Of a poet we won’t be roasting,
Of all for the fourth instead,
We will be for the rest toasting…
Mayhap we will hear from one or more,
Of the brothers of the ancient moniker Ed…
Tiger Lily will bring a Californian wine,
As well her famous lasagna online…
Felix of the great frozen north,
Will bring something to swill,
Likely a case of Canadian he’ll bring forth…
Karla & Karen, the special K twins,
Will most assuredly handle the Cajun,
For most a spicy taste will bring on grins…
Edvard will likely to our party send,
A mixture of merriment that on us will descend…
BBQ from Southern Cal’s Mr. Cederberg,
Will be spiced with his intellect & greens of the variety iceberg…
TomKat will assuredly attend,
No matter the product or blend,
All will be happy to meet him as a friend…
OnePoetGem from the state of confusion,
Will bring with him much to us all to state,
We’ll all discover he is not in any way an illusion…
And finally from just over the border,
To the north we will get our bird,
Of the buzzard variety filled with a stuffing of disorder…
So on your fourth, when with family & friends bar-b-cueing,
Remember your other friends on the Den,
Who will be here still viewing & reviewing,
And snacking on peppers of the variety cayenne...
© ed ;-) 7/4/09
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I just can't turn my back on you poets for even one day and I'm BBQ again
That darn Mr Ed and his old family recipe for cookin buzzard
Please be gentle and baste me often
For once I would like to be invited to a BBQ and not be the main course LOL
Great write I enjoyed
The BBQ Buzzard
I bought this splendiferous package of boneless Country Ribs, and they looked so good I just had to 'test' them to be certain they would please everyone ...
SO - I made a marinade of lemon juice, dehydrated onion chips, garlic salt, a twist or two/three of fresh peppercorns, with just a smidge of Virgin olve oil, and some Honey/Hickory Barbecue Sauce ...
LET - them all soak for several hours, rotating as required, then ...
WELL - these guys looked so darned good, I had to fire up the ole PROPANE grill (not mine, miss Pat's) - here a flip, there a flip, and then ...
VOILA! they were perfectly properly seared and scorched with just a'touch' of charred edges, and ...
FOUR - of us ... ATE THE WHOLE DARNED BUNCH!
MAYBE NEXT YEAR?
"GOD BLESS DEAD PIG!" ... TomKAT ...
and a bottle of Columbia River white, don't that sound nice?
Cold asparagus with vinagret would taste good at the least
Along with all the other food--wow, what a feast!
For desert some chilled cherries from orchards green
and a huge apple struedle-the biggest you've seen
Complementing T.L's lasagna, a big plate of antipasto
After eating all this, we'll sleep for a week or mo'(LOL)
Hope you're enjoying your 4th, Ed-great read...Lin
(((HUGS))) and love, Karla.
Happy July Fourth to you and yours; may it be full of fun, family, food, festivities, and above all else, FIREWORKS! Please stay safe!
(((HUGS))) and much love, your friend in Tx., Karen Lynn. :D
Cayenne peppers? Holy crap-a-lot, that'll move yur bowels.
Eileens wine and lasagna is what I want.
I'd be afraid if I swilled come Canadian whiskey and scarfed some Cajun food I'd need some Pepto Bismol. YIKES!
Tell ya what, I'm gonna bring some grade A bisquits and gourmet steak stew in a can for the Rufoid. WOOF! Tell the lovable furball Uncle Dick sent um. Happy 4th brother and never lose your sense of humor.
richard
Larry
Happy 4th of July all
Fee (The Scribling Canuck across the border)
so here's what I'll bring, to wit:
A grand 10-rib, rare Prime Rib Roast,
sliced thin, bones saved for Rufuz...a toast!
(promise me cool weather...huh?...huh? And what's wrong with thinking extravagantly :o)
Blessings and Love - Micke
This time 4th of July we will be celebrating with a million Veterans!
EDvard(k) Ole Brother
PS you doin' the BBQ?
I've got the day off
But my meal's not patriotic.
I'm making beef stroganoff
(Sorry I've got leftovers to deal with)
Best to all. Patrick
don't worry it will defrost quickly, and I hope you'll be serving some of your best the pot;-)...sis TL