The surreal sound of Julee Cruise
Monday, March 4, 2013
Monday, February 25, 2013
Creative Challenge: Indescribable
Some days I wish I were capable of making everything abatable
Some think the idea is approvable while others antifashionable
Often barrable, my wishes might at least be bailable
If my thoughts were publishable, would they be cirulatable?
No doubt critcizable, could there exist a chance to be copyrightable?
If I wrote in decasyllables, would that render it attenuable?
I would like my words notable and perhaps even nonsuperimposable
My words I hope are pleasurable if not entirely paraphrasable
To be summerizable, it appears some things are just indescribable.
© Tim D. Culey -2013-
To Fail is to Weep
On those who do what I cannot, my praise I lavish
When all my efforts still fail, I am immersed in anguish.
My attempts at the Yo-Yo were weak and childish
It seems even my Ma thought my efforts were foolish
Even in politics my leanings tend to be leftish
No hawks in my loft, I am extremely dovish
When I hear words that sound pretty warish
I will say, “That is nonsense, pure rubbish!”
Learning to play guitar was at one time my fetish
I attacked that thing with the fever of a dervish
I even wore a bandana which often was reddish
Unfortunately the sound turned out to be hellish.
The Cello, I thought, was where I could embellish
The dog it turns out was my biggest fanish
He would sit at my feet and his tail he did swish.
He would cry and moan in a style most doggish.
Mr. Ma said, “It appears your fingers are too fattish.”
No subtlety from him, he was in fact quite brutish.
I asked Mr. Santana, but he was even more cliquish.
It seems to me they were both extremely selfish.
So they combined their efforts and together did flourish
It made both my guitar and me gently weep with joyish.
© Tim D. Culey -2011
- Saturday, February 23, 2013
Gumbo Time
I had an envie for some gumbo so I stopped at the market and picked up everything I needed. I broiled 2 or 3 lbs of boneless skinless chicken breasts, 1 or 2 lbs of smoked sausage, which I chopped up and added along with a big can of Rotel, 2 or 3 cans of diced, sliced, smashed tomatoes, plenty of Tony’s Creole Seasoning, a big thing of chicken stock, some chicken bouillon, a package of frozen okra and enough water to fill a 3 gallon kettle. I let that simmer for several hours, and then served it over hot rice, after sprinkling just a bit of filé on top.
I was in heaven!
Naturally, there was a lot left over, so I left it in the pot and took the whole thing out and sat it on my Weber Grill to cool overnight.
It was supposed to get down to 27 deg last night, so I figured the critters would all be hibernating some place.
Much to my surprise, when I got up this morning, I looked out in the yard and there were 4 raccoons all wearing Mardi Gras beads and dancing the Fais Do Do.
When I went out to see what was going on, they put their little hands up in the air and started shouting “Throw me something mister!”
Just my luck that I would have Cajun Raccoons living in the woods behind me. I am just grateful that none of them asked to come in and use the bathroom.
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