I write to regain my bearings and reboot. It’s just not that serious our crazy life issues, right? I was a smoker when I wrote this poem. I guess The Lobbyist will be happy to know I gave up that bad habit! Poetry keeps me sane…
This woman at an elevator
Was lobbying against my smoke
The ash cans didn’t count for starting up
But putting out the choking fumes
I forced upon her
Not goodwill, money or sex
Could be extorted from that soul
No secret smiles of afterglow
Or posture of secured future
Friendship brings no floor
To hear the lobbyist
Her ride up was too slow
Then, she stopped short of the number
Pushed too hard and caused a shaft
To break her lift
That swayed her against me
Against us all
I am so thrilled that my book, “Go… And Find Yourself Some Happiness” is now in reprint. It’s available at amazon and lovelier than ever! #goandfindyourselfsomehappiness
Happy Sunday #friendsofTenaciousM! I hope it is beautiful in your part of the world. Have an amazing week!
I love this recipe because it makes me look like an expert candy maker…it’s so easy!
Total Time: Prep: 10 min. Cook: 25 min. + cooling
Makes: 75 servings
Yield: about 1 pound.
1-1/2 teaspoons plus 2 cups butter, softened, divided
2 cups sugar
1/3 cup water
2 tablespoons light corn syrup
1 package (11-1/2 ounces) milk chocolate chips
1 cup finely chopped almonds, toasted
1. Line the bottom and sides of a 15-in. x 10 in. x 1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
2. In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage).
3. Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
Happy Thursday after hump day! Here’s Isaac Hayes performing Burt Bucharach & Hal David’s “Walk On By” from his landmark “Hot Buttered Soul (1969)” at Music Scene.
This make-ahead dessert consists of five delicious layers not counting the nut and chocolate garnish. When cut into squares, note the walnut crust, the cream cheese layer, the vanilla pudding, the chocolate pudding, and the creamy whipped topping.
Prep Time: 20 mins
1 cup all-purpose flour
1 cup coarsely chopped walnuts
1/2 cup (1 stick) unsalted butter, melted
1 8 ounce package cream cheese, softened
1 cup confectioners’ sugar
1 8 ounce container frozen whipped topping, thawed
4 cups milk
2 3.4 ounce boxes instant vanilla pudding
2 3.9 ounce boxes instant chocolate pudding
1. Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 degrees F. for 15 minutes. Cool.
3. In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
4. Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.
Mohanista is a well known fashion brand which is based in Nigeria. The high street label is outrightly owned by siblings Moha-Lami and Habiba Lolade Audu, their debut collection is inspired by the theory of evolution, which is seen in the way and manner the pieces are styled and created, the wearable dresses have got to be fine and really structured.
The designers made use of floral prints as well as monochrome stripes and contrasted effectively to bring out the beauty in this fabulous collection. The collection which is basically feminine encapsulates “voluminous wide legged pants, print kimono, form fitting straight lined dress with the plunging neckline”.