"Dance Without Music" by Marie Moody

I wrote this poem back in the early 90's I hope you enjoy it!

DANCE WITHOUT MUSIC!

Gonna dance to the tune with no music

The rhythm is between Limbo & Hell

Don't know where I've been

The rhythm is between my head & my cell

Fantasy Within my soul,

End of Time.  End of my goal.

Gonna dance without music!

Can you see the sound that hasn't been heard?

Hear this picture without any words?

How does one love that has no heart?

Get a role in life that has no parts?

Floating on a sea without water

Building a song without a tune down

Telling the virgin and her daughter

That time doesn't tick, there is no sound!

Noise with silence, the silence that thunders

War isn't violence, peace that wonders.

Gonna dance to the tune with no music

Rhythm is between Limbo and Hell

Gonna sing the song without words

The beat is in my head and in this song I can't sell

So I'll dance to this tune with no music

And I listen to the song with no words

Put me down if you must, the song is not about lust

Life has no meaning until we have no bounds....

Dancing... Dancing... Dancing... without sound!!!

Marie Moody

THE ONE.. THE ONLY.... CHOPPED SALAD ... Portillio's style YUMMMMMMMMMMMMM

Sweet Italian House Dressing

This dressing recipe is based on one I originally found online by Dennis Cottini of Glenview in the Chicago Sun Times (whose link is no longer available). As I’ve made this salad over the years, this is what the dressing has become when I make it for my family.

Ingredients

3/4 cup balsamic vinegar
6 spoonfuls of minced garlic (or about 6 cloves minced)
3 teaspoons of sugar
1-1/2 teaspoons oregano
3/4 teaspoon salt
3/4 teaspoon ground pepper
3/4 cup olive oil

Directions

Combine dressing ingredients in a high power blender and blend until creamy.

Copycat Portillo’s Chopped Salad

Ingredients

4 cups cooked Ditalini pasta
3 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
2-1/2 cups chopped red cabbage
2 fresh tomatoes (diced)
1 cup diced green onions
1 cup chopped bacon (I used Turkey Bacon)
4 oz. gorgonzola cheese (you could add up to 8 oz. if you REALLY like gorgonzola)
Sweet Italian Dressing to taste (recipe above)

Directions

1.  Cook Ditalini pasta according to package instructions.  Cool and set aside.
2.  Put romaine lettuce, iceberg lettuce and red cabbage in a salad spinner to remove excess water.
3.  Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
4.  Cook bacon according to package instructions.
5.  Add cooled pasta, bacon and gorgonzola cheese to salad.
6.  Add dressing (to taste) before serving.  Toss & enjoy!

LOW CARB CLEAN EATING RECIPE Shrimp & Sauteed Spinach

*First and foremost I have the Flu so I found this on facebook just browsing around and I saw this and wanted to share with you because it looks soooooooooooooo delicious. I also put it's notes at the bottom that it had. Anyway without wasting anymore time here ya go, and when I get better I know I'm going to try it thanks to my cousin Sandy Janeteas.... love you girl!!!!

LOW CARB CLEAN EATING RECIPE
Shrimp and Sauteed Spinach

This dish is super easy and super quick to make! It's absolutely delicious and the juices at the bottom of the skillet are good enough to make you wanna lick 'em up!!!!

(serves 2)
Ingredients:
1 pound of cleaned, deveined and shelled large shrimp
2 1/2 tablespoons of olive oil
1 1/2 tablespoons of Simply Asia Sweet Ginger Garlic Seasoning
1/4 cup dry white wine
3 cups of fresh spinach

Directions:
In a medium skillet, add 1 tablespoon of olive oil and heat until a slight shimmer occurs on the surface.

In a separate bowl combine the shrimp, 1 tablespoon of olive oil and the sweet ginger garlic seasoning, tossing lightly until shrimp are thoroughly coated.

Add the shrimp to the hot skillet, quickly sautééing until they are cooked and turn opaque. Pour in wine to quickly bubble and deglaze the skillet, scraping up the delicious brown "bits" on the bottom.

Remove shrimp to a small bowl and cover to keep warm.

In the same skillet, add in the final 1/2 tablespoon of olive oil and toss in the spinach, quickly stirring until the leaves are just wilted. Throw the shrimp back in for a final "toss", then plate up on a small serving dish.

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