Feelings come in Many Forms

Back to school time can mean different things to different individuals. We all have feelings and some times we feel happy, other times sad and sometimes our feelings leave us wanting more. Though the schools try to keep bullying out of schools it often slips through the lines. No one wants to be bullied and the sad part is that when you are you do not want to admit that someone is bullying you. So secretly you keep these feelings inside. I wonder if at times the following children's poem is what may have been secretly felt. 

The author of this poem Jack Preluski celebrates his birthday today on September 8. Born in Brooklyn new York to an electrician and his wife. Saved early in life from a fire by his uncle Charlie who he admired. Charlie was a stand up comedian.

The family was on the poor side and Jack attended Bronx public schools. He was often bored in class and did not care for poetry in this least bit. This in part was blamed on teachers who disliked poetry as well. Jack loved music and talent for it as well. He attended the music & art high school where he was happy to take part in musicals. In 1958 he graduated and attended Hunter College and studied philosophy and psychology. His downfall was English class that he attempted 3 times each time failing and eventually dropped out.

Jack held many different jobs such as driving a cab, moving furniture, busboy, potter, woodworker and door to door salesman. It was in the late 1960s at a job in a bookstore and singing in coffeehouses that he met Bob Dylan who became a friend of his. Jack's past time of drawing imaginary animals eventually led to him writing poetry to describe the animals actions. The poem gained more attention than the drawing did. At the age of 24 Jack had his first poem appear in a book. Susan Hirshman would become his editor for the next 37 years.

Now, if we return back to feelings, I must say that one recipe I found recently and have fallen in love with is a Mexican cheese recipe. My family loves eating at the local Mexican style recipe and one of the most popular items is the cheese and chips. Oh so yummy!!!

1 lb pepperjack cheese

8 oz full-fat cream cheese

8 oz full-fat sour cream

¾ cup whole milk

1 can Rotel tomatoes & green chilies, drained

*NOTE: I have gotten mixed feedback about using low-fat substitutions so use full-fat dairy for best results!*

1. In a slow-cooker or medium pot, combine the cheese, cream cheese, sour cream, Rotel, and about half of the milk.
2. Turn heat onto low, and let the mixture heat until the cheeses melt and a smooth cream forms, stirring occasionally. Add more milk as needed.
3. Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!