Robbie’s Inspiration – W3 Prompt #66, International Scone Week and a new book #limerick #newbook #ISW

David from Skeptic’s Kaddish is the host for W3 Prompt #66. This week, the inspiration is as follows:

Write a nonsense poem with at least one invented word of your own.For inspiration, click to read  ’10 of the Best Nonsense Poems in English Literature’

You can join in this challenge here: https://skepticskaddish.com/2023/08/09/w3-prompt-67-weave-written-weekly/

I didn’t look at the 10 best nonsense poems in English. I just wrote this limerick which relates to Michael and my new rhyming verse Sir Chocolate High Days and Holidays story book for children. Sir Chocolate and the Chinese Candy Dragon is a Halloween themed book.

Cakes and Mistakes

The cake artist takes photographs of her bakes

And she shares many of the things she makes

The Chinese Candy Dragon came out well

With a rumdiddlyumptious smell

But know, she doesn’t share her mistakes

PS Michael cam up with rumdiddlyumptious

This is the book trailer Michael and I made:

Sir Chocolate and the Chinese Candy Dragon is available from Amazon here: https://www.amazon.com/Chocolate-Chinese-Candy-Dragon-holidays-ebook/dp/B0CDPTXNWX

ISW – Green olive and mozzarella scones

International Scone Week is hosted locally by Tandy Sinclair from Lavender and Lime blog. You can find Tandy’s recipe for fig scones here: https://tandysinclair.com/dried-fig-scones/

Ingredients

450 grams self raising flour

115 grams salted butter

150 grams grated mozzarella cheese

5 ml sweet basil (dried)

1 egg

150 ml milk

250 ml green olives, pitted and halved

Method

Preheat the oven to 200 degrees Celsius.

Prepare a baking tin. Measure the flour into a mixing bowl and add the butter. Rub the butter into the flour using your fingers until it looks like fine crumbs. add most of the cheese, green olives, and the sweet basil. Break the egg into a small bowl and add the milk, beat lightly. Pour the milk mixture into the flour mixture and, using your hands, mix to form a soft dough.

Turn the dough out onto a lightly floured surface. press down until the dough is about 1 1/2 centimetres thick. Use a glass or round cutter to cut out the scones. Place on a the baking tray and sprinkle with the rest of the cheese.

Bake in the oven for +- 20 minutes until they have risen and are nicely browned. Cut in half and serve with butter.