Poetry and Potpourri .... September 27 - 28, 2003

9-27-2003 | JustAmy, Mama_Bear and St.Louie1

[JustAmy]

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

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.

[MistyCA]

That is beautiful, Victoria. I really enjoy the English countryside-type pictures. It least that is what they always remind me of. Beautiful colors in that one.

[MistyCA]

LOL!

[JustAmy]

That's a great poem, Mama_Bear.

Thanks for sharing.

[JustAmy]

"Why? "

Because it is soooo you!

Thanks, again.

[Jen]

Good morning/night Lori! Beautiful poem, leaves and birds. I love watching the birds eating from the bird feeders in my garden and all the gorgeous colors of fall leaves.

[MistyCA]

That little doll always reminds me of when I got sucked through the whatchamacallit on that boat! The start of the coconut fiasco! LOL! And Jen's volcano!

[JustAmy]

Hey ..... that is beautiful!

Thanks for your contributions to this new thread.

[Sabertooth]

IN A STATION OF THE METRO

The apparition of these faces in the crowd;
Petals on a wet black bough.

~Ezra Pound

Music begins to atrophy when it gets too far from dance...
poetry begins to atrophy when it gets too far from music.

~Ezra Pound

[Victoria Delsoul]

Thanks so much, Misty. Gotta to bed.

Nighty night, everyone. See ya later.

[MistyCA]

Goodnight, Victoria. Rest well. :)

[Victoria Delsoul]

Very nice. Thank you kindly, Saber.

[JustAmy]

That's cute but ......

[Victoria Delsoul]

You're welcome.

Night.

[Jen]

Oh my goodness, those are ancient memories of another time and another place. Some pleasant, some repulsive. What a dichotomy - I guess that's how life is. Hmmmmm, I'm sensing inspiration for another poem. What ya bet my muse gets my butt outta bed at the crack of dawn to jot down verses? (she's evil, the dang lark!)

[Jen]

Bed? Noooooooooo! The party is just getting started.

[JustAmy]

I meant to ping you to post #20.

Sorry that your name vanished from my ping list. It must have been during the timewarp. LOL

[JustAmy]

Hi Sabertooth. Thanks for bringing those to Poetry and Potpourri.

[JustAmy]

Night Victoria.

[JustAmy]

Crumpets

Crumpets are soft cakes made of a yeast mixture which are baked on a griddle in special metal rings. The underneath of a crumpet is smooth and brown and the top is full of small holes.

Makes 24

Strong plain flour - 350g (12 oz)
Fresh yeast - 15g (½ oz), or 7g (¼ oz) fast-action dried
Tepid water - 300 ml (½ pint)
Salt - ½ tsp
Bicarbonate of soda - ½ tsp
Milk - 225 ml (8 fl oz)
Vegetable oil

METHOD

Sift 175g (6 oz) flour into a mixing bowl and crumble in the fresh yeast or sprinkle in the fast-action dried yeast granules. Make a well in the centre of the flour mixture and pour in the water. Gradually mix together until smooth, beating well as the flour is worked into the liquid. Cover and leave to stand in a warm place for about 15 minutes until frothy.

Meanwhile, sift the remaining flour, salt and bicarbonate of soda into a large bowl, make a well in the centre, then pour in the yeast mixture and the milk. Mix to give a thick batter consistency.

Using a wooden spoon, vigorously beat the batter for 5 minutes to incorporate air. Cover and leave in a warm place for about 1 hour, until sponge like in texture. Beat the batter for a further 2 minutes.

Place a large, preferably non-stick frying pan on to a high heat and, using absorbent kitchen paper, rub a little oil over the surface. Grease the insides of 3 crumpet rings or three 8 cm (3 inch) plain metal pastry cutters. Place the rings blunt edge down on to the hot surface and leave for about 2 minutes, or until very hot.

Pour the batter into a large measuring jug. Pour a little batter into each ring to a depth of 1 cm (½ inch). Cook the crumpets for 5-7 minutes until the surface of each appears dry and is honeycombed with holes.

When the batter has set, carefully remove each metal ring. Flip the crumpet over and cook the second side for 1 minute only. Cool on a wire rack.

Continue cooking the crumpets until all the batter is used. It is important that the frying pan and metal rings are well oiled each time, and heated before the batter is poured in. When required, toast the crumpets on both sides and serve hot with butter.

[JustAmy]

Orkney Pancakes

These are great to serve for a traditional Scottish High Tea.

Makes 20

Fine oatmeal - 175g (6 oz)
Soured cream - 300 ml (½ pint)
Golden syrup - 2 tbsp
Egg - 1, beaten
Self raising flour - 75g (3 oz)
Salt - pinch
Bicarbonate of soda - 1 tsp
Milk - 200 ml (7 fl oz)

METHOD

Mix together the oatmeal, soured cream and syrup, cover and refrigerate overnight.

Mix in the egg, flour, salt and bicarbonate of soda. Stir in the milk to give a thick batter consistency.

Heat a lightly greased griddle or frying pan until hot, then drop large spoonfuls of the mixture onto the griddle. Cook until bubbles begin to show on the surface, turn and cook for a further 2 minutes. Cook remaining mixture in batches. Serve buttered, with jam if desired.