Monthly Archives: October 2015

All Hallows Eve

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boo

It’s a dark quiet night

The mist seems so slow

The sounds that you hear

They are deep and they’re low

 

Something’s alive

Like the hairs on your neck

So very determined

They creep slowly erect

 

A touch on your shoulder

A hand out of sight

You skin starts to quiver

You’ve taken a fright

 

Look not behind you

Breathe deeply and pray

They’re moving so closely

You hope they don’t stay

 

There are goblins and witches

A vampire or three

They’re starting their haunt night

So dangerously free

 

Evil surrounds you

It must be remembered

Nothing is sacred

You could be dismembered

 

Of spectres and ghouls

It’s one day a year

Zombies and trolls

There is so much to fear

 

Take care you don’t anger

Those near in your sight

Membership is optional

Except for tonight

Ghost b

Trick-or-treat?

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anchor 2

There are goblins and dragons

and werewolves galore

they are walking the streets

and nearing my door

 

the witches are pounding

they want to get in

the dragons are puffing

and huffing to win

 

the sound is a terror

the zombies are moaning

so scary to see

the Devils are groaning

 

there’s evil afoot

every year it’s the same

the crazies come out

for one night of fame

 

I huddle and cower

my heart in my mouth

they’ll bite me I fear

unless I go south

 

Perhaps there’s a way

to get what I want

I’ll scare them myself

I’ll do the haunt

 

So scary I’ll be

just watch me evoke

I’ll teach them a lesson

the bitch, don’t provoke

 

cat

Monkey Bread Lives!

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    I am sure most of you have seen the videos on Facebook for Monkey Bread. It is a ridiculously delicious quick snack that is made using refrigerated biscuit dough, sugar, cinnamon, margarine and nuts. Or at least that’s what you’re supposed to use!

    I bought the refrigerated biscuit dough and the cinnamon. I really didn’t think there was anything else I needed. Skip to the morning I decided to make these wee biscuits. It appears I am missing a few pertinent items. I have sugar cubes instead of loose sugar.   Not having a mortar and pestle it ain’t easy to make cubes play nice. That’s okay. I have powdered hot chocolate and chai which when mixed with the cinnamon should be just fine. I just love my optimism!

    I also didn’t have a bundt pan but hey, a pan’s a pan right? I cut the biscuits into quarters and coated them with my hot chocolate cinnamon mix. I tossed some mixed nuts in the bottom of the pan and a little of the sauce as well. About that sauce, I didn’t have any sugar but I did have some maple syrup. Mixed with butter it tasted pretty damn nice!

    I put it in my toaster oven, put it on the appropriate temperature and walked away. Imagine my surprise when 30 minutes later this came out of my oven:

    IMG_0896

    It worked! And it tastes really good!

     

    Ingredients

    • 3 (12 ounce) packages refrigerated biscuit dough
    • 1 cup white sugar
    • 2 teaspoons ground cinnamon
    • 1/2 cup margarine
    • 1 cup packed brown sugar
    • 1/2 cup chopped walnuts (optional)
    • 1/2 cup raisins

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) pan.
    2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
    3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
    4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.