Ladies and Gentlemen, Mr. and Mrs. Jay!

haiku for children

I remember when

love was a pop can full of

water and tadpoles.

* * * * * * *

Don't worry. I poured them back into the pond before we left camp. No, I don't remember the name of the boy who gave them to me. Give me a break. It was almost 30 years ago!

haiku (written at 11pm last night)

A fan belt on the

evening breeze stands in for the

crickets yet to come.

.

haiku (for Max the cat)

If you tell me cats

have no sense of irony

I won't believe you.

Photo by: Osquer

haiku (for Jay)

Thank you for calling

me out to share the first of

the cherry blossoms!

Photo by: Osquer

haiku

Trying to blossom

too soon in this cold world can

shatter fresh flowers.

Photo by: Osquer

Feta Flatbread with Pesto

Recipe by: Osquer

Prep time: about 5 minutes
Cook time: about 15 minutes

Pillsbury French Loaf Bread Dough
Pesto
Crumbled Feta Cheese

Pre-heat oven to 350 degrees.

Line a large cookie sheet with parchment paper.

Remove the bread dough from the can and unroll it onto the parchment.

Using a basting brush, thinly brush with pesto.

Sprinkle generously with crumbled feta cheese.

Bake at 350 until the underside begins to brown (Lift a corner every few minutes with a spatula to check.) approximately 10-12 minutes.

Place under broiler for a few minutes until the top turns golden brown and the feta begins to toast.

Cut into triangles. (This way each piece has a really nice crispy edge.)

This is great served with salsa or chilled diced tomatoes. I can’t wait to try it with some wedding soup!

Pesto Recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30509,00.html

haiku (in memory of Tally-Dog)

I resist the urge

to save the dust bunnies that

are made of your fur.
.

haiku

Come, let me whisper

sweet nothings in your shell-like

ear, "It's almost Spring!"

Photo by: Osquer

R.I.P. Talamasca 1995-2008

Talamasca, better known as Tally, The Great Mole Hunter is at peace.

I can think of no better obituary than the words we repeated to him over and over during his final days:

"Tally's a good dog!"

haiku

Sometimes I wonder

what the Chinese who make our

stuff must think of us.

Photo by: Osquer
(The dog toy above was labeled as a "Sea Lion.")

haiku

The Rose of Sharon

cradles snow and recalls fields

of summer cotton.

Photo by: Osquer

haiku

I pine for last year's

barbecues, and microwave

last night's leftovers.

Photo by: Osquer

tonight's dinner

Ham and Havarti with Dill en Croute
suggested by: Bea, modified by: Osquer

1 (8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green
onions
6 oz. Havarti with Dill cheese, shredded
1 1/2 cups chopped cooked ham
1 egg beaten
1 teaspoon dried dill weed
1 Tablespoon grated Parmesan cheese

Heat oven to 350.

Separate dough into 4 rectangles; firmly press perforations to seal.

Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese. Top each with 1/4 of ham, pressing into cheese.

Fold short ends over ham, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.

Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.

Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg, sprinkle with dill and Parmesan cheese.

Bake for 21 to 26 minutes or until golden brown. Let stand 5 minutes before serving.

haiku for children

Do you think that the

power in the lines keeps their

little bird feet warm?

Photo by: Osquer