Georgia Heard and Garlic Parmesan Pasta with Snap Peas and Bacon

Georgia Heard

Georgia Heard has published several children's poetry books and was a contributor to Seeing the Blue Between: Advice and Inspiration for Young Poets, compiled by Paul B. Janeczko. She is also the author of nine books on teaching and writing poetry.

As a writer, a poet, and a founding member of the Teachers College Reading and Writing Project, Georgia Heard continues to bring a poet's ear and a teacher's know-how to every aspect of writing instruction. In her words...

Some of her books include: "The Revision Toolbox", "Second Edition", "Finding the Heart of Nonfiction", "Writing Toward Home" and "Awakening the Heart" — which Instructor Magazine called one of its 12 Books Every Teacher Should Read. Georgia is also a member of Heinemann Professional Development Services.

This is her latest children's book on poetry published in 2012.

"The Arrow Finds Its Mark:Book of Found Poems" addresses Twitter feeds, school notes, advertisements, street signs--as being unlikely places to find poetry. Thirty contemporary poets have made contributions to the book. Imagine picking up a scrap of paper off the floor or reading a sign at a gas station or looking at graffiti on the subway and finding poetry in these words. The literary equivalent of a collage, found poems take existing text, reorder and refashion it, and present it as a poem. Youthful, urban, and ironic, this energetic and surprising poetic form demonstrates the beauty of everyday words and will inspire young poets to find their own poetry.

Ars Poetica

by Georgia Heard

In September, small poems lay
still and silent inside your hearts.
If you listened carefully,
you might have heard
the quivering of wings.

In January, from the corner
of your eye, you could have spied
a flutter or two –
poems slowly unfolding,
delicate silken wings.

In April, poems began to appear everywhere!
Rainbow wings beating, flapping,
hovering over desks, hanging
from the ceiling, tips of noses, tops of heads.
It was difficult to get any work done!

Now, your butterfly poems
fly free. You fold the memory
into your hearts. Poems —
small butterflies raised, watched,
let loose into the world.

______________________________________________

Garlic Parmesan Pasta with Snap Peas and Bacon

Cook's notes: For this dish think creamy Alfredo pasta sauce without all the extra calories and fat. This pasta dish is lightened up by using milk instead of cream. From asparagus to peas, sweet spring vegetables brighten any meal. Sugar Snap Peas are a sure harbinger of spring. So forget that bag of frozen peas and serve sugar snap peas, a crisp vegetable with an edible pod. Bacon adds a smoky salty flavor to the pasta dish. Garlic and onions punch up the flavors. I liked the ease of making the dish with most of the cooking done in one pot. Drained and chopped roasted red peppers would make a fine addition to the dish and add in some color. 

Recipe serves 4-6 and was inspired by damndelicious.com

Ingredients:

• 6 slices of bacon, cooked, crumbled-reserve 1 TB fat
• 4 garlic cloves, minced
• 3/4 cup sweet onions, diced
• 1 cup 2 % milk at room temperature
• 1 tablespoon of flour
• 2 cups chicken broth, low fat
• 2 TB. butter
• 3 cups dried pasta e.g. penne 
• 4 oz. stringless sugar snap peas
• 3/4 cup freshly grated Parmesan cheese  
• 1-1/2 tsp. dried parsley flakes
• 3 TB. white wine
• optional-dash of nutmeg

Directions:

• Fry bacon, drain grease and set bacon aside. Reserve 1 TB. bacon fat. Wipe skillet clean. Add the bacon fat back into the skillet.
• Saute onions and garlic until tender. Set aside with crumbled bacon.
• In a large pot whisk flour and milk together. Add in broth, butter and dried  pasta. Whisk all ingredients together. 
• On medium heat bring sauce to boil. Reduce heat and simmer, stirring occasionally until pasta is cooked al dente. Stir in Parmesan cheese, parsley flakes, garlic and onion mixture, bacon, wine and snap peas. Cook for 4 minutes longer.    
• Serve immediately and garnish with fresh mint or pine nuts. Sprinkle with a dash of nutmeg.  

Bon Appetit!