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.

Flying High: Flags Poetry

June is here,
Flag Day's near,
symbol of the land
we all revere.

So when proposed,
we easily chose,
this month, upon flags
to focus our prose.

Flying High

Flags are symbols to us all,
representing how we feel.
Patriotic's the prominent call,
respect is a big deal.

Other flags that I can name,
alma mater or favorite team.
Play the school song . . . or win the game,
can make us sing . . . or scream.

Some flags say it's getting rough,
skull and crossbones mean beware.
And when you've simply had enough,
wave your white flag in the air.

And "Let your freak flag fly" they say,
meaning "be yourself".
Seems that mine, I learned this day, 
should be kept upon the shelf. 

Started out to shop for food,
cupboards running bare,
happily, was in a good mood,
(going into stores had become rare).

 Peanut Butter Cocoa Cookies 

Guess that I'd been home too long,
hiding from a virus,
had forgotten public right and wrong,
remembering would've been desirous.

For in that store I boldly went,
freak flag flying high.
Bare faced! No make-up to augment,
look at me, no longer shy.

Hadn't even brushed my hair,
but what made eyes avert,
forgot not just my bra to wear,
but the pants to match my shirt.

Hard as it is, I'll admit the truth,
that's no longer a place I'll shop.
But it's embarrassing to be so uncouth,
that management's made me stop. 

Before you go, click on this link to read my talented friends' poems:

Diane of On the Border shares Flagged. 

Lydia of Cluttered Genius shares Flags, Flags, and More Flags.

Peanut Butter Cocoa Cookies

                                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients (makes about 2 1/2 dozen):
1 cup reduced fat peanut butter
3/4 cup maple syrup
2 eggs
1/2 cup flour
1/2 cup baking cocoa

Directions:
*Preheat oven to 375 degrees. Cover baking sheets with parchment paper.
*Cream the peanut butter, maple syrup and eggs until smooth. Beat in the flour and cocoa.
*Form the dough into about 3/4 inch balls. Place on the baking sheets. Press the balls down using a fork. Turn the fork and press again to make a cross pattern.
*Bake for 10 minutes.