Good Morning! Hungry?
Today we’re serving up a delicious five-course breakfast celebrating the most recent title in the totally faboo Poetry Friday Anthology series created by the incredibly brilliant and uncommonly good-looking poetry goddesses Sylvia Vardell and Janet Wong.
The Poetry Friday Anthology for Celebrations (Pomelo Books, 2015) is the perfect way to greet the new school year. Just think of all the glorious Fridays to come, each brimming with oodles of opportunities to read, write, share, and yes, even eat poems! The collection contains over 150 poems by 115 poets, a toothsome smorgasbord of holiday poems written in both English and Spanish grouped by calendar month.
Poetry Friday Anthology Series creators Sylvia Vardell and Janet Wong
What better way to celebrate special occasions like Easter, Rosh Hashanah/Tashlich, Earth Day, Valentine’s Day, Lunar New Year, Flag Day, Juneteenth, and National Soup Month (!!!!) than with poems that come with fun Take 5! mini-lessons to help teachers, librarians, and parents share the poems in ways that will engage and delight, facilitate discussion, and encourage further reading?
In addition to poems for widely observed holidays like Christmas, Halloween and Mother’s Day, kids will also enjoy learning about many quirky, lesser-known events (National Dump the Pump Day, Halfway Day, Band-Aid Day, World Laughter Day). Diversity also flavors this poetic feast (Gay Pride Day, Ramadan, Obon, Dashain Festival, Diwali, Day of the Dead), and there are birthday/ baby poems for each month!
I love that each poem is paired with a relevant picture book recommendation and also linked to another poem in the anthology with a similar theme or subject. If you’re hungry for even more, check out the referenced poetry books. Sylvia and Janet have thought of everything! This rich, wholly accessible and versatile resource, which features a gold mine of contemporary children’s poets (Jane Yolen, Eileen Spinelli, Douglas Florian, Janet Wong, Rebecca Kai Dotlich, Marilyn Singer, Michael J. Rosen), simply belongs in every home, preK-6 classroom, school and public library. :)
I daresay this anthology is my favorite in the series so far. Could it be because it contains an unusually delectable variety of food poems? :) Can I help it if poems about pizza, bread, cookies, watermelon, picnics, farmers markets and pasta cheerfully call my name, chanting “READ ME, EAT ME, DRINK ME, LOVE ME”?
* * *
Breakfast a la Janet Wong
TIME TO EAT!
Today’s celebratory breakfast — a hearty, lip-smacking affair — comes to you compliments of five awesome poets (thanks, Matt, Allan, Susan, René and Ken!) who’ve generously given me permission to feature their poems from the anthology along with their favorite breakfast recipes. There’s nothing like a lovingly cooked poem or two to get your day (or school year) off to a good start. So put on your nattiest bibs, lick your chops, and enjoy. Three big cheers for all 115 Poetry Friday Poets, Sylvia and Janet!
LE MENU
“Picky Eater” by Matt Forrest Esenwine (National Cereal Day, March 7)
“Waffles, Waffles, Waffles” by Allan Wolf (National Waffle Day, August 24)
“World Egg Day” by Susan Blackaby (2nd Friday in October)
“When to Eat Pan Dulce . . . ” by René Saldaña, Jr. (World Bread Day, October 16)
“Cheering for Cocoa” by Ken Slesarik (National Cocoa Day, December 12)
* * *
MATT FORREST ESENWINE
The inspiration for the poem was quite simple, actually. I started thinking about some of my favorite cereals as a child, and soon realized two things: my childhood favorites are STILL my favorites (Lucky Charms, Fruit Loops, the Monster cereals), and many of them are round! (Granted, these aren’t the healthiest cereals around – but I do mix up my menu with Special K and Kashi GoLean Crisp these days!)
Interestingly, I read a recent study somewhere that indicated Americans’ favorite cereal is Cinnamon Toast Crunch, but the most popular-selling cereal is Cheerios…which is intriguing, because it shows what we like and what we perceive as healthy are two TOTALLY DIFFERENT THINGS.
Trix Very Berry Parfaits via Betty Crocker
PICKY EATER
I love my Fruit Loops,
love my Kix,
love Cheerios
and even Trix.
I also like
my Apple Jacks —
but please don’t give me
Sugar Smacks,
or stars or squares or flakes
you’ve found —
I only eat, you see,
what’s round.
~ Copyright © 2015 Matt Forrest Esenwine. All rights reserved.
*
Froot Loop Cupcakes via Whimsical Cookery
EXIGENTE PARA COMER
basado en “Picky Eater”
por Matt Forrest Esenwine
Me encantan mis Fruit Loops,
me encantan mis Kix,
me encantan los Cheerios
y hasta los Trix.
Y también me gustan
mis Apple Jacks —
pero, por favor
no me des Sugar Smacks,
ni estrellitas, ni cuadritos
ni copitos encontrados —
solo como
lo redondo.
*
One of the reasons my wife, Jen, and I knew we were meant to be together was that we both love breakfast – eggs, pancakes, bacon, home fries – the whole 9 yards (which is tough for her, because she’s vegan!) So I think I’ll share 2 recipes, one for vegans and one for carnivores . . . they’re both absolutely delicious – although one is decidedly healthier than the other!
GORTON (aka CRETON, CROTON)
[ Pron.: Gaw-TOH(n) ]
While the true spelling is probably “cretons,” this traditional French-Canadian pork spread has a strong following in NH (we border Quebec, eh?) and this recipe comes directly from Jen’s Acadian ancestors. While any ground pork will do, I suggest finding the highest-quality, all-natural, locally-sourced, organic meat you can find – because it absolutely, truly makes a huge difference in the taste. Ironically, the smell of it cooking takes Jen back to her grandmother’s house…except that she can’t eat it now, since she’s vegan!
- 2 lbs. ground pork
- 2 cups water
- 1 medium onion, diced
- l tsp each allspice, cinnamon
- 1/2 tsp. cloves
- 1 dash (or to taste) pepper
Place first 3 ingredients in a large saucepan and cook until lightly browned.
Mashing occasionally, cook approximately half an hour at a low simmer until meat is cooked through.
Add spices and cook an additional half hour, mashing occasionally, until water has evaporated.
Place in a standard loaf pan and refrigerate until set. Mixture can then be turned out and sliced or spread on toast.
*
Mr. Cornelius gives Matt’s Vegan Banana Bread with optional chocolate chips a four paws up!
*
VEGAN BANANA BREAD
- 2 c. all-purpose flour
- 3/4 c. white granulated sugar
- 1/2 c. brown sugar, packed
- 2 tsp. baking soda
- 3/4 tsp. salt
- 3/4 tsp. cinnamon
- 1/2 c. plain soy, almond, or cashew milk
- 1-1/2 tsp. apple cider vinegar
- 2 c. mashed bananas (about 4 large very ripe bananas)
- 1/4 c. canola oil or applesauce
- 2 T. maple syrup, corn syrup, or agave nectar
- 1 tsp. vanilla extract
- Optional stir-ins: 1 c. walnuts, chocolate chips, or chopped cherries
Preheat oven to 350 F. Lightly oil & dust a 9” X 5” loaf pan.
In a medium-sized bowl, sift all the dry ingredients.
In a large, separate bowl, whisk the soy milk and vinegar and set aside for 2 minutes. Add the bananas, oil, syrup, and vanilla, whisking until well blended. Add the dry ingredients and stir just until combined.
Fold in the optional stir-in and pour batter into the pan.
Bake for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool at least half an hour before serving.
* * *
ALLAN WOLF
I was given the task [of writing the waffle poem] by Janet Wong and Sylvia Vardell, the editors of the Poetry Friday Anthology for Celebrations. I wanted to do “Left Handers Day,” but they chose not to feature Left-Handers Day in the book. Too bad for my son who eats waffles with his left hand! My father would make us waffles and Spam when I was a kid.
Rainbow Waffles via I Am Baker
WAFFLES, WAFFLES, WAFFLES!
From Birmingham to Baraboo
There is no better breakfast food.
Pass the maple syrup.
Give us waffles, waffles, waffles!
A waffle has a checkered face
To keep the butter in its place.
Pass the maple syrup.
Give us waffles, waffles, waffles!
Whenever we are in the mood
For pancakes with an attitude,
Pass the maple syrup.
Give us waffles, waffles, waffles!
~ Copyright © 2015 Allan Wolf. All rights reserved.
*
Churro Waffle Sticks via Savory Nothings
¡WAFLES, WAFLES, WAFLES!
basado en “Waffles, Waffles, Waffles!”
por Allan Wolf
De Birmingham a Baraboo,
no hay mejor desayuno.
Pongan la miel de maple.
¡Dennos wafles, wafles, wafles!
Un wafle tiene cara cuadriculada
para que la mantequilla se quede en su lugar.
Pongan la miel de maple.
¡Dennos wafles, wafles, wafles!
Siempre que tengamos ganas
de panqueques con actitud,
pongan la miel de maple.
¡Dennos wafles, wafles, wafles!
*
ALLAN’S OATMEAL
I am a big oatmeal fan. Steel cut oats, not the whimsy instant variety! The trick is to place the oatmeal in a mug (not a bowl) to retain the heat while you eat. Add a little banana, sliced almonds, crushed walnuts, a little maple syrup, and (secret weapon) a little ground cinnamon! It is to die for. Nutritious and yummy.
* * *
SUSAN BLACKABY
My earliest memories are of sitting in the breakfast nook eating Dadaddy Eggs (soft boiled with toast soldiers, which was my grandfather’s breakfast of choice—hence the name). So if you ask which came first, the chicken or the egg, in my case it would be the egg. And the bunny egg cup.
WORLD EGG DAY
Today is Egg Day! Have you tried them
scrambled, deviled, poached or fried?
Yummy eggs are on your plate,
but there are more! Let’s celebrate
eggs in nests and streams and hives,
eggs on farms and eggs in cities;
egg-shaped eggs of every size,
ginormous down to itty-bitty;
ostrich eggs, like bowling balls,
or whale shark eggs (they’re even bigger);
insect eggs that are so small
you need to use a magnifier;
and every egg that’s in between
in every shade — white, brown, blue, green —
smooth or speckled, dry or wet,
E!G!G!S! Eggs! You bet!
~ Copyright © 2015 Susan Blackaby. All rights reserved.
*
photo by Tammy Riojas (via Examiner.com)
DÍA MUNDIAL DEL HUEVO
basado en “World Egg Day”
por Susan Blackaby
¡Hoy es el Día del Huevo! ¿Los probaste
revueltos, endiablados, escalfados o fritos?
Los deliciosos huevos están en tu plato,
¡pero aún hay más! Celebremos los huevos
en nidos y en corrientes y en colmenas,
los huevos en granjas y los huevos en ciudades;
los huevos con forma de huevo de cualquier tamaño,
desde gigantes hasta insignificantes
huevos de avestruz, como bolos de boliche,
o de tiburón ballena (todavía más grandes)
hasta los huevos de insectos, que son tan pequeños
que necesitas una lupa para verlos,
y todoes los huevos que hay entre ellos;
de todos los colores: blancos, azules, verdes, marrones,
lisos o manchados, secos o húmedos.
¡H U E V O S! Huevos! ¡Que no te queden dudas!
*
BAKED EGGS WITH VEGETABLES VARIOUS
(aka It’s almost 7—what’s for dinner?)
- Sliced vegetables — enough to fill a rimmed baking sheet
- Olive oil
- Herbs
- Salt and Pepper
- Eggs
- Cheese (optional)
1. Preheat the oven to 400°.
2. Line a rimmed baking sheet with parchment paper, lightly oiled—I actually use a stoneware baking sheet, so if you have a seasoned pan that won’t stick, you can skip the paper part.
3. Toss vegetables in a drizzle of oil and spread out in an even layer on the baking sheet. (Note: You may want to add vegetables in stages if they cook at different rates. For example, I add tomatoes partway through. I guarantee you know more about this than I do, though, so use your best judgment.) Sprinkle with herbs of choice, salt, and pepper. Bake about 10 minutes—you want them to be getting soft, not getting mushy.
4. Take the baking sheet out of the oven, but leave the oven on. Scoot the vegetables around to make spaces for however many eggs you are using. Crack an egg into each space. Add the cheese if any.
5. Return the baking sheet to the oven and bake until the egg whites are set—another 8–10 minutes. Jiggle the pan to test the yolks for doneness. (Some people like them runny, but wow, I’m so not one of them.) For firmer yolks, let them cook a little longer (even I know that) and/or let everything sit for 5 minutes before serving (which usually happens anyway because the salad isn’t tossed and the bread isn’t sliced and the table might not be set and suddenly everyone has wandered off)
6. Enjoy!
* * *
RENÉ SALDAÑA, JR.
Growing up, I didn’t eat pan dulce often. My family simply didn’t go to the panaderia, or Mexican bakery, except on special occasions. And I didn’t think much of it in terms of it being a cultural icon, either. In other words, I didn’t appreciate it as part of who I was, nor the part it played in my Mexican American history.
It wasn’t until much later, after returning to deep South Texas once I’d completed a bachelors and a masters out of state, that I began to take notice of the many facets that make up the whole person. In addition to the ethnicity or race of a person, there is also the person’s or family’s place of origin, the language spoken in the home; but beyond that, I discovered for myself that there is more and more and more: music, faith, personal interests. And, though it can get sort of sticky to define a culture by way of food, which is a superficial descriptor, it is also a part of the person’s make-up, or a culture’s: pan dulce being one of those.
Puerquitos via Girlichef
WHEN TO EAT PAN DULCE . . .
On a cold Saturday morning
When Abuelita has brewed
A cup of hot chocolate
For me to warm my hands,
She places a plate on the table,
A tower of Mexican sweet breads:
Conchas, pan de polvo,
Churros and empanadas.
But my favorite
is the cochinito,
A gingerbread piggy.
I pull it from the top of the tower,
Bring it to my nose,
Smell its oinky wonderfulness . . .
That’s when I know
It’s time to eat pan dulce.
~ Copyright © 2015 René Saldaña, Jr. All rights reserved.
*
Vanilla and chocolate conchas via The Mija Chronicles
CUÁNDO SE COME PAN DULCE . . .
basado en “When to Eat Pan Dulce . . . ”
por René Saldaña, h.
Un frío sábado por la mañana,
después de prepararme
una taza de chocolate caliente
para calentar mis manos,
mi abuelita pone en la mesa una bandeja
con una torre de delicias dulces mexicanas:
conchas, pan de polvo,
churros y empanadas.
Pero mi preferido
es el cochinito,
un cerdito de pan de jengibre.
Lo tomo de la cima de la torre,
me lo acerco a la nariz,
huelo su exquisito aroma . . .
Entonces sé que ha llegado
la hora de comer pan dulce.
*
RECIPE FOR MIGAS CON HUEVO
This is a common dish for the common man; every culture has something similar: a recipe made up of what is available that then turns into a staple dish. Migas is made up of two ingredients primarily: scraps of corn tortilla and egg.
Start by heating some oil or butter in a frying pan. I opt for olive oil because I’ve convinced myself that olive oil is healthier than any other oil available. Though it’s not the case: oil is oil is oil. As the oil is heating up, I flavor the oil by sprinkling into it salt, pepper, and garlic powder, mixing it into the oil. Once the oil is hot enough, I throw in the trozitos or scraps of tortilla (of varying sizes, but usually no bigger than a square inch). Fry these until golden brown and crisp (not quite burned, but a good crispy tortilla makes the dish better for me, both in terms of taste and texture). I sprinkle more salt, pepper, and garlic powder on the trozitos at this stage (to taste). Then I crack a few eggs over the tortilla scraps and mix together until the eggs are done.
My wife likes to pour green chile salsa over the migas, and it makes a difference for the better. My mother likes to add tomato and onions into the mix and fry it all together. Some folks will even eat them at the contents of a taco, which to me is overkill: migas made up of corn tortillas rolled into a corn tortilla taco. But hey, to each his own.
* * *
KEN SLESARIK
This poem was written for a younger audience (think library hour) so I knew I wanted to use repetition and an element of excitement about cocoa. As usual when I write a poem the first draft looked nothing like the final product. After a few drafts and edits I exchanged email messages with Janet Wong until we achieved our goal. Janet suggested the “— my favorite treat” line and that slight pause before the words ironed out the meter and was a nice finishing touch.
Healthy Hot Chocolate via chocolate-covered Katie
CHEERING FOR COCOA
It’s cocoa, it’s cocoa, come on kids let’s go!
December 13th, it’s the cocoa bean show!
It’s cocoa, it’s cocoa, we love you, hello,
on almonds, in pudding, and sweet cookie dough.
It’s cocoa, it’s cocoa, so sip, drink or eat.
Hot cocoa in winter — my favorite treat!
It’s cocoa, it’s cocoa, I’m glad we could meet
and share yummy cocoa. It just can’t be beat!
~ Copyright © 2015 Ken Slesarik. All rights reserved.
*
Incredible Chocolate Pudding via Mel’s Kitchen
HURRA POR EL CACAO
basado en “Cheering for Cocoa”
por Ken Slesarik
¡Cacao, cacao, vengan, chicos, vamos!
¡Es 13 de diciembre, es el show del cacao!
Cacao, cacao, hola, te amamos
con almendras, en pudines y galletas.
Cacao, cacao, lo puedes sorber, beber o comer.
Cacao caliente en invierno: ¡mi bebida preferida!
Cacao, cacao, que lindo es que nos pudimos reunir
y lo podamos compartir. ¡No hay nada igual!
*
Here is a favorite recipe containing cocoa. It’s from a book called THE EARTH DIET by Liana Werner-Gray and is simple, healthy and delicious!
CHOCOLATE-AVOCADO MOUSSE
(Total time 5 minutes | Serves 1)
INGREDIENTS
- 1 avocado
- 2 T cocoa powder
- 2 T raw honey or maple syrup
- Pinch of sea salt
ACTIONS
1. Blend all ingredients in a food processor until smooth and creamy. (You can also mash the avocado with a fork in a bowl, then add the cocoa powder and honey [or maple syrup].)
2. Taste. Add more cocoa if you want it more chocolaty. Add more honey if you want it sweeter.
* * *
Wow! I’m stuffed! How about you?
Maybe a little after-breakfast entertainment is in order.
Allan Wolf has just the thing: PO-ggling (poetry and juggling)!
Sit back, digest the meal, and enjoy “The Dactyl Poem” (it’s quite a mouthful):
* * *
THE POETRY FRIDAY ANTHOLOGY FOR CELEBRATIONS: Holiday Poems for the Whole Year in English & Spanish
compiled by Sylvia Vardell and Janet Wong
published by Pomelo Books, 2015
Poetry Anthology for grades preK-6 (Teacher/Librarian and Student Editions available)
*Includes Poetry Resources and Skills and Standards Information
♥ Keep the fun going all year long by visiting Poetry Celebrations.com (sample poems, monthly highlights, activities, videos)! See the full list of contributors here (which includes about two dozen regular Poetry Friday participants).
♥ More information about the entire Poetry Friday Anthology Series at Pomelo Books!
*
🎉 SPECIAL GIVEAWAY! 🎉
To win a set of The Poetry Friday Anthology for Celebrations (Teacher/Librarian Edition + Student Edition), simply leave a comment at this post telling us your favorite holiday no later than midnight (EDT) Wednesday, August 26, 2015. Extra entries for tweeting, blogging, Facebooking, etc. (mention in your comment). You may also enter by sending an email with “CELEBRATIONS” in the subject line to: readermail (at) jamakimrattigan (dot) com. U.S. residents only, please. Winner will be announced next Friday. Good Luck!
ETA: In case you already own this book — I encourage you to enter the giveaway anyway, as I would be happy to send the copies to any school library of your choice :).
* * *
The lovely and talented Catherine is hosting the Roundup at Reading to the Core. Take her some eggs, waffles, cocoa, round cereal and pan dulce, and check out the full menu of poetic goodness being served up in the blogosphere this week. Thanks for breakfasting with us!
let the chips fall where they may . . . :)
———————————————
Copyright © 2015 Jama Rattigan of Jama’s Alphabet Soup. All rights reserved.