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Clare Coffey
Bedfordshire    Divorced; unpartnered now remarried. Four wonderful children who are maddening and delightful in equal measure. Now 3 grandkids too ❤️. Love to write when I …
Coffee with Cream
16/F/South Africa   
eva-mae coffey
19/F   

Poems

IncholPoem Jan 2019
On  the  border  of
U.S  and  Mexico
someone   saw
                           a    ZULU.




On  the  ice-land  of
                Netherlands  
with  ice area birds
a  team   was seen-  a  team
                                    of      ZULU.



  On  the  sea-shore  of

                       Caribbean
some   persons  were

                     swimming
People  were  saying- ZULU



   A  new  brand  of
baby  foods
which  was  only  on
e-commerce  site,called  
                       - ZULU      


A  coffe  
restaurant   chain's  name
in  Africa  was-ZULU


A  scientist's
research
project's
secret   password  was-
that  has  been  changed
from  'a'  to  double
'u'-ZULU.
It  was  zala
not  zulu
eileen mcgreevy Aug 2010
Sticky fingers,
***** toes,
Smelly *****,
Beads up their nose,
          
          PRECIOUS

Snot stained blouse,
Sick stained shoulders,
Work gets harder,
As they get older,

        WONDERFUL

Midnight screaming,
*** in your bed,
Barbie in your coffe ***,
Poor goldfish overfed,

        GOOD TIMES

Money problems,
Teenage tantrums,
Nose rings, blue hair,
Football anthems,

        PARENTHOOD ROCKS!!!!
jimmy tee Sep 2013
Ingredients for 6-8 people
• 4 egg whites
• 2 egg yolks
• 100 g (1/2 cup) of sugar or 5 tablespoons of fruit sugar (alter to your own preference)
• 500 g (2 1/2 cups) of mascarpone cheese
• 4 small coffee cups of espresso coffee
• marsala wine (or brandy or cognac)
• 400 g of savoiardi or lady fingers (sponge cake fingers)
• dark chocolate powder
Preparation
1. Make espresso coffee, sweeten, and add the marsala wine (or cognac) to it. Let it cool a bit.
2. Separate the egg yolks and the whites of two eggs in two bowls.
3. Beat sugar into the egg yolks.
4. Beat the mascarpone into the sweetened yolks.
5. Add two more egg whites to the other two and whisk until they form stiff peaks.
6. Fold gently egg whites into mascarpone mixture.
7. Quickly dip both sides of the ladyfingers in the espresso mixture.
8. Layer soaked ladyfingers and mascarpone in a large bowl or pan (start with fingers, finish with mascarpone).
9. Sprinkle dark chocolate powder on top.
10. Refrigerate for one hour.