Shawn L. Bird

Original poetry, commentary, and fiction. All copyrights reserved.

Found poem- from the WordPress blog roll April 24 2013 17.46-18.04 hours PDT April 24, 2013

Filed under: Poetry — Shawn L. Bird @ 6:30 pm
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(If you should see a line from your poem in this, please link to it in the comments!)  Each line is taken from a poem on the blog roll, in order, backwards in time.


I can’t sing you a sad song.

   patience for life’s lovers

      all these people,

         opened up,

              howl like children

                 for something different in these places.

Mermaids only dream

   our burning love.

I will not take

    first dandelions,

       each one a kiss

           weighing heavy on my heart.

Warm breath on my neck,

     I have burned.

I could write between the lines

     the many masks of the broken child:

        Rainbow sprays in the garden.

I love you still.

Lullaby sea

     has aged gracefully.

Time has taken

    the dewdrops of sadness

         awaiting damnation,

              silencing the crowds.

Blink of an eye,

     what was wholly irrelevent

            blossoms in the mind:

                  I never see you smiling.

Life makes us cynical,

      oddly balanced.

That impossible moment

      lights the trees,

           the sky looks like me.


Apple cinnamon rolls May 25, 2010

Filed under: Recipes — Shawn L. Bird @ 12:12 am
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I made up this recipe today and am thrilled with the results! You definitely want to try these!  So incredibly yummy you won’t believe it.

Preheat your oven to 400 degrees Fahrenheit.  Grease a 12 pocket muffin tin.

Start with a basic biscuit recipe- mix 2 cups of flour, 4 tsp of baking powder, 1/2 tsp of salt and 2 tbsp of sugar.  Cut in 1/4 c of cold butter until it’s all crumbly.  Add a cup of milk.  Mix until combined and then roll out into a rectangle about 10X15 inches.

Next mix 2 tbsp of butter (room temperature) with 1 tbsp of cinnamon, 1 c of brown sugar, and grate one medium tart apple (Spartans for us).  Mix well. Spread this filling  evenly over the rectangle, right to the edges.

Now starting from a long side gently roll your dough up into a log.  Cut into 4 equal sections, then divide each quarter into thirds.  Gently place each roll into a compartment of the muffin tin.  Bake at 400 for 20 mins. 

Let stand only 2 or 3 mins before removing from the tin, or they will glue in!  Cool on racks.  Be sure to scrape up any syrup on the bottom to put back on the rolls.  Mmmmm. 

Let me know  how you like them!


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