Long Cayenne Poems
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[Verse]
I got cayenne in my coffee
and I served it up myself
I mixed it up with the cinnamon
and it sure woke up my mouth
You kept me up all night again
but only in my dreams
it seems you are not done with me
so 5th dimension is the only means
[Chorus]
Life is truely different
when you open your third eye
It takes on different meanings
when you stop sorting with pride
realize you are always a student
and the lessons are served up
be eager to get on with it
and for your next glow-up
[verse]
Whatever your dust-up
get up, do it
just get to it
life marches on
you get used to it
I am here if you choose
and this won't ever go away
and it will always be this intense
that's the twin flame way
Spiritually awake
you can now explore
and unexpected lessons
will show up at your door
I did not start it
I am merely a catalyst
my job here is as teacher
the divines right hand
I show up when needed
and in divine time
but a glow-up is needed
for us to combine
You have to match my energy
You have to be on my verve
you gotta have some game
gotta gotta gotta have that nerve
AH, AH, AH, AH OHHHH
[verse]
I did not create this script
it comes from up there
we live to level up
or we get left in the dust
We keep coming back
to the drawing board
and presented the same lesson again
till its like we are bored
You gotta gotta have that nerve
you have to have verve
you have to match my energy
you gotta have some game
[verse]
Whatever your dust up
get up, do it
just get to it
just get to it
just get to it
just get to it
I am here if you choose
to get up do it, just get to it
life marches on
you get used to it
I am here if you choose
and this won't ever go away
and it will always be this intense
that's the twin flame way
and it will always be this intense
that's the twin flame way
Spiritually awake
you can now explore
and unexpected lessons
will show up at your door
will show up at your door
I did not start it
I am merely a catalyst
my job here is as teacher
the divines right hand
I show up when needed
and in divine time
but a glow-u is needed
for us to combine
You gotta get to it
gotta get down an do it
get on it
just do it
do it
comon - just do it
do it, do it, do it, do it YEAH!
[music fades]
Gush Potatoes
2 cups of sour cream
5 Tablespoons horseradish
1?2 cup of white cheddar
1 Cup of grated parmesan heavy cream
3 tablespoons of lemon juice
1 tablespoon of lemon zest
1 Tablespoon of red pepper flakes
1 teaspoon of of fish stock
4 cloves of minced garlic
4 green onions
1/2 cup of minced herbs
( thyme, rosemary,, parsley, dill,oregeno and tarragon)
2 grated hard boiled egg yolks
--------------------------------------------
mix smooth set aside
in a casserole dish add 10 cups of cooked white potatoes
cover with sace mix evenly
bake 350 degrees for 35 to 45 minutes
)---------GREENS ALLEGRO--------(
4 cups of drained cooked mustard greens
(recommended( GLORY)
2 cup of steamed bell pepper
red and yellow
2 cups of caramelized onions
3 tablespoons of minced garlic
1/2 cup of pumpkin seeds
1 cup of chopped smoked turkey meat mixed with
about 1/4 cup of cooked bacon
1/2 cup of crushed sundried tomatoes
in a wok add olive oil and sesame seed oil mix
add garlic and peppers and onions
stri fry and add pork
1 cup of chopped ham and cooked bacon and turkey meat
add mustard greens
stir fry
add tomatoes
and top with pumpkin seeds
serve with tart pickled onions
)-----------> Honey, rum, Brown sugar Carrots<--------------(
ATONAL
Steam 15 cleaned carrots until tender
in a casserole dish
add the carrots
1 cup of crumbled feta
3 Tablespoons of rum
5 Tablespoons of mango juice
3 Tablespoons of Pineapple juice
1 cup of golden raisins
1/4 cup of honey
2/3 cup of brown sugar
1/4 cup of lemon juice
1 teaspoon of cumin
1 teaspoon of cayenne
1 tablespoon of dried cilantro
1/2 cup of cooked ground lamb
1 cup of pistachios
add carrots
in a bowl
add spices and brown sugar
mix honey rum and friut juices in a sauce pan
bring to a simmer allow the alcohol
to boil away add lamb
pour over carrots
crumble feta
attop carrots
sprinkle nuts a-top
cover with foil and bake
at 350 for 25 to 30 minutes
Adagio Meat corner
slow cooked beef
------------------------------
serve with roast lamb , roast pork, roasted beef, grilled shrimp and fish
Strawberries, kiwi, and with a vanilla bean cream pastry on a almond nut cookie tart for dessert
Paired with a Moscat de Asti
Thy arms are opened
to embrace you
to hear them sing
ah-song of love and peace
who calms the shores
to create beaches Lord and King
held in high esteem
the sweetness of
a world ah-plenty
the world should know
how sweet the taste
Love lifted me
to great esteems
to make me smile
to make me sing
I taste the sweet
and glorious things
double fired plantains
pan fried and pressed into a muffin pan
filled with strips of pig ears in a tangy spicy sauce
topped with a cilantro green sauce
and toasted sesame seeds
5&1/2 cups of cooked pig ears
cut into stips
and boiled in
3 quarts of water
1 orange halved and squeezed
3 peppercorns
4 smashed cloves garlic
1 medium onion diced
5 tablespoons of vinegar
3 tablespoons of salt
3 sugar
2 star anise
cook for 1 hour until fork tender
drain and add to a bowl
2 Tablespoons of cayenne pepper
1/4 olive oil
1/4 lemon juice
4 tablespoons of garlic
1/2 teaspoon of fish stock
3 tablespoons of shredded coconut
2 tablespoons of honey
1 tablespoon of molasses
1 Tablespoon of spiced Rum
1?3 cup diced onions
5 tablespoons of toasted sesame seeds
1 teaspoon of celery seeds
2 tablespoon of soy sauce
1/4 cup of diced apples
1/4 cup of diced candied ginger
fry plantains golden brown
press plantains in muffin pan
to create cups fill with pig ears
and bake 15 minutes at 350 degrees
1/2 cup mayonnaise
3 tablespoons lemon juice
1 ?4 cup of chopped cilantro
1 teaspoon of jalapeno pepper
2 tablespoons of crushed garlic
3 teaspoon vinegar
What God has Claned you must not call common!
speak it as it was to be
something for a world of
people to love and admire.
delicious and special.
she wanted something that was flavored naturally.
we determined that a sweet fruity flavor would
be best. because she was cooking chicken
and felt it was best to have as much chicken as vegetables
she decided to make it easier on herself by using
something large to marinate the birds in.
she was cooking twenty game hens, and wanted a mixture of flavor
to marinate the birds in.
she came up with this.
in a large roasting pan she added,
5 pounds of grapes (vines and leaves)
2 trouts (scaled and cleaned)
4 garlic bulbs (halved and unpeeled)
5 medium onions(quartered with peels)
10 lemons(squeeze the juice and and halved)
5 sprigs of rosemary
4 sprigs of thyme
2 gingerootz (chopped)
5 small chilis (halved)
1 cup of cilantro
roast for about one hour( to extract the pungent aromas)
you only want the juices that are extracted from the mixture
drain by using a colander, and a fine screen.
allow to cool.
in a blender add
2 cups of olive oil
1/4 cup of salt
2 green peppers
1 large red onion
2 small chilis (seeds removed)
2 cup of red wine
3 cups of lime juice
1 cup of light brown sugar
4 tablespoons of ground ginger
1/2 cup of white vinegar
7 cloves of garlic
mix smooth and add to the cool mixture
2 two five gallon buckets with lids
add the game hens and pour mixture to cover all the birds.
marinate overnight.
broil birds in the oven until done.
----------------------------------------------------------------------------------------
1 and one half cups of lemon juice
1 cup of coconut milk
1 cup of grapefruit juice
4 tablespoons of cayenne pepper
1/2 cup of honey
8 tablespoons of crushed garlic
1 cup of minced shallots
1 cup of coconut flakes
1/4 cup of light brown sugar
6 tablespoons of rum
4 tablespoons of grounded cumin
1 and 1/4 cup of olive oil
1/4 cup of mint leaves
3 pounds of deveined shrimp
marinade.
in a large roasting pan, add 1 cup of butter
and a half cup of olive oil
sautee about
6 cups of chopped eggplants,
6 cups of diced (cooked potatoes)
1 cup of green onions
add shrimp (cook shrimp underdone!)
add marandae and thicken with cornstarch
Continued from 2A
My mind drinks in the smorgasbord that lays before me
Baskets of mangos, papayas, apricots
Red and green peppers
Nuts and dates in white porcelain covered metal bowls
Spices in see through plastic bags
A stone bowl with unusual markings holds Cayenne peppers
I feel overwhelmed by all the sites and sounds
Not sure where I should rest my eyes
Fully alive yet blind to all that I cannot see
So I close my eyes
allowing my heart to s l o w down
calm, quiet, present
becoming one with my now
In that moment from the corner on my eye
I see a poor woman with her child
Turning towards them
I watch as she places a few coins in a vendors hands
He reaches under his counter for the lesser things
The not so pretty and less vibrant things
things that someone like me would toss away
These rotting things she places in her child’s hands
His need temporarily satiated
His is a look of thankfulness
Her look is one of sadness and wishes
Still she wears her tattered robes with a noble bearing
Myself I feel my shoulders slump
my abundance weighing heavily
my selfishness
my lack of need
my lack of awareness
This willful ignorance
This emptiness
This decaying from within
So I walk towards them
Reaching into my leather bag
As I fumble for my bills I slip
falling flat upon the dusty ground
my white robes covered in dirt
I am bankrupt in spirit and hands
Invisible except for too the eyes of a boy
This boy is now in a man’s body
He is wearing a white thawb
me I am a small child in tattered robes
bare feet, soiled face
clutching to rotting fruit
The noble woman grabs my hand
Saying “Come Come my son I have much to show you!”
The man in white looks at her and asks “Do I know you?
She says “I am no one...
He reaches into a leather bag and hands her a few bills
As he walks away, she whispers “ wishes do come true.
Note: this is the work of Richard Lamoureux on my request. I am thankful to him for helping me in giving life to the topic
Form:
we were talking about the good ole days
and wondered how these people would remember us
we got on a conversation about food and
those special items we liked from our favorite
grandma's.
we came up with some new recipes and
founded some new ways to
show the people we love
how to eat some real good food!
mockey : mockey
4 cups of self rising flour
1/4 cup of UNCOOKED gritS
1 CUP OF DICED MUSHROOMS
1/2 cup of parmesan cheese ( canned)
1 cup of crab meat
3/4 cups of red bell pepper diced
3/4 cup of diced green onion
5 T of crushed garlic
1/2 cup of chopped cooked bacon
3 T of chopped dill
3 T of lemon zest
3 T cayenne pepper
2 T thyme
5 T olive oil
2 eggs
1 & 1/2 cups of buttermilk
………………………………………………………………………………………..
oyster mockey: mockey
3 cups of self rising
1 cup of chopped oyster
5 T olive oil
1 CUP OF MINCED MUSHROOMS
1/4 cup of cooked bacon
1/4 cup of grits (uncooked)
2 tablespoon of cayenne pepper
1/3 cup of green onions
5 T crushed garlic
3 T lemon juice
1/2 cup of parmesan cheese (canned)
3 eggs + 5 Tablespoons of a malt liqueur
1 & 1/4 cups of buttermilk
………………………………………………………………………………………………………………………….
make a batter cook on a skillet until edges are golden brown, serve with
scrambled eggs and a yogurt sauce...
yogurt sauce
2 cups of plain yogurt
6 T fresh chopped dill
5 T chopped fresh cilantro
5 T crushed garlic
1/4 cup of lime juice
1 hot pepper (crushed and seeds removed)
4 T honey
5 T candied ginger
6 T chopped cucumber
she played her bassoon to the tune of " Mockey: Mockey-
Who loves me more" her brother played the piano, Her boyfriend
the bass, four others had Violens, and the guy who played trumpet
asked him boy friend to play the lictric bass, and I mean" they
were getting it in"!
I cannot read small labels, my eyes don’t see so well
The labels on my spices: a culinary hell.
I came up with a system; it’s pretty hard to beat,
‘Cuz most of what I cooked before was not so good to eat.
With pictures on the label, it’s easier to know;
‘Cuz peppermint and barbecue simply do not go.
Anise is a garbage can, I kick it to the curb
Basil, I called Rathbone, a swashbuckling herb
Bay leaves, Otis Redding, sitting on the Dock
My chives, the brothers Bee Gee, ‘cuz it’s the one that talks
Cayenne, picture of a large teepee, ‘cuz man, it's real in tents
I cinnamon Jamaica way; I haven’t seen him since
Allspice, a real Transformer, it sure does add a spark
Cocoa, murdered cuckoo bird, because that’s really dark
Cardamom’s a driver’s license, to check if she’s young or old
Chili is a heavy coat for days that it's too cold
Curry is a horse’s brush, for favorite Indian dish
Garlic, a nasty tongue, to taste an ugly fish
I haven’t any Ginger, ‘cuz Mary Ann’s the best
Lemon peel, a self portrait, to scrape with zeal and zest
Sage, a wizened wizard, ‘cuz they give fatherly advice
Hibiscus, pics of flowers, because it smells really nice
Mustard, a colonel, in the library, with a pipe of lead
Pepper, a peck, what Peter picked (or so they said)
Nutmeg is a soccer ball that’s passed between the legs
Paprika, scary Lucifer, atop my deviled eggs
Parsley just has Elvis, for when you need a shake
Pumpkin Spice, a perfect pie, the kind you want to bake
Thyme, can’t keep too much on hand, the liner notes from Styx
Cajun rub, a pair of legs; it’s got a healthy kick
Tarragon, a house on fire, the smell when Scarlett’s mansion burned
Caraway, Mav from Top Gun; okay, it's breath, I'm unconcerned.
Tartar, from the Enterprise, Kirk wearing Scottish kilt
Pepper flakes, Quixote's windmill; you'll need the fan 'cuz it's full tilt.
Yeah, some of these are pretty bad, but cooking is more fun.
My family sure is happier; they love a tasty pun!
when upon grasping in the fridge
for a bottle of hot sauce
amidst the myriad of styles
collected for the taste,
her/his hand grasped hold of a
teriyaki hot sauce,
something of which s/he him/herself
thought that s/he’d created
one early eve,
upon returning from work
with a hungry stomach &
nothing but frozen potatoes to
microwave & just a little butter
to be had---
whence administering the cayenne
sauce, of which Frank’s was all
that roamed free in the vacant
box of ice,
s/he’d chosen to mix it with the soy sauce
left over from an attempt at a
Schezwan dish a few nights earlier &
in retrospect, the taste was
something that s/he swore s/he’d repeat,
given the right circumstances &
the right desire.
when s/he was younger &
tinkering in her/his dad’s garage, s/he
nailed two leather straps to two corresponding
planks of wood, then
slipping her booted feet in,
s/he got atop a snow hill & slid down
with her/his weight a few feet,
before falling face down in the snow
that had not yet really packed in &
alas,
s/he didn’t let the light bulb glow further,
instead, discovering with the rest of us later
that this invention would come to be known as
the “snowboard” &
that “snowboarding” would become a zillion dollar
industry---
so,
one can imagine that when s/he saw that
some company who makes hot sauces,
had already put two & two together,
mixing soy sauce with a cayenne based sauce,
s/he was quite dissatisfied to say the least &
after unscrewing the cap, licking the top to check
the taste,
the anger built up inside &
s/he him/herself felt that s/he was one step away
from smashing the bottle on the kitchen floor
in a fit of rage,
because s/he’d have to go on working the rest of
his/her life,
when joe/jen schmo would get to live out
the rest of their lives
sipping Mai Tais, greased up in coconut oil on
some beach---
but then that light bulb did kick in,
if not better late than never
&
s/he did not smash the bottle,
because after all,
it was goddamned tasty.
2 cups of browned ground beef ( or 2 cups of lump crabmeat)
(or 2 cups of shrimp pureed)
1 cup of green onion
4 tablespoons of crushed garlic
1/2 cup of lime juice
1 tablespoon of horseradish ( no horseradish if using crabmeat)
1/4 cup of fresh chopped cilantro
3 tablespoons of cayenne pepper
3/4 cups of sun dried tomatoes
3/4 cups of sautéed green bell peppers
2 egg yolks
(in a food processer: blend until beef is chopped into a smooth paste)
add .......................................................
2 cups of cream cheese
1/3 cup of buttermilk cultures
1 cup of parmesan cheese
1 cup of small-diced (seeded, peeled) cucumber
1/3 feta cheese
mix together and make a creamy smooth paste
using a butter rich pie crust, make turnovers and bake until golden brown
dip for turnovers
1 cup of sour cream
1/4 cup of chopped dill
1/4 sassy ( a reduction of 1/3 cup of lime juice and 3 tablespoons of vodka. Cooked until about reduced to 1/4 cup)
2 tablespoons of onion powder
2 tablespoon of sesame seed oil
2 tablespoons of fish stock
2 tablespoons of browned crushed garlic( or caramelized garlic)
***(dehydrated garlic flakes soaked in the fish stock can be used as a substitute)***
pork tunovers
3 cups of shredded pork
( sautéed pork shredded in a food processer)
2 cups of cream cheese
1 cup of sautéed green onion and 1 cup of diced apples..at the end of sauté, add 2 tablespoons of ,olive oil 2 T of apple cider and 2 T of vodka, reduce until mixed with the olive oil you sautéed with..
mix with 5 tablespoons of crushed red peppers
1/4 cup of honey
1 cup of cucumber
1 cup of diced mushrooms (raw)
1/3 cup of bacon bits
1/4 cup of candied ginger roots sliced
4 T of chopped garlic
make turnovers.....
use same dipping sauce as above and enjoy!
serve with...
1/2 gallon of white grape juice
1 bottle of pink champagne
1 pint of conace
4 cups of orange juice
I love your acsent' it makes me want to kiss you!
16 fillet catfish/ or seabass
1/4 cup of McCormick seasoning
2 Tablespoons of garlic powder
2 Tablespoons of onion powder
3 tablespoons of cayenne pepper
mix well and set aside
1/2 cup of olive oil
1/2 melted butter
1/4 cup lime juice
coat both sides of each fillet with oil and butter
sprinkle seasoning atop
bake in a 350 degree oven until fish are flakey and done
8 cups of cooked cous cous( soaked in 1 cup of buttermilk)
3 cups of goats cheese
2 cups of heavy cream
2 cups of béchamel sauce
1/2 melted butter
1/2 cup of fresh chives
5 tablespoons of crushed garlic
2 cup of oven roasted turkey bacon ( cook into bits)
1/3 cup of diced fine green peppers (sautéed)
1/3 cup of crushed sun dried tomatoes
12/3 saute'd onion
1 & 1/2 cup of white cheddar
2 tablespoons of red pepper flakes
combine ingredients and bake for 25 minutes
slice fillets from a leg of lamb
about twenty slices
salt and pepper
grill (medium rare)
in a pan combine
1/3 cup of beef broth
1 cup of pomegranate juice
1/4 cup of honey
1/4 cup of lime juice
5 tablespoons of chopped rosemary
3 tablespoons of cayenne pepper
1/3 cup of sweet red wine
1 cup of unsalted pistachios
reduce sauce about half
add lamb and serve
FOR DESSERT
5 CUPS OF BROWNIE MIXED ( MIXED USING BOX RECIPE)
4 CUPS OF ANGEL FOOD ( USING BOX RECIPE)
24 DOLLOPS OF CREAM CHEESE
IN A GREASED NON-STICK MUFFIN PAN, SPOON IN TWO TABLE SPOONS OF BROWNIE MIX
AND LAYER IT WITH THE ANGEL FOOD MIX, (ABOUT 2 TABLESPOONS)
HALFWAY FULL ADD CREAM CHEESE
COVER WITH BROWNIE AND ANGEL FOOD MIX
BAKE UNTIL DONE, USING A TOOTH PICK TO CHECK
COOL MUFFINS, TOP WITH FAVORITE FROSTING AND SERVE
IN
WE BASSOON'D THE FOOD WAS DONE: SO WE ATE IT!
WE DRUMMED AND OBO'D THRU THE NIGHT
ASSUMING WE WOODWIND: WE DID!
WE DID !