Colorful Prose With A Zip

Mary O'Neill Hailstones and Halibut Bones is a children's classic of rhyme and verse first published in 1961. This book has been used often in schools as a supplementary tool for teaching poetry. In the book there are 12 vivid poems where O'Neill explores colors using the senses. Not only do the rhythmic lines lend themselves to song but writing one's own color poem. Follow this link to You Tube videos where you can hear and watch 4 different groups singing about What is Yellow-Black-White-Pink. Note also the schoolchildren are wearing T-shirts that have the book cover printed on them. Quite creative!  

http://www.youtube.com/watch?v=GRSXhibj5tM

Today is Mary O'Neill's birthday (1906-1990). She began her career as an advertising copy writer. After moving to New York from Cleveland she began writing books for Doubleday Company. And so began her writing career. Hailstones and Halibut Bones is one of her best known works. Some of her other books include:Words, Words,Words and Take A Number.

Looking for another way to celebrate the day try the following recipe and think of it also as dessert recipe for St. Patrick's Day.

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Irish Cream Chocolate Tart

adapted from Pillsbury Holiday Baking

Ingredients: Tart

• one refrigerated pie crust
• 1-1/2 cups semi-sweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk
• 1/3 cup Irish cream liqueur
• 2 eggs 

Ingredients: Topping

• 1/2 cup powdered sugar
• 1/3 cup unsweetened baking cocoa
• 2 TB. Irish Cream liqueur
• Dash salt
• 1-1/2 cups whipping cream
• White chocolate curls

Directions:

• Remove crust from pouch and press in bottom of a 9 inch springform pan and up sides about 1-1/2 inches
• Bake @ 425 9-11 minutes but check at 9 minutes
• Place chips in microwave on High for 40 seconds, stir and microwave 5-15 seconds more  till chocolate is melted. Cool 1 minute
• In large bowl beat condensed milk, liqueur, eggs and melted chocolate
• Beat on medium for smooth
• Pour into cooled baked shell
• Reduce oven to 350 and bake 20-25 minutes or until center is set
• Cool pan on a cooling rack then refrigerate 2 hours 
• In medium bowl beat all topping ingredients on high till stiff peaks
• Spread on top and garnish with white chocolate curls (made using a potato peeler on a white chocolate bar)  
• Store in refrigerator till serving-use a sifter filled with a bit of unsweetened cocoa and sprinkle on plate after placement of tart on plate