Familiaro: Poetry Monday

 

 

Poetry Monday's once a week.

I bet you know which day.

I don't participate every time,

But today I've come out to play.

My friends assign each week a theme,

Peculiar People's what they chose.

Now it's up to all of us,

to put our thoughts into prose.

 

 

 

Familiaro

 

Whenever I go out, I see,

peculiar folk here and there.

Hard to remember to shut my jaw,

and not to . . . you know . . . stare.

Like why would anybody shop,

it just seems so bizarre,

wearing what can only be

described as her peignoir?

Speaking of the clothes some wear,

I find it quite uncanny,

who would buy those pants that have,

words written on the fanny?

And when I'm in the food court,

it seems both gross and weird,

a grown man publicly eating,

what's been stuck inside his beard.

 

 

Italian Cold Cut Sliders

 

 

But I may do a thing or two,

that others might call strange.

If not quite THAT outside the realm,

perhaps in the "strange" range?

'Cause there is a thin line in between,

what you see as bizzarro,

and that which I've been doing so long,

to me, it's familiaro.

So if you see something that's odd,

and the "notable" person is me,

please don't say I'm peculiar,

individualistic! That's what you see.

 

 

 

Wait!

Read more poetry, 

you're not through.

Some talented writers

are in this crew:

 

On the Border

Messymimi's Meanderings 

Mother Owl 

 

Italian Cold Cut Sliders        
                                            ©www.BakingInATornado.com

Printable Recipe

Ingredients:

15 slider rolls

9 slices provolone cheese

7 oz sliced hard salami

5 oz sliced pepperoni

6 oz prosciutto

1/2 cup pepperoncini slices, drained

9 slices mozzarella

2 TBSP olive oil

1 tsp Italian seasoning

 

Directions:
*Grease a 9 X 13 baking dish. Preheat oven to 325 degrees.

*Keeping them attached as much as possible, cut the rolls in half and cover the bottom of the baking dish with the bottoms of the rolls. You may need to detach some of the rolls to fit them into the pan.

*Layer the provolone slices onto the rolls, top with the hard salami, pepperoni, prosciutto, pepperoncini slices, then the mozzarella. Cover with the roll tops and press down gently.

*Mix the olive oil and the Italian seasoning, and brush onto the tops of the rolls.

*Cover with tin foil and bake for 25 minutes.

*Cut into individual sandwiches to serve.