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beneath heavy boughs
rabbit watched past-printed snow
trembling poet’s heart

Homesick

There is a longing so dense and sturdy, its gates bar all else.  Beyond the wall it is peopled with emptiness and anguish.  The world surrounding, filled with laughter and overtures, is an unbearable reminder of what is out of reach.  The very presence and chatter of visitors start reverberations at the bell towers of unfamiliar and alien.  They sympathize.  They do not comprehend.  There is no comfort.  Unknown and misunderstood are cheerless keepers.  A somber confinement, it forms overnight with the ghosts of kin and comrade.  It neighbors academies, accompanies most travel, and even appears at journey’s end.  An unexpected hold, guarded vain nostalgia, longs for the key—unconditional acceptance of home.

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In response to the basic writing prompt #1 on A Rose by any Other Name Would Smell Like Daisies

More On Poetry

Found another poetry site!  This one is not a prompt site (so Joseph at naming constellations won’t need to give in to prompt compulsion), though there are links to prompt sites.  What is it?  It is a place to post a link to your most recent poetry or prose.  You can also visit links to others’ writing.  Confused?  Hope not.  If you write and/or like poetry visit the site and see for yourself.

Monday Poetry Train Revisited

Holiday Cheer

I had one request for this from a blogging friend (47whitebuffalo’s blog).  “Hmmmmm,” I thought, “there might be more who are interested.”  So . . . here is a 100+ year-old recipe for eggnog.  I’ve never tried it (but been quite tempted every year).  Master Chef, feel free to make suggestions and offer advice.

It is from the 12th Edition of the 1906 Fanny Farmer Cookbook (one of the earliest, apparently). Read it all the way through before starting!

1 dozen eggs, separated
1/2 tsp salt
2 1/4 or more cups sugar
2 or more cups bourbon
1/2 cup rum
1 quart of milk
2 T vanilla extract
3 pints heavy cream
nutmeg

Beat together the egg yolks and salt in a large mixing bowl, slowing adding 1 1/2 cups of the sugar. Continue beating until thick and pale. Stir in the bourbon, rum, milk, and vanilla until well mixed. Beat the egg whites until foamy and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff and all the sugar has been incorporated. Whip the cream until stiff. Now fold the egg whites into the yolk mixture and then fold in the whipped cream. Taste and add more bourbon and/or sugar if necessary. Pour into a punch bowl and sprinkle the top with nutmeg.

That’s it! The tasting part is the most important. Be sure and leave some for the punch bowl.

For Freelance Writers and Illustrators and . . .

Confession … I have never considered whether or not I need to track my time spent writing (much to my husband’s dismay).  After reading the recent post on the blog Writing and Illustrating, I’ve finally given it some thought.  I won’t need the software she’s recommending yet, but it doesn’t hurt to look.  Hope you find it interesting and maybe useful.

Writing and Illustrating