Saturday 26 February 2011

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.

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, jalapeƱo, 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?


  1. What a beautiful poem, Marie. And do true! You and your daughter have been in my prayers. I'm glad she had her baby and is hopefully doing well. Her little girl and my Cricket are only a week apart. :) xoxo

  2. I hope your Saturday is a wonderful one too!

  3. Beautiful poem Marie :)

    Hope you're having a great Saturday and that recipe looks marvelous, I'm going to bookmark it and make it next week :)



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