Pumpkin Pie
By The Canadian Living Test Kitchen

Yes, this pie is old-fashioned, but no other dessert is so connected to the memories of romping in golden fall leaves, country drives and our beloved Thanksgiving.

1-1/2 cups All-purpose flour 375 mL
2 tsp Finely grated orange rind 10 mL
1/2 tsp Salt 2 mL
1/4 cup Each cold butter and shortening, cubed 50 mL
1 Egg yolk
1 tsp Vinegar 5 mL
Ice water

FILLING:
1 Can pumpkin purée (14 oz/398 mL)
1 cup Packed brown sugar 250 mL
1 Pkg cream cheese, softened (4 oz/125 g)
1/2 cup Whipping cream 125 mL
2 Eggs
1 tbsp All-purpose flour 15 mL
1 tsp Each cinnamon and vanilla 5 mL
1/2 tsp Each ground ginger, nutmeg and salt 2 mL

TOPPING:
1/2 cup Whipping cream 125 mL

In large bowl, combine flour, orange rind and salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; pour in enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, tossing with fork until dough holds together and adding a little more ice water if necessary. Form into ball; press into disc. Wrap in plastic wrap; refrigerate for 1 hour.

On floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4 inch (2 cm) overhang, reserving scraps; fold edge under and flute. Prick shell all over. Refrigerate for 30 minutes.

Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes; remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden.

FILLING: Meanwhile, in food processor, purée together pumpkin purée, sugar, cream cheese, whipping cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in bottom third of 350°F (180°C) oven for 1 hour or until set around edge and slightly jiggly in centre. Let cool on rack.

(MAKE-AHEAD: Cover and refrigerate for up to 8 hours.)
TOPPING: In bowl, whip cream. Pipe or spoon into 8 rosettes around edge. Top each with pastry pumpkin (see tip); stand 3 pumpkins in centre.

TEST KITCHEN TIP: To decorate the pie, cut out miniature pastry pumpkins and arrange on top. Gather pastry scraps together and roll out, Using small pumpkinshaped cookie cutter, cut out 12 shapes. Transfer to baking sheet; bake in bottom third of 375°F (190°C) oven for about 12 minutes or until golden. Transfer to rack; let cool.

Makes 6 to 8 servings

[JustAmy]

Good Morning!!
Thanks for coming by. Hope you enjoy your visit.

[JustAmy]

I miss my ((( Bro ))). Please get well soon.

[firewalk]

Good morning
hope everyone has a good day

[JustAmy]

Good Morning!
Hope you have a wonderful day.

[The Mayor]

[JustAmy]

Good Morning, Russ.
The day always looks brighter when I see that beautiful purple cup of steaming coffee.
Thank you.

[The Mayor]

I need to center that cup to keep with the flow on the thread..

[JustAmy]

That cup is a welcome sight, where ever it's aligned!!

[MeekOneGOP]

:O)

[Calpernia]

Is there anything more yummy than the smell of a pie being freshly baked?

Morning to Potpourri!

[MeekOneGOP]

ROFL !! ...

[JustAmy]

Cowboy Blues

I yearn for the life that I used to know
When the range was free and wide,
When a man could see where the sunsets go
'Way out past the Great Divide.

Oh I want to mount my old cayuse
And gallop off with a song,
To twirl my rope and to throw the noose
And chase the dogies along.
I long for the roads of yesterday,
For the trails I used to ride,
For the cowboy's life, his yip-oo-ray
As he roamed the countryside.

What's a man to do who rode all day
Through shortgrass and mesquite,
With tractors and plows and a paved-highway
And fenced-in fields of wheat?

My sad heart pines for the prairies still,
I long to follow the trail,
I miss the call of the whippoorwill
And the coyote's lonesome wail.

I want to feel the wind in my face
And to give my horse the word,
To wheel and turn as he sets the pace
And cuts through a longhorn herd.

By Laressa Cox McBurney
Published in Always The Prairie in 1949