The Animal in Me: Monthly Poetry Group

 

 

 

 

 

Last Friday of the month is for

Monthly Poetry Group to rhyme.

Diane, Mimi, and I take turns,

"If I Were an Animal," 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.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Animal in Me

Mimi asked this question,

so, between me and you,

if I were an animal, 

here's what I'd do:

 

I'd hibernate all winter,

like a sleepy black bear.

And perfect, if it's icy out,

I'd neither know, nor care.

 

Let out a frenzied bark,

if you're in my space.

Next, spray like a skunk,

so best learn your place.

 

I'd have eyes like an eagle,

nothing fuzzy in my views.

So happy with all I see,

and no readers to me to lose.

I'd remember like an elephant, 

'cause, sadly, at my age,

words, on the tip of my tongue,

I'd prefer be on the page.

Oh, to eat like a horse,

(and I hear that's quite a lot).

But all things considered,

if I could, then why not?

 

 

 

Pumpkin Dessert Croissants (no bake)

 

 

 

I would roar like a lion,

at injustices I see,

we all need to be equal,

if we're going to be free.

 

But move like a turtle,

at a slower, steady pace.

Our kids grow too fast,

and it's time we can't replace.

 

This life is short, it's fleeting, 

and for us to live it best,

take the good from everything,

and just sidestep the rest.

 

Before you go, stop by these blogs for more Collections poetry:

 

On the Border

Messymimi's Meanderings

 

Pumpkin Dessert Croissants (no bake)

                                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:

1 box (3.4 oz) cheesecake instant pudding mix, can substitute white chocolate or vanilla pudding mix

2 TBSP powdered sugar

1 cup half and half

3/4 cup pumpkin puree

1 tsp pumpkin pie spice

 

1 dz mini croissants

1/2 cup caramel sauce

8 Biscoff cookies

1/2 cup shelled pepitas

 

Directions:
*Vigorously whisk together the pudding mix, powdered sugar, half and half, pumpkin puree, and pumpkin pie spice. Cover and refrigerate for at least an hour, or until ready to serve.

*Slice the mini croissants in half. Crush the Biscoff cookies.

*To serve: pipe or scoop the pudding mix onto the croissant bottoms. Cover with the tops.

*Drizzle the caramel sauce over the tops of the croissants, sprinkle with the cookie crumbs and the shelled pepitas.