Long Chickpeas Poems
Long Chickpeas Poems. Below are the most popular long Chickpeas by PoetrySoup Members. You can search for long Chickpeas poems by poem length and keyword.
in a large roasting pan combine
3 cups of aundoille or polish sausage bite sized
3 cups of peeled diced carrots
3 cups of peeled red bell peppers diced
1 cup of peeled diced sweet potatos
2 sprigs of thyme
2 sprigs of rosemary
8 cloves of garlic
1 cup of diced onion
1/2 cup of diced fennel bulb
1 teaspoon of turmeric powder
1 tablespoon of cayenne pepper
2 tablespoons of salt 1/2 cup of olive oil
bake 45 minute or unt fork tender
remove from oven remove rosemary and thyme
puree smooth.
in a large pot mix 5 cups of pork stock
1/4 cup of lime juice
2/3 cups of sweet marsala
2 cups of smashed cooked white beans
(potato masher with a sift and plunger)
1 cup of smashed cooked chickpeas
( use a mash potato masher with sift and plunger)
1 cup of heavy cream
1 cup of cream cheese
1/2 cup of parmesan cheese
bring to a boil and add pureed veggies
thicken with a slurry.
serve over rice with sliced roast pork and shrimp!
Or substitute pork broth and roast pork with chicken
and chicken broth.
serve with shrimp or by itself
Years of silence I can't recall
Tears I pant on the scrawled wall
Clothes worn in an open cell
Souls torn, drowning in smitten well
Costumes worn by zombies
Moving as mannequins, not gnomes
Legumes not grown as beans or chickpeas
Roving pass skull watchers of spumes
My heart beating slow, recurring
My voice bleating low, murmuring...
Your soothing eyes I can't forget
Looking into my eyes of regret
Your hands you stretch I can't reach
To cleanse my body and bleach
Creeds of lore I can comprehend, not detest
Breeds and condescend at my weakest
Your soft hair I wanted to smell and comb
Your touch I can sense, I goad that aplomb
I will always remember you as always
On this avenue you watch over me sideways
Each day I walk barefooted without wellington
Your footprints you leave on Kensington...
Look at that sun shining so bright,
I had such a good rest last night,
I do so much, just love this tree,
this is the best bed I’ve ever seen.
Old oak, old oak, my gentle friend,
I must go now and attend
to foraging treasures for my winter’s nest,
I’ll stage my very own, winter-fest.
Inviting friends to my lovely new tree,
we’ll dine on acorns, walnuts, chickpeas.
Perhaps we’ll have dried apples too,
there’s such a mighty harvest of foods.
Then we’ll bed down, in slumber deep,
in snugly warmth, this tree, we’ll keep.
7-28-2021
A BRIAN STRAND SONNET Poetry Contest
Brian Strand
A menu, Annetta, I’m hungry as a bear.
But first, something lighter, tell me, what have you there?
Chips, by the bowlful with salsa as starter fare.
Do bring them A-S-A-P, and yes, I declare
Extra? bring some queso with tender, loving care.
First course finished, once more the menu, if you please;
Greens, tomatoes, cucumbers with lots of chickpeas,
Hidden Valley ranch, the best dressing will appease.
Iced sweet tea with two slices of lemon, I’ll squeeze.
Just a simple salad will stave my hunger’s chime.
Keep that menu close at hand, for proteins are prime;
Leafy salad down the hatch, now it’s entrée time.
Menu calls loudly in clear meatier voices.
Now for the main course, Bueno! stomach rejoices.
Operation Fulfillment: contentment, my need.
Polla Poblano, with rice and black beans to spare;
Quesadillas, two with chorizo, two with cheese.
Rich cuisine fills me up, I am feeling sublime.
Skipping dessert sounds like the wisest of choices,
Tosh! bring me fried ice cream, for I have gone to seed.
April 6, 2020
Contest: Minuanetta Poems
Sponsor: Emile Pinet
In the summertime there were lots of cars and trucks moving up and down Cherry alley where I lived. Like the local bakery truck, many would stop to peddle their wares or deliver their goods. Their engines were not machined as perfect as today and so, when idling, they would inevitably leak some oil onto the asphalt.
In the late afternoon on those warm summer days, an occasional thundercloud would appear. Those dark heavy clouds would then split open like chickpeas, spilling their contents on us. For a short while, those brief, intense downpours would beat everything into submission, then pass as quickly as they had come. Afterward, the sun would appear from behind the clouds in full glory; puffed up to full intensity as though to say: “if you thought that was something, feel this!” Then she would cast her fierce fire upon the asphalt until thin rivulets of steam would rise from the street. It seemed an upward-bound wagon train of raindrops fleeing the sun's heat; attempting to return to the safety of their cloud.
Behind them they left oil slicks in ever widening circles of rainbow colors.
It seemed a reflection of joy as the oil embraced the warmth of the sun. The circles spread outward like the blossoming of a flower. It was like the thankfulness of a prayer I shared with them for the precious gift of sunlight.
I will always remember the beauty of the rainbows on the street where I lived.
Today, I see people who choose only to visit the dark side of their lives.
The oil slick on their road. For them, everything appears ugly or wrong.
But given that we have a choice, wouldn’t each life be so much brighter
if we looked at things through the beauty of the rainbows.
2.5 cups of chickpeas
2 egg yolks
3 t of lime juice
4 tablespoons of garlic
1/2 onion
1/2 flaked fish
1/2 t of dried thyme
4 T shredded coconut
1 teaspoon of smoked paprika
4 T toasted sesame seeds
2 Tablespoons of flour
2 T cornstarch
deep fat fry in
a mixture of
olive oil and avocado oil.
2 T cayenne
4 tablespoons of powdered cream cheese
drain pea
ground in f. processer
add spices vegies and fish
pulse. add yolk lime juice
make sheres, refrigerate,
deep fry in olive oil and avocado oil.
mayo
relish
T sour cream
chives
1 T. cognac
dilute spirt with lemon juice.
and honey.
we boiled the country ribs
seasoned them when they were done
and BBQ'd them under a broiler with
a tangy BBQ sauce
steamed asparagus with
garlic lemon butter
Hazelnut and pound cake
cupcakes with marzipone topping and vanilla icecream dessert.
Chickpeas drained and
smashed
2 Cups
1 teaspoon of lemon zest
1 teaspoon of lemon juice
1 tablespoon of cilantro
1 teaspoon of garlic powder
3 green onions chopped fine
5 tablespoons of dried parsley
1/2 teaspoon of cayenne pepper
1 Tablespoon of cultured buttermilk powder
1/4 cupof parmesean cheese
5 strips of bacon cooked and chopped fine
3 tablespoons of breadcrumbs
1 egg yolk
mix well
Heat olive oil
make balls
and fry golden brown.
two heads of romain lettuce
chopped in bite sizes
brown garlic and butter breadcubes
6 hardboiled eggs cut into quarters
1 cup of cooked bacon
1/4 cups of shredded paresean cheese
1/4 cup of flaked whiting fish poached in white wine
drained and chopped artichoke hearts
add chickpeas
and serve
top with a Caesar Salad dressing
5 medium tomatoes
Best with braised lamb?beef
fall off the bone tender
Might the night
bring you closer to me
as your lover
than all shall wish us
together
Warehouse workers are needed right away.
Dishwashers are wanted in the kitchen today.
They need laborers who are in a transition.
Openings exist for many a position.
They need someone new to fry chickpeas.
There is an opening in a deli to slice cheese.
More help is needed to bus a table.
Wanted are applicants who are quite able.
New personnel are desired to sweep floors.
There are other openings for manual chores.
These are jobs for workers who are unskilled.
Why are these positions not being filled?
The reason for these vacancies does not make sense.
Employers only want people with experience.
In the dog-days of summer of so long ago
there were bear-hugging moments I like to recall
Like leafing through pages of ram-shackle books,
that are dog-eared, and faded, wearing hound-tooth worn seams
I had a bull's-eye encounter with puppy-tail schemes
There are cat-walks through memories, over turkey-trot trails
wearing pigtails, and Mother Goose, and laughter would peal
Where pony-tailed hairdos would swing like a bell,
and where kids could play leap-frog, and happiness dwells
We would run like the roosters and bull-doze the grass,
picking puffed dandelions, to blow with our breaths
Spreading the catnip and watching it gasp
Grasping the wind, while it wolfed-down the rest
Blooming sweet dogwood would bend in the breeze
Elephant-ears would line every path
With cattails and polly-wogs, we would bunny-hop home
for chickpeas, and monkey bread, and gooseberry creams
Then hug little teddy-bear, in our goose-down reclines
while dog-days of summer would live for all time
referred to as
a creation
where lovers
enjoy what they eat
something greater and grandeur
than something ordinary
................................................
6 pork chops
1 tablespoon of cumin
1 tablespoon of garlic powder
2 tablespoons of cayenne
1 tablespoon of onion powder
1 tablespoon of celery salt
4 tablespoons of cornstarch
1 tablespoon of ground ginger
1/4 cup of flour
7 tablespoons of olive oil
..............................................
mix together seasonings and cornstarch and flour
dredge equal parts on both sides of the pork
fry golden brown to each side and place in a oven until done.
................................................
2 cups of Greek yogurt
1 large cucumber peeled and diced
1/2 cup of granny smith apples
1/4 hydrated onions
1/4 cup of chopped dill
salt
and black pepper
3 tablespoons of olive oil
mix and allow to sit at room temperature.
.......................................
2 cups of chickpeas ( smashed0
1/2 cup of green onion
1/2 of smoked fish (flaked)
2 tablespoons of lemon juice
1 tablespoon of cayenne pepper
1/4 cup of chopped mustard greens ( cooked," Glory brand")
1 egg yolk
1/4 cup of diced green pepper
2 cups of Mixed, olive oil and corn oil(for frying)
mix all ingredients, if the mixture is not stiff enough to make into balls add more chick peas, allow the chickpea mixture to chill, fry until golden brown
.................................................................................
7 yellow squash
cut into medallions
1/4 cup of olive oil
to coat the squash, sprinkle McCormick's spicy seasoning and grill
until soft. Serve with pork, yogurt and Chick Peas!
grill