The Inkwell
An acrostic on the colour orange (or is that the fruit orange)
Of course, you all know this colour – its the colour of the fruit
Red meeting yellow in the paint mixing pot
As the two colours come together – colour of
Navel and Seville
Greet you as it hits the paper – its not just in fruit though
Expect to see it on the spice rack or the soup dish
#Wordpress Prompts #Orchestrate
10th April 2020
The pan – the arena
for potatoes carrots and cabbage
to star in a theatrical number with the humble tomato
dancing around in a pool of delicious stock
releasing flavours and aromas into the air
stock cubes and herbs await stage left
but their arrival has to be timed right
as the vegetables dance and dive around
developing taste in the pan
when all is ready – the final act….
diving headlong into the porcelain soup dish
where a brown bread cob is waiting.
Together on the vine they grow
Over time they develop
Making a change from green to yellow or red
As the colour changes so does flavour and sweetness
They can be eaten hot or cold, in soups, fried or grilled
Or cooked down and used in a pasta dish, or salad
A selection of stuff, taken by me during photography classes
submitted for Cees Fun Foto Challenge
The Orb was a lighting experiment – and used Red LEDs to brighten up a Glass Sphere.
Tuesday 4th September 2018
#Food
a foodie acrostic, by inky
Carefully crafted by cooks of the highest order
A combination of the finest root vegetables , stock and seasoning
Rotating slowly in a silver pan until the
Root veg is just right, you can eat it as it is
Or stick a blender in the pan to make it nice and smooth
To pour into a serving turrine
Perhaps you say, it could have magical properties
as the recipe has been passed down the generations for years
notably, it reaches parts your chemists cold cures dont
and it’s tasty to the person that’s eating it
changes to little things like seasonings, are expected through time but
everybody knows the core of chicken, onion and carrot
and mum and dad know – they’ll have empty bowls and seconds asked for
Several chopped carrots danced around
In the silver saucepan as they
Mingled and merged with Vegetable Stock, Onions and Herbs to
Make a most delicious soup, served up that afternoon
Exactly what the doctor ordered – Summat
Really Tasty for lunchtime
#Coloryourworld #Cyw #Asparagus
As far as I know, I’ve never seen your flowers
Some gardeners I’ve spoken to say they’re white, some say yellow
Perhaps they’re both right – but its your green stalks that
Attract the cooking fraternity , as you bathe in butter and herbs
Rolling around the pan developing your flavour
Adorable little stalks, who when departing from the pan are
Going to be joined in a mix, with Parma Ham and an Egg
Until you’ve been eaten – the critics would never understand
Some would say – you’re only good for soup, but the diners know better.
#Napowrimo, #Blogging101, #Fruit, #Tomato, #Soup, #Sauce, #Plant, #Leaves, #Roots, #Pasta, #Pizza
That tin you’re opening
did you know?
That soup or sauce
took time to grow
Grown from plants, with heritage of state
Moneypenny and Windsor – varieties on plate
Seasoned and cooked up by chef in a pan
Creating a lunch tasty to plan
From a small plant,
with its roots in the ground
taking its food from
nutrients around.
Sun and the Rain,
kept the plant warm and fed
as it established itself
in its warm soil bed.
And fruits of green
did appear on the plant,
they took time to ripen
time nature would grant.
And as they got bigger,
the fruits took on a rich red,
and the tomatoes were taken
from their leafy green bed.
Added to salads or pasta in sauce
and tasty as used in a pizza of course
Now here’s something
A spoon for every breakfast, luncheon soup, and after dinner pudding going….
It got my head spinning just thinking about it.
I mean just begin at breakfast time – each bowl of porridge, Weetabix , Cornflakes or Rice Krispies requires some transport from bowl to mouth,
Some might call it the most vital part of an adult or schoolkids day…
So call it five heaped spoons of porridge, and one spoon of sugar – before you’ve even started eating. The porridge expands as it takes on the heated milk, and soon you have more than five spoonfuls. The same rule applies to Museli…it seems to take on a life of its own upon the addition of milk..i equate it to the cold-milk equivalent of porridge.
Weetabix – can be eaten quite briskly, but that can take more than five spoonfuls after breaking down in the milk…and that’s if you only have one Weetabix.
and have you ever chased rice krispies around your bowl in the morning? There’s a few spoons gone amiss.
Drink your tea in the morning – another couple of spoons go astray – as you mash the teabag in the hot water, stir in the milk and more sugar..
That’s four or five teaspoons of sugar at the start of the day and that’s within the first hour or so…
Lunchtime approaches, and you’ve used a spoon twice in the preparing something as simple as a tin of tomato soup 🍜, stirring in the pan and delivering the piping hot soup to a freshly laden bowl 🍲. And there’s quite a few spoons used in delivering the contents of that bowl 🍲 to your tummy.
And then comes the puddings – and i’m not just talking about the eating of them…preparations of these sweet repasts leads to more of the guard being called upon to create these yummy treats. Spoons for ingredients (normally one per ingredient – you don’t want honey all over your raisins or sultanas) , wooden spoons for mixing, maybe a spoon for setting out in the tin that goes in the oven, and then there’s a spoon for the sauce…
and all that comes before you sit down to eat the treat!
So after breakfast, lunch, tea, supper (and the tea, coffee and cocoa in between) The bowl in the sink sees an awful lot of those silvery spoons in the course of a day…
Of course we don’t count them – but if we did, they’d surely mount up by the end of the week….
