Mad coyote Joe's Blah Blah Blog: The Norman Midnight (a poem) by Daigneault

Mad coyote Joe's Blah Blah Blog: The Norman Midnight (a poem) by Daigneault: "The Norman MidnightBy Daigneault Vacant congregation Standing in line Desolate perversion Inflation of the soul Sexless..."

The Norman Midnight (a poem) by Daigneault

The Norman Midnight

By Daigneault

Vacant congregation

Standing in line

Desolate perversion

Inflation of the soul

Sexless

Lifeless

Property of the Penthouse

Caught in a two olive pontification

Amateurs at sin

of this Norman midnight

Begging for burden

And lies and sordid definition

With headlights off I too am speeding

On a dead-end street

Glutinous fools

At this baneful banquet

Not of Rockwell

Nor of Saxons

But the withered fruits

Of Slavoda’s nightmare

Upon which

We now feast

Mad coyote Joe's Blah Blah Blog: Manifest Destiny a Poem by Daigneault

Mad coyote Joe's Blah Blah Blog: Manifest Destiny a Poem by Daigneault: "Manifest Destiny (Rorschach sideways, views fifty-five) By Daigneault Late October Two AM Rodriguez’s sighting The execution..."

Manifest Destiny a Poem by Daigneault

Manifest Destiny

(Rorschach sideways, views fifty-five)

By Daigneault

Late October

Two AM Rodriguez’s sighting

The executioner hails

Land Ho!

Celestial diva

Stands watching from the bow

Priests and pirates

The rotting stench of Europe

Fetid feet

Pollute pristine paradise

Angel bleeds

Tears of a thousand Aztecs

Naked children

An aperitif

Eons of agrology

Grist for their perverted mill

Ancient gods and history and magic

But a putrid bilge

Discarded by servants

Of a god, void of earthly soul

Mad coyote Joe's Blah Blah Blog: A year of blogging

Mad coyote Joe's Blah Blah Blog: A year of blogging: "One year ago today I wrote my first blog post. My friend and mentor Bob Boze Bell suggested that I should have a blog and so I started. My..."

A year of blogging

One year ago today I wrote my first blog post. My friend and mentor Bob Boze Bell suggested that I should have a blog and so I started. My friend Louise Dewald told me several years ago the fastest way to become a writer (of books) is to start a journal. Well I can tell you the blog writing has reignited my writing in general, I have, once again found my voice. For me that means the ability to think of a topic or story and just start writing. The great Scottish writer Barry Grahm told that he gets up every morning at 5am and sets a timer for 45 minutes then hr starts writing, no correction, no rereading, just keep writing. If it's a bad writing day he can stop when the timer goes off, but often he will not notice the timer and will write for several hours.

In this year of blogging I have attracted an international audience, Americans make up the bulk of my readers, followed by Germans, Canadians, Latvians, Australians, Iranians, Japanese, Russians,then several small countries. I find myself wondering why the Germans in second place... is it the American GI's posted there? If you are a reader and in Germany please tell me who you are and what brings you to the blog.

Well it's been a big year, the blog has grown in readers every month and with it Mad Coyote. The School construction is coming along. We are learning the ins and outs of our wood fired oven. The baking is getting better and more complex. Our future plans are becoming clearer. Thanks for stopping by and please share our blog with your friends and family especially on the social networks.

Warmly

The Right Reverend Mad Coyote Joe

Mad coyote Joe's Blah Blah Blog: Valentines Day

Mad coyote Joe's Blah Blah Blog: Valentines Day: "Valentines Day Today I’m writing to the guys. Valentines Day is, once again, a chance to tell that special someone how you feel. Love a..."

Valentines Day

Valentines Day

Today I’m writing to the guys. Valentines Day is, once again, a chance to tell that special someone how you feel. Love and friendship, or the way I like to think of it, someone to take this “walk of life” with.

In the case of my girl, I first saw her in art class when we both were thirteen years old. We liked each other right off. A few weeks later on the corner of Granite Reef road and Valley Vista Drive in north Scottsdale, at about 8.30 on a cool October evening, I was walking her home, I kissed her. This was her first kiss and I also took her on her first date. We soon broke up, but remained friends. I always thought about her and talked with her. A few years later I was sitting on the edge of a cement planter at Saguaro High School, talking with Randy Smith. She was walking across campus and I said to Randy, “That one right there… Kathy Ross,” pointing at her, “That’s the girl that I’m going to marry.

After that, I asked her to go to the prom with me, and she said yes. For the next few years we spent time together, almost daily, some romantic, some not, but hours upon hours, walking and talking.

We’ve now been married for 30 years. We have two amazing children and have built a life together. We love, laugh, support and help each other in everything, as the vows we shared, so long ago, said, “in good times and in bad” and I can’t imagine life without her.

And so guys, today, Valentines Day, as you take some time to tell that special someone how they make you feel why not try your hand in the kitchen. Good food is a wonderful way to say, “I love you.” It’s so much more than a card or a box of chocolates.

Here are a few easy recipes that are just right for a romantic evening.

My advice, put on some music that reminds her of where or when you met, get out the good dishes, buy a nice bottle of her favorite wine, and if you really want to amaze her… pick up your dirty socks!

These three dishes are simple, elegant and the right choice for an evening alone. The idea being eat a little, chat a little but by all means slow play the food. You’ll be glad you did! Caprese Salad

8 OZ Water Buffalo Milk Mozzarella, sliced thin

3 Large Plum, vine ripe or Heirloom Tomatoes, sliced thin

1/2 C Fresh basil, finely chopped, save a few leaves for garnish

Fruity olive oil

Balsamic vinegar

Kosher salt Fresh ground black pepper

On a serving plate, arrange the mozzarella and tomatoes in circles, exposing at least half of the slices...a slice of tomato then a slice of mozzarella then a slice of tomato, and so on. Sprinkle with salt and pepper and drizzle with olive oil and then balsamic vinegar then add the basil and place a few of the leaves for effect. Let stand for 10 minutes before serving. This can be made a few hours ahead of time.

Piquant Black Pepper and Cognac Shrimp

These delicious shrimp flare up in the pan. It’s just so “Spago!”

1 ½ TBl. Olive oil

1 white onion, sliced thin

Sea salt to taste

1 Lb. Medium shrimp, in their shells (this adds flavor to the sauce)

2 tsp. black pepper

1 tsp. Crushed red chile

5 sprigs of fresh thyme

1/3-cup cognac

6 Tbl. Sweet butter, cut into chunks

1 Tbl. fresh parsley, chopped fine

½ fresh lemon

Crusty French bread

Matches or a lighter (Use caution)

Sauté the onion in the oil over medium high heat until translucent. Season to taste with salt. Add the shrimp, black pepper, red chile and thyme. Sauté until shrimp are just cooked and have turned pink, 2 minutes per side. Add cognac (be careful it will flare up) and butter. Stir the butter in, touch a match if it has not ignited, allow to flame for a few seconds, remove from heat. Add parsley and toss well, drizzle with lemon. Serve on a big white plate. Peel and eat while mopping up the sauce with the bread! Goes great with a good crisp Pinot Grigio or her favorite dark beer!

Serves 4

Kahlua Ganache

15 minutes

Serve this desert to your sweetie with slices of fresh, ripe mango, big strawberries, and Angel food cake cut into 2-inch squares. Add a little champagne and who knows…

1/3 cup heavy cream

1/2 cup semi-sweet chocolate, chopped

1 teaspoon Kahlua, Grand Marnier, Mandarin Napoleon, or your favorite liqueur

Fresh fruit or Angel Food cake

In a double boiler (if you don’t have a double boiler place an oven proof mixing bowl over a pot of simmering water), heat the cream just until it simmers. Add the chocolate. Remove from heat and stir with a rubber spatula until the chocolate is fully melted. Drizzle in the liqueur and stir until mixed well. Serve with fresh fruit, cake, or anything that can use a bit of chocolate!

Makes 3/4 Cup