The Inkwell
ferried by box or by bag
Usually on birthdays
Delightful cubes of butter sugar and cream
Get sent to the house
Easily a delightful treat
Fairs at Christmas time
usually have stalls selling this
delicious treat, and it’s not just cubes
great shapes are made using cutters
expect strawberry hearts, mint chocolate rounds and raspberry diamonds
Served up in a glass bowl
Wonderful fruit combines with frosty ice cream
Everyone smiling as the bananas are
Enveloped by the Ice cold tastes of strawberry and chocolate and cream
Together – as they melt and mingle – they make a heavenly delight
Some say it begins with
a loaf of bread, nicely sliced – type – to your preference – two slices
next – comes the spread – butter, margarine, salad cream or sandwich spread
dedicated sandwich makers always go for the mayo
when that’s been applied, on goes the salad, lettuce cucumber tomato
If you fancy it, add olives or sweetcorn and then
cover it in your favourite meat before putting the top on
heavenly!!!!
The Oranges sliced, sing on the plate…
they’ve been quite lonely as of late
all alone in their bowl of blue
looking quite bright – but with nothing to do
Now with apples, diced they share
bowls that cooks of note prepare
with other fruit from orchards near
and strawberries grown in the fields each year
In places, you may find some peaches or pears
(depending on what chef has prepared)
mixed up lightly so the fruit is served loose,
served up in its own syrup or juice.
Served up from a place that is quite cold,
so they stay fresh and don’t go old.
A lunchtime, brunch, or evening treat
that any child would love to eat.
And served up wi’ th’ fruit to make children’s dream
is a serving of custard, or better – ice cream!
All served up in a coloured round bowl
An empty dish is the little child’s goal.
I.
Butter meets pan
Sugar melts in butter
Both held by cream
II
Sweet little cubes
settle down in the fridge
but don’t set like jelly
III
Chocolate, Cherry, Mint
Lined up in rows alongside Vanilla
Coconut – a favourite
IV
cubes of sweetness
transported to the tongue
heading for hips
Sat on the table,
with a note by its side
“Do Not Touch” – Says the label
that’s by the cake on the table
prepared by nephews, nanna and me
for little sisters birthday tea
But it looks so nice there – sat on its own
hungry Horace is a sneaking – but his cover is blown
he wonders into a very sweet dream
pondering chocolate and fondant and cream
Temptation makes him into the kitchen stray,
but Grandad’s in sitting room – and watches him sway
“No – one will know” , says Horace to himself,
till Grandad enters kitchen – putting cake on the shelf!!!
sweet as you are,
you needn’t try to butter me up.
Your character precedes you
Created from carefully crafted slices
Of awfully awesome green apples
covered by custard or cream
a delicious little thing you are
perfect pudding after a pork dinner
In response to the challenge Pie
Yes they’re sour – but they’re still a fruit.
and there is nothing more refreshing than a Lemon Meringue Pie.
The colour of the filling practically sings of a summer day.
So, you prepare your pie dish – I have been told there’s a cheats way of making this. But its awfully risky – where you make up a cheesecake base from digestive biscuits and mould it to the tin. I suggest using your regular shortcake pastry – Blind Baked. The walls of the pie have to be pretty sturdy, or the wet lemon filling will ooze out before its had time to set properly.
Squeeze your lemons, into a bowl – add some sugar and gelatine – And finally some lemon zest. Cook it down till the ingredients have come together and then set aside
Check your pie crust – take it out of the pie dish and place on a large plate – then fill the pie with your lemon filling. If you wish – you may want to layer the base with lemon curd – but its not necessary, its optional – place the pie in a cold part of the refrigerator and leave until the lemon filling has set in the piecrust. It should be set like jelly in the case.
Then make up your meringue – egg whites and sugar – mix in a bowl until the egg whites have taken up all the sugar. The Meringue should be opaque. Take your pie out of the fridge and cover the lemon filling with the meringue . You can pipe this out with a piping bag or place the meringue on top with a large spoon. Once covered place back in the oven under the grill and wait until the meringue begins to brown
Leave to cool in a dry area. and then – when the pie is cooled…
Slice up liberally and serve with either cream or ice-cream, and enjoy!
