haiku

I feel encased in

the winter ice. The cold has

seeped into my bones.

Photos by: Osquer

haiku

The threat of weather

keeps me indoors, but fails to

materialize.

Photo by: Osquer - Nov. 27, 2008

www.oneword.com - one word, so little time [hover]

I tried not to hover over his shoulder as I remembered how much that annoyed me when people did it to me, but I was fascinated by the skill of his hands as he manipulated the tiny wires, disks and crystals in the model. "If I can just figure out the dimensions, I can get the entire space/time continuum up and running again."

haiku (for Jay)

I enjoy the crunch

of leaves underfoot, knowing

they'll be raked up soon.

Photo by: Osquer

haiku

Helicopter seed

lands on the windowsill while

I make myself lunch.

Photo by: Osquer

Pittsburgh 250 Photosynth

Photos by: Osquer and Jay

haiku (for Jay)

Sunset slices through

preoccupation, and I

hurry home to you.

Photo by: Osquer

haiku

A pigeon's toilet

shows little respect for the

king of the forest.

Photos by: Osquer

haiku

Butterflies and I

like oregano blooms for

different reasons.

Photo by: Osquer

haiku (with a nod to Billy Crystal)

Green tomatoes hang

in the sultry air. I slice

zucchini to grill.

Photos by: Osquer
Grilling by: Jay

haiku

Late blooming Black-Eyed-

Susans wink shyly from their

shadowy corner.

Photo by: Osquer

haiku

A large bumble-bee

rests from her long day's labors.

I leave her alone.

Photo by: Osquer

haiku

The garden is in

it's young glory. All is green

with golden blossoms.

Photo by: Osquer
Garden by: Osquer and her Dad

haiku

Bread dough rises more

quickly in June than it does

in January.

Photos by: Osquer

haiku

Geraniums grow

pink in the sun like tourists

without their sunscreen.

Photo by: Osquer

haiku

With a little sun

to bake them, rosebuds will pop

like pink corn kernels.





Photos by: Osquer

haiku (for Luke)

The scent of new-mown

grass and the sight of my new

son both make me smile.

Photo by: Osquer

haiku (for Pendragon)

My parrot dubs in

sound effects for my life and

his own amusement.

Photo by: Osquer

haiku (for Mom)

New rhubarb's new leaves

emerge shyly. They know that

next year we harvest.

Photo by: Osquer

(This is Osquer's Mom's new rhubarb patch. Rhubarb takes two years to reach maturity. Patience, Mom! Pies next year!)

haiku

Jasmine's elusive

scent caresses my nostrils

and my fantasies.

Photo by: Osquer

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

haiku (with apologies to Alfred, Lord Tennyson)

In the winter an

old maid’s bitterness darkly

turns to thoughts of youth.

Photo by: Osquer

"In the spring a young man's fancy lightly turns to thoughts of love." --Tennyson

haiku

Snow ploughs make mountains

out of parking lot mole hills

that may last 'til Spring.

Photo by: Osquer

Tonight's Dinner

Photo by: Osquer
Dinner baked by: Osquer

ROSEMARY CHICKEN and BRIE en CROUTE
by: Mary Lou Cook, Fallbrook, CA
©2007 General Mills, Inc.

1(8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green onions
6 oz. Brie cheese, rind removed, cubed
1 1/2 cups chopped cooked chicken breast
1 egg beaten
1 teaspoon crushed dried rosemary leaves
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 cubes. Top each with 1/4 of chicken, pressing into cheese.

Fold short ends over chicken, 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 rosemary and Parmesan cheese.

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

* * * * * * *

This is a yummy and versatile recipe. I've used different cheeses and want to try ham and cheddar next. I may choose an herb other than rosemary for that one. Hmmm. What goes good with ham? --Osquer