Sunday Poetry: On Blank Spaces

let it flow
those words you got
chained to your soul
let em go

the universe is waiting on you
you’re the one
so its told
you’re the one that can set us free
the mold of the king
so mighty is your roar
let us hear it

penetrate our spirits
and enflame our hearts
desolation in the dark
how we need your spark
we’ve been lost for centuries
and its only getting harder
to see where we’re going

so buckle your bootstraps
and sharpen your tongue
when your ink begins to spill
let it  let it run
through the broken homes
and the broken souls that litter
our world like lost stars

through every pew
and every backyard backwood back then
high school party
that our parents don’t know about

through the world
and the girl and the lost boys
and all that is unknown
let it run
leave fountains for us


Sunday Poetry: After The Storm

you were a hurricane
and I was a tornado
wreaking havoc at the same time
ripping through the earth

in different directions
we were never meant
to be together
but the calm breeze fooled us

concealing the storm inside
that was always going to escape
tearing through hearts
with reckless abandon

torn edges and ripped tissue
in the wake
we are what happens
when the love runs out

Quinoa: The “Pseudograin”

Did you know that quinoa is not a grain?  Although it is cooked and eaten like a grain, it’s technically a seed.  Quinoa is a seed of a broad-leaf plant.  Grains are seeds of cereal grasses such as rice, corn, wheat, and barley.  Thousands of years ago, the Andes Mountains cultivated this “pseudograin” and cooked them in their South American meals.   Quinoa is a popular substitute for rice in soups, stews, salads, stir-fries, and breads.  For those who have never tasted quinoa, it has a faintly nutty flavor.

Quinoa has three types: white, red, and black.  White quinoa is the most popular and may appear more tan or yellow than a white appearance. Red quinoa is enjoyed for its deep red color.  This is used in salads since it holds its shape after cooking.  It can also be used to add color in numerous other dishes.  Black quinoa is the sweetest and eartheir of the three.  Try adding all three types of quinoa in a burrito or burrito bowl, and note any differences!

Fun facts:

  1. Quinoa has as much protein as dairy products.  In fact, it is known as a complete protein, meaning that it offers a balance of all nine essential amino acids.
  2. If you notice a tiny white ring popping out of each seed during cooking, never fear!  This is just the germ separating from the seed, meaning that your quinoa is ready.
  3. Quinoa belongs to the same family as spinach and beets.  The plant’s green leaves can be harvested and eaten just like spinach.
  4. Quinoa is the seed of the goosefoot plant.  The leaves of this plant resemble the feet of a goose.

Prep Tip: Some varieties of quinoa have a bitter outer layer of the seeds.  Remove the outer layer before cooking but placing the seeds in a fine-mesh strainer, then rinse and rub them under cold water.

Recipe Tip: If you prefer cooking quinoa like rice, measure out a precise ratio of seeds to water and allow water to simmer until fully absorbed.  You can also cook quinoa like pasta.  Add quinoa to a large pot of boiling water and simmer until seeds are tender (10-12 minutes, or by taste), then drain and enjoy!Cool


This is one of my favorite dishes from my class!  A ratatouille is a vegetable dish fried and stewed.  It can be eaten hot or cold, but I prefer it when it’s served fresh while hot.  The vegetables used in this dish include onion, eggplant (see nutrition tip), zucchini, squash, and tomatoes.


  • 2 c chopped onion
  • 4 c chopped eggplant
  • 2 c yellow squash
  • 1/4 c olive oil
  • 2 c dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 medium cloves garlic, minced
  • Tomato paste

Cooking Utensils:

  • Knife for chopping
  • Cutting board
  • Large bowl
  • Baking dish
  • Oven
  • Can opener
  • Garlic mincer (or knife)


  1. First, pre-heat the oven to 400 deg F
  2. Peel and rinse the onion.  And rinse the eggplant, zucchini, and squash.
  3. Dice the onion and eggplant into 1/2 inch pieces.  Slice zucchini and squash into 1/2 inch slices.  Diced results in small cube pieces and slices are vertical cuts.
  4. Then toss the onion, eggplant, zucchini, and squash with oil, basil, oregano, salt and black pepper in a bowl until vegetables are coated with the mixture.
  5. Once coated, place vegetable mixture in a baking dish and bake for 20 minutes.  Immediately remove the dish once done.
  6. Peel and mince garlic.
  7. Add 1/4 c of tomato paste, 1/2 c water, and garlic to vegetable mixture to baking dish and stir.
  8. Return dish to oven and bake for another 15 to 20 minutes, or until vegetables are tender, stirring occasionally.

I absolutely love this dish.  It is very hearty, healthy and warm. Great for the colder weather to come.  I hope you enjoy it as much as I did!

Sunday Poetry: Ricochet

I can smell the destruction loomimg
it smell like the wrong words
at the wrong time
why the pigs sniffed the slugs
in the stop sign

you see it was a drive by
semi through the brains
left a few stains on the sidewalk
now we can’t walk on the sidewalk

ooh destruction I can smell it
like watermelon
laying in the grass
though days have passed
ain’t nobody picked it up
a few days have passed
but ain’t nobody picked it up

you see a few days ago
a laser show hit the park
with a suprise for the birthday boy
the one that liked watermelon

hot chrome bust lead
knock the seeds out your fruit
I scream ain’t no need to shoot
but those beats be bumpin
so they don’t hear a thing

sharp pain
ears begin to ring
can’t feel a thing
but I can smell something though
its familiar                and fading

Lexie’s Recipes: Broccoli Salad

I got this recipe from one of my nutrition classes, Fundamentals of Food and Its Preparation. 

In this class we learned how to make many types of dishes such as appetizers, salads, entrees, and desserts.  My classmates and I had to prepare our meals according to everyone’s dietary needs.  So everything we made in this class was vegetarian, gluten-free.  While this might sway your opinion on this recipe, please try it first!  I was disheartened at first too since I enjoy both meat and plant-based food, but I really enjoyed every dish I made in this class.  Plus, this is perfect for a  light, summer dish.

Continue reading “Lexie’s Recipes: Broccoli Salad”

Sunday Poetry: Divine Casualty

Don’t be afraid

of the tingling sensations

those are your human parts

letting you know

that they’re still here


and that they still have fight left

if you’re willing

even with your heart bleeding

filling puddles so deep

your feet could become memories


stand with me

under the tears of the sky

and the pain may wash away

in a tsunami from the heavens

that stutter in your step may be a weapon


so pull the trigger

and don’t fear tomorrow

for tonight

the world is in our hands

let’s get to work