Fighting with Water: Water Fights Poetry

 

 

 

Last Friday of the month is for

Monthly Poetry Group to rhyme.

Diane and I take turns to pick,

"Water Fights," the theme this time.

 

As usual, today I'll try,

a poem to write . . . or fudge.

Whether I'm successful or not, 

you get to be the judge. 

 

 

 

 

 

 

       Fighting with Water

 

 

 

 

 

 

 

 

In the bedroom 

putting laundry away,

when Hubs enters

all in . . . disarray.

"Holy cr@p Hubs,

you stop right there,

where the hell did you get

soaking wet hair?"

 

"Wet everything, actually,

just look at your clothes.

There's water in your ears,

dripping off your nose."

 

"Had a problem in the kitchen,"

he sheepishly said,

and at that moment,

I almost dropped dead. 

 

If that's how he looks,

I shudder to think.

How much water in my kitchen,

is outside the sink. 

 

"You'd left some dishes,

he explained, "soaking there.

I thought I'd wash them,

to show I care."

Apple Broccoli Slaw

 

"I was helping out,

I swear, I'd thought,

but the water sprayer locked,

and . . . well . . . we fought."

"For future reference,"

I (not so calmly) say,

"water fights are not

supposed to work that way."

Before you go, more Water Fights poetry:

 

Diane of On the Border shares The Fight that Cheers. 

 

Apple Broccoli Slaw

                                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:
1 cup broccoli stems, julienned

1/2 cup shredded cabbage

1 carrot, peeled, julienned

2 green onions, chopped

2 apples, peeled, cored, and julienned

1/2 cup olive oil

1/4 cup apple cider vinegar

1/3 cup honey

2 TBSP cranberry juice

1/3 cup roasted sunflower seeds, shelled

Directions:

*NOTE: if you can find a 16 oz package of broccoli slaw mix, you can use it in place of the julienned broccoli stems, shredded cabbage, and julienned carrot.

*In a large bowl, mix the julienned broccoli stems, shredded cabbage, julienned carrot, chopped green onions, and julienned apples.

*In a small bowl, whisk together the olive oil and apple cider vinegar. Whisk in the honey and cranberry juice until completely incorporated.

*Pour the dressing over the slaw and mix well. Cover and refrigerate for at least a couple of hours, mixing now and then.

*To serve, top the slaw with the sunflower seeds and mix together.