Saturday, 21 January 2012

Poetry Saturday . . . A Mile With Me



O who will walk a mile with me
Along life's merry way?
A comrade blithe and full of glee,
Who dares to laugh out loud and free,
And let his frolic fancy play,
Like a happy child, through the flowers gay
That fill the field and fringe the way
Where he walks a mile with me.



And who will walk a mile with me
Along life's weary way?
A friend whose heart has eyes to see
The stars shine out o'er the darkening lea,
And the quiet rest at the end o' the day . . .
A friend who knows, and dares to say,
The brave, sweet words that cheer the way
Where he walks a mile with me.

Source: eu.art.com via Marie on Pinterest



With such a comrade, such a friend,
I fain would walk til journey's end,
Through summer sunshine, winter rain,
And then?
Farewell, we shall meet again.
~Henry Van Dyke



I love, love, LOVE this poem! To me it is a gentle reminder that we never walk alone if we have a friend. Be it our bestie mate or the Saviour. Troubles and burdens are always lighter when someone walks by your side . . . and maybe they can't make them go away . . . but they can help you to carry them, if only for a mile . . .

I am up way late this morning. I have had a lot of trouble falling asleep nights lately and it has played havoc with my schedule! Must dash, but not before I show you this delicious storecupboard soup recipe!! Proof positive that you are never without a tasty meal if you keep a stocked cupboard ready at the draw!




*Tomato and Bean Soup*
Serves 6LinkPrintable Recipe

A delicious and hearty storecupboard supper. A tasty grilled cheese sandwich goes very well with this!

2 sliced streaky bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 (28-oz) tin of whole tomatoes, cut up
1 (10 3/4-oz) tin of condensed tomato soup
1 (15.5-oz) tin of red kidney beans, drained
1 (11-oz) tin of sweet corn, undrained
1/2 cup water
1 tsp sugar
1/4 tsp dried thyme leaves, rubbed between your fingers
salt and black pepper to taste

Cook the bacon in a large saucepan or Dutch oven until crisp. Remove the bacon. Reserve 1 TBS of the drippings. Crumble the bacon and set aside. Reheat the drippings over medium heat until sizzling. Add the onin and celery. Cook, stirring, until tender. Stir in the remaining ingredients and bring to the boil. Reduce the heat to low, cover and simmer 10 to 15 minutes or until thoroughly heated through. Taste and adjust seasoning using salt and pepper to taste. Ladle into heated bowls and serve garnished with the crumbled bacon.



Over in The English Kitchen today a delicious Blueberry and Almond Breakfast Bake.

Every life has its dark and cheerful hours. Happiness comes from choosing which to remember.


Have a great Saturday everyone!

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