Wild Words and Poison


30 years old, and I couldn’t tell you if I welcome that barrage of thoughts that march with alcohol, or if I fear them. But, I can tell you for damned sure that I open my mouth to every drop of that poison…and my pen hand shakes with anticipation as the heat of the words fill my existence.

Love-hate, at its finest. Dropping that pen would mean that the poison runs its unprecedented course through my body, and paper directs it toward its purpose. Legitimately my muse, the paper makes me visible.

So, write me. Write everything that bleeds through that poison and climbs its way toward a voice. Write long nights, started early and cursed to my aging, swollen eyes. Write regret. To never find that mountain that allowed two feet to find a hold toward dreams that wept so far away. Find loss. And, above all…find failure. Words unspoken by the day-to-day but growing by the fate of poison and the moon. Forever in my mind, unsilenced until they find their way home.



Up far too early,

And down much too late.

She greets the constant pressure

To keep it all straight.

Sparkling space for living,

Meals personally prepared.

The demand is her composure

Through the wear and the tear.

The kids are all cared for

While, as always, duteous wife.

No rest is in sight now,

For this is her life.

Creamy Pea Soup

  • 3 tbsps. unsalted butter
  • 1 tbsp. all-purpose flour
  • 2 peeled & diced potatoes
  • 4 cups veg. broth
  • 1 (16 oz.) bag frozen peas, heated and drained
  • ½ cup heavy cream
  • 3 tbsps. chopped fresh parsley
  • 2 tbsps. chopped fresh dill
  • Salt & pepper, to taste

Sauté onion in butter until translucent. Add flour, and cook for 3 min. more. Add potatoes and broth, and simmer until potatoes are tender. Add peas, and cook for another couple of min. Puree soup in a blender, dividing into batches if needed. Return to soup pot, and stir in remaining ingredients. Heat through.


Tomato & Corn Soup

  • 1 (10 oz.) can diced tomatoes
  • 1 (15 oz.) can creamed corn
  • 1 cup milk
  • 1 finely chopped onion
  • 3 cloves minced garlic
  • 2 tbsps. olive oil
  • Salt & pepper, to taste

Sauté onion and garlic in oil until the onion is translucent. Add remaining ingredients. Heat through.

Eggnog Pancakes

  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • 2 cups eggnog
  • ¼ cup veg. or canola oil
  • Maple syrup, for serving

Heat and grease griddle. Combine all but the last ingredient, and pour batter into desired sized pancakes. Flip when bubbly, until each side is golden. Serve w/ syrup.

Maple Candied “Bacon”

  • 1 pkg. veg. bacon
  • 2 tbsps. maple syrup
  • ¼ cup brown sugar
  • 2 tsp. Dijon mustard
  • ½ tsp. salt
  • ¼ tsp. cayenne pepper

Preheat oven to 350º. Mix together all but the first ingredient. Toss in the “bacon” until well-covered. Place the “bacon” on a nonstick foil-lined baking sheet, and bake for about 30 min. until crisp but not dark.