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poems & haikus Anonymous 232210

poem and haiku thread

write or share a lovely poem or haiku for your fellow s

Anonymous 232220


Old english rabbit pie recipe.

For the suet crust pastry:
12 oz (350 g) self-raising flour
6 oz (175 g) shredded suet
½ teaspoon salt
freshly milled black pepper
For the filling:
1 rabbit, approximately 3 lb (1.35 kg), cut into joints
1½ oz (40 g) plain flour
1½ oz (40 g) butter
salt and freshly milled black pepper
2 medium onions, chopped fairly small
8 oz (225 g) unsmoked streaky bacon, in one piece
1 medium cooking apple, peeled and sliced
4 oz (110 g) pitted prunes (weighed after the stones have been removed), chopped
½ pint (275 ml) dry cider
¾ pint (425 ml) stock or water
½ whole nutmeg, grated
1 bay leaf

Pre-heat the oven to gas mark 7, 425°F (220°C)

Wash the rabbit joints first of all, and place them (apart from the ribs, which don't carry much meat) in a large saucepan.

Tuck in the onion and apple among the meat. Now remove the rind from the bacon, chop the meat up into 1 inch (2.5 cm) cubes and add that to the saucepan along with the bayleaf, a little salt and some freshly milled pepper. Pour in the cider and the stock, bring to simmering point, skim off any bits of scum, then put a lid on and leave to simmer gently for about an hour or until tender.

When it's cooked, remove the rabbit pieces together with the bacon, apple and onion (with a draining spoon) and transfer them to the pie dish, sprinkling in the chopped prunes as well. Now mix the flour and butter to a smooth paste, then add this mixture to the stock in the saucepan, adding it in tiny (peanut-size) pieces, stir them round over a medium heat to melt and thicken the sauce. Sprinkle in the nutmeg and when the sauce reaches simmering point pour it over the rabbit.

Now make up the suet crust pastry.

Mix the flour, salt, pepper and suet together, then add enough cold water to form a fairly soft, elastic dough that leaves the bowl cleanly. Roll the dough out to a shape 1 inch (2.5 cm) wider than the top of the pie dish, and cut a 1 inch (2.5 cm) strip all round. Dampen the edge of the dish and press this strip around the rim of the dish. Now dampen the rim of the pastry, and place the pastry lid in position on top, pressing well all round to seal the edges, which can be decorated with fluting if you like.

Make a small hole for steam to escape, then bake for 30 minutes or until golden brown.

Anonymous 232221

Rude! This thread is for poems and haikus…

Anonymous 232245

Bored of all of it
Need something new to happen
Going Ballistic

Anonymous 232302

now ni ni ni now now ni ni now
naoow noa no nw iwn now now now
woaw o waow wo waaow wowow wi
mowiwi mowow mi mi maow wow ni ni
ni wow wow ni ni now now nawo

wow wow wow woow wowo woawo owo wowowoowoowoowowowowowowowowowo
nin iowowow niaow jsosnwo nwow anow
niaoww naonsinwoaw nwoaow. sjiwn
niw onaow naow

Anonymous 232343

Well the pie 🥧 taste IS poetry so you should try it ! It's my favorite pie recipe of all time :v

Anonymous 232344

thanks for putting metric values so I don't have bother to convert!

ending is pretty weak imo 232347

Before metallic undulations,
the sand was cold on my feet.
I lost blue orbs of desperation
among the thousand-score deep.

I returned with you, clear in my mind
To the hundred-mess apartment.
I felt my organs churn and grind;
It was not the mind's department.

The armies that were fighting now
Had no winning side
The winner takes a Pyrrhic bow
The country takes a slide

Plastic mats; let's toy around
With flesh and blood and bone
It's always someone else's house
And never someone's home.

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