Drained Off…
My pipes done emptied,
My system winterized,
My plumbing evacuated,
My muse feeling emaciated…
Always when I find I have nothing to write about,
I write about that and find I do have something there,
And from there my ideas just start to flow, yes they do sprout…
So please bear with me, this writer with nothing to muse,
Feeling for all intents and purposes like he is in a drought,
A drought of wordless muse and hapless thoughts,
A drought where nothing does want to exit my spout…
Drained is this writer today, overwritten he has to say,
While trying to write this essay here today,
Finds he has nothing to write, he is feeling great dismay,
If I was to take something like a poet survey,
How many of you felt this very way?
Might be better for me this night, just to sit down and cook,
A deliciously tasty soufflé…
© ed ~ 9/23/04
Try this, you will like it:
Hot Garlic-Parmesan Souffle
The taste will surprise you.
15 cloves garlic, peeled
2 cups chicken broth
2 (8-ounce) packages cream cheese, room temperature
1 cup freshly grated parmesan cheese
1 (10.5-ounce) can cream of mushroom soup, undiluted
2 egg yolks, beaten
1 loaf baguette bread, thinly sliced.
Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft.
Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork.
Cook and reduce chicken broth to a glaze; remove from heat and set aside.
In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart souffle dish. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread.
Serves many!
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At the end you did write something very Handy to keep!!
Love Tinka