NaPoWriMo – Day 17

Each day for the month of April, the Cedar Bark Poets are writing a poem a day in celebration of NaPoWriMo, National Poetry Writing month. Poems are posted here daily. Let Katheren know if you would like to participate!

“And now for our prompt (optional, as always). Today, I challenge you to find, either on your shelves or online, a specialized dictionary. This could be, for example, a dictionary of nautical terms, or woodworking terms, or geology terms. Anything, really, so long as it’s not a standard dictionary! Now write a poem that incorporates at least ten words from your specialized source. Happy writing!”


Geology Dictionary
(10 words–origin structure crust celestial body processes
composition history formations measurment)

Billions of years ago
Earth formed as a celestial body
Processes of collision
Like a cosmic snooker game
History of many formations
Composition of space debris
Countless millenia for a crust to be
Origin debated endlessly
Bewtween science and theology
But it is just Terra Firma
To you and me.!!

Kath


Mysterious Milky Way

Sitting in this world
Pondering our Milky Way
As I look to the zenith
Many constellations paint the sky
Laying down to take in more
The sounds of crickets chirping
Brings peace to my heart
Our lovely moon in syzygy
A personal favourite of mine
Oh look! A meteor shoots across
Typically known as a shooting star
Close my eyes to make a wish
Just for old times sake
Wish that I could travel the Milky Way
To see an asteroid or a comet
Floating in orbit around the Sun
Amazing thing our Sun
The centre of our universe
What begins the Milky Way
One day my wish will come true
I will live among the stars
And shine just as bright
Until then, I will just admire
Admire and believe
Astrology

– Rhiannon


Inside the Locket

Our world is only but a locket
Opal hues with distinctive views
Beneath the sea our coral skeleton
Lying beside the freshwater pearls
I amethyst to thee bringing
A balance with a sense of peace
Use your imaginative energy
Holding the citrine gemstone
Awaiting its transformation
Bring in the tiger’s eye
Grouping your protection and well being
Mix in some blue for added communication Red Tiger’s Eye will add to your stability The locket has provided the gemstones To create a beautiful, earthly masterpiece Gather the metals needed To create a mother of pearl alloy Chasing hard adding all the gemstones Garnets, Amethysts, Opals, Coral, Freshwater Pearl Combine the wonderful energy forces together To create a beautiful tiara A tiara for my beautiful princess

– Jonah


Impressions from a cooking terminology dictionary

I felt a need to more impress my date,

Perhaps, my bland food could be spiced up with a better terminology Kitchen left for library

only the most outrageous would do

extending my vocabulary, un-verbatim

yes I Mandolin-ed that well, topped with Chiffonade-ed Hominy

Weeping the Battuto
Etouffe-ing it at 350 degrees for one twenty-fourth of a day served with a Sugo

I can not serve Hors d’oeuvres as I can’t be sure how to say it, a problem I am finding with most of this.
same for Worcestershire Sauce … ’Worces-ter-Ster-shire’? ’Worst-ter-Star-shire’?….

Mise en Place, Jardiniere to Papillote

if I keep this up I shall have to summon the Sommelier!
as soon I will need a glass of Fume Blanc

but I think it’s going to go quite well …
so long as no one tries the food.
For its actually just Mac and cheese for two.
dressed up a time or duo
… .. . with a side of ketchup to imbue

now the last thing I have to do before dinner is to have this all onto my forearm tattooed

Aux fine heres : A french term applied to a dish to which a combination of delicate fresh herbs (Usually Tarragon, chervil, parsley, and chives) have ben added

Boule : A ball shaped loaf of bread that’s backed without a pan in the oven

Fenugreek : a white-flowered herbaceous plant of the pea family, with aromatic seeds that are used for flavouring, especially ground and used in curry powder

Mandolin : the original food processor

Pizza peal : a flat, broad sheet of wood or metal with a handle, also called a bakers peel. Allows you to slide breads and pizza easily onto a stone.

Bouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavour soups, stews, and sauces but removed before serving.

Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking.

Chiffonade
The fine ribbons obtained when several leafy vegetables or herbs are tightly rolled into a cigar shape and cut across into 1/16 –to 1/8-inch wide shreds.

Hominy
Dried white or yellow corn kernels that have been soaked in lime or lye to remove the hull and germ. It is available canned or dried. Ground hominy is used to make grits.

Weeping
When liquid separates out of a solid food, such as jellies, custards, and meringues.

Battuto
A combination of chopped raw vegetables for sautéing – typically carrots, celery, onion and/or garlic, and parsley—that is the foundation of many Italian sauces and other dishes.

Etouffe
A cooking method similar to braising in which items are cooked with little or no added liquid in a pan with a tight-fitting lid. Also, a Cajun stew.

Hors d’oeuvre
Appetizers and portions of savoury foods served with toothpicks or eaten as finger food.

Imbrogliata
Scrambled.

Jardiniere
French for a main course made mostly of new spring vegetables, like lettuce, peas, green beans, carrots, turnips, and flavoured with bacon or salt pork. It may also contain baby artichokes and young celery and fennel hearts, or cauliflower.

Mise en Place
Means to prepare ingredients up to the point of cooking

Nonpareils
Tiny multicoloured sugar pellets used to decorate cakes.

Ossobuco
In Italian means bone with a hole and that’s where this dish derives it’s name

Papillote
Food wrapped in parchment paper for aluminum foil and baked in an oven where it will steam in its own moisture and that of any vegetable added to the package to flavour the meat.

Roulade
A slice of meat or fish rolled around a stuffing.

Roux
A mixture of flour and butter used to thicken sauces, soups, and gravies.

Sabayon
A light, frothy mixture made by beating egg yolks with water or other liquid over gentle heat.

Sommelier
The wine steward or waiter.

Sugo
A simple tomato sauce or other type of sauce comprised of relatively few ingredients.

Worcestershire Sauce
Developed in India by the British, this dark, spicy sauce got its name from the city where it was first bottled…Worcester, England. Used to season meats, gravies, and soups, the recipe includes soy sauce, onions, molasses, lime, anchovies, vinegar, garlic, tamarind, as well as other spices.

Zabaglione
A whipped custard made with egg yolks and sugar gradually diluted over heat with Marsala or other wine, fruit juice, or liqueur.

….
I really do think this plan will go quite well…
so long as I don’t miss hearing the doorbell.

– W.B.

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