Long Mio Poems
Long Mio Poems. Below are the most popular long Mio by PoetrySoup Members. You can search for long Mio poems by poem length and keyword.
"Gesù, sei stupendo nella tua bellezza
Padre Dio, amore del tuo Creatore!
A Dio sii la gloria, abbiamo sempre e sempre bisogno di te
"Padre Dio, sono la tua poesia e sono ben scritto!
Dio sei sempre il sole e la mia promessa
Sei arcobaleni che escono dall'alba e dall'orizzonte
Dio ti benedica, splendore
"Dio sa chi sei in questo universo e chi siamo.
Questo è ricco in questa spiritualità. Dio tu e canterò come un uccello e vola.
alto
Apprezzamento per il mio Signore, il mio DIO CREATORE
Alleluia "
"Jesus you’re Stunning in your beauty
Father God love of your Creator!
To God Be the Glory, ever and always we need you
"Father God I am your poem and I am Well written!
God you’re always sunshine and my promise
You are rainbows coming out of the dawn and horizon
God you Bless You, Shine
"God knowing who you are in this universe and who we are.
This is rich within this spirituality. God you And I shall sing like a bird and soars.
High
Appreciation to my LORD, my GOD CREATOR
Alleluia "
written by Panagiota Romios & James Edward Lee Sr.
based on words by Panagiota Romios
5 large egg whites
250g caster sugar
380ml double cream
5 tbsp lemon curd
300g blackberries
2 tbsp pistachios, toasted & roughly chopped
InstructionsPreheat the oven to 180 C/160 C fan. Line two large baking trays with baking parchment.
In a large bowl, whisk the egg whites until soft peaks form. Adding the sugar 1 tbsp at a time, continuing to whisk until you have a stiff, glossy meringue.
Divide into three, placing two big dollops nto one baking sheet and one on the other. Spread out until you have three circles approx 20cm in diameter.
Place the trays in the oven and immediately reduce the heat to 140 C/120 C fan. Bake for one hour then turn off the oven and leave the meringues inside to cool completely.
When ready to serve, whip the cream until soft peaks form and fold in the lemon curd. Remove the meringues from the baking parchment and layer with whipped cream, blackberries and a sprinkle of pistachios. Serve in thick slices.
This meringue cake is best eaten on the day of making, but leftovers will keep in an airtight container in the fridge for a day or two.Fagotto Amaretto chocalae and piscatoes
Gus the parrot blasted into the treetops
like a feathered firecracker
with zero impulse control,
one eyebrow-feather lifted
with a you-have-got-to-be-kidding attitude.
He clicked his beak in judgment,
ruffled plumage with a flair,
then leaned in like a critic
who’s unimpressed with the air.
A twig snapped.
“!Dios mio… SAY WHAT?!”
A cloud moved.
“!Dios mio… SAY WHAT?!”
His eyes bulged, his crest shot up,
his whole body vibrating
like a tiny, outraged disco ball.
No one knew what he was reacting to.
Possibly nothing.
Possibly everything.
But there he was~
a neon blur of disbelief
shouting “!Dios mio… SAY WHAT?!”
at the entire universe.
Amore mio
All I need is your love
Cos I got your interest at heart oh boy
My love let me love you
Let me be the joy of your soul
There is nothing more better than loving you
Amore mio amore mio
All I need is your love
Cos you are the joy of my heart oh boy
You give me the satisfaction I need
So Take me away oh boy
Am all yours amore mio
Yes am all yours amore mio
All I need is your love
Cos I got your interest at heart oh boy
Amore mio amore mio
Amore mio
Hug me so tight and kiss my lips so hard
Squeeze my heart and make me cry for love
You are the joy I moan for
You are the hands I dream to touch me
Oh boy give me more of your love
Amore mio amore mio
Take my pains away oh boy
Give me your love like there is no tomorrow
Make me scream in love all night long
Carry me and be my companion
All I need is your love
Cos I got your interest at heart oh boy
Amore mio amore mio