Hell and Artichokes

I gave my daughter this week's poem when we went to Perkins yesterday. I tell Jeanna what to say and bring her a poem and sometimes want to include a recipe from my cookbook.
Yesterday was the first time I saw my blog on her computer and the Perkin's hostess was very impressed. I think my husband Clarence is jealous.

Clarence (R) and his friend from NC during WWII

This week's poem is another that was published by the International Library of Poetry and may have been on poetry.com.

A Walk Through Hell


Alabaster babe in your exhausted arms
Oh, holy Irish saint see the tears unfold
Allecto slowly serpents her cruel and evil charms
Even brave Apollo bids the world turn cold


Philistines exclaim, "Ophelia is your name!"
Deep and dark depression thinks you are its whore
Loneliness devours you sequestered and ashamed
The Fenrir Wolf himself darkens not your door


As the hunted fox you, too, are plagued with fear
Pandora's box gave birth to this painful plight
Reaching from the pit of Dis you pray to end the tears
Like the Queen of Carthage you give up the fight


Oracles are south, their efforts are in vain
Nepen'the is advised, still you cannot cope
Thor strikes his magic hammer the malady remains
Diana sweet and kind sheds a ray of hope


Someone hears your pleas, a Jew upon a cross
Apothecaries' disc, with a prayer each day
This is God's way to help you, depression mourns its loss
You thank Christ for listening, when He heard you pray

People have been telling me they don't know how to make Stuffed Artichokes and that they're hard to make. They aren't, and here is my husband tested recipe, from p. 56 of my cookbook, Culinary Innovations.

Stuffed Artichokes


2 Artichokes
1/4 Teaspoon Garlic Powder
2 Teaspoons Parsley Flakes
2 Tablespoons Grated Parmesan Cheese
2 Tablespoons Cooking Oil
3 Teaspoons Salt


•Cut stems from artichokes and trim outer skin from stem and cut into pieces (can use scissors)
•Cut off the sharp tip from the leaves
•Wash the artichokes and open them widely
•Place the cut stems in the artichokes and add all of the ingredients, sprinkling salt on last
•Fill a 4 quart pan halfway with water, put in the artichokes and cover the pan.


Cook over medium heat 1 hour or until tender