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A gentle breeze blows across my brow
as I dig holes for fall plantings.
The problem, I have, with
planting European Bluebells,
is the many roots that grow,
beneath the tree. Not big,
just small roots that must be cut.
Instructions are to plant under a tree
and they will multiply.
I'm anxious to see the results
next Spring.

Sometimes when I'm writing,
I would swear, my mind
Has thoughts of it's own.

With pen in hand, I write
The words that pop into
This brain of mine.
Writing fast, scribbling here,
Unable to read the words
As they fly by, as I attempt to
Write. Oh my goodness
There is no period in sight
To end all this rambling
Prose. There. Finally one
Did appear, but what happened
To the commas?
Did they disappear?
I wish I knew, for it would
Make it clear, that my
Writing sense is not here.

 A perfect addition to your brunch table, these savory Mini Ham and Avocado Biscuit
Sliders are quick and easy to make. For even more homemade flavor, make the
biscuits from scratch using a buttermilk-sweet potato mixture. 

Recipe (adapted from Wilton)

2   cups, plus 1 tablespoon, all-purpose flour, divided
1   tablespoon baking powder
1   teaspoon salt
3/4    teaspoon sage
1/4       teaspoon smoked paprika
1/2       cup cold butter, cut into 1/2 inch slices
1          cup buttermilk, divided
1          medium sweet potato, boiled, peeled and mashedspinach leavesdeli ham
1          avocado


Heat oven to 425 F. Prepare baking sheet with parchment paper.

In large bowl, whisk 2 cups flour, baking powder, salt, sage and paprika. With pastry blender, cut in cold butter until mixture resembles coarse crumbs.

In medium bowl, whisk 3/4 cup buttermilk and mashed sweet potato. Stir into flour mixture until dough forms.

Using remaining flour to prepare surface, knead until dough forms. Roll dough to 3/4-inch thickness. Using 2-inch round cutter, cut dough into 18 biscuits. Re-roll and cut out dough until all is used.

Place biscuits on prepared baking sheet. Brush each biscuit with remaining buttermilk.

Bake 11-13 minutes, or until golden brown.

Cool completely.

Split biscuits in half. Top bottom half of biscuit with spinach leaves, deli ham and
an avocado slice. Replace biscuit top and serve immediately.

Find more brunch recipes at Culinary.net.

The cold air chews through my clothes,
gnawing on these old bones.
The air crisply attacks my nose
as I shiver with the coldness.
A warm hat on my head
with flaps to protect my ears.
Gloves with a warm lining
keep the fingers writing.
I don't like this Winter chill
especially when it's still Summer.

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