ABPA - Australian Bush Poets Association

Doughnuts

I sprinkle the yeast on the water warm
and let it stand till the bubbles form.
Then take the bowl that empty, begs
for milk and sugar and salt and eggs.

Add the ferment, the shortening, the flour.
Beat … knead … let stand an hour.
Yeast’s the magic that makes it rise.
By now it ought to have doubled in size.

Turn it out to a floured board.
All parts now in tuneful accord.
Roll the dough to a half inch thick.
A little more flour if it starts to stick.

Professional cutters are really best,
but anything round so please don’t stress.
Cover creations, again to rise
and though I repeat, “Let double in size.”

Heat some oil in fryer or skillet.
Be generous when pouring but please don’t fill it.
Into the oil with care … don’t drop.
Over easy when risen to top.

Remove from oil when golden brown
to a wire rack and set them down.
Glaze is ready. So easy to make.
Butter, sugar, vanilla, you take.

Melt the butter in non-stick pan.
Combine and make it as smooth as you can.
Add some water a spoon at a time.
Glaze should be thin but watery’s a crime.

While they are hot dip into the glaze.
Then back to the rack – it’s time to appraise.
Call the family. Time to sup.
Provided they do the washing up.

You getting a fetish for food Wazza.

Bob

I thought so too Bob, maybe Wazza's going to publish a cook book of rhyming recipes.


p.s. how's the diet going Wazza

Not quite a fetish Bob but I admit to having a powerful interest in it.

Coincidentally Neville, I did begin a cook book. A significant number of the recipes were accompanied by a lighthearted poem relating to that particular food. It was to be a cookbook for men. I sent the concept plus samples to a few publishers but got nowhere, so into the circular file it went.
And as for dieting ... maybe next month.


Beyond the Barbeque.

For guys Who'd Like to Cook

and

Girls who'd Like Their Guys to Cook