So in the best interest of my health, lets make a deal. I'll keep fighting to put out a monthly poem and you'll keep trying to keep your breakfast down while you read these attempts What's in it for you, you ask? I may need to get back to you on that.
Anyhoooo . . . the theme this month is Renew. Grab your antiemetic (medicine that helps stop nausea and vomiting) and read on:
April Fools day tricks we do,
Passover (blech) and Easter too.
We celebrate. We overdo.
April brings to me and you,
red eyes, allergy meds, box of tissue,
hide and go seek with internal revenue.
Don't dispair, spring's sprung anew.
Listen, birdies chirp and coo,
flowers bloom in every hue.
And look, the sun, it's deja-vu!
Shorts and t-shirts, flip-flop shoe,
sunglasses act to enhance the view.
Longer days we look forward to.
Swim and sunbathe and canoe,
Outdoor fun we all purse.
Exchange crockpots for barbecue.
Yay, Grilled Portobellos, no more stew.
And trade in the cocoa for sangria too!
Bid winter a not-so-fond adieu.
Somehow we've all made it through.
It's Spring, the best time to renew.
Before you go, click on these links to more poetry by some of my friends:
Dawn of Spatulas on Parade shares Renew.
Sarah of Not That Sarah Michelle shares Rebirth.
Diane of On the Border shares Parent Pioneers.
Grilled Marinated Portobello Sandwiches©www.BakingInATornado.com
Ingredients (makes 6):
6 Portobello mushroom caps, cleaned and stem removed
1 red pepper, cleaned, seeded and cut into 6 pieces
6 slices smoked provolone cheese
6 TBSP butter, softened
1/2 cup balsamic vinegar
3 TBSP olive oil
1 green onion, sliced
1 tsp minced garlic
1/4 tsp dried red pepper flakes
Opt: your choice of toppings: lettuce, tomato, spinach, ketchup
*Place the mushrooms and red pepper pieces in a large sealable plastic bag.
*Mix together the balsamic vinegar, olive oil, green onion, garlic and red pepper flakes. Pour into the bag. Gently turn the bag a few times to distribute the marinate but be careful not to break the mushrooms.
*Place in the fridge for 1 to 2 hours. Gently turn over now and then.
*Heat grill. Butter the rolls.
*Place the rolls, butter side down and the red pepper pieces on the hot grill. Remove the rolls when they brown.
*Turn the red peppers over and add the mushrooms to the grill, gills down. Cook for about 8 minutes. Carefully, using a spatula, turn the mushrooms over. Place a red pepper in the center of each mushroom and cover with a slice of cheese.
*Cook another 1 - 2 minutes. Remove from the grill and construct your sandwich as is or adding your choice of toppings.