The Canvas: Cosmetics Poetry

  

Not really a group at all,

Monthly poetry's now just two.

But we continue to play along,

don't need any bigger a crew.

 

This month's theme was Diane's turn.

Cosmetics, her choice today.

Guess I need to think about,

maquillage in a whole new way.

 

The Canvas

Lotions, powders, shampoo, oils,

sprinkle, pour, and spray.

Skin so smooth, hair like silk,

routines to start the day.

Toothpaste and deodorant,

help us smell just right.

Sometimes we'll add perfume when,

going out at night.

 

Bleaches, color can remove,

dyes will add it in. 

Permanent waves can mask if our,

hair tends to be thin.

Polish on our fingernails,

picking colors, so much fun.

Nine nails one color and then,

another, for that last one.

Color, color, everywhere,

kohl to line the eyes.

Blue eyelashes, peach cheekbones,

and red, red lips. Surprise!

 

Beautifying, I'll admit,

takes practice, time, and money.

But if I look good, let me say,

my day always starts out sunny.

 

 

Grilled Mini Naan Poppers

 

 

We all know I express myself,

through what I bake and cook.

Creativity can also be shown,

in how I choose to look.

You see:

 

Makeup's not just vanity,

art's a reason to embrace.

Cosmetics are the paint and brush.

The canvas? It's my face.

Before you go, more Cosmetics poetry:

 

Diane of On the Border shares Craze-metics. 

 

Grilled Mini Naan Poppers

                                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:
1 package (about 7 oz) mini naan flatbreads

3 TBSP olive oil

4 oz cream cheese

1/4 cup pepper jelly

2 TBSP grated parmesan cheese

2 TBSP bacon bits

banana pepper slices

Directions:

*Preheat your grill to medium (right around 350 degrees). 

*Mash together the cream cheese, pepper jelly, parmesan, and bacon bits.

*Brush the olive oil onto both sides of the naan. Toast on the grill, flat side up until brown (about 2 - 4 minutes). Using tongs, turn them over so the flat side is down. 

*Place about a TBSP of the cream cheese mixture onto each mini naan. Close the grill and cook for 3 minutes. Remove, top with a slice of banana pepper, and serve.