Long Mixture Poems
Long Mixture Poems. Below are the most popular long Mixture by PoetrySoup Members. You can search for long Mixture poems by poem length and keyword.
Coffee Addiction
Calibrating coffee homeostasis flows easily back and forth
On the ‘high’-way of instant craze and crave of gratification
'Feodor' true to his name slurps the divine gift all day to rise
From moody withdrawal of night slumber slumping aground
Energetic vigour and buoyant exuberance alights from
Exhaustion brought on by life and pulsating caffeine’s fix
Abortive attempts to reduce hooked intake accrued no success
Doomed at one time and in lack of hot water 'Feodor' even
Dissolved coffee in Cola to feed effervescent dependence
Imbalanced the mixture blew up but nourished his need
Caressed by foam on his face he confronted his addiction
To vow not to drink less tropical grind but have water
In sufficient vital supplies at all times to keep well afloat
On balance his highs derived from his beverage of choice
Navigate his depression much better than Cocaine or booze
30th November
4 CUPS OF YUCCA ROOT(SHREDDED)
1/2 CUP OF MELTED BUTTER
SALT AND PEPPER
2 CUP OF FRESH FISH CHOPPED (WE ARE USING PERCH)
2 CUPS OF SHRIMP( SHELLED AND DEVEINED)
1 CUP OF WHIPPING CREAM
2 CUPS OF CHOPPED MUSHROOMS
1/2 CUP OF COOKED BACON
1/3 CUP OF CHOPPED CHIVES
1/4 LEMON JUICE+3 EGG YOLKS
2 tAVBLESPOONS OF CAYEENE PEPER
3 TABLESPOONS OF GIN
1/4 CUP OF BUTTER
2 CUPS OF BREAD CRUMBS
PUREE SHRIMP AND FISH, ADD BREAD CRUMBS AND BACON, ADD ALL REMAINING INGREIDENTS EXCEPT CREAM, PULSE UNTIL SMOOTH,ADD CREAM MIX UNTIL COMPLETELY SMOOTH.
MIX YUCCA ROOT AND BUTTER FILL A MUFFIN TIN,IN A TEFLON MUFFIN PAN
LINE EACH CUP WITH YUCCA ROOT, MAKING A CUP, FILL CUPS WITH FISH MIXTURE
BAKE UNTIL THE CUP EDGES ARE BROWN
So versatile is the potato.
It’s orange; it’s yellow; it’s white; it’s sweet.
It’s baked or boiled; it’s mashed or fried.
It’s served with poultry, with fish or with meat.
I love to cook, and I have for you
three recipes for potato dishes.
Not too expensive, they’re easy and fast.
But best of all, they are most delicious!
A Tator Tot casserole I love to bake.
With my company, it’s always a hit.
Ground beef fried with onion is mixed with creamed soup
and the bag of tots! Bake with cheese over it!
From my childhood comes the twice baked potato.
I’m sure you’ve heard of it – bacon and cheese.
But try some canned tuna with canned green beans.
Top with good cheese; microwave; it’s a breeze.
Last is a recipe that I obtained
from the time that I spent in Madrid.
The Spanish omelet’s really big there.
This is a recipe that I “redid.”
I fry chopped potatoes and onions in oil.
Salt and pepper it; drain off the oil when gold.
Stir in lots of eggs till it’s moist and thick.
In omelet shapes this mixture should hold.
Onto a large griddle, pour each omelet shape.
Turn them like pancakes when each side is done
I’ve Americanized it by adding Tabasco,
melting cheese on it too; this food is so fun!
These are just three dishes made with potatoes.
I have many more. Do you think you could make
at least one of these I’ve described? Let me know!
And I hope you already know how to bake!
July 28, 2019
For Chantelle Anne Cooke's Cornucopia Cooking Poetry Contest
Pound a turkey breast thin and flat.
in a bowl mix 2 cups of cooked rice.
2 cups of shredded cheese
1 link of cooked sausage minced
2 cloves of garlic
2/3 cups of chopped onion
1/4 cup of cilantro
1/4 cup of lemon juuice
2 teaspoons of cayeene pepper
1 teaspoon of fish stock
1&1/2 cup of chopped or pureed shrimp
mix well and place in a piping bag.
filling in the center of the turkey breast.
roll to seal both sides using a double dip method
flour and eggwash and coat with panko.
deep fry in a mixture of olive oil and veggie oil.
cook golden and remove
bake for 35 minutes or until done.
serve with a cheesy grits and a veggie stir fry.
Rendition of Punt de Vistor.
On the island of Papua the flutes are larger then those here on the mainland.
she spoke from behind the Idiophones a traditional instrument of this Beautiful place.
On All Hallow's Eve I was home all alone,
And the wind 'round the eaves gave an eerie moan.
Outside my window the moon shone bright,
And I saw something strange in the pale moonlight.
Out on the lawn in the shadows was lurking,
A figure a shadow, furtively searching,
For a way to get in under cover of darkness,
And my heart gave a leap as I struggled to harness,
A mixture of panic, excitement and fear,
For no one to this house ever comes near.
I hid in the darkness, my nerves all a-flutter,
As I heard him trying to open the shutters.
Then he was in and we met face to face,
And I saw his surprise as his eyes searched the place.
He'd thought the house empty, deserted and bare,
A good place to hide,perhaps use for a lair.
He did not expect to find anyone there,
And I guess my appearance gave him a scare.
I spoke to him gently to ease the sensation,
Of fear, apprehension and deep aggravation.
You came not to harm or to cause consternation,
But you should not have entered without invitation;
For this is my home and I'm mistress here,
And I hold my privacy precious and dear.
Few people ever come out this way,
And it's late so I bid you to come in and stay.
I invite you to come in and rest and be still,
I bid you enter of your own free will.
The skin beneath her fingertips felt rough and cold.
She traced the pattern and pressed the firm sphere into the palm of her hand.
She was careful not to push too hard as she rolled it up and down.
She bit her bottom lip as she remembered their last encounter.
A rush of inspiration took over and she could feel her temperature rise.
Finally, her tenacity prevailed and she broke through the surface.
She fondled the inside with great love, it felt soft and cold beneath her quivering fingertips.
She couldn’t help but indulge in a taste.
Smiling she felt the smooth flesh against her lips.
Her tongue eased back and forth until it was enveloped with flavor.
She tossed the hard skin-saving just the insides.
She reached behind her and grabbed the smooth, long piece,
Gasping she held the area and carefully rubbed the skin free.
Mixing the two together was something she had not done before
but she wanted this to be different, to be hot, to be delectable.
She yearned for excitement. She craved something spicy.
Using the sharpest knife she could find she sliced it into tiny pieces.
You could hear a faint sigh as she combined the two.
Her eyes watered as her nares flared.
She could taste the heat with her every breath.
She saw the plump red flesh on her window sill.
Carefully she looked at it.
There were no spots, it was ready.
Pushing it up to her face she inhaled,
The sweetness was evident.
She rinsed her knife admiring its sleek steel blade.
Without hesitation, she cut and chopped until the red flesh dripped with juice.
She put it with the others.
The air was fragrant with the mixture.
It was one,
It was done,
and it was the best guacamole she had ever made.
02/02/2021
Written for: Sensual Poetry Contest
Sponsor: Charlotte Puddifoot
4/14/24
I'm not sure exactly around where
But I know she's out there
With or without brown hair
I can't sit and wait like a lounge chair
I have to keep searching I'm now aware
Too much time I've been wasting it
Across all gradients
Her presence full of radiance
To me she is regarded in salience
She has a heart of gold
I start to not feel dark and cold
In every part of my soul
It's sad that carnage grows
Yet truly amazing how karma goes
I was down a path battling the hardest throes
Then I stopped and said it
She deserves lots of credit
Difficult to say if she got the message
And if what I meant was or was not effective
Beside all these pots and pans
Having honor can
Turn you into a stronger man
For you I offer my hand
Originally something I couldn't grasp
Now I've understood that
No need to always look back
Hard times should pass
In the present it's nice to share some good laughs
Sure at some point I could crash
But that's life not everything would last
Outlooks and outcomes always seemed grim and rough
The never ending pressure like I never did enough
I was beginning to get sick of much
But with a bit of luck
Plus willpower helped get rid of stuff
Since it's easy to give up
Yet to always go on and live is tough
Next thing you know it's all gone into dust
Funny how it's so different with her
My life doesn't wither
I always thought I'd be chopped liver
That the end would not differ
My choices were an odd mixture
Drowned my sorrows in lots of liquor
Was still lost no elixir
Until I finally got the picture
I was headed toward the gravesite
She helped change my way of life
With more than great advice
Day and night
She's a ray of light
When I went to break the ice
I figured she'd tell me to take a hike
But what she had to say was nice
"At times we all face a plight
May pay the price
Yet we can still make it right"
Around the corner and half a block away, the flavor would grab me, tie me up to some irresistible force, then drag my nose to the source of its home. The aroma that wafted in the air and up my whiffer was sweet and warm - rich with orchards of deliciousness and cascading with the buttery peachy-ness of what was to come. It knocked all other thoughts out of my realm and led me down a path of complete submission - surrendering like the energy of cold water on a hot skillet. With each step bringing me closer, my musing would swirl with the anticipation of that first ultra-luscious, gratifying juicy bite - the one that ever so longingly and lovingly would delightfully roll around on every palate of my watering mouth and lingering tongue only to succumb to gulping down the first chunk.
From the flour and water and salt
Her timeworn hands kneaded magic
A mystical mixture of love and fruit to concoct-
A pinch of this and that, nothing formally systematic.
This masterpiece was an untold legend that "rocked"
The socks off anyone and even rival the "Titanic"!
Her ritual was simple and deep rooted
As uncomplicated as a baby's grin.
"Easy as Pie" she mooted
And laughed while she hummed all the while.
Layering the rich sheets of goodness in a pan
From pie dough to peaches to butter and sugar
There was nothing in this world so simple or better than
My Aunt Grace's Peach Cobbler!
4 CUPS OF PORK-BUTT SLICED
1/3 CUP OF CORNSTARCH AND 1/3 CUP OF WATER(MIXED)
1 CUP OF LIME JUICE
1/4 CUP OF CHILI PEPPERS(HOT)
1 CUP OF ONIONS (CUT INTO WEDGED PIECES AND BLANCED)
2 TABLESPOONS OF SOY SAUCE
1/4 HONEY
1/4 BROWN SUGAR
1/2 CUP BANANA RUM
5 PLANTAINS BROILED(UNTIL CARAMELIZED)
1/3 CUP OF GREEN PEPPERS (BLANCHED)IN STRIPS.
3 TABLESPOONS OF CRUSHED GARLIC
5 TABLESPOONS OF FISH STOCK
...........................................................................
5 CUPS OF COOKED RICE
1/2 CUP OF OLIVE OIL
1 TABLESPOON OF CUMIN
1 TABLESPOON OF PAPRIKA
1 TABLESPOON OF GARLIC POWDER
1 TABLESPOON OF ONION POWDER
3 CUPS OF PORK BROTH
1/3 CUP OF CHOPPED GREEN ONION
1 CUP OF DICED CUCUMBER
1 CUP OF DICED APPLE
1/3 CUP OF CHOPPED RAISINS
1 CUP OF PISTACHIOS
1/4 CUP OF SHREDDED CARROTS
1/2 CUP OF CHOPPED FINE MUSTARD GREENS
..............................................................
IN A WOK, HEAT 4 TABLESPOONS OF OLIVE OIL, GARLIC, ONIONS AND PEPPERS, REMOVE VEGTABLES, ADD PORK-BUTT AND COOK UNTIL NEARLY DONE, ADD VEGES AND , SOY,CHILIS, ADD RUM, COOK OFF ALCOHOL, ADD, FISH STOCK AND LIME JUICE AND HONEY AND BROWN SUGAR, ADD A LITTLE OF CORNSTARCH MIXTURE TO THICKEN, ADD PLANTAINS AND REMOVE FROM THE HEAT.
..........................................................................................................
IN A WOK, ADD OIL, GARLIC,CARROTS, MUSTARD GREENS, STIR FRY FOR ABOUT 4 MINUTES, ADD RICE UNTIL RICE STARTS BROWNING STIR, ALLOW MOST OF THE RICE TO BE COATED IN OIL AND GREENS, ADD SPICES, STIR AND COAT THE RICE, ADD RAISINS , ONIONS APPLES, CUCUMBER AND PISTACHIOS, REMOVE FROM HEAT
......................................................................................................
TO PLATE RICE FIRST
TOPPED WITH PORK
SPRINKLE WITH COCONUTS FLAKES
AND SERVE!
1 cup of cooked chopped bacon
7 tablespoons of dehydrated garlic
5 tablespoons of olive oil
,5 tablespoons of butter
5 tablespoons of crushed garlic
5 tablespoons of dehydrated onion
1/4 cup of sour cream
4 tablespoons of butter milk cultures
2 tablespoons of lemon zest
1 tablespoon of fish stock
1/4 cup of crushed sun dried tomatoes
5 tablespoons of dried parsley
1& 1/2 cup of pie dough
Kneading and mixing throughout.
Roll concockcion into 1/4 inch layers
Roll dough to disiered thickness
And place bacon dough mixture
Within regular dough creating a pocket
Enclose meat dough within
Plain dough.
Deep fat fry or
Bake.
Top with sourdough and
Chives.