Keeper of Memories

26219624_10155548990033096_427875176022327390_nI’m still here, my soul shouted.

Though my light has grown dim.

I’m that thought in your head,

The emotional whim.

I’m still here, all but whispered…

That girl you once knew,

Meshed together with dreams we felt sure we’d once do.

I’m still here, I reminded.

All the crazy risks embraced.

Tell me I’m not the only one.

Who hasn’t forgotten the taste.

Those years we welcomed chaos

For the lives we chose carefree.

All the pacts we made to stay intact

And results we’d never see.

The fire burning heartbreaks,

The string of harsh regret.

All the nightmares we refused to see

From the very day we met.

So I’ll safe-keep our chaos

And every chance we took.

I’ll remember how we planned and dreamed

And how our future looked.

I’ll even bank the downfall

And every single tear.

I’ll record it all inside these words

As we waste away the years.

Now, this is why I’m shouting;

This is why I’m lost.

Those memories are agony,

And their keeper pays the cost.

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Tomato Basil Gnocchi Soup

  • 1 tbsp. olive oil
  • 1 sm. onion, chopped
  • 6 cloves minced garlic
  • 4 tomatoes, chopped
  • 2 cups crushed tomatoes
  • 1 ½ cups veg. broth
  • ¼- ½ tsp. sugar
  • ¼ cup chopped fresh basil leaves
  • Salt and pepper, to taste
  • 1 lb. gnocchi

Sauté onions and garlic in the oil until onions are soft. Add all but the last ingredient, and bring to a boil. Lower the heat to a simmer, and cook uncovered for 30-40 min. When the soup mixture is almost finished, cook and drain the gnocchi. Puree the soup mixture w/ an immersion blender, and add the gnocchi.