The Case for Stuffed: 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,

Stuffed Animals, what they chose.

Now it's up to all of us,

to put our thoughts into prose.

 

 

 

 

 

The Case for Stuffed

Pets are known to bring us

neverending joy.

I know we like to play with them,

yet they think that we're the toy.

Whenever we're sad or upset,

they'll be by our side.

Lovingly lick our face,

till those tears have dried.

They're our loyal companions,

so alone we never feel,

(and I'm sure it's not just that

they're looking for their next meal).

But oh, how we spoil them, 

seems they're always in the mood,

to allow us share with them

all of our favorite food.

 

 

 

Maple Bacon Bread

 

 

 

But . . .

 

 

 

 

When it comes to stuffed animals,

here's the honest scoop:

there's no tripping over leashes,

wrapped around you in a loop. 

No danger of them fighting,

get along in any group,

and never will you find yourself

picking up . . . you know . . . their poop.

 

 

 

 

Wait!

Read more poetry, 

you're not through.

Some talented writers

are in this crew:

 

On the Border

Messymimi's Meanderings 

Mother Owl 

 

Maple Bacon Bread        

                                                                                 ©www.BakingInATornado.com

Printable Recipe

Ingredients:
2 1/2 cups flour plus 1 tsp

1 TBSP baking powder

1 tsp salt

1 tsp cinnamon

1 cup milk

1/2 cup oil

3/4 cup dark maple syrup

1 egg

3/4 cup cream cheese baking chips (can substitute cinnamon baking chips)

5 slices thick cut bacon, cooked and chopped

Directions:
*Preheat oven to 350 degrees. Grease a loaf pan.

*Whisk 2 1/2 cups of the flour with the baking powder, salt, and cinnamon.

*Whisk in the milk, oil, maple syrup, and egg.

*Toss the baking chips with the remaining 1 tsp of flour. Mix into the dough, along with the chopped bacon.

*Pour evenly into the prepared pan. Bake for 45 - 55 minutes, until the center of the top springs back to the touch.

*Cool in the pan for 10 minutes. Run a knife around the edges and remove from the loaf pan.