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Monday, December 4, 2017

Weekend Round-Up Part Two

A friend recently sent me this poignant, clever poem with a hidden message that was posted  March 2016 by the Huffington Post.  It was written by Bill Bilston
‘Brian Bilston is a laureate for our fractured times, a wordsmith who cares deeply about the impact his language makes as it dances before our eyes.’ Ian McMillan

Bill Bilston is a  poet has forced people to re-think their prejudice against refugees with a startling poem highlighting the plight of those fleeing conflict and persecution.

Brian Bilston's simply titled 'refugee' verse won praise for recounting the pains suffered by those seeking asylum in unexpected fashion - and in just 24 lines.

Read the poem top-to-bottom as normal, his piece says refugees "are not welcome here", calls on them to "go back to where they came from" and says "a place should only belong to those who are born there".

But the poet adds a small request at the end of his poem: "Now read from bottom-to-top". And the results are really something else... 


http://www.huffingtonpost.co.uk/entry/brian-bilstons-refugee-poem-moves-thousands-with-hidden-message_uk_56f3cf1ee4b04aee1b700c11


Chicken Wild Rice Casserole (Lighter Version)
Cook's notes: Whether you're from the Midwest and grew up eating "hot dish" or never heard the word before this comfort food hits the spot on a cold wintry evening. This is my updated version -no cans of any kind in this recipe. The rice and chicken can be made the day before for easier prep. A rotisserie chicken can add to easier prep.  
Ingredients:
  • 1-cup each dry wild rice and long grain or brown rice
  • fine sea salt
  • 3 TB, salted butter, divided
  • 1 cup diced onion or 2 leeks, white and light green parts, diced
  • 1 cup celery, diced
  • 1 cup diced mushrooms
  • optional 1/2 cup diced water chestnuts
  • freshly ground black pepper
  • 4 TB. all-purpose flour
  • 1- 1/2 cups 2% milk
  • 2/3 cup fat free half and half
  • 3/4 cup chicken stock, low sodium
  • 1/4 cup white wine
  • 3/4 tsp. dried thyme (or 1- 1/2 teaspoons fresh)
  • 1 tsp. parsley flakes
  • 1 tsp. herbes de Provence, divided
  • 3 cups roughly chopped cooked chicken
  • 4 ounces Swiss or cheddar cheese, grated (about 1- 1/2 cups)
  • 2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
  • 2 TB. extra-virgin olive oil
  • optional 3/4 cup silvered almonds
Directions:
  • Cook both rices together, rinse and return back to pot, covered to keep warm.  
  • Preheat the oven to 350 degrees. Heat the butter in a large high-sided skillet over medium heat. Add the leeks or onions, celery and mushrooms. Cook until tender, about 6 minutes.
  • Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add in the half and half, chicken stock, wine, 3/4 tsp. thyme, 1/2 teaspoon herbes de Provence, 1 tsp. parsley, chopped chicken pieces and both rices.
  • Grease a 2-1/2-3 quart baking dish. Pour the chicken mixture into the dish and top with the remaining cheese. Bake covered with foil for 25 minutes.
  • Add crackers to a zip loc bag with 1/2 tsp. herbes de Provence. Use a rolling pin to crumble. Add in 1 tablespoon melted butter and shake to combine. Set aside.
  • Remove foil and sprinkle with slivered almonds and the cracker mixture over the top. Bake uncovered until the crackers turn golden brown and the mixture bubbles in the center, about 10 minutes. Serve immediately.
Holiday Baking
Green Bean Side Dish 
Quick Chicken and Barley Stew

1 comment:

  1. ...a wordsmith who cares deeply about the impact his language makes as it dances before our eyes. I love that evaluation. I strive for that in my writing.

    Now I'm hungry for chicken wild rice hotdish. Tis the season.

    ReplyDelete

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