You’re undressing as though for the doctor.
The thought shatters in my soul.
everything becomes fragile.
The little vase becomes a test tube.
The flower, a strange bacterium.
And you burst out laughing:
“Come on now,
ask me how I feel.
What’s ailing me.
Where I hurt…
Ask anything you like!
Just don’t pretend…”
I bend down mechanically.
The air draws you deeply into itself.
And you vanish.
The bed retains your warmth –
torn garment of the fugitive.
But you’ve wrenched yourself out.
Perhaps you’re already sliding down
The zipper of your skirt is broken.
And your voice is shattered.
“Farewell, my love!
You I once longed for, farewell!
I wish you all the best –
and part of my pain.”
Every time I have ever attempted to make no-bake cookies, it’s been a failure. These cookies, though, did work, even if the final result seems a bit dry. I think once you bite into one and start eating, it’s fine but these don’t really look pretty. The whole reason I went for this particular recipe was because I needed to use up a lot of steel cut oats I had on hand. Mine turned out to be drier than what is pictured in the original recipe source. I might give it another go… all I can say is that people ate them and thought they were good.
No-bake steel cut oat cookies
2 cups sugar
1/2 cup heavy cream
2 tablespoons butter
1 cup steel-cut oats
1/3 cup peanut butter chips
1/2 cup chocolate chips
1 tablespoon vanilla
2 cups quick oats/rolled oats
Line cookie sheets with wax paper or parchment paper
In a heavy saucepan on medium-high heat, whisk sugar, cream, butter and steel-cut oats together. I suppose if you wanted to add something else (like cocoa), now would be a good time. Stir constantly, simmering until butter is melted and the edges become frothy.
Remove from heat and stir in the remaining ingredients with a wooden spoon. Let mixture sit for three minutes.
Use a scoop or large spoon and drop onto pans. Refrigerate cookies for at least two hours.