by Sharon Harris
guard yourself against spring
or she will seep her way into your heart.
she will take you by the hand
if you are not careful
and lead you deep into awakening forests.
she will give you sweet wine to drink
that will intoxicate you.
the sunshine of her smile
will blind your eyes.
she sends joy and exultation
coursing through your veins
as melted snow rushes down valleys and gullies.
the perfume of new flowers
and pine needles
and the very clarity of the air
will make you dizzy, reeling.
she will seduce you
with centuries of experience in her eyes
with memories of hundreds of lovers in her heart
and in her warm, warm arms
she will trick you
into loving her.
she will draw all your attention
from your work and other interests
her vibrant being
her flower perfume
her moist, moist lips.
Previously published in 1999 Lake Country Journal
- 3 cups cooked chicken
- 2 TB. butter
- 1 cup each celery, sweet onions, carrots thinly sliced
- 2 cups frozen peas
- 2-1/2 cups chicken stock
- 5 bacon slices
- 1/4 cup flour
- 1/2 cup heavy cream
- 1 tsp. each parsley flakes and herbes de provence
- 1 TB. dry white wine
- 1/2 cup fontina cheese, shredded
- Egg wash
- 1 puff pastry sheet, thawed
- Fry bacon, chop and set aside.
- Dice onions, celery and carrots.
- In a large fry pan, melt butter and saute onion, carrots and celery about 6-8 minutes until tender crisp.
- Add in flour and cook stirring constantly about 1 minute.
- Add in chicken stock, stir in cream and whisk to mix. Add in cooked chicken, bacon bits, spices and peas. Cook on low until thickened. Add in cheese and wine, mix well. Cook until mixture is thoroughly heated about 10 minutes. Remove pan to another burner. Cover filling and set aside.
- Preheat oven to 400 degrees. Cut 1 pastry sheet evenly into four pieces. Whisk one egg with 1 tsp. water. Baste each square with egg wash. Place on a parchment lined baking sheet and bake 12-14 minutes.
- To serve divide filling among among 4 bowls or plates and top each with a puff pastry square.