A Poem in Your Pocket: A DIY

“April is the cruellest month…”

Moreso than cruel, April is one of my favorite months because of grilled cheeses and National Poetry Month!

Want to create a pocket square with a poem on it? Get some ideas from Generation T:

poem-on-a-hankerchief

There are a couple poems I have memorized a few lines, because the images they provoked in my mind were so vivid I could never forget them.

ee cummings the sky was candy luminous,

Lord Byron she walks in beauty like the night.

Charles Bukowski these teeth are never finally the teeth of love.

Dean Young, from “Poem Without Forgiveness.”

the heart hoards its thorns,

just as the rose profligates.

just because you’ve had enough

doesn’t mean you wanted too much.

What are your favorite poems?

My Home Bar: National Licorice Day

Tomorrow is National Licorice Day!

waynes-world-licoriceHow Movies Influence My Eating Habits

I love that Wayne’s World in-car red rope dispenser. Come to find out I was not the only little kid in the 90s (cough cough my boyfriend) that dreamed about having one in their cool teen car.

I love all sorts of licorice. Unlike the Wyatts, I am not married to any brand or flavor. Just no black licorice. Except whatever’s in Fernet Branca.

In honor of the day I’m going to drink all my drinks today out of licorice straws, including a drink that calls for it The Porkchop.

The Porkchop: Cut the end off the bottom side of a Twizzler, place in glass. Fill glass with ice.

Add 1 oz. Mandarin Absolut Vodka + 1/2 oz. raspberry Schnapps.

Top off with pineapple juice. Bite off that first bit of Twizzler and you have your straw.

porkchop-cocktail-with-twizzler

Nom Nom Nom: Grilled Cheese, One of Many

grilled-cheese-35mmoriginal photo from smitten kitchen

It’s Grilled Cheese Month, so I’m publishing some of my favorite recipes.

Classic Grilled Cheese Sandwiches
Adapted from The America’s Test Kitchen Cookbook

3 ounces cheese (preferably mild cheddar) or combination of cheese, grated on large holes of box grater (about 3/4 cup)
4 slices (1/2 inch-thick) from white sandwich bread, such as Pepperidge Farm Toasting White
2 tablespoons butter (preferably salted), melted

1. Heat heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

2. Brush sandwich tops completely with half of melted butter; place each sandwich, buttered-size down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately.