Wynken, Blynken and Nod

Wynken, Blynken, and Nod” is a popular poem for children written by American writer and poet Eugene Field and published on March 9, 1889.

The original title was “Dutch Lullaby”. The poem is a fantasy bed-time story about three children sailing and fishing among the stars from a boat which is a wooden shoe. The names suggest a sleepy child’s blinking eyes and nodding head.

“Story Time” of My Book House series edited by Olive Beaupre Miller and published by The Book House for Children of Chicago. Copyrighted by Miller in 1937 and 1950.

This was my favourite poem when I was a child. I remember my grandmother reading it to me and I so loved that time we had together. I am so grateful that she shared this with me. I miss her very much. I love you and miss you Mary Beatrice. This poem is for you.

Wynken, Blynken and Nod by Eugene Field

Wynken, Blynken, and Nod one night
Sailed off in a wooden shoe —
Sailed on a river of crystal light,
Into a sea of dew.
“Where are you going, and what do you wish?”
The old moon asked the three.
“We have come to fish for the herring fish
That live in this beautiful sea;
Nets of silver and gold have we!”
Said Wynken, Blynken, and Nod.

The old moon laughed and sang a song,
As they rocked in the wooden shoe,
And the wind that sped them all night long
Ruffled the waves of dew.
The little stars were the herring fish
That lived in that beautiful sea —
“Now cast your nets wherever you wish —
Never afraid are we”;
So cried the stars to the fishermen three:
Wynken, Blynken, and Nod.

All night long their nets they threw
To the stars in the twinkling foam —
Then down from the skies came the wooden shoe,
Bringing the fishermen home;
‘Twas all so pretty a sail
 it seemed
As if it could not be,
And some folks thought ’twas a dream they’d dreamed
Of sailing that beautiful sea —
But I shall name you the fishermen three:
Wynken, Blynken, and Nod.

Wynken and Blynken are two little eyes,
And Nod is a little head,
And the wooden shoe that sailed the skies
Is a wee one’s trundle bed.
So shut your eyes while mother sings
Of wonderful sights that be,
And you shall see the beautiful things
As you rock in the misty sea,
Where the old shoe rocked the fishermen three:
Wynken, Blynken, and Nod.

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Montmartre Signs

Montmartre, a former artists’ village once inhabited by Picasso and Dalí, and home to the Sacré-Cœur basilica. There are sweeping views of the city from its steep. We walked the winding streets. Then road scooters all the way from Rue Lepic to the Arc de Triomphe near the Champs-Élysées at the center of Place Charles de Gaulle.

Lumière

So, I am getting on with the French lessons. In the 10th week. Mostly it’s all been learning the feminine and masculine words. Occasionally I get a verb!

The word Lumière means ‘light’ and was first claimed by the French in the 12th century. It gained new meaning during le siècle des Lumières (the Age of Enlightenment) of the 18th century, symbolising the illumination of human intellect after the ‘dark’ Middle Ages.

Homemade Pizza Recipe

Friday is pizza night and it has arrived, and I’m pretty excited about the weekend ahead. I have a feeling it’s going to be a good one. A great way to start is by making your own pizza. Thanks to Julien.

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

  • 1 1/2 cups (355 ml) warm water
  • 1 package of active dry yeast
  • 3 3/4 cups (490 g) bread flour
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

Pizza Ingredients

  • Olive oil
  • Cornmeal
  • Tomato Sauce or Italian Passata
  • Fresh soft mozzarella cheese
  • Parmesan cheese, grated
  • Mushrooms thinly sliced
  • Bell peppers thinly sliced
  • Italian pepperoni thinly sliced
  • Italian sausage, cooked ahead and crumble
  • Chopped fresh basil
  • Onions, thinly sliced raw or caramelized
  • Ham, thinly sliced
  • Feta cheese optional
  • Goat cheese optional
  • Anchovies optional

Make your own Pizza Dough

1 Use instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: Mix in the flour, salt, sugar, and olive oil and yeast. Just so easy to mix with your hands.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

You don’t have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour.

3. Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap. And prep your toppings for your pizza.

Preparing the pizza

1. Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour.

2. Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3. Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4. Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches.

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5. Brush dough top with olive oil: Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6. Sprinkle pizza pan with corn meal, put flattened dough on top: Lightly sprinkle your pizza pan or flat baking sheet with corn meal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

7. Spread with tomato sauce and sprinkle with toppings

8. Bake the pizzas one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Also you can Add rocket or pineapple!

Enjoy!

When Cats Inherit the Earth