Long Tarragon Poems
Long Tarragon Poems. Below are the most popular long Tarragon by PoetrySoup Members. You can search for long Tarragon poems by poem length and keyword.
One afternoon
with Ginger and Basil
we met an old sage
whose voice was quite nasal
He told us our lives
were in need of some spice
which got me to thinking
of my favorite rice
So my two friends and I
spent the afternoon looking
for wonderful foods
to take home and start cooking
Rosemary stopped by
with that little nut, Meg
who loves telling jokes
and pulling your leg
And wouldn't you know?
Now what would I do?
Of food we had plenty
but our spices were few!
I asked what shelf
is all the saffron?
Loudly I cried
where has the tarragon?
But we used what we had
and the dinner was great
it went by so fast
and when it got late
My friends said goodnight
'twas a fun time, you know
and I suddenly thought
where did the thyme go?
Soft-shell steamers (pissers) are best prepared by steaming with aromatic liquids like white wine, garlic, and herbs, cooking for 5-10 minutes until shells open. Clean them thoroughly in salted water, then steam and serve with melted butter and the broth, discarding any unopened clams.
often she'd serve pissers fried but today she served them pissers in soup form with two loaves of garlic bread and a greek salad.
2 cups of shucked steamers
1/2 cup of shredded cooked chicken meat
2 cups of white wine
2 cups of whole milk
1 stick of butter
1 cup of grated parmesan
2 tablespoons of flour for roux
4 Tablespoons of fresh tarragon
1 teaspoon of cayenne pepper
1/2 cup of cooked chopped bacon
2 egg yolks
2 talbe spoons of lemon juice
1/2 cup of heavycream
2 cups of boiled soft parsnips
1 tablespoon of minced garlic
1/4 cup of minced onions
1/4 celery
1/4 cup red bell peppers
1 cup of sliced mushrooms
a two pot soup
pot number one
add steamers and wine bring to a boil
cover with a lid and remove from heat.
set aside.
pot number two
melt five tablespoons of buttter
with five tablespoons of flour make a roux
remove the roux and set aside.
sauté mushrooms , celery
add garlic and onions and red bell pepper
and add roux
. stir in in 2 cups of
Veggie stock and 2 cups of whole milk
in a bowl whisk egg yolks
whisk in heavy cream
cayenne , lemon juice and
pour wine from steamers
add to pot
add steamers
bacon chicken and parsnips
on a low heat cook until the sauce has
thickened add a slurry of corn starch and water add tarragon and chives
or serve with a dollop of sour cream topped with chives and tarragon
to thicken soup more
if you desire such.
serve warm or hot
( Steamer soup can be jazzed-up with four tablespoons of crushed flaming hot cheetos crushed and sprinkled on top of hot soup)
gallic bread and a greek salad a fresh salad from Greece
traditionally made with tomatoes, cucumbers, red onion,
Kalamata olives, and a block of feta cheese
, dressed simply with olive oil, oregano, salt,
and sometimes vinegar or lemon juice
Albarino, or Cava wine or a sparling drink!
Enjoy!
Rythmic vibrations announce your presence
Lain on my forest floor grave we string vision
Twigs produce laden pods with hidden houdinis
Never final spiral attaches leaving with giving
Listen to tidbits from beneath, decay's largess
Brittle as ripple's rise falls, influence is knitted
Ordain my grave with precious anise herb harvest
Tight packed tips pop tasty petals energetically
Keep confiding in me, vital as battle's bravery
Caress flowering faces which thrive beside us
Press your nose to cones bearing hairy havens
Straining stamen assure transient wasp respite
Blessed with increments, cartoon sun Tarragon
tires of shining, regards demise as sweet relief
Steadied by soil, I dream, free of days' distraction
Breathless ribs signal liberty selects peace
Expanse entrances limitations, opposites meld
Allowance transfers power, dominion widened
Tranquil spaces consecrate me, bolstered hopes held
Hungry dirt's coalesce is design demystified
Merry go round seasons negotiate masterful habitat
Marrow boosts accommodating limbs a century on
My eighth decade stumbled with health haphazard
Mighty Cedar Tree's grandour increases with duration
Permit yourself witness to our after life ability
Cedar's unseen feet reciprocate branches' drive
Pay tribute to tenacity as seeds drift dutifully
Leaves of a million siblings document triumph
The tansy and the tarragon are sprouting in the lawn;
I can smell their pungent fragrance in the dewy after-dawn.
The crocus and the daffodils are prancing up the hill;
their dresses all a-shimmer and their bodies never still.
The happy little bluebird is flitting all about
to find the perfect property to hang his shingle out.
The tulip swords are shining in the early morning sun,
and I thought I saw Br'er Rabbit havin' him some rhubarb fun.
It's spring and spring is glorious; brings the child right out of me.
makes me want to dance at midnight beneath budding apple trees.
Faye Lanham Gibson
© April 10, 2014
1 cups of crabmeat
1 cup of pureed shrimp
2 cups of minced goeduck snouts
1 cup of minced catfish
4 cups of mushrooms (chopped fine)
2 tablespoons of cayenne
1/2 cup of lemon juice
6 T of chopped dill
3 tablespoons of tarragon
2 teaspoons of celery seeds
6 T garlic (crushed)
3/4 cups of olive oil
3/4 cups of flour
1 cup of minced onion
1/2 cup of yellow bell pepper
2 cups of heavy cream
2 cups of chicken stock
6 egg whites beaten (with peaks)
make a roux with flour olive oil, add onions, bell pepper, celery seeds, garlic and mushrooms,
when the roux becomes brown, remove from stove add 2 cups of chicken stock, allow to cool slightly, add heavy cream and sit aside. add crab, fish, snouts, and shrimps. Season with, lemon juice cayenne, tarragon , and dill.
add egg whites, fold into the fishy mixture. bake in buttered rami cans: serve with a vodka, lemon, buttery, dill hollandaise.
Au uh de vino
one bottle of white wine
1/2 cup of chopped tarragon
7 cracked garlic cloves
1/2 cup of green onions
2 tablespoons of gingerroot minced
1 red hot chili (smashed)
5 Tablespoons of fish stock
in a gallon container add the ingredients and store in a dry, cool place for about 2 weeks before usage. Strain and put in a labeled wine bottle with a cork.
best in a pressure cooker
1 cup of Au uh de vino
4 cups of peeled diced pumpkin
3 cups of chicken stock
2 cleaned and diced leeks
3 tablespoons of garlic
3 cups of chicken thighs (sauté the chicken fat and skins, dice and add to the pot)
2 cups of Andouille sausage ( skins removed and diced)
3 cups of sour cream
2 tablespoons of dill
1 T cayenne
cook until pumpkin is soft, in a food processer add pumpkin's and leeks, make a puree, add sauce and cook until a smooth thick consistency. Add the meats. (make a roux, with 1 cup flour, one cup oil, add to mixture) cook again until thick.
make a buttermilk biscuit dough, and in muffin pan, press the dough into each cup making a shell.( your going to use the other half to make a top for each muffin. If desired) add smooth mixture, and bake until the mixture is done.
1 tablespoon of cayenne pepper
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
3 Tablespoons of crown royal
1/2 t of nutmeg
5 Tablespoons of parmesan (grated)
2 Tablespoon of Tarragon
2 T of chive
1 teaspoon of cayenne
salt to taste ( about 1 teaspoon)
1 teaspoon of lemon juice
2 T of parsley
4 Tablespoons of chopped bacon cooked
2 T of ground cooked chicken livers
2 Tablespoons of crushed garlic
2 T of troffel oil
Heavy Cream
3 egg whites
4 Pounds of ground chicken
puree chicken to smooth paste
add cream until smooth
add cheese,garlic,chives,parsley,
and tarragon and bacon
add oil and wine
mix smooth with and add egg whites
mix until pale and smooth
using a whisk fluff up 4 egg whites
into peaks.
incorporate egg whites into chicken mixture and set aside
in a greased muffin pan line each port with puff pastry
add caramelized onions
caramelized mushrooms
and grated parmesan cheese
and prosciutto
top with chicken mixture
bake for 30 minutes or until done
serve with a hollandaise and garnish.
Serve with roasted garlic aparsgus.
Now lies the waterdroplet on the edge
Excess moisture wrung from the foggy air
Droplets that are somehow a reserve hedge
Drops that all the insects, birds, lizzards share
French Tarragon pointed leaves perfect shape
For water to collect travel down tip
Hang suspended surrounded by cloudscape
Time seems to stand still few hours 'till slip
Gone with the heat of the appearing sun
There for just short time so that all can drink
The sun has done a good job and you spun
Dry as in a modern dryer in a wink
To all things there is a season but some short
Can some be extended _ not early thwart
Charming Patterns
An eyelet wheel models medieval embroidery
Aromatic, ornamental garden ballet steps for lovers
Strolling in stately patterns of noble estate
Savory’s romance looping through lavender labyrinths
Lost in curves of sweet scented anise dreams
A pavel of peace in pungent fans of feathery dill
Set in soothing circles of demure comfort,
Inside squares of loyal rosemary tied with ribbons of sage
Trimmed with clarion harmony of marjoram’s gailland
And arches of drizzles leap as parsley festivity
Joyfully brushes the fingertips of rows in oregano courants
A center pistel radiates lines of tarragon in devotion
Dotted by French knots of thyme
With rosettes of mint scattered in diamonds about the maze
Virtuous embraces of shy courtly kisses
In basil’s blush of chain stitch purity
And to the almain of lutes and of lyres
To the harp strum, to the chaste flute,
A castle garden dances faithful fidelity
Telling the story of love’s longevity
In charming patterns.
10-6-21
Contest: Charming Patterns
Sponsor: Julia Ward
Embroidery stitches: eyelet wheel, loops, drizzles, pistel, French knot, rosettes, chain stitch
Medieval Instruments: clarion, lute, lyre, flute, harp
Elizabethan Dances: ballet, pavel, gailland, courant, almain
Knot gardens of herbs are based on the intricate embroidery patterns of the Elizabethan age.