Last Friday of the month is for
Monthly Poetry Group to rhyme.
Diane, Mimi, and I take turns,
"Syrup" is 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. 
Flood
I'm from (close to) Boston,
perhaps you know that's true,
It's a story about my city,
that today I'm telling you.
Now the story's about molasses,
but syrup's our theme today.
In the end it'll come together
(and that's all I'm going to say).
Way back in 1919,
January 15th was the day,
the North End of Boston became famous,
in an unfortunate way.
Over 2 million gallons of molasses
burst from a storage tank,
13 thousand tons spewed forth,
now that had to smell rank.
It traveled through the streets,
that sticky, gooey mess.
At a rate of 35 miles per hour,
not something I would guess.
It would actually be funny,
if only this wasn't true.
Everything in its path destroyed,
streets, houses, the subway too.
Sticky doesn't really describe it,
but everything felt that way,
and there are some who live there, say
they can smell it . . . to this day.
Blueberry Maple Syrup
with my Key Lime Pancakes
Why tell you this story
about a molasses flood so great?
Because anyone who's been parents,
of little ones can relate.
Our toddlers' breakfast syrup
splashed all over the kitchen floor,
can look distressingly similar to,
those Boston streets of yore.
Before you go, stop by these blogs for more poetry:
Blueberry Maple Syrup
©www.BakingInATornado.com
Ingredients:
1 cup fresh blueberries
1 cup fresh blueberries
1 cup maple syrup
1 TBSP orange juice
1/3 cup blueberry preserves
Directions:
*Cut the blueberries in half and mix with the maple syrup in a pot. Set aside off of the stove for 30 minutes, stirring now and then.
*After 1/2 hour, add the orange juice, and place the pot on the stove over medium heat. Bring just to the boiling point, reduce the heat and simmer for 10 minutes.
*Press through a sieve, discard the skins, and whisk the preserves into the syrup. Return to the pot and, over medium low heat, stirring now and then, heat for 5 minutes.
*Cool to serve either warm or cold. Cover and refrigerate any leftovers.
I was just reading about that sticky disaster! Sorry about your own personal flood! It's all back to 'too much of a good thing'...
ReplyDeleteGreat poem!
The joy on the kids' faces helps withstand the mess, though.
DeleteI taught about that disaster in middle school -had never heard of it until I had the lit set about The Great Molasses Flood! Your syrup sounds delicious!
ReplyDeleteI'm surprised at how many people had never heard of it, but then it is a city specific piece of history.
DeleteI read about the Boston molasses flood, I think in Mental Floss magazine, years ago. It was a fascinating and deadly occurrence. I've only been to Boston once, but I've always wanted to go back.
ReplyDeleteYou should go back, so much history there, and you're really not all that far.
DeleteA history lesson and a great recipe all in one post. What more could someone want?!?
ReplyDeleteThank you. I guess my work here is done . . .
DeleteI had heard of the molasses flood of Boston. It's quite frightening to think about.
ReplyDeleteSticky children and everything else is what happens when syrup is served.
Those pancakes look delightful.
Yes, sticky everything, but happy children.
DeleteLove the history lesson. Blueberry pancakes, yum!
ReplyDeleteIt's the syrup that's blueberry, and it's delicious on so much more than just pancakes.
DeleteAnyone who has kids knows what a mess they can make. I love blueberry syrup but I've never been a fan of maple syrup. The little syrup jars they have at IHOP were always nice. The Boysenberry one is my favorite.
ReplyDeleteI remember those little syrup jars, so many great options.
Delete