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General 📄 311 words   ⏱ 1 min read   📅 2024-02-29

Of Tomorrow's What-We-Had (Today)

Happy Birthday, Leap Year 'babies'!! The other morning dawn drew back night's shutters with a spectacular, balmy 'hello'... ...but there was something sort of ominous in its unseasonably warm temperatures and billowy thunderheads. And small wonder! A thunder-hailstorm was brewing!! Yesterday we woke to still-mild temps but bythe afternoon the mercury plummeted and frigid gales meant business! And so, winter is back... but not for long! But whatever the weather, let's celebrate Today becauseit will never be again! Time offers no rerunToday's burgeoning sphereOf 'nothing new under the sun'Is temporary, dear Whatever today grantsWhere dawn kicks up its heelsIs but a one-time song-and-dance That twilight always seals/steals Then rejoice and be gladWhatever fills todayWill be tomorrow's 'what-we-had'Before it slipped away © Janet Martin So far 'what -I-had' consists of sweet morning with grandsonny...(it never gets old; bird-watching or watching tots watch birds😘) ...and lunch with daughter, providing the perfect excuse for a sumptuous salad!I dubbed it Leap-Day Celebration Salad! Leap Day Celebration Salad 3 cups oven-roasted or air-fried butternut squash cubes tossed with olive oil salt and pepper, and pinch of parsley flakes Rinse one cup quinoaStrain in sieve.Bring to boil in 2 cups water.Reduce heat enough to keep it simmering.Cook uncovered till water is gonethen turn off and cover for 5-7 min.Fluff with fork.Add a drizzle of olive oil, salt and peppera few cloves of fresh-pressed garlic. cool quinoa and squash then place desired amounts on a bed ofyour choice of greens.Top with 1/2 pomegranate seeds,(thinly sliced/diced apple or pear can be sub.)1/3 cup feta cheese1 tbsp. toasted sesame seedsI small red onion finely chopped and mixed with 2 stalks celery finely chopped Toss and serve with a dressing of2 tbsp. fresh lemon juice1 tbsp. olive oil1 tbsp. veg oil2 tbsp. honey or maple syrup11/2 tsp. balsamic vinegar(or 1 tsp. white vinegar and 1 balsamic)bit of crushed dried parsley (optional)
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