Purple

Several blogs back on 11/29 I wrote a piece titled Writer's Notebook. I noted that keeping a writer's notebook has helped me a lot with my writing. It is one place where I can jot down my feelings about important little details I hear or see in daily life. I have multiple journals/notebooks going at the same time depending where I am. These little books are used as a gathering place for my ideas so perhaps at a later date I will be inspired to create a story or poem.

There is a color poem book called Hailstones and Halibut Bones by Mary O'Neil. This small book has been a valuable writing and teaching tool for me. What I like best about the book is how each page has imaginative verses that explore the meaning of a color. Each page begins What is... and then names a color.

This week there are a lot of frenzied fans throughout the state who are gearing up for the big day.

All this purple talk has driven me to explore the color based on the free verse format of the book

What is Purple?

Purple is Viking pride

Jerseys

Painted faces

Painted heads

Wigs

Striped scarves

Headbands

Pompoms

Glasses

Hats

Undies

And even a bazillion beads.

Purple can be loud

Purple is a feeling

That fires us all up

Cheering the team

Games on

So sport your color

Purple is the show.

I would like to end this blog with the last page from Hailstone and Halibut Bones

The colors live

Between black and white

In a land that we

Know best by sight.

But knowing best

Isn't everything,

For colors dance

and colors sing,

And colors laugh

And colors cry-

Turn off the light

and colors die,

And they make you feel

Every feeling there is

From the grumpiest grump

To the fizziest fizz.

And you and you and I

Know well

each has a taste

And each has a smell

And each has a wonderful

Story to tell...

I am posting an alternative brunch recipe to a quiche

Wild Rice and Ham Tart

Ingredients:

• 1/2 package pie crust (Pappy) in frozen pie crust section
• 1 cup cooked cubed ham
• 1 1/2 cups cooked wild rice
• 1/3 cup chopped red pepper
• 1/3 cup green onions chopped
• 4 eggs
• 1 TB Dijon mustard
• 3/4 cup half and half
• 1 cup sour cream (lite)
• 2 cups shredded Swiss cheese
• 2 TB parsley flakes
• Small package pecan halves
• 1/2 cup mushrooms

Directions:

Crust

• Use two balls of pie crust mix from box and roll into a circle. Save other dough balls in freezer
• Press dough in 10 inch tart pan with removable bottom and up sides
• Line dough in tart pan with foil by pressing it into dough and bake in preheated oven 400 for 10 minutes
• Remove foil and bake 5 minutes longer do not prick crust
• Cool
• Over crust sprinkle wild rice, onions, pepper, mushrooms, ham, cheese

Filling:

• Beat eggs, sour cream, parsley, mustard, half and half
• Salt and pepper to taste
• Slowly pour liquid over crust
• Sprinkle pecan halves over the top
• Bake 35 minutes or until knife comes out clean from the center. Last 5 minutes of cooking place strips of foil over edges to prevent excessive browning
• Let stand 10 minutes before serving