White Rabbit and Me: A Be Late for Something Day Poem

It's monthly poetry time again and as I look through all of my past posts, I realize that this is our 24th group theme based posts. Two years. Amazing.

In those years I've taken this challenge, this opportunity to many different levels. I've written all kinds of poems from thoughtful to silly, from haiku to limerick. I tend to fall back, most often, to silly rhymes. They tend to be the most fun to write and I hope you find reading them to be amusing. 

If not, there's always a recipe in my posts. Think of it as a consolation prize. Thanks for playing reading, here's a consolation prize recipe.

On to the show. This month we've chosen the theme National Be Late for Something Day, a holiday started by The Procrastinators' Club of America. 

White Rabbit and Me

White Rabbit has nothing on me,
always late is what we be,
sometimes it's even hard to see,
when I'll even have a minute to . . .
                            . . . {{well, you know}}.

Start each day so full of hope,
with today's schedule I can cope.
Being on time would be so dope, {{cool, aren't I?}}
Can do it, can't I? Answer's "nope".

Procrastination may be the case . . .
one quick phone call to touch base,
blogging's a time-suck I embrace,
and oops, got lost on book-of-face.

I swear I try to be on time,
but it's a mountain just can't climb.
Coffee spills, mystery laundry slime,
then boom, before you know it, bedtime.

Racing through town is just no fun,
Kids' appointment is at 2:00 . . . no 1.
Grocery shopping must get done,
Seems I'm always under the gun.

Not surprised that dinner's late,
around here it's a frequent fate,
so it's your choice . . . you can wait
or just have nothing on your plate.

Orzo Stuffed Portobello Mushrooms

So, Be Late for Something Day,

I'm not on time, but here to say,
good to see my normal delay
once each year is A- OK.

Before you go, click on these links to more poetry by some of my friends: 

Dawn of Cognitive Script shares Better Late Than Never, Right?

Lydia of Cluttered Genius shares Better Late than Never. 

Diane of On the Border shares On Being Late.

Orzo Stuffed Portobello Mushrooms

                                                     ©www.BakingInATornado.com

Printable Recipe


Ingredients (makes 3):

2 TBSP butter

1 clove garlic, minced

1 green onion, sliced

3 TBSP pignolis

2 cups vegetable broth
salt and pepper
1 cup orzo
1/4 cup grated parmesan
3 Portobello Mushroom Caps
2 TBSP olive oil

Directions:

*NOTE: I prefer make the orzo a day ahead but you can make it the same day if you prefer.
*Melt the butter in a pot on the stove over medium heat. Add the garlic, green onion, pignolis and orzo. Cook and stir for 3 minutes. 

*Add the vegetable broth, salt and pepper and immediately raise the heat to high to bring to a boil, stirring now and then. Once boiling, lower the heat and simmer, still stirring now and then, until the orzo is al dente, about 7 minutes.

*Drain the excess vegetable broth. Mix in the grated parmesan. Cool, then place in a sealed bag in the fridge until the next day.
*The next day, bring the orzo to room temperature

*Using a paper towel, gently brush any dirt off of the mushroom caps. If there is a stem stump, carefully remove it without breaking the mushroom cap.

*Grease a baking sheet. Preheat oven to 400 degrees. Place the mushroom caps onto the baking sheet, gills side down. Drizzle with olive oil, sprinkle with salt and pepper, turn over.

*Spoon the orzo mixture into the mushroom caps. Bake for 20 - 25 minutes, until the mushrooms are cooked and the stuffing is hot.