The Dragonflies' Lair ~ Thread XXXIX~ June ~ July~ August

Poets of The Dragonflies' Lair | June 19, 2007 | Soaring Feather

[Soaring Feather]

My Dragonfly and Me

If I could be a Dragon Fly
and wing my way through the sky
I would never be shy
just me and my Dragon Fly!

By moonlight we ride the wind
chase the comets tail for fun
by day we would hide from the sun
our fragile wings would come undone

On darkest nights we would use
fireflies as our guide
we would dip and we would glide
through the heavens open wide
and scatter diamonds in the night sky
my Dragon Fly and me...

And we would wing past our lovers
silent in the night...
to kiss their face in our flight
much to their surprise and delight
my Dragon Fly and me in sight...

Such a view do we share
away up here in the air
of breezes soft through our hair
my Dragon Fly and me a pair...

bentfeather (c) 2002

[Soaring Feather]

I usually buy the thinly sliced pork chops with the bone still in them.

Did you know that anything a meat cutter does to a piece of meat the price goes up?? On the East Coast thin sliced chops cost 10 cents more per pound. Well, it was that way some years ago when I worked in grocery stores as a meat wrapper. ;)

Yes, bone in chops are more flavorful. I like to buy boneless chops, then I pound them with a meat tenderizer along with fresh garlic, flash fry them and oh boy, good eating. Serve with apple sauce, and a veggie, fresh spinach or whatever. Love mushrooms!

[NY Attitude]

The ease of cooking and taste are well worth the price. On the thicker chops I filet them and stuff them. When I am done they are usually 2 and 1/2 - 3 inches tall.

[Soaring Feather]

Oh goodie, stuffed pork chops, what do you use a bread stuffing? I’ll take two please. LOL

[NY Attitude]

Deserts:
Desert #1 Buy 2 cans of thinly sliced peaches in heavy syrup.
Pour into a 2 quart container
Add 1 bottle of Cabernet Sauvignon Place in refrigerator for 24 hours until the peaches change color Spoon out some peaches into a glass and and fill the glass with wine from the container Desert #2 1 large scoop of vanilla bean ice cream dig out a place in the center add 1 shot of Kahlua on top of the ice cream Enjoy

[NY Attitude]

Sometimes I used Pepperidge Farm Stugging mix. Put in some celery, onions and an egg to hold it together.

For tasty meatballs, try adding some Romano / Parmesan cheese to the meat prior to shaping.

[Soaring Feather]

Sounds good.

So now you have a new moniker: Chef Tude!

[Soaring Feather]

Sometimes I used Pepperidge Farm Stugging mix. Put in some celery, onions and an egg to hold it together.

For tasty meatballs, try adding some Romano / Parmesan cheese to the meat prior to shaping.

Oh yes!!!

[NY Attitude]

Cool.

[NY Attitude]

I use wine in a lot of my cooking, both reds and whites. I let it cook off just so there is a slight hint of it being present. Of course most of my Italian cooking I use virgin olive oil, onions, garlic, mushrooms, bell peppers, basil and various meats (Ground beef and sausage) Italian tomato puree and paste almost no water.

[Soaring Feather]

Fabulous photos.

http://chamorrobible.org/gpw/gpw-200702.htm

[Soaring Feather]

I’ll bet you’re a good cook. ;)

[NY Attitude]

Very nice photos. Thanks for posting.

[NY Attitude]

I don’t know about that. Some people get happy when I do cook.

[Soaring Feather]

LOL

[NY Attitude]

My waistline might agree with that. 8^)

[Soaring Feather]

Very nice photos. Thanks for posting.

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Yup, nice photography.

[Soaring Feather]

My waistline might agree with that. 8^)

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You gotta waistline?? LOL

[NY Attitude]

Not really. I have to cinch my belt extra tight so that it appears that there is one. LOL

[Soaring Feather]

LOL!

[Soaring Feather]

mine