Entangled Written By Meme Avery



Lips intake



While hands






To tangible


Bodies become

The language Of reality

As we move

Limb to limb

Entangled In a lovers


Clinging To the last fabric Of sanity

Diving head

First into the

Heady taste of


Back bowed

Hips arched

By surrenders


I exhale and

Become a part Of you

If only For this



Poetry submissions open April 30!

Sounds like fun!!

The People's Poetry Festival

It’s official! The 2013 People’s Poetry Festival will begin accepting poetry submissions on Tuesday, April 30! Are you interested in having your poem turned into a piece of poetic graffiti to be showcased during the 2013 festival? Then we want you! Visit our Poetry Submissions page for more information, and to download a 2013 Poetry Submission Form. Submissions close 5:00pm (MST) on Thursday, May 30, 2013, so get those poems in!


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Famicom Creator Masayuki Uemura Had No Faith in the Game System’s Success, Colored it After His Boss’ Scarf

SoraNews24 -Japan News-

This year Nintendo and fans celebrate the 30th anniversary of the Family Computer (Famicom) game system originally released in 1983.  It was the machine that revitalized home gaming worldwide with its later incarnation, the Nintendo Entertainment System (NES). In a story of shocking success, no one was more shocked perhaps than the system’s head developer, Masayuki Uemura who revealed the details of the Famicom’s rocky beginnings in an interview with Shupure News.

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“Actions” Written By Meme Avery


His lips burned
Into my

As my pulse

My legs
Sinking into
Like quick

While hands
Valleys and hills

To the
Human eye

He didn’t speak
But his thoughts
Were clear

And i succumbed
To his
Earthly vision

To his
Touch of

While caught
In the friction
Of the moment

If he
Will be

When morning

Recipe: Mustard-Crusted Pork with Farro and Carrot Salad

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don’t have a mandoline, use a vegetable peeler. hide
  • 1 3-3 1/2-pound boneless pork loin
  • Kosher salt, freshly ground pepper
  • 1 cup whole grain mustard
  • 1/4 cup mustard powder
  • 1/2 cup olive oil, divided
  • 2 cups farro
  • 1/3 cup apple cider vinegar
  • 1 tablespoon caraway seeds, coarsely chopped
  • 1 teaspoon honey
  • 1 1/2 pounds baby carrots, any color, very thinly sliced lengthwise on a mandoline
  • 1/2 small red onion, very thinly sliced into rings
  • 1 cup (packed) fresh flat-leaf parsley leaves


Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.

Preheat oven to 425°F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350°F and roast until a thermometer inserted in the thickest part registers 145°F, 25-35 minutes longer, depending on thickness of roast.

Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.

Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.

Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.

Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.

DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.