Lights in a Jelly Jar
heaven four feet from the earth,
while the darkness is taut and heavy
with the drowsy glory of summertime.
In the darkening twilight, I hold
a greenish-yellow star in my hand,
whose light seeps through the gaps
in between my fingers,
and feel myself part of a mystery,
as heaven swells, like floodwaters,
from above me, from within me,
and from the palm of my hand.
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Rain Dancing
We have not had rain at our house in over a month. We have had it forecasted but it never came. My grass was brown and crunchy, My garden was getting by on the water from our dehumidifier but it wasn't enough and my squashes were suffering for it so I finally set up the sprinkler Tuesday night to soak them with out the sun stealing some of the water. Then Wednesday morning The Girl saw the sprinkler and begged could she please please please go and play in it becuase its sooooo HOT!
Well, Yes.
And danced 
Today we woke up to a sky like this.
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Parson's Pie
I was making dinner tonight and I went online to get an idea of what others who made this typically used for ratio's and bake time and I found ONE post on the whole of the internet that mentions it and it does not go on to define or explain it so I am here to set the record straight - or at least in the words of Douglas Adams "firmly crooked."
You see the problem with Parsons pie is really it is an idea more than a recipe so what will follow is only an example of what I did and what could be but if you have different ingredients on hand use those instead. That being said there are a few key elements that are needed to pull this off and I will highlight those elements. This is a great way to repackage leftovers into a hearty comfort food.
| PARSON'S PIE | |
fat flour  Meat
This is basically an English shepherds pie but made from leftovers, shepherds pie is made with lamb. If it is made with beef, it would be known as cottage pie. Firstly, heat a fat in a pan, I used the drippings from ground beef I used to make sloppy joes. Add a little flour and mix well to make a roux. Add the broth and the beef du jour and cook until thickened. Mix the vegetables and meat together and then add to the gravy. Put the filling into a deep dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp. You can make it ahead of time and keep it refrigerated at which point it will need to bake at 350 until top is browned and gravy is bubbling. Delicious topped with melted cheese. Enjoy! | |
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