The Dragonflies'Lair ~ Thread XLIX~

Poets of The Dragonflies' Lair | February 15, 2008 | Soaring Feather

[Soaring Feather]

My Dragon Fly 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©
2002

[Soaring Feather]

It ain’t noon yet!!

Yes, I did get the crack reference! You are really bad, Tom!!

[Soaring Feather]

Dirty Dog!

[tomkow6]

.................hehehehehehehehhehe......

[Lady Jag]

A philosophical poet.

[Lady Jag]

Morning all!

[NicknamedBob]

"A philosophical poet."

Ain't they all?

[Lady Jag]

Happy President's Day!

Today is also Thumb Appreciation Day. Your thumb is crucial 40% of the time you use your hand.

[NicknamedBob]

"Morning, Bob!"

Howdy, Miss Feather! I'm just bouncing around a bit today.

[Soaring Feather]

LOL, huge pail of Lard, is that a saturated fat??

[tomkow6]

Afternoon, LJ!

[tomkow6]

...or is it FAT IN THE CAN????...............LOL!

[Soaring Feather]

You're a fat head.

[Soaring Feather]

A little ditty I wrote on The Word for a Day Thread

http://www.freerepublic.com/focus/f-chat/1972202/posts?page=69#69

[tomkow6]

Fat Heads ain’t allowed in the Lard?

[Lady Jag]

Now that you mention it, yes, the majority of poets are philosophical. Would it have occurred to me if I hadn’t just gotten our of bed, I don’t know. But I know yours is and I like it.

[Lady Jag]

Yes, it is largely saturated fat.

From Wikipedia:

Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat or shortening because of lard's range of applications and taste.

Because of the relatively large fat crystals found in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be more flaky than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter.

Lard was once widely used in the cuisines of Europe, China, and the New World and still plays a significant role in British, Central European, Mexican, and Chinese cuisines. In British cuisine, lard is used as a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips, as well as many other uses.

Lard consumed as a spread on bread was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare. Lard sandwiches are still popular in several European countries - in Hungary they're known as "Zsíroskenyér" or "Zsírosdeszka", and in Germany pork fat is seasoned to make "Schmalzbrot". They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. In Taiwan, Hong Kong as well as many parts of China, lard was often consumed mixed into cooked rice along with soy sauce to make "lard rice" (豬油拌飯 or 豬油撈飯). This is less commonly served in modern times due to concerns with saturated fats

[Lady Jag]

Yo Tom!

[Soaring Feather]

Who said that, not me? Don’t be silly!

Of course, Fat Heads, Pointy Heads, Lard Heads, etc.

[Lady Jag]

In the can. And he's doing the right thing.

[Soaring Feather]

Very interesting facts on Lard, its uses, and where it was used.