Issue 52 3 16th Feb 2018
k now Available on Www.Iss uu.com/ risingbrook writers and RBW Facebook page
Next RBW Library Workshop Monday 19th Feb 2018 1.30 start
FLASH FICTION Random Words: orange, drag, gone, maelstrom, mystery, allotment, modern, Chesterfield, spire Assignment: Wild Geese Memory Work: 500 words on markets/fairs/car boots etc
A warm welcome awaits. COME to WORKSHOP ... Rising Brook Library Workshops 1.30 start Mondays (closed on Bank Holidays)
Doors 2018 Poetry Collection Submissions closing Last chance to submit is now.
Random Words: orange, drag, gone, maelstrom, mystery, allotment, modern, Chesterfield, spire It was a modern-day version of ‘Brief Encounter’ which had caused a maelstrom with his emotions. The gods of love had smiled on him, that wonderful day in the delightful town of Chesterfield, but his allotment of good fortune had run out. The beautiful girl in the orange dress was gone, and as the famous twisted spire disappeared from view as the train pulled out of the station, he knew that the mystery woman who has so quickly captivated his heart would never be part of his life, and he would spend the future trying to drag up the memory of this day, as he returned to his mundane life and his oh-so-plain girlfriend. (PMW) Observation: Why is everyone these days described as a’ consumer’? I hate that word. It suggests eating up, greedily and ingesting, or being burnt up totally by a forest fire. Whatever happened to the good, oldfashioned word, ‘customer’?
Doors is the theme of the 2018 RBW Poetry Collection This project is closing very soon. If you intend to submit Please do so this week ... Thank you.
Billynomates Scruffy and smelly that’s Billynomates Red-rimmed eyes and hungry belly that’s Billynomates Nits and un-ironed shirt that’s Billynomates Deep inside hold all the hurt that’s Billynomates
Scratching, scratching: ever thinner that’s Billynomates No dinner money, no dinner that’s Billynomates No school trip: no swimming fees that’s Billynomates No shoelaces, dirty knees that’s Billynomates
Black eye and runny nose that’s Billynomates Arms on desk: a short doze that’s Billynomates Dirty socks and no PE kit that’s Billynomates Punching and scrapping: another hit that’s Billynomates
No knickers nor vest that’s Billynomates Missing all the Sats tests that’s Billynomates Mum’s drunk, dad’s gone that’s Billynomates Childhood dragging on and on that’s Billynomates SMS 2016 6
In youth, the world a place to walk with friends. A sea to cross and oceans to explore. To touch the place where vaulted rainbow ends, Happy to find a house with open door. Determined to succeed, the only way, Trust only those who try to comprehend. With confidence, to greet each dawning day, Wherever travels lead, you make a friend. To see the view, you have to climb the hill, The peaks and troughs may take your breath away. The winding path, leads on and upwards still The journey long and skies are turning grey. We hold you in our hearts and memories too, Reflect the time we had sharing the view!
YO HO shipmates ... After nearly 12 months of deliberation, research and jolly good fun the pirate comedy is complete and posted online on our Facebook page and on www.issuu.com/risingbrookwriters. The salty tale has everything a reader expects in a pirate treasure hunt and more besides ... Ghostly pirates (3), navy ships (2), Treasure hunters (4), Pirate Captains (2, 1 with a fire brand hat), a white whale, castaways, a brothel franchise, a cornucopia of nationalities all after Captain Kidney’s buried loot. And who gets there first ... Vera and Gloria, of course, and what do they do? Dig a ‘place for convenience’ ... Course they do ... Welcome to ... X Marks the Spot
Look in thy glass and tell the face thou viewest Now is the time that face should form another; Whose fresh repair if now thou not renewest, Thou dost beguile the world, unbless some mother. For where is she so fair whose unear'd womb Disdains the tillage of thy husbandry? Or who is he so fond will be the tomb, Of his self-love to stop posterity? Thou art thy mother's glass and she in thee Calls back the lovely April of her prime; So thou through windows of thine age shalt see, Despite of wrinkles this thy golden time. But if thou live, remember'd not to be, Die single and thine image dies with thee. IV Unthrifty loveliness, why dost thou spend Upon thy self thy beauty's legacy? Nature's bequest gives nothing, but doth lend, And being frank she lends to those are free: Then, beauteous niggard, why dost thou abuse The bounteous largess given thee to give? Profitless usurer, why dost thou use So great a sum of sums, yet canst not live? For having traffic with thy self alone, Thou of thy self thy sweet self dost deceive: Then how when nature calls thee to be gone, What acceptable audit canst thou leave? Thy unused beauty must be tombed with thee, Which, used, lives th' executor to be.
Th e Sha kespea re sonn ets are to be found on PROJECT GUTENBURG and are reproduced here for educational purposes and are nfp.
often grown as a border plant in gardens because of its frothy white flowers. However, if the Crowns are covered with upturned buckets, at this time of year, before they start shooting, the leaf stalks will beThe idea of giving up a place at your dincome elongated and pale making them ing table for a lonely pensioner is not a edible and an early alternative to Asparanew one to me. I am sure that a year last gus. When picked they look like Celery, autumn someone else was pushing a simibut do cook and taste like Asparagus. lar idea and it was about then that I ran They must be kept in the dark after pickwith it and an elderly friend started coming though until the moment they are ing to lunch one day a week. cooked, as they will green up very quickly When the weather is fine he does a little in the light. However, like Asparagus, bit of gardening for me in exchange, they don’t take much cooking and a light which encourages me to get in the garden steaming, or quick boiling is all that is and do some with him. It was always needed to make them wilt. Then served Mom’s garden and I still can’t get my hot with butter and a bit of salad, like head round the fact that I have got to do it sliced tomato, radish or cucumber, they go now, but with a little help from my friend down very well. Sometimes I make a sort the garden is getting a lot tidier. of butter based sauce with a bit of cornflower and pour it over 4, or 5 stalks to Anyway, back to the food that mostly make a bit more of them. You can just use comes from my Allotment, apart from the them as a normal vegetable and because I meat and eggs. My friend is not a good harvest so many from my bed on my allotcook so enjoys whatever I give him even ment every year, I do that as well. if I experiment a bit! Last week I made a nice little starter using Kale. First of all I cooked a good handful of leaves before Something else that I have been cooking blitzing them in a processor with a couple lately that’s a bit different is Yacon. This of slices of ham and a raw egg. Whilst dois an early version of the Dahlia that dates ing this I toasted 2 slices of bread that I back to the Inca civilisation. It grows very halved. Next I pre-cooked the Kale mixmuch like a Dahlia in as much as it is a ture in an oven-proof bowl until it thickbushy, tender plant needing frost protecened which took about 10 minutes. The 2 tion, but once grown, the tuberous roots slices of toast were then spread with the can be left in the ground until wanted. Ingreen paste like mixture and put back in deed if the crown is covered with some the oven for a few more minutes with sort of mulch that too will survive the cold some sliced tomato on top, although it until dug up. Consequently I have been would have been best under a grill to finharvesting a few roots the last few weeks ish off as this would cook the tomato betas most of my root vegetables have finter without over cooking the toast. Finally ished now except the Jerusalem ArtiI took it out at the last minute and sprinchokes and Parsnips. As the roots have kled it with grated cheese before popping been dug up I have been dissecting out it back in to melt before serving. As a and potting some of the growing buds that starter this is almost a meal in itself and make up the Crown on the Yacon plants. makes a really healthy and nutritious They are different to Dahlias in as much snack meal for a late Brunch. as they don’t need the fat tubers to grow so all of those can be removed and eaten. Another starter involves using Sea Kale. The buds do need to be kept frost-free unThis old fashioned Victorian vegetable is
Allotment Food Special.
til spring though once potted and will then grow on to make next season’s plants. The tubers themselves are very similar in size and appearance to Sweet Potatoes, although they are white skinned, or purple for the new variety. The white flesh is crisp and can be eaten raw, but either cooked, or raw it has interesting properties. Apparently the flesh contains an indigestible sugar that makes it sweet to eat, but gives it no calories. This aspect is being researched for diabetic and dieting applications, but the vegetable also contains another chemical that when absorbed helps to break down the harmful internal body fat that builds up around the major organs. This too is being investigated for its incredible health implications. Back to cooking; - The Yacon tubers are quite versatile as they can be sliced and fried; peeled and boiled, or steamed; or simply roast in their skins. They do take a long time to soften, but as they can be eaten raw it is quite acceptable for them to be a little bit crunchy like carrots. The Yacon tubers certainly add to my list of interesting and unusual vegetables as well as being a good crop for this time of year.
The yacón (Smallanthus sonchifolius) is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweettasting, tuberous roots. Their texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots. Another name for yacón is Peruvian ground apple, possibly from the French name of potato, pomme de terre (ground apple). The tuber is composed mostly of water and fructooligosaccharide. Commonly called jicama in Ecuador, yacón is sometimes confused with that unrelated plant, which is a bean. The yacón, in contrast, is a close relative of the sunflower and Jerusalem artichoke. The plant produces a perennial rhizometo which are attached the edible, succulent storage roots. The rhizome develops just under the surface of the soil and continuously produces aerial shoots. Dry and/or cold seasons cause the aerial shoots to die back, but the plant resprouts from the rhizome under favourable conditions. The edible storage tubers are large and typically weigh from a few hundred grams to a kilogram or so. Yacón plants can grow to over 2 m in height and produce small, inconspicuous yellow flowers at the end of the growing season. Unlike many other root vegetables domesticated by the indigenous peoples of the Andes, yacón is not photoperiod sensitive, and can produce a commercial yield in the subtropics, as well. Traditionally, yacón roots are grown by farmers at mid elevations on the eastern slopes of the Andes descending toward the Amazon.
Source image and data Wikipedia
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Salty tale now online. Free annual e-book now available.