May Day Mayday: May Poetry

It's time to celebrate again,
through rhyming rhythmic prose.
Monthly Poetry Group considered,
and May Day's what we chose.

So we're here to share with you,
our poetry ruminations,
about a day that comes in spring,
that's all about celebrations!

May Day Mayday

May Day comes but once a year,

and we all celebrate.
Play outside, go for a walk,
get out that board and skate.

And it's a day for planting flowers,
sights and smells of spring. 
Of course you know that I'll end up,
with runny nose, cough, bee sting.
  At the may pole young 'uns dance,
round and round they pass.
My age, I think I'll sit it out,
Lest I land on my ass.


It's not a celebration without,
a delicious chocolate treat.
Freshly baked and always shared,
with everyone we meet.

Dark Chocolate Mocha Brownies


(going in the oven)

Voices raised we joyously,
together all do sing.
Joined together through song in our,
warm weather worshiping.

BUT . . .

 Like poem writing my crooning skills,
I bet that you can guess.
Are less May Day, let's celebrate,
More Mayday, S.O.S.

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

Dawn of Cognitive Script shares May Day. 
Diane of On the Border shares My Mayday. 
Lydia of Cluttered Genius shares Mayday Mayhem.

Dark Chocolate Mocha Brownies

                                                                          ©www.BakingInATornado.com

Printable Recipe

Ingredients:
1/2 cup dark chocolate chips
1 stick margarine
1/2 stick butter
1 TBSP instant coffee granules
1/4 cup French Vanilla flavored creamer
1 1/4 cups sugar
3 eggs
1 1/4 cups flour
1 cup Coffee Nut M&Ms

1/2 cup powdered sugar
1 TBSP chocolate syrup
1 TBSP French Vanilla creamer

Directions:
*Preheat oven to 350 degrees. Grease a 9 X 13 baking pan
*Melt together the dark chocolate chips, margarine and butter in microwave. Once completely smooth, stir in the instant coffee granules and 1/4 cup of French Vanilla creamer.
*Whisk in the sugar, then the eggs and last the flour. Spread evenly into prepared baking pan. Dot the candies along the top.
*Bake for 30 - 35 minutes until the edges are hardened and the center has just set. Allow to cool to room temperature before topping. 
*Mix together the powdered sugar, chocolate syrup and remaining 1 TBSP French Vanilla creamer until smooth. Drizzle over the brownies, cut and serve.