It’s Sunday Funday with a super fun twist!
April is poetry month, so this week’s theme is poetry!
And for this week’s challenge, participants were encouraged to write their own poem and accompanying recipe!
This librarian (and amateur poet’s) heart rejoiced at this challenge. Admittedly, it’s been ages since I wrote poetry. Poetry was a big pastime of mine in college but since I've gotten married and become a mom, poetry has taken a back seat.
It’s interesting. I think about the emotions I experienced in those college years that inspired poetry...some poems were just for fun (I had time then!), but others were centered around break-ups and many revolved around falling in love with my husband. After that, I didn’t write poetry very often...I was a happy wife and then an exhausted stay at home mother, and simply got out of the habit of writing poetry.
Fast forward 15+ (eek) years and now I’m a school librarian and super jazzed about a poetry themed recipe.
But what to make?
What to write?
What is inspiring?
I’m not typically inspired to write poetry about food. But I got thinking about a bacon queso I made. And if any recipe is deserving of a poem, a dip made of bacon and cheese certainly fits the bill!
For this challenge, I decided to try my hand at a limerick (not my usual, if you can consider something from that long ago a usual!)
Ready for the poem?
I love any kind of queso
Cheesy and spicy all the way - so…
It’s nearly perfection
It isn’t a question
Bacon always improves the queso
Check out these other recipes inspired by poems:
- An Ode to Kung Pao Tacos by A Day in the Life on the Farm
- Bacon Queso from Amy's Cooking Adventures
- Chicken Parmesan Pizza by Making Miracles
- Foraging-Shy, a Haiku + Mushroom Ragù from Culinary Adventures with Camilla
- I Cooked for Pleasure: Chicken Fried Bacon by Palatable Pastime
- Tri Color Pasta & Freedom Haiku Poem from Sneha's Recipe
- Vegan Thai Iced Tea by Mayuri's Jikoni
3 tablespoons butter
3 tablespoons flour
1 ½ cups lowfat milk
12 ounces cheddar cheese, shredded
1 (10 ounce) can Rotel tomatoes and diced chilis
¼ cup hot salsa
1 (2.8 ounce) bag real bacon pieces
Melt the butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in the milk, allowing it to thicken between additions.
Stir in cheese, whisking until melted. Stir in diced tomatoes, salsa, and bacon pieces. Heat through and serve.