Six Red Roses: 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,

Red Roses is what they chose.

Now it's up to all of us,

to put our thoughts into prose.

 

 

Six Red Roses

Young and inexperienced,

as nervous as could be,

he entered the town flower shop,

to plan his delivery. 

Has a date with someone special,

he's wanting to impress.

The sweets? His mama bakes, you see,

but flowers? Couldn't even guess.

Raspberry Mascarpone Cupcakes

 

He'd ask the woman in the shop,

which roses he should send.

He wanted to get it all just right,

no matter what he'd spend.

"Pink's for admiration,

and yellow's joy," she said.

"Orange speaks to your desire,

green is strength for what's ahead."

"Purple means enchantment,

and mystery is blue.

Red comes from the heart, it means

romance, a love that's true."

Perplexed is what he felt,

as he gave it all some thought.

Then came to a decision,

and this is what he bought:

A pink, yellow, and orange,

a green, purple, one blue.

And six more, for a dozen.

all red, so his love shines through.

 

 

 

Wait!

Read more poetry, 

you're not through.

Some talented writers

are in this crew:

 

On the Border

Messymimi's Meanderings 

Mother Owl 

 

Raspberry Mascarpone Cupcakes         

                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:

1 box white cake mix

1/2 cup oil

1 1/4 cups milk

4 egg whites

3 oz fresh raspberries, quartered

1 cup mascarpone

1/4 cup raspberry preserves

1 can cream cheese frosting

3 TBSP raspberry preserves

OPT: 2 drops red food coloring

Directions:

*Gently whisk together the mascarpone and 1/4 cup of the raspberry preserves. Cover and refrigerate for 1/2 hour.

*Preheat oven to 350 degrees. Place cupcake liners into 18 cupcake pan wells.

*Beat the cake mix, oil, milk, and egg whites for 2 minutes. Gently mix in the quartered raspberries. Divide into the cupcake liners.

*Bake for about 20 minutes, or until completely cooked and the tops spring back to the touch. Cool completely.

*Whisk together the mascarpone and 1/4 cup of the raspberry preserves. Using an apple corer, core out the center of each cupcake (not all the way to the bottom). Pipe the mascarpone mixture into the hole made by the apple corer.

*Whisk together the cream cheese frosting, 3 TBSP raspberry preserves, and food coloring. Pipe or dollop onto the cupcakes.