A link for ordering published books by Jack Pine Writers'Bloc http://www.jackpinewriters.com/published-books/
Sharon has participated every year in the Northwoods Art and Book Festival, Hackensack MN. She is pictured on the left and on the right her good friend Niomi Phillips, one of the volunteers for the event. Visit with Sharon August 8th at the Art and Book festival. She will be selling copies of Talking Stick and some of her own books.
Her poem encapsulates spring thoughts.
by Sharon Harris
do you not hear that sweet musical sound?
it's snow melting, dripping from the eaves,
gurgling, bubbling in rushing streams
and rivulets, choked with leaves, mud and ice
but surging onward heedlessly
spring is out there
waiting for me.
it sings to me
it calls me.
let me go!
I am gone from your arms.
I shall return
but not till spring's madness is gone from my veins
not till I am aching from dancing and running.
you cannot make me stay
no matter how I love you
when spring is outside
Poem reprinted on Ever Ready with permission from the author.
Poem previously published in 1984 in Timeless Tracks.
Salmon Asparagus Salad with Orzo and a Lemon Dill Vinaigrette
Recipe adapted from Cooking Light
Cook's notes: This savory salad epitomizes the concept of fresh food fast. It's quick, easy and loaded with flavorful ingredients. Serves 4. Substitute tuna steak for salmon. Tuna will cook a few minutes less than salmon. Substitute another rice if orzo is not avaiable.
- 1 lb. asparagus, trimmed and cut into 3-inch pieces
- 1 cup uncooked orzo (rice-shaped pasta)
- 1 (1- 1/4-pound) skinless salmon fillet or Tuna Steak
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon each dill and parsley flakes
- 1 tablespoon butter
- 1/3 cup thinly sliced red onion
- Lemon slices
- Lemon-Dill Vinaigrette (homemade recipe below or buy prepared)
- Grated Parmesan cheese
- Preheat oven to 400 degrees.
- Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
- Return reserved water to a boil. Add orzo, and cook according to package directions.
- While orzo cooks, sprinkle fillet or Tuna Steak evenly with salt and pepper. Add two lemon slices and and a drizzle of butter over the fillet. Place on a parchment lined baking sheet.
- Cover with foil and bake 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, cut asparagus pieces, onion slices and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.
- Grate Parmesan cheese over the top right before serving.
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried dill
- Salt and pepper to taste
- 1- 1/8 teaspoon sugar to taste
- 1/2 tablespoon Dijon mustard
- Mix well in a blender. Refrigerate until serving in a screw type jar. Reshake before using.