friday feast: “For the Chocolate Tasters” by Diane Lockward (+ a recipe!)

“Chemically speaking, chocolate really is the world’s perfect food.” ~ Michael Levine

chocolatetruffles
Small Batch House Truffles via Chocolate Chocolate DC.

Please don’t wake me. I’m in the midst of a chocolate truffle dream. I’m surrounded by beautiful bonbons and it’s my job to taste them. One by one, I wrap my lips around the scrumptious hand-shaped orbs, savoring each note of exquisite flavor as they slowly melt on my tongue.

Deep Milk Pleasure with its creamy milk chocolate buttery center takes me back to the after school treats of my childhood. With the rich white chocolate of Coconut Rum Paradise I’ve washed up on the shores of Hawai’i, while the Original Dark, with its chocolate liquor and handsome dusting of Scharffen Berger cocoa, speaks of men in tuxedos waltzing in dimly lit ballrooms. 🙂

With an Irish last name, I’m entitled to an Irish Cream Dream. I breathe in the heady aroma of Bailey’s Irish Cream before gently sinking my teeth into the rich Valrhona chocolate shell, my taste buds tickled by those sprinkles of coffee-infused El Ceibo. It’s like meeting Aidan Turner at the corner pub. Pure ecstasy!

Since I am serious about my chocolate, I save the best for last: Uber Dark and Decadent. Dangerous and devilish, this one is capable of bringing even veteran tasters to their knees. This is how it is with 70% cacao and sassy cinnamon– one small taste and you’re hooked. Come over to the deepest darkest dark of the dark side. 🙂

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Laura Shovan’s Last Fifth Grade of Emerson Elementary + Poetry Friday Roundup

Please help yourself to some matzo with cream cheese and strawberry jam.

HAPPY POETRY FRIDAY

AND

HAPPY PASSOVER!

Today we’d like to extend our heartfelt congratulations to Laura Shovan on the official release of her first middle grade verse novel on April 12! Hooray for Laura!!

The Last Fifth Grade of Emerson Elementary (Wendy Lamb Books, 2016) is a captivating story told entirely through a series of poems written by one fifth grade class over the course of a year. We meet 18 diverse, distinctive, quirky, totally believable kids navigating the changes that come with friendships old and new, first crushes, and other relatable challenges such as divorce and stepfamilies, death and illness of family members, being the new kid, homelessness, assimilation and identity.

Though each has his/her own hopes, dreams, and concerns, these students form a special bond over one big change that affects them all: their beloved school is facing closure at the end of the year. Inspired by their teacher’s political activism in the 60’s, they are determined to make their voices heard to help save Emerson.

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♥ a trio of chocolate poems for valentine’s day ♥

Just for you: Grandma Rosie’s Chocolate Cake

Will you be my Valentine

I’ve got chocolate chocolate chocolate!

According to my highly scientific research of the last 8 years, most writers claim chocolate inspires their best work. Is it all those mood altering chemicals creating an instant high (the same feeling we get when we fall in love)? Or maybe that pure, eyes-roll-back-in-the-head pleasure when a piece of velvety smooth chocolate brazenly yields to our body heat and melts in our mouths, ever-so-slowly releasing its deep, rich flavor? Yes, and Yes.

Whatever your pleasure — brownies, fudge, ganache, chip, bonbon, bark or bar — chocolate is the language of love. When it speaks, I listen. Chocolate gets my creative juices flowing, makes me fall in love with books, words, reading and writing all over again. I like having a little cacao in my corner, whispering, “You can do it!” 🙂

Today we’re serving up three delectable chocolate poems for your Valentine’s Day pleasure. Gary Hanna offers a bit of sweet seduction, Ed Zahniser rhapsodizes about his intense love for chocolate, while Rita Dove speaks the plain truth: when it comes to chocolate, it’s hopeless to resist.

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hotTEAs of Children’s Literature: René Colato Laínez

René Colato Laínez is an award winning Salvadoran author of many multicultural books. He is a graduate of the Vermont College MFA program in Writing for Children & Young Adults. René is a bilingual elementary teacher at Fernangeles Elementary School, where he is known by the students as “the teacher full of stories.” He lives in Los Angeles.</em.

 

☕ CUPPA OF CHOICE: Hot chocolate.

☕ HOT OFF THE PRESS: ¡Vámonos! Let’s Go! illustrated by Joe Cepeda, (Holiday House, Fall 2015).

☕ FAVE FOODIE CHILDREN’S BOOK: Too Many Tamales by Gary Soto (J. P. Putnam’s, 1993)All of Jorge Argueta’s un poema para cocinar (cooking poem) books: Sopa de frijoles/Bean Soup (2009), Arroz con leche/Rice Pudding (2010), Guacamole (2012), Tamalitos (2013), Salsa (2015).

☕ hotTEA IN THE FLESH:

VI Festival internacional de poesía infantil “Manyula”del 16 al 20 de noviembre de 2015 en la Biblioteca Nacional “Francisco Gavidia”, El Salvador.

VI International Children’s Poetry Festival “Manyula”, November 16-20, at the National Library “Francisco Gavidia,” El Salvador.

☕ Visit René Colato Laínez’s Official Website

☕☕ JUST ONE MORE SIP:

Hot Chocolate Poem

Uno, dos, tres cho
Uno, dos, tres co
Uno, dos, tres la
Uno, dos, tres te
chocolate, chocolate
bate, bate el chocolate

One, two, three cho
One, two, three co
One, two, three la
One, two, three te
chocolate, chocolate
stir, stir the chocolate

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Copyright © 2015 Jama Rattigan of Jama’s Alphabet Soup. All rights reserved.

friday feast: judyth hill channels her inner brownie

via Food Socialist

Sometimes there’s more to a brownie than meets the eye.

A really good brownie could become your identity, your touchstone, your raison d’être.

A dark chocolate fountain of creativity, the right brownie is your heart of hearts and knows where you live.

Just ask Judyth Hill.

*

 

BROWNIES
by Judyth Hill

I got famous for them, brownies,
adding nuts and all my attention,
9 years of my life, to the batter.
The recipe reads:
Stir with all your desire to be a poet.
Break 27 thoughts about God, children,
and postgraduate degrees.
Beat till thick with ambition.
Fold in longing and chocolate, hot as the tar roof
on 101st & West End.
Mix just till you remember all the words to Mac the Knife,
Add nuts and the words Jonathan wrote on the boxing gloves
I got for Christmas:
Words from Catallus, Odi et Amo:

I hate and I love.
You ask how that can be.
I know not, but I feel the agony.

He gave me sporting equipment a lot,
though I don’t do sports.
He always remembered to add the words.
I do words.
I do brownies.
I do variations on brownies, cantatas of brownies
sonatas of brownies, quintets of fudge.
And short compositions featuring chocolate
as if it were a bassoon.

Perhaps I am the Picasso of brownies.
My blue period, the year I cried over every batch.
The way the one eyed woman can eat a brownie
and still be in my painting — a trick I discovered
and it became a genre.

Perhaps I am the Seurat of brownies,
dots of primary flavor
deep, sweet, salt,
an illusion adding up to the spectrum of dessert.

I am the Einstein of brownies,
discovering how the more chocolate you eat,
the later it gets.
Discovering how Poem x the Speed of Light² = Brownies.
Discovering that mass, brownies, and time are infinite.
Discovering that the energy of the universe
will go into each pan,
and it’s still brownies.

Maybe I’m the Martin Buber of brownies.
Climbing 10 chocolate rungs to grace.
Or the Albert Schweitzer of brownies,
giving brownies to everyone,
whether they need them or not.

What if I’m the Donald Trump of brownies,
building a cocoa empire.
Blocks of fudge, whole towers of semisweet,
bittersweet and Swiss, bullions of brownies,
chips of profit and loss. Or Lenny Bruce.
Hilarious and obscenely chocolate.
Chocolate so good it’s dirty,
and we can’t talk about it here.

Perhaps I am the Chanel of brownies,
designing a brownie for every outfit,
accessorizing brownies with shoes and bags,
a suit, a rich dark color that goes with everything.

~ from Written with a Spoon: A Poet’s Cookbook, edited by Nancy Fay & Judith Rafaela (Sherman Asher Publishing, 2002). Posted by permission of the author.

Chocolate Chanel Purse Cake via Certified Foodies

 *   

Judyth says, “At the time I wrote ‘Brownies’, I owned and ran the famous Chocolate Maven Bakery in Santa Fe, New Mexico. I am the original Maven! The bakery has gone on to be a huge success, and I sold her to pursue my career as a Poet/Author.”

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