Poetry Saturday . . . A Child Needs a Grandma . . .

A child needs a grandma to spoil him a bit
Someone with time on their hands who will sit,
On an old fashioned rocker that shivers and squeaks,
And listen to words that a little boy speaks.



Someone who knows how a gingerbread man
All crumbly and fragrant and warm from the pan
Can comfort a fellow who feels a bit blue,
And nothing just right seems to happen to you.



A child needs a grandma to teach him the words,
That run like a hymn in the song of the birds,
Someone who knows where the orioles go,
When the garden is covered with inches of snow.



And only a grandma remembers to say
"Now be a good boy" as she tucks him away,
Under the covers and pats them down tight,
For little boys sometimes get scared in the night.



A child needs the comforting knowledge of love,
Steady and sure as the stars up above,
To carry him through sunshine and tears,
A light in the darkness . . . a stay through the years.



A child needs a grandma to nod in her chair,
And give him her blessing by just being there.
~EdnaJaques

Hope you enjoyed this little poem today. It's one of my favourites! Have a wonderful Saturday my sweet friends!

Here's a tasty casserole that helps to use up leftovers in a most delicious way!



*Chicken Enchilada Pasta Bake*
Serves 8 to 10
Printable Recipe

If you like Mexican food, you will love this. I divide it into two casseroles and freeze one for a later date.

1 (12 ounce package) jumbo shell pasta
1 large green pepper, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
1 1/2 cups choped red onion
1 fresh green chili pepper, seeded and chopped
2 TBS vegetable oil
2 cups chopped cooked chicken
1 (16 ounce) tin of refried beans
3 TBS of taco seasoning mix
1 (10-ounce) cans of enchilada sauce
8 ounces of shredded Mexican style four cheese blend
1 cup sliced spring onions
2 cups of crushed Nacho Cheese flavoured tortilla chips
Prepared Quacamole and Sour cream

Preheat your oven to oven to 180*C/350*F/ gas mark 4. Butter a 3 quart rectangular baking dish. Set aside.

Cook pasta according to the package directions. Drain well, rinse, drain again and then set aside.

Heat the oil in a large skillet. Cook the sweet peppers, onion, jalapeño, and 1/4 tsp. salt for 5 minutes in the hot oil over medium heat until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and spring onions.

Divide the chicken mixture among the cooked shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with the rest of the enchilada sauce.

Cover and bake for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and and the remaining green onions. Serve with Guacomole and sour cream. Delicious!



Over in The English Kitchen today I am hosting a little giveaway in appreciation for all my readers! Plus there's a wonderful Banana Toffee Cupcake recipe!



Plus there's been another entry over on The Doll's House, One Cold and Windy Night. I wonder what Norah's been up to now?