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About This Author
My name is Joy, and I love to write. Why poetry, here? Because poetry uplifts its writer, and if she is lucky enough, her readers, too. Around us, so many objects abound to write about. Once a poet starts with a smallest, most trivial object, he shall discover that his pen will spill out what is most delicate or most majestic hidden inside him. Since the classics sometimes dealt with lofty subjects with a lofty language, a person with poetry in his soul may incline to emulate that. That is understandable. Poetry does that to a person: it enlarges the soul and gives it wings. Yet, to really soar, a poet needs to take off from the ground. Kiya's gift. I love it!
Everyday Canvas
#960792 added June 14, 2019 at 12:56pm
Restrictions: None
A Taste of Summer
Prompt: Give us a taste of summer – either through a recipe, or a memory or story that expresses summer to you.

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When a Newyorker, “A Taste of Summer” used to mean events at the Central Park. Now that, it has been more than a couple of decades that I’ve become a southerner, “A Taste of Summer” means outdoor grills, dips in the pool, or the ocean, fans and air conditioning. Also, in summer, nutrients in most fresh produce are at their best.

Since it is almost always summer where I live, here’s a lunch or dinner recipe for grilling fans.

Corn on the Cob and Chicken-Mango Skewers

Grill corn cobs that have been brushed with melted butter. Put those on the side to keep them warm until the chicken is done

Toss chicken cubes with salt and pepper. Cut mangos in small pieces. (You can substitute avocados for mangos or you can use them both. Just make sure the avocados are not mushy.)

Soak a few wooden skewers in water. Then thread chicken and mango on them. Brush with oil or melted butter.

Grill them covered, if you have a covered grill, over medium heat or broil them at least three to four inches away from the fire, turning the skewers until the chicken pieces are no longer pink, possibly 10-15 minutes. Serve together with corn-on-the-cob, with lemon and lime wedges, and possibly with a green side salad.



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