Saturday, 19 November 2011
Poetry Saturday . . . Beautiful things
Beautiful faces are those that wear . . .
It matters little if dark or fair . . .
Whole-souled honesty printed there.
Beautiful eyes are those that show,
Like crystal panes where hearthfires glow,
Beautiful thoughts that burn below.
Beautiful lips are those whose words
Leap from the heart like songs of birds,
Yet whose utterance prudence girds.
Beautiful hands are those that do
Work that is honest and brave and true,
Moment by moment the long day through.
Beautiful feet are those that go
On kindly ministries to and fro,
Down lowliest ways, if God wills it so.
Beautiful shoulders are these that bear
Ceaseless burdens of homely care
With patient grace and daily prayer.
Beautiful lives are those that bless
Silent rivers of happiness,
Whose hidden fountains but few may guess.
Beautiful twilight at set of sun,
Beautiful goal with race well won,
Beautiful rest with work well done.
Beautiful graves where grasses creep,
Where brown leaves fall, where drifts lie deep
Over worn-out hands . . . oh! Beautiful sleep!
~Ellen P Allerton
I just love this poem . . . it speaks to my heart of lives well spent and the simple joys that make it worth living . . . the things in life that truly matter most of all.
Once again I want to thank everyone for their prayers and support over these past few weeks. You surely carried me aloft on them and I was strengthened and touched by each and every one. I do believe that I have the best friends and family in the world. Y'all are the best.
We are going to go look for some rhubarb crowns to plant this morning. I'm not sure if we will find any . . . we've probably left it far too late in the season. I also saw a cat figurine of a ginger cat a few months back that I had wanted to get for my mother for Christmas, but then . . . I left it for another day, so I want to go back and get it so that I can get my boxes all packed and ready to go over to Canada. Only 38 days people! Christmas is fast approaching!
I'll leave you now with a tasty recipe from my Marie's Muses Archives. I didn't really cook yesterday . . . we had a meal out to celebrate. Nothing outrageously expensive, just the local carvery where you can get two meals for £7. Cheap and cheerful! I'm in wedding mode now and going to be trying to take off a few pounds before the summer. In the meantime, this is drool worthy, even if I can only look but not touch . . .
*Bacon, Egg and Cheese Toastie*
This is a wonderful way to have your breakfast, all stacked together in one delicious pile. Every forkful brings you a taste of bacon, egg, cheese and toast, all together in one luscious mouthful!
4 slices of thick country style white bread
12 slices of dry cure streaky bacon
8 ounces of medium cheddar cut into slices
1 TBS butter
4 large free range organic eggs
This is my secret way of cooking bacon so that there’s no grease on top of your stove and no messy pan to clean up afterwards. Pre-heat your oven to 220*C/425*F. Line a rimmed baking sheet with foil wrap. Lay the bacon slices out onto the baking sheet without overlapping. Pop the pan into the heated oven and bake for six minutes. Turn the pan around 180 degrees and bake for another four to seven minutes, depending on how crispy you like your bacon. (For this recipe you only want it medium done and not too crispy as it will be going under the grill after) Remove the bacon to a plate, lined with paper kitchen towelling to drain. I, then, blot the top with more kitchen towelling. You can then just pitch the foil wrap into the bin and you have a clean oven tray to continue on with the rest of the recipe.
Heat your grill while you make the toast. Toast the slices of bread until they are medium toasted, not really dark as they will then be going under the grill and you don’t want too crispy a slice. Once they are toasted lay each one out onto the baking sheet and cover them with the slices of cheese equally. Divide the bacon equally amongst the sandwiches and lay it on top of the cheese.
Heat a large non-stick skillet over medium high heat and pop some butter into it. When the butter is foaming, crack in the four eggs. Turn the heat down to medium and cook them slowly for a few minutes until the whites are set and the yolks are as done as you like them. If you don’t want them sunny side up you can flip them over if you like. We like them sunny side up. When they are done to your taste, turn out the heat and remove the pan to the side while you grill the toastie.
Pop the tray with the bread, cheese and bacon on it under the grill and grill until the cheese is melted and bubbling and the bacon is as crisp as you want it. It should only take four or five minutes. Remove from the oven and place a fried egg neatly on top of each. Remove to heated plates. Sprinkle each with a little seasalt and cracked black pepper. Serve.
Over in The English Kitchen today, a delicious Lemon Cake Pie!
“You can't go through life on "Borrowed light.”
~Dieter F. Uchtdorf