SONETTO or SONNET the language of love.

By: Proserpina , 2:22 PM GMT on November 07, 2012


Shall I compare thee to a summer's day?
Thou art more lovely and more temperate:
Rough winds do shake the darling buds of May,
And summer's lease hath all too short a date:
Sometime too hot the eye of heaven shines,
And often is his gold complexion dimm'd;
And every fair from fair sometime declines,
By chance or nature's changing course untrimm'd;
But thy eternal summer shall not fade
Nor lose possession of that fair thou owest;
Nor shall Death brag thou wander'st in his shade,
When in eternal lines to time thou growest:
So long as men can breathe or eyes can see,
So long lives this and this gives life to thee
Yes, this is Sonnet 18 by Shakespeare.

Perhaps you are thinking that the sonnet form arose in England and that Shakespeare was the creator of the form. Wrong! The original sonnets looked more like this:


Io m'aggio posto in core a Dio servire,
com'io potesse gire in paradiso,
al santo loco ch'aggio audito dire,
u' si mantien sollazzo, gioco e riso.
Sanza mia donna non vi voria gire,
quella c'ha blonda testa e claro viso,
chè sanza lei non poteria gaudere,
estando da la mia donna diviso.
Ma no lo dico a tale intendimento,
perch'io peccato ci volesse fare;
se non veder lo suo bel portamento
e lo bel viso e 'l morbido sguardare:
chè lo mi teria in gran consolamento,
veggendo la mia donna in ghiera stare.
Iacopo da Lentini, written in the vernacular Sicilian of the 13th century


The Sonnet was born in Palermo, Sicily, during the reign of Frederick II (1194-1250),also known as the Stupor Mundi(“The Wonder of the World”).

Frederick was a learned, progressive, ruler and poet. He surrounded himself with the best minds of Sicily, mainland Italy, and France.It was at his Magna Curia, the Royal Court,that the Scuola Siciliana was established. The Sicilian School was not an institution but a philosophic and literary movement.

The poets of this school were all high court officials, administrators, organizers, who were inspired to express themselves poetically. The School was made up of a small group of poets who between 1230 and 1250 wrote over 300 lyric poems. A few of the notable poets were Iacopo da Lentini (Lentini is a town between Catania and Siracusa), Pier della Vigna, Filippo da Messina,and Cielo d’Alcamo. The principal exponent of the Sicilian School was Iacopo da Lentini, in fact he is considered the creator of the form called Sonetto or Sonnet in English.

Troubadours from provenzal France who had been exiled from Provence, took refuge in Palermo, at the court of Frederick II where artistic development was cultivated. Their love poetry which was written in Langue d’oc , inspired the Sicilian poets and became the basis of the new form. However the language used by the Sicilian poets was not that of the troubadours but the Sicilian dialect which existed side by side with Latin. Hence the School established the vernacular, the Sicilian dialect, as the standard language for Italian love poetry.

The themes of courtly love as expressed in the troubadours’ poems are, homage to the woman,her virtue,her physical and moral beauty,hope that the love would be reciprocated by the lady,her modesty in not revealing her own passion. In the Sicilian poems the courtly themes remain but they are stylized, and are no longer concrete but abstract. There is no mention of specific time nor place.

Another fundamental difference is that while the poetry of the troubadours dealt with moral, civil, and political themes, the Sicilian poetry eliminated these aspects and concentrated on courtly love.

The music that accompanied the troubadours’ poems was also eliminated, and new metric forms were introduced, among which were the ‘canzone’ and the ‘sonetto'. Sonetto means ‘little sound’ or ‘little song’.

The Sonnet of the Sicilian Court of Frederick II (early 13th century) has these features:

Sicilian Octave.. a. b. a. b. . a. b. a. b
Sicilian Sestet.. c. d. c. d. c. d.
Pre-Iambic Pentameter

The epitaph of Giulia Topazia is an example of the Sicilian octave:

Qui, d'Atropos il colpo ricevuto,
giace di Roma Giulia Topazia,
dell'alto sangue di Cesare arguto
discesa, bella e piena d'ogni grazia,
che, in parto, abbandonati in non dovuto
modo ci ha: onde non fia giá mai sazia
l'anima nostra il suo non conosciuto
Dio biasimar che fè sí gran fallazia.

English (non-rhyming translation):

Here, having received Atropos's blow,
lies Giulia Topazia of Rome
descended from the high bloodline of witty Caesar,
beautiful, and full of every grace,
who, in childbirth, abandoned us in a manner that ought not be:
thus, our minds will never have enough
of cursing her God, unknowable,
who might make such a great error.

(In my opinion, the English translation does not do justice to the beauty of the actual epitaph)

As I mentioned above, Iacopo da Lentini (1188-1240), the chief Court notary, is considered the creator of the sonnet and its new metric innovation. Of the original poems 125 have survived, 85 canzones and 30 sonnets.Forty of these lyrics,including sonnets and canzones,are by Iacopo da Lentini. Iacopo adapted the themes, style, and language of Provencal poetry to Sicilian, and infused it with his own aristocratic tastes. None of his poetry survives in the original Sicilian as it was somewhat modified to conform to a Tuscan dialect (more about this in part two of the blog).


Iacopo da Lentini not only invented the sonnet, he is also credited with the first definition of ‘love’ in literature:

“Amor é un desio che ven da core
per abundanza de gran plazimenti,”

Love is a desire that comes from the heart
Due to an overabundance of pleasures

It was Dante Alighieri who first acknowledged the Sicilian School and the court of Federico II. In his ‘De Vulgari Eloquentia’ Dante discusses the Sicilian School, gives it credit for introducing the sonnet, a new and revolutionary metric system. Dante also immortalized Iacopo da Lentini as well as Pier de la Vigna in his famous “Divine Comedy”. Iacopo is found in Canto XXIV of “Purgatory” where he is referred to as the Notaro (notary), and Pier de la Vigna is found in Canto XIII of “Inferno”. Pier is placed in “Inferno” because when he lost Federick’s trust, Pier committed suicide.

I conclude this first part on the evolution of the sonnet with the following quote:

“The importance of the poetic forms bequeathed by the Sicilian school can scarcely be overstressed. The canzone became a standard form for Italian poets for centuries. The Sicilian-school sonnet became, with variations, the dominant poetic form not only in Renaissance Italy—where it was brought to perfection by Guido Cavalcanti, Dante, and Petrarch—but also elsewhere in Europe, particularly in Elizabethan England, where, after its introduction in the 16th century, it was modified to form the distinctive English, or Shakespearean, sonnet.”

Quote from: hool

Leighton, 'God Speed'

Eventually there will be a second part to this blog which will include other forms of sonnets such as the Petrarcan, Shakespearan, and Spencerian.

Locations of Site Visitors

The views of the author are his/her own and do not necessarily represent the position of The Weather Company or its parent, IBM.

Reader Comments

Comments will take a few seconds to appear.

Post Your Comments

Please sign in to post comments.

Log In or Join

Not only will you be able to leave comments on this blog, but you'll also have the ability to upload and share your photos in our Wunder Photos section.

Display: 0, 50, 100, 200 Sort: Newest First - Order Posted

Viewing: 55 - 5

Page: 1 | 2Blog Index

55. Proserpina
4:03 PM GMT on November 20, 2012
Ylee, Sandi, Bug, and visitors, thank you for visiting here and foe leaving your kind comments.

Since there has been very little interest in the Sonnets blog, so it seems to me,I have decided not to continue with the Sonnet blog. Thank you to those who did show interest.
Member Since: December 31, 1969 Posts: Comments:
54. WunderAlertBot (Admin)
3:58 PM GMT on November 20, 2012
Proserpina has created a new entry.
53. Proserpina
12:10 PM GMT on November 20, 2012
Very important and wise Thanksgiving thoughts:

Why didn’t the Pilgrim want to make the bread?
It’s a crummy job

What would you get if you crossed a turkey with a baked fruit dessert?
Peach gobbler!

Asked to write a composition entitled, "What I'm thankful for on Thanksgiving," a student wrote, "I am thankful that I'm not a turkey."

Not really! LOL

Member Since: December 31, 1969 Posts: Comments:
52. sandiquiz
7:59 AM GMT on November 20, 2012
Hope you are sleeping peacefully, not awake and stressing about Thursday :-)
Member Since: December 31, 1969 Posts: Comments:
51. Ylee
9:01 PM GMT on November 19, 2012
Hi, Pros! I don't think they sell Talenti here; I don't recall ever seeing it anywhere.

I'd like to have a grinder that fits on the end of a Kitchenaid mixer, but those are kinda pricey!

Hope you are making good progress on your pre-Thanksgiving prep!
Member Since: December 31, 1969 Posts: Comments:
50. sandiquiz
8:11 AM GMT on November 19, 2012
I wonder if cranberry jelly is the same as what we call cranberry sauce. It is traditionally served at Christmas with the turkey, and I buy a small jar of it as I am the only one who likes it.
We also serve our turkey with bread sauce, but I never hear of it being served over the pond! I adore bread sauce and would happily eat it with every roast meal!

I always laugh when I see Bug mention she is having "roast beast"! I envisage her serving the whole carcass on the table! lol

Hope you are nearly ready for Thursday and do not tire yourself out before the family arrives. You do need to reserve some energy to enjoy the day. Wish I could pop over and help. I can cook and bake now, as long as someone else lifts the heavy turkey out of the oven!! lol

Member Since: December 31, 1969 Posts: Comments:
49. Proserpina
9:26 PM GMT on November 18, 2012
Bug, for the last 49 years hubby has given 'orders' that only cranberry jelly will be served to him! Cranberry jelly it has been.

I too am on the elusive quest to find certain Talenti flavors, as well as sorbets. I have in the house 5 containers of Talenti gelato (two are the Tahitian flavors and three other flavors). Hopefully the grandchildren are in the mood for ice cream come Thursday. Maybe they will like it on top of the brownies I will be making for them. My sweet grandkids do not like the traditional pumpkin pies topped with whipped cream, nor the apple pie. That's ok, I will have the extra pumpkin pie for breakfast!

Alphonso Mango! I will look for it.
Member Since: December 31, 1969 Posts: Comments:
48. palmettobug53
8:30 PM GMT on November 18, 2012
Shore's cranberry relish sounds really good.

I've made something similiar with the cranberries, nuts, celery, orange zest and black cherry jello. Very heavy on everything but the jello. It is not meant to be a congealed salad, really.

Despite what Mr. Cooke said, I still like that cranberry jelly from the can!

Guess what I found when I went to Publix to see if they'd restocked the Blood Orange sorbetto? (They hadn't but I'm not giving up!)

Talenti now has Alphonso Mango! Of course, I bought some. Very tasty.

Still can't find the lemon, at all, but I haven't been everywhere yet.
Member Since: December 31, 1969 Posts: Comments:
47. Proserpina
7:56 PM GMT on November 18, 2012
Shore, OOPS! I have not seen one of those in eons! You are right, the hand cranked old fashioned appliances did work nicely. Good for you for holding on to a piece of your family heirlooms.

My goodness, Ebay is selling them!
Member Since: December 31, 1969 Posts: Comments:
46. shoreacres
7:44 PM GMT on November 18, 2012
I do indeed mean an old fashioned meat grinder, which comes with assorted blades and fastens to a counter top. You do indeed turn a wooden handle! I use it all the time for things like my cranberry relish, ham salad, pimento cheese, and so on. I don't like the texture you get with the modern gizmos, and the old-fashioned one is much easier to clean. The one I have was my mother's, and my grandmother's before. I love it!

Here's a photo of an identical one!
Member Since: December 31, 1969 Posts: Comments:
45. Proserpina
2:17 PM GMT on November 18, 2012
Today's Thanksgiving thought:

Gratitude is the sign of noble souls. ~Aesop
Member Since: December 31, 1969 Posts: Comments:
44. Proserpina
9:27 AM GMT on November 18, 2012
Good morning Alley, aren't we a trio of sleepyheads?! Actually sleepless trio.
Member Since: December 31, 1969 Posts: Comments:
43. Proserpina
9:26 AM GMT on November 18, 2012
Sandi, YES, the food processor. Frankly I had forgotten what a proper grinder was! Used to have one of those and used to use it frequently for meat. My food processor grinds, and it chops/blends/liquifies.... Thank you for the wonderful reminder.
Member Since: December 31, 1969 Posts: Comments:
42. Alleyoops
9:22 AM GMT on November 18, 2012
Ok I caught you awake again...You are just as bad as me being up at this ungodly hour. Just fed my kitties, what is your excuse...LOL Really foggy here and its rather mild out. Going to be another nice sunny day for us with temps in the 50s. No complaints on that one and may even get out to do some grocery shopping this morning. Just about to take my first meds of the morning so must do that before I forget.

Hope you are planning on going back to bed for a couple of hours. Try to get some real rest girl.
Member Since: December 31, 1969 Posts: Comments:
41. sandiquiz
9:21 AM GMT on November 18, 2012
This is what we call a grinder, done by hand, and this is a food processor or liquidizer, where a blade chops up the food, and is done in seconds.

I haven't used a grinder since the 70's, when the first food processors arrived on the scene.

Hope you soon feel sleepy and can get back to bed:)

Member Since: December 31, 1969 Posts: Comments:
40. Proserpina
9:10 AM GMT on November 18, 2012
Sandi, that's exactly what Shore is saying. Put the cranberries in a kitchen grinder and mince by turning on and off the machine once or twice. Probably she cuts the orange in four segments before she puts it in the grinder. At least that's how I read the instructions.
Great idea for your blog, we all love food and delicious recipes. Thank you for the comments on the painting. I am not fishing for compliments when I post the photos of my hobby, I just like to greet people with something personal. The same goes for my photos. But your comments are appreciated.

, please see what I wrote above (to Sandi) about the painting. I do mean it. I am grateful for the comments, I like to greet with something personal, it is quicker to post to a bunch of people by posting the same thing, ... What a lovely 'review', what interesting observations.
I have copied the recipe and it now resides with my favorite grouping of recipes. Thank you. The ingredients are the same as the cranberry bread I make (I use the same recipe that comes on the package of the brand of cranberries I use), orange juice, cut up cranberries, nuts,....

One more thing, I have been awake for quite some time and I finally decided to get out of bed and visit with you guys. I will go back to bed as soon as I get sleepy.
Member Since: December 31, 1969 Posts: Comments:
39. sandiquiz
6:31 AM GMT on November 18, 2012
Pros, that painting is wonderful, I echo all Linda said :-)

How two cultures, that speak the same language and have the same ancestors, can use such different words when it comes to recipes amazes me.
Cups of this and that, sticks of butter, household flour, etc.

What on earth is Linda asking me to do when she says -

'Grind together 1 bag fresh cranberries and one orange, unpeeled.'? Grind? As in corn?

Do you mean liquidize, Linda? In a British kitchen a grinder is something you would use to turn chunks of meat into mince.

Guess what ... whilst writing this I had a thought for a blog. 'Christmas cooking!'

Linda is using cranberries (Christmas fare) and Pros wanted my Christmas ham recipe, which was yummy, by the way - so time to get out of bed and write a new blog entry on Christmas food and recipes. Hope I can follow the American ones, and vice versa! Lol

Member Since: December 31, 1969 Posts: Comments:
38. shoreacres
11:56 PM GMT on November 17, 2012
Oh, my! I think it's wonderful! The little bird looks almost quizzical ("Am I going to be able to pull off this landing?") and the flower seems to be looking at the bird, saying, "Sure, you can!" You've captured the movement of the bird so well - it looks alive. Thank you for posting it!

Poor Alistair Cooke wouldn't have said such a think about cranberry sauce if he'd had mine. Of course, mine is more a relish than a sauce, but my goodness it's good. And it's so simple - here it is:

Grind together 1 bag fresh cranberries and one orange, unpeeled.
Stir in 1/2 c. chopped, toasted pecans and 1/3 c. honey. Best if allowed to sit for at least four hours.

It's great swirled through cranberry bread batter, or mixed with cottage cheeese for a quick snack. Yum!
Member Since: December 31, 1969 Posts: Comments:
37. Proserpina
11:41 PM GMT on November 17, 2012

Shore, you hinted and I am glad to oblige. It is a simple, uncomplicated painting. Nothing great. I actually like the photo collage better.

Actually I have not signed the painting yet, if ever. I added the name on the photo at the time that I framed the photo. Frame is also digitally produced.
Member Since: December 31, 1969 Posts: Comments:
36. Proserpina
6:28 PM GMT on November 17, 2012
Skye, thank you. Two turkeys? You are brave. Pulled pork sounds delicious! I assume you will be using a slow cooker? Happy Thanksgiving to you and yours.
Member Since: December 31, 1969 Posts: Comments:
35. Proserpina
6:26 PM GMT on November 17, 2012
Sandi, I just saw your post.

How did you prepare the ham? Is it fresh ham or smoked ham, or...? It must taste good if it quickly made it into the tummy of some appreciative person.

You really do have a headstart on Christmas cooking. I will start preparing and freezing soon after Thanksgiving. As to preparing more dishes for Thanksgiving, they are the variety that do not freeze well but will stay in the refrigerator for a day or two without losing flavors. I will make those on Tuesday and Wednesday. I will have to clean house this year since my cleaning crew comes on Fridays. I am going to recruit my husband to do the vacuuming! Hubby taped a travel show led by an Englishman, I watched it earlier this morning. One segment is about men in Northern Italy who love to do what traditionally is considered women's jobs, the wash/ironing/ect. It is a club and about 5,000 belong to it! The women go to the piazza and have a drink on their day off! I'll have hubby see this segment of the show before I ask him to vacuum next week. He, he.
Member Since: December 31, 1969 Posts: Comments:
34. Skyepony (Mod)
6:22 PM GMT on November 17, 2012
Beautiful collage & poem:) Thanks for brightening my blog..

I'm doing the same here.. Mulling & planning the holiday fare & festivities. This will be turkey #2 for me this month. We just finished one a few days ago. So tasty.. I may make some pulled pork tonight & tomorrow for something to hold us til T-day.
Member Since: December 31, 1969 Posts: Comments:
33. Proserpina
6:16 PM GMT on November 17, 2012
Today's Thanksgiving quote:

"It has been an unchallengeable American doctrine that cranberry sauce, a pink goo with overtones of sugared tomatoes, is a delectable necessity of the Thanksgiving board and that turkey is uneatable without it." ~Alistair Cooke
Member Since: December 31, 1969 Posts: Comments:
32. Proserpina
6:14 PM GMT on November 17, 2012
Bug, I did go to the site, it is a fabulous place! How I would love to taste their croissants, all of them! Not to mention the lamb and eggplant dish, sounds totally yummy to me.

There comes a time when we have to alter our traditional Thanksgiving and Christmas dinners, it's ok. There is a change coming for me too, I just couldn't do it this year. I thought of the grandchildren and the memories I want to create for them, so one more year of cooking a traditional meal. It is a pared down meal though, I used to have tons of side dishes but this year it will be the bare minimum. Christmas is easier as I can prepare a roast beef and that doesn't require lots of preparations...Of course then I start thinking about my son who loves a lasagna for Christmas as well as the American version of the holiday meal.. You guessed it, I will prepare it beforehand and freeze it, then bake it on the day needed. Traditions are hard to let go but let go we must.

Your Thanksgiving meal at the Saffron's Deli and Bakery will be delicious and painless. Enjoy it! Then go home and relax, watch a movie, whatever seems festive to you.

GG or should I say Annabelle! Love the photo, he is one handsome cockatoo. Manipulative creeps are wonderful, provided they are pets and not people! K does her part to control my life as well, and she does get away with it. I am a willing participant in her honey web of controlling.
Member Since: December 31, 1969 Posts: Comments:
31. sandiquiz
6:06 PM GMT on November 17, 2012
Thank you so much for the lovely collage of your paintings and the verse.
I do hope you are having a good weekend, and continue to plan and prepare food items for your Thanksgiving dinner.

I have already begun preparation for Christmas. I have the fruit and nut cakes made, the puddings steamed and several jars of mincemeat made. Unfortunately, I am not happy with the mincemeat.... I think I put in too much mead and Apfelsaft, which has made it sticky:-( I shall have to try it out and see how it cooks.

I have also tried out a ham recipe today, using a smaller joint than the one I shall buy at Christmas. I left it out on the kitchen worktop to cool, and someone, (I wonder who?) snaffled a couple of large slices! I think he liked it! lol
Member Since: December 31, 1969 Posts: Comments:
30. palmettobug53
5:52 PM GMT on November 17, 2012
Good afternoon, Pros.

I've been rather torn about Thanksgiving the past few years. My family is so scattered across the state, that it's off-putting to consider driving anywhere for just for dinner, even if we were asked to come. Most of them make plans with other family members.

Hubby only gets the one day off and I have known him to work Thanksgiving. Not every year but it has happened. Even though he would get home by 9:00 or 9:30, he'd still been up since 12;30 or 1:00 a.m. He's in no mood by then to drive several hours for dinner.

His Mama hasn't had her family for a holiday meal in 10 years or more. The last couple of years we ate there, she just prepapred a side dish or two and the daughters in law did all the 'heavy' cooking and carried it up there.

Now, her youngest son (who never married and lives with her) carries her to the oldest son's in Atlanta or to her daughter in Charlotte. They stay for 3 or 4 days, when they go.

So... it's just me and Hubby. To have everything both of us like to eat on Thanksgiving, I wind up cooking enough food for an army. It does free me from cooking through the rest of the weekend but it's just way too much food and way too much work.

The last 3 years, we've gone out for dinner. No muss, no fuss and we both can eat what we like best. But there's no leftovers. :-(

I think we'll be going to Saffron's Deli and Bakery. Hubby works for Saffron's as one of their deliverymen. The food is fabulous and they put out a fantastic Thanksgiving buffet.

Check out their menu selections and the bakery selection. They also have a small market/grocery section.
Member Since: December 31, 1969 Posts: Comments:
29. Proserpina
4:52 PM GMT on November 17, 2012

Just a brief greeting with a photo collage from my last painting, and a quote from a poem:

Hail to thee, blithe spirit!
Bird thou never wert,
That from Heaven, or near it,
Pourest thy full heart
In profuse strains of unpremeditated art.
Percy Bysshe Shelley
To a Skylark.
Member Since: December 31, 1969 Posts: Comments:
28. GardenGrrl
3:43 PM GMT on November 15, 2012
Good Morning, I'm off work and actually up "early". That, however was due to Syd the Evil cockatoo hollering since about 7:30. Could ignore it no more and am up. There is a nap in the future. Must be some weather change coming or he is just feeling lonesome. The bird has been chattering, saying, "I love you Annabelle" (My name is not annabelle but he has decided it is.), whistling and blowing kisses since I've been up. Hard to be mad at that...the manipulative little creep lol.

My Bad Bird
Member Since: December 31, 1969 Posts: Comments:
27. Proserpina
2:44 PM GMT on November 15, 2012
Today's Thanksgiving thought:

On Thanksgiving Day, all over America, families sit down to dinner at the same moment - halftime.

~Author Unknown
Member Since: December 31, 1969 Posts: Comments:
26. Proserpina
1:51 PM GMT on November 15, 2012
Ylee, good morning.

So are you fattened up now? As I recall, in the mid 80s the Draft was no longer in existence. I was a 'peacenick' in 1959 and the sixties. Then came the 70s and I had ambivalent feelings, did not like nor want the Vietnam war but duty to one's country was a strong feeling as well. Then my sons were of Draft age and I was ecstatic that the Draft was a thing of the past. It is a choice today and from my point of view, it is preferable to have an option. Of course if this Country is ever under enemy attack, I am going to take up arms as will most of Americans!

No, I do not have a teenaged granddaughter, I have a grandson who is a young teenager. My granddaughter has a few more years before she leaves her sweet adorable years and becomes a teenager. Yesterday I did a lot of the Thanksgiving shopping, minus the perishables and the turkey. I go to Wagamans for the fresh turkey, maybe tomorrow. I feel good that I am spacing out the shopping and the cooking.

Have a wonderful day Ylee. Oh, did you feel the earthquake that took place in KY a few days ago?
Member Since: December 31, 1969 Posts: Comments:
25. Ylee
3:54 AM GMT on November 15, 2012
It's OK, Pros, I'm not a vet! :) Although in hindsight, military service would've done me some good, at the time I was very "anti-war"(this was in the mid 80s), and I also thought I was was way too skinny and puny to make it through boot camp!(Although I've been told since by vets that they would've fattened me and muscled me up nicely! :))

I can't remember for sure, but don't you have a granddaughter in her early teens? Maybe she can help you in the kitchen on Thanksgiving. That would give her some positive memories(and skills) for sure!
Member Since: December 31, 1969 Posts: Comments:
24. Proserpina
1:46 PM GMT on November 14, 2012
Good morning.

GG, what a beautiful photo! Love the mystical feel of the photo.
When I go food shopping today, I will look for the name of the Panettone that I usually buy. I recognize the brand when I see it but I cannot remember offhand. I had frozen a piece of the last one I bought and hubby took it out of the freezer last night. I ate a small piece of it this morning.

Sandi, you have a long memory, just like me! Poor hubby now and then is subjected to my 'long memory'! Yes, you are correct, I did make the decision to not prepare a Thanksgiving meal this year or ever again. In fact I researched what prepared foods are available in this area and had decided to order a meal from a grocery store called Wagaman. I was in the midst of calling and ordering a meal for 6 (full turkey and side dishes) when my grandchildren came to mind. I believe in creating memories and I want them to remember grandmother's holiday dinners. Soooooooo here I am preparing the meal once again. Yesterday I baked my traditional cranberry bread, now in the freezer. Today I will go do the preliminary food shopping so I can continue to prepare dishes and freeze. I will get the free range fresh turkey at Wagamans sometime later this week. I am pacing myself, at least I am trying to pace myself.
As to the other observation, yes, I am a complex person, mercurial but consistent in the love for family and friends. And humankind in general, well with an exception or two. One might say that I am aggressive passive, and I am.

Ylee, yes, hubby served in Korea starting right after High School graduation, he went to college after his military service. Thank you for thinking of him and the kind words. I usually post something about Veterans Day but this year I have not been 'with it'. We do fly the Flag every single day and night and so in essence we honor our Country and the vets each and every day. Sorry that I did not wish you a good Vet's day, so here is a belated acknowledgement.
Come think of it, even though I studied sonnets as part of whatever poet I was studying at the moment, I do not recall ever having been taught the specifics of how to categorize a poem, how to structurally dissect it, etc. I guess I learned it by osmosis, or self taught myself. To be honest, I am rapidly losing the skill.

As to my running commentary of the current media soap opera, we now can add a twin to the quartet, making it a quintet. Before it is all over we will have a full oratorio!
Member Since: December 31, 1969 Posts: Comments:
23. GardenGrrl
10:59 AM GMT on November 14, 2012

Good Morning!
Member Since: December 31, 1969 Posts: Comments:
22. sandiquiz
7:57 AM GMT on November 14, 2012
You do make me smile..... In one breath you say you let folk get under your skin, and upset you, and then you say you are stubborn and persistent - the red ant side of you :-). Perhaps it is time to amalgamate the stubbornness into your sensitivity. That way you might not let folks get to you.

But of course, if you weren't so soft and sensitive, you wouldn't be the sweet person you are, and not be able to see the beauty in plants and flowers, nor be able to paint with such delicacy :-)

I do remember someone saying after Thanksgiving last year that they wouldn't be doing the whole thing again.... it was exhausting!! ! So why have you forgotten??? lol

Have a wonderful Wednesday
Member Since: December 31, 1969 Posts: Comments:
21. Ylee
2:32 AM GMT on November 14, 2012
Hi, Pros! Isn't your hubby a veteran? I posted that message on Veteran's Day! :)

Why is it that people of power, regardless of political or philosophical orientation, are more likely to fool around? Ugh!

I do want to thank you for posting this blog; they never taught anything about sonnets in school, and I was in advanced classes!

So, you are going to cook the whole Thanksgiving meal this year?
Member Since: December 31, 1969 Posts: Comments:
20. Proserpina
12:27 AM GMT on November 14, 2012
Shore, exactly! Aren't words fun?!
Member Since: December 31, 1969 Posts: Comments:
19. shoreacres
11:17 PM GMT on November 13, 2012
Pros! In the middle of the afternoon I suddenly thought - "stupendous"! Another word that's related to "stupor". What a kick!
Member Since: December 31, 1969 Posts: Comments:
18. Proserpina
4:14 PM GMT on November 13, 2012
Hi Shore, you made my day, thank you.
It is amazing how with the passage of time and cultures words evolve in meaning, spelling, pronunciation. I have always been fascinated with linguistics, especially the Romance languages. Actually I used to be pretty good in that field, now it is slipping along with the rest of my mind.
Yes, stupor today has a meaning quite the opposite of the original Latin meaning. Stupor Mundi does mean The Wonder of the World. Stupor- used both as an adjective and as a noun means among other things, astonishment, wonderful, amazing, and wonder as the Seven Wonders of the World. Or as in Frederick's case The Wonder of the World! Unparalleled! He earned the title for his enlightened mind/court, his accomplishments, his legacy to history,... I may write a post on him as well!
So glad that in some small, very small, way I got your juices going. And wonderfully creative juices they are!
As freezing food, just make a little more than usual, use the amount you want and freeze the rest. For pasta dishes, do not bake the part you are going to freeze. Bake when you are ready to use that portion.

Good morning Sandi. I do not know why I let people get to me, I wish I did not! I am the one who suffers, once when I react to certain people, and a second time as I regret my reaction! Story of my life!
I love your food poem. Shakespeare sure covered all kinds of topics, and many aspects of love.
Last night I realized that Thanksgiving is next week! I need to get going in preparing and freezing some side dishes as well some seasonal breads. Originally I was going to order the whole meal already prepared, but I changed my mind. I know that as I get exhausted I will regret my decision, but I am one stubborn and persistent person. My plan is to make some cranberry bread today and then freeze it. I will probably make an extra one to bring to my sick friend.

Ylee, I will give Raindad a pat on the back, even a hug. But, why? Sorry, I do not get the unspoken reason for the pat and the thanks.

Hi Bug, GG, Jus,. GG, did the knives work out for you?

Ok then! Now that the elections are over we needed a new topic to keep us busy. So why not the topic of bedhopping, scandals, political intrigue, possible security threats, .... The love trysts of two turned into a trio dance, and now it is a full quartet oratorio! Twenty to thirty thousand messages between Kelly and Patreaus' replacement in Afghanistan? Who on earth writes this many emails!? And who did what to whom? Can't wait for the next installment of the super soap opera! (Is there such a thing as a quartet oratorio? I do not think so but I like the image)
Member Since: December 31, 1969 Posts: Comments:
17. shoreacres
1:27 PM GMT on November 13, 2012
I just had a lovely, slow read through your entry with my coffee, and enjoyed it terrifically. Like so many, I'd paired Shakespeare and the sonnet so firmly together that it was quite a revelation to learn other people had written them!

The one tiny detail that really caught my attention was the description of Frederich II as the stupor mundi, or "wonder of the world". I've always thought of expressions like "she fell into a stupor" as indicating someone who was a little dim, inattentive - that sort of thing. Now, I wonder if our word "wonder" might be associated with "stupor", and if a true wonder (as in the seven wonders of the world) might have gotten their name because they leave us - stuporous!

Etymology before breakfast! I can feel the mental life coming back! Thanks for such a wonderful post that helped to get my juices flowing.

And here's a question. All this talk of pannetone has me craving some, but the Italian bakery that used to be a dependable supplier of the really good stuff is closed. Is there a brand or two you know of that are good enough to eat? (And by the way - the manicotti were good, but I can do better. That's a lesson I keep learning - I need to be better about actually making some of these good dishes and freezing portions of them. That danged laziness!

Have a good day. It's beautiful here, albeit a little cool. I'm actually looking forward to working!
Member Since: December 31, 1969 Posts: Comments:
16. sandiquiz
7:52 AM GMT on November 13, 2012
Me again - just checking up on you:-)
Glad the take-out you took home was fed to hubby! lol

Hope you are feeling ok, and Sunday is behind you!

Member Since: December 31, 1969 Posts: Comments:
15. Ylee
12:46 AM GMT on November 12, 2012
Hi, Pros! Give Raindad a pat on the back for me, and tell him thanks! :)
Member Since: December 31, 1969 Posts: Comments:
14. palmettobug53
4:11 PM GMT on November 11, 2012
Happy Sunday, Pros.

You have been busy. You've got so much information about sonnets in part 1. I'm looking forward to part 2!

Gosh, Sandi's quiche sounds good, doesn't it. A good cook can clean out the fridge and make something delicious and unique.

I see my battery time is about to run out. Just as well, I need to get moving and as long as I'm on the computer, I sit.
Member Since: December 31, 1969 Posts: Comments:
13. sandiquiz
2:18 PM GMT on November 11, 2012
Good morning Pros,

I hope you have a lovely lunch and present opening for your grand-daughters birthday, albeit a week late. :). Remember, no bringing home left overs!

Have a wonderful afternoon!

I had to giggle at GG's comment. She went for a panettone and came away with knives!! lol
Member Since: December 31, 1969 Posts: Comments:
12. GardenGrrl
10:57 AM GMT on November 11, 2012
Good Morning, did not see panetone at Costco yesterday but found some ceramic kitchen knives on an impulse buy. Some little old Hispanic lady was raving about how great they are. Will see the next time I cook.
Hugs to your friend going through chemo. Your visits mean a lot during the hell of chemo treatment.
Member Since: December 31, 1969 Posts: Comments:
11. sandiquiz
3:50 PM GMT on November 10, 2012
Here you are.... A sonnet on food:-) lol


So are you to my thoughts as food to life,
Or as sweet-season'd showers are to the ground;
And for the peace of you I hold such strife
As 'twixt a miser and his wealth is found;
Now proud as an enjoyer and anon
Doubting the filching age will steal his treasure,
Now counting best to be with you alone,
Then better'd that the world may see my pleasure;
Sometime all full with feasting on your sight
And by and by clean starved for a look;
Possessing or pursuing no delight,
Save what is had or must from you be took.
Thus do I pine and surfeit day by day,
Or gluttoning on all, or all away.

William Shakespeare

Happy Saturday :-)

Member Since: December 31, 1969 Posts: Comments:
10. juslivn
2:50 PM GMT on November 10, 2012
You are a good friend, and your friend will make it through this with your support Pros. Hope you have a very nice Saturday.
Member Since: December 31, 1969 Posts: Comments:
9. Proserpina
7:39 PM GMT on November 09, 2012
Hi, glad you stopped by my blog.

Today I spent a few hours with my friend who today is receiving her third chemo. She is still positive and doing relatively well with the chemo.
Now I am ensconced in my computer room while the cleaning crew is doing its job.
Hubby who played golf today just got home, he got a pretty good day to play golf. At the moment it is 57 degrees and pretty comfortable when the wind is not blowing.

Sandi, food is great so please talk food and post recipes anytime you wish. The quiche sounds original (you created it) and delicious. I am feeling a little hungry after reading your menu. Did you get out today to take the photos at the park? I'll check in while to see if there are new photos on your blog or elsewhere. Did I tell you that my camera slid off a table and something broke? I cannot load the photos taken by this camera on the computer. Have not decided what to do, it is a very expensive camera hubby had given me for a big birthday.

Skye, how nice of you to tell me that you liked my paintings. I appreciate your kind comments and am glad that you got a chance to see some of my work. It is a hobby that I enjoy very much.
When I last spoke with my son he said that you and your hubby are very nice people and is very glad to have met you. I know that Aqua feels the same way.

, I love cheeses, some of our memorable meals were simple meals eaten in a park in Paris. Yes, cheeses and French bread, yummy! I too have seen the panettone in the stores, both at Costco and regular grocery stores. I usually buy a few at Costco and give some away but keep one or two for myself. My favorite however is the panettone I make at Christmas time. It is more like a fruited bread, not as delicate as the one bought in the stores, but oh so good! At least hubby and I like it.

Hi Shore, I went to the link you indicated and quickly clicked on the rose forum. I got lost in the forum and need to go back to the other site and see what that one has to offer. Back to roses, I only have a couple of rose bushes left as I do not have enough sun but I so wish that I did have a real rose garden!
How were the three cheeses manicotti? I used to buy the shells and fill them myself, tasty. Now and then I also used to make manicotti from scratch, but not with pasta dough instead I made a crepe manicotti. Lately however, I do not do anything that requires 'work'. By the way manicotti means 'cooked hands', I guess because the finger like shape of the shell.

Have a wonderful weekend everyone.
Member Since: December 31, 1969 Posts: Comments:
8. sandiquiz
4:50 PM GMT on November 09, 2012
Talking of cheese....

I found I had several small pieces of cheese left in the cheese box - Wensleydale with cranberries, cheddar, mozzarella and a little Parmesan. I made some shortcrust pasty and lined a pie dish, sweated a few red onions then made a quiche filling. I added two eggs and some milk to a bowl, put in the grated cheese and a big spoonful of cream cheese, seasoned it, then blitzed it all together into a thickish cream. I added the onions and poured the quiche filling into the pastry case. I baked it for 30 minutes in a moderate oven...and boy, was it yummy! I served it with jacket potatoes and a little salad!

Oops, it looks like I turned your sonnet blog into a recipe blog - I think it is GG's fault - she sowed the seed of a food blog in my brain when I said I needed an idea for a new blog!
Member Since: December 31, 1969 Posts: Comments:
7. Skyepony (Mod)
4:10 PM GMT on November 09, 2012
I suddenly need cheese..

Pros~ Your pictures of your painting here over the years just don't do them justice. I saw a bunch in person & WOW..the colors & movement..♥ them:)

Thanks for the homeschooling lesson!
Member Since: December 31, 1969 Posts: Comments:
6. GardenGrrl
12:51 AM GMT on November 09, 2012
Hi Prose, was at the grocery getting bread for all the cheese we had left over from the trip to Oklahoma.
Bought a bunch of exotic cheeses and had a cheese fest up there for one of the dinners.
Anyhow, they are selling Panetone already. Made me think of you.
Member Since: December 31, 1969 Posts: Comments:
5. shoreacres
11:56 PM GMT on November 08, 2012
Good evening, Pros ~ I'm saving my read of your new post until after dinner. I had a good day at work, and a long one - which means I'm hungry!
And tonight I get three-cheese manicotti. I went to the little catering place that does individual dinners, and brought some home. It's in the oven for 17 more minutes...or 15...or ten... ;)

There's a gal in southern California who is quite a photographer and quite a gardener. When I saw her latest post was about her roses, I knew I had to bring you the link. Do note that in her first sentence she has a link to the rose forum, too. You may know about that, but it was new to me, and I thought you would enjoy it.

Off to cook a little broccoli to go with my bit of Italian for the evening!
Member Since: December 31, 1969 Posts: Comments:

Viewing: 55 - 5

Page: 1 | 2Blog Index

Top of Page
Ad Blocker Enabled

Proserpina's WunderBlog

About Proserpina

Loneliness and the feeling of being unwanted is the most terrible poverty. Mother Teresa

Proserpina's Recent Photos

The World in a Bubble, x3
Thank you R and A
Thank you R and A
Thank you R and A