Anyway, I casually asked my blogging friends if any of them wanted to do a Halloween poem too, and many of them did. The next month some of those friends wanted to do another group poetry post and then the next month and the one after that.
And so the monthly poetry posts were born. Each month we agree on a theme and each month we write whatever kind of poetry moves us. Through the process I've tried so many different forms. I've written Haikus, which are harder than you'd think, and I've written Limericks, which may not have done much for you, but sure had me laughing out loud.
So here I am again, another month another poetry attempt. My poetry still sucks, but my tenacity is certainly not in question.
The theme this month is Sun. And since I haven't seen it in so long I've forgotten what it looks like, my poem is called I'm Begging You, Sun.
I'm Begging You, Sun
Listen sun,
you've had your fun,
the torture's done,
COME OUT, don't run.
Stop playing hide and seek,
In the sky, you must peek
Stop clouds their steady leak
Please! I'm getting weak.
You must come out,
we need you, no doubt.
Crops getting washed out.
Think of the poor Brussels Sprout.
Need to use the grill,
go to the beach and chill,
the garden we'll till.
Warm summer days fit the bill.
If you want, I'll beg,
stand on one leg,
hell, I'll buy you a keg.
You have my word, I'd never renege.
So sun,
you've won,
I'm done,
I need fun.
Before you go, click on these links to more poetry by some of my friends:
Jules of The Bergham Chronicles shares The Sun Sets on Us.
Candice of Measurements of Merriment shares Son up to Sun Down.
Dawn of Spatulas on Parade shares Little Susie Sunshine.
Lydia of Cluttered Genius shares (Un)Ode to the Sun.
Jules of The Bergham Chronicles shares The Sun Sets on Us.
Candice of Measurements of Merriment shares Son up to Sun Down.
Dawn of Spatulas on Parade shares Little Susie Sunshine.
Lydia of Cluttered Genius shares (Un)Ode to the Sun.
Beer BBQ Grilled Pork Chops
©www.BakingInATornado.com
Ingredients:
1/4 cup beer
1/2 cup barbecue sauce
3 TBSP honey
1 green onion, chopped
4 boneless pork chops
1 red pepper
4 pineapple rings
Directions:
*Rinse and pat dry the pork chops. Place in a resealable gallon sized freezer bag.
*Mix together the beer, barbecue sauce, honey, and green onion. Pour into the bag with the pork chops and manipulate to be sure the chops are covered with the marinade on both sides. Refrigerate for at least 4 hours and up to overnight. Flip the bag over now and then.
*When ready to cook, before turning the grill on, spray your cold grill with nonstick spray. Heat the grill to medium.
*Rinse the red pepper and slice 4 rounds from the center. Be sure to remove all of the seeds.
*Drain the pineapple and pat dry.
*Place the pork chops, red pepper rounds and pineapple rings onto the grill. Turn down the heat one notch.
*The pineapple will be done first, heat on one side, then the other and remove to serving plate and keep warm. The red pepper will be done next. Cook, flipping once, until they softens then remove to serving plate and keep warm.
*The length of time the pork takes will depend on the thickness of your chops. Cook, flipping once, until they are fully cooked and no longer pink inside.
1/2 cup barbecue sauce
3 TBSP honey
1 green onion, chopped
4 boneless pork chops
1 red pepper
4 pineapple rings
Directions:
*Rinse and pat dry the pork chops. Place in a resealable gallon sized freezer bag.
*Mix together the beer, barbecue sauce, honey, and green onion. Pour into the bag with the pork chops and manipulate to be sure the chops are covered with the marinade on both sides. Refrigerate for at least 4 hours and up to overnight. Flip the bag over now and then.
*When ready to cook, before turning the grill on, spray your cold grill with nonstick spray. Heat the grill to medium.
*Rinse the red pepper and slice 4 rounds from the center. Be sure to remove all of the seeds.
*Drain the pineapple and pat dry.
*Place the pork chops, red pepper rounds and pineapple rings onto the grill. Turn down the heat one notch.
*The pineapple will be done first, heat on one side, then the other and remove to serving plate and keep warm. The red pepper will be done next. Cook, flipping once, until they softens then remove to serving plate and keep warm.
*The length of time the pork takes will depend on the thickness of your chops. Cook, flipping once, until they are fully cooked and no longer pink inside.
