Great compilation of beautiful poetry

5.0 out of 5 stars Great compilation of beautiful poetry   A Romantic's Passion: The Tenth Muse By lfostermom I borrowed this book from a friend because she told me that I just HAD to read it. This book is compilation of poetry and photos by Valentinno, a native of Queens, NY who is a master of putting his love and passion for his muse onto paper. This book is a little hard to describe, because I don't think my words can really do it justice. It's a fairly large collection of romantic poems that are just magnificent. Romantics will eat this book up and non-romantics may be romantics after reading this. The easiest way for me to describe this book is to simply say that it makes me want a man to love me half as much as Valentinno loves his muse.

I Bid You Farewell

My Lady, I have seen sweet sorrow encounter your sad eyes, 

laboring tears, and pain unmoved that scath my bleeding 

breast. Love proved fatal long the utterance of my woes, 

heaving in grief to my heart's dismay. 

When our lips met under loves far veil that sweet kiss once 

fair is now dark and dread. I awaken from a tearful rest that scorns 

my pale cheek. As some tender words essayed frame my heart, 

but these words versed shall make me weep. 

Sweet thieves have stolen the light from your bright eyes now loves 

darkest tyrant beholds your gaze. I bid you farewell, and let the heart 

for dear love yield. For reminiscing will only bleed our eyes more.

Copyright (C) Valentinno 2012. All rights reserved.

Great Holiday Recipe

Cranberry Stuffed Turkey Breasts

If you don't want to make an entire turkey for holiday dinner on Thanksgiving this is a great recipe that is sure to be a big hit on the taste buds.

Happy Thanksgiving everyone, and God bless!

Makes 10 servings

1 (12 ounce) package herb-seasoned bread stuffing mix

2 skinless boneless turkey breasts

1 cup chopped pecans

2 (8 ounce) packages dried, sweetened cranberries

2 tablespoons olive oil

6 lettuce leaves

1/2 cup pecan halves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
2. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
3. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
4. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
5. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.