Happy Poetry Friday!
I hope you’ve been really getting into the spirit of celebrating Children’s Book Week by reading to your children, attending special author events, working on school projects, or writing your own stories and poems!
All week long here at alphabet soup, we’ve been serving up a feast of nursery rhymes courtesy of Mother Goose, with some recipes on the side. It’s been a lot of fun, but I never imagined she would have so many tricks up her sleeve.
I must say, I now have new respect for her. She’s been around for hundreds of years, is known all over the world, and her rhymes were the first poetic food for practically everyone in the western world. This bird rawks!
But today she’s laying an egg.
(illustration by William Wallace Denslow)
Humpty Dumpty sat on a wall,
Humpty Dumpty had a great fall.
All the King’s horses and all the King’s men
Couldn’t put Humpty together again.
I’ve always loved this roly poly guy. Big, but fragile. The rhyme never says he was an egg, because it started out as a riddle, appearing in print for the first time in 1810. Humpty dumpty was 18th century slang for a short, clumsy person. Previous to that, it referred to a drink of brandy boiled with ale.
Like any good egg, Humpty has spawned a lot of theories about his real identity. Was he really a large powerful cannon used during the English Civil War that tumbled to the ground when the wall he was perched on got hit by enemy fire?
Or was he King Richard III of England, the hunchback, who fell off his steed during battle and got “hacked to pieces?”
Or was he all about Cardinal Wolsey’s downfall?
I don’t think Humpty’s talking. He’s been too busy picking up the pieces. Ironic that ever since the big fall, no one has ever been able to crack his code.
Like yesterday’s Queen of Hearts, though, Humpty gained legions of new fans by appearing in Alice in Wonderland. Ever since then, he has permeated popular culture with references in film, music, and literature. Just trying to eggspress himself.
(Humpty meets Alice ala Lewis Carroll)
Now it’s your turn to juggle a few eggs. Here’s something that will make your weekend eggstraordinary!
APPLE MUSHROOM OMELET
2 egg whites
3 eggs (sorry Humpty)
3/4 cup skim milk
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tsp butter
1 small onion, peeled and thinly sliced
2 cups sliced mushrooms
3 medium Golden Delicious apples, peeled, cored and thinly sliced
3 oz cheddar cheese (3/4 cup)
2 T minced Italian parlsey for garnish
1. Preheat oven to 400 degrees. Wrap the handle of a large nonstick skillet with aluminum foil (unless the skillet has a metal or ovenproof handle).
2. In a small bowl, beat together the egg whites, whole eggs, milk, salt and pepper. Set the bowl aside.
3. In the skillet, melt the butter over medium heat. Add the onion, mushrooms, and apples, and saute them for 3 to 5 minutes or until they are tender-crisp. Spread them out evenly in the skillet, and sprinkle them with the cheese.
4. Reduce the heat to medium low, stir the reserved egg mixture, and add it to the skillet, tilting the pan or using a spatula so that the eggs run under the apple mixture. Cook the omelet until it is nearly set and its bottom is lightly browned.
5. Place the skillet in the hot oven, and bake the omelet for 5 minutes or until it sets on top. Cut the omelet into quarters, and serve the portions garnished with the parsley.
Caution: Avoid high elevations during the preparation, serving, and consumption of this dish.
(from Jane Brody’s Good Food Gourmet, Bantam Books, 1990)
This week’s Poetry Friday Roundup is at Big A little a.