It's Getting There: Vacation Poetry

 

  Join Poetry Monday here and there,

if my publishing schedule has room (that's rare).

Sometimes the topic's so compelling,

evokes a story that just needs telling.

 

Craziest Vacation Memory is the chosen theme,

we've all had situations that could just make you scream. 

Grateful to tell the story, of that there's no doubt.

Since Diane (and friends) have, well, yet to kick me out.

It's Getting There

Vacations are on hold these days,

In the past I've had quite a few.

Always with a traveling pal, 

local, long distance, international too.

 

Too many states to mention, 

and countries, way more than one.

Hong Kong, Indonesia, Korea for work,

Israel , England, and Mexico for fun.

 

Islands are best for vacations, 

love sitting in the sun.

Nantucket, Margarita, St. Lucia,

Hawaii (two islands, not one).

My vacations tend not to be crazy.

though parasailing was risky for sure.

mountain roads in St. Lucia, hair raising.

(next time we'd be smart, do a tour). 

Craziest part of vacations?

The travel, just let me tell you.

When you're at the mercy of airlines.

Can't quite get there when you are due.

It was just after Thanksgiving.

Stuffed with turkey and leftovers too.

Sis and I scheduled a vacation.

St. Croix beaches, we're coming to you.

 

 

 

Holiday Flavors Turkey Meatloaf

 

Off we went that day to the airport,

over packed as we both always do. 

One week away yet we both had,

not one overstuffed bag but two.

First they called for volunteer passengers,

willing to take the next flight.

Sis and I, we weren't born yesterday.

For our seats we'd damn near fight.

 

The plane was a "puddle jumper"

to the island, it fit very few.

Seats weren't the only issue, though,

cargo weight was limited too.

 

Stood our ground and we were boarded,

despite the airline's bribes and pleas,

Taxiing, knew we'd made it, 

could almost feel that tropical breeze.

 

Liftoff had us smiling,

then my sister's eyes got wide.

Laughing, pointed out the window.

At my luggage, sitting outside.

 

It's true, I could have cried right then,

it's possible I may have swore.

With tears looked out the window.

You know, just to be sure.

"Don't laugh sis, you're about to,

feel just as sad and blue.

Seems my bags are in good company.

Right behind them . . . there's yours too!" 

 

Wait!

Read more poetry, 

you're not through.

Some talented writers

are in this crew:

 

On the Border

Messymimi's Meanderings 

Mother Owl 

Holiday Flavors Turkey Meatloaf     

                                                              ©www.BakingInATornado.com

Printable Recipe

Ingredients:

1 1/2 cups mashed potatoes

1/2 tsp minced garlic

1 green onion, chopped

1/4 cup grated parmesan cheese

2 TBSP butter or butter substitute, melted

salt and pepper to taste

paprika

1 cup cornbread stuffing mix

2 1/2# lean ground turkey

1 cup turkey gravy, divided

2 eggs

1 green onion, chopped

1/3 cup red pepper, chopped

1/3 cup cranraisins, coarsely chopped

1/2 tsp poultry seasoning

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

Directions:

*Make mashed potatoes and mix in the minced garlic, 1 chopped green onion, parmesan, melted butter, and salt and pepper to taste. Set aside.

*Cover a 9 X 13 baking pan in tin foil. Preheat the oven to 350 degrees.

*In a large bowl, place the stuffing mix, turkey, 1/4 cup of the gravy, eggs, the remaining green onion, red pepper, cranraisins, poultry seasoning, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Mix just until incorporated, don't over mix.

*Form the turkey meatloaf into a brick shape (approximately 9 inches long, 5 inches wide and 2 inches high) and place into the prepared pan leaving about 3 inches around all of the sides. Bake for 45 minutes.

*After 45 minutes, take the meatloaf out of the oven but leave the oven on. Spread the mashed potatoes onto the top and around the sides of the meatloaf. Sprinkle with paprika.

*Return to the oven for 20 minutes. Take out and check to be sure the meat is completely cooked through. Let stand for 5 minutes before slicing. Serve with the remaining gravy (heated).