Snow Flakes
by Emily Dickinson
I counted till they danced so
Their slippers leaped the town,
And then I took a pencil
To note the rebels down.
And then they grew so jolly
I did resign the prig,
And ten of my once stately toes
Their slippers leaped the town,
And then I took a pencil
To note the rebels down.
And then they grew so jolly
I did resign the prig,
And ten of my once stately toes
Are marshalled for a jig!
This recipe calls for fresh snow, which we don't get in Texas too often. Luckily (or perhaps not so luckily, because all our pipes froze) it got ridiculously cold here for days and days and days, and then it snowed.
Mostly people want snow cones in the summer, so they stand in long, long lines in the hot sun for that cup of mashed up ice with sweet, colored juice squirted on it. Then of course, one must gobble up the snow cone as fast as possible, or it will become a cone full of strangely-flavored water, which for some reason is not as appetizing.
But real snow comes down from snowy clouds, and if the ground is cold enough, as it was here some weeks ago, it stays on the ground and every surface in sight, and you harvest it and eat it.
The uncivilized way to eat snow is to scoop it up in mittened hands and eat it right then and there. Or, one could pack it into an elegant glass and color the top with several drops of chlorophyll.
Here is the recipe.
Recipe for Natural, Natural Snow Cones
(All organic)
Ingredients:
Snow
Chlorophyll
Directions:
Wait for about two weeks of super cold weather, then snow flurries, then when you wake up in the morning and the world is all white and beautiful, get your equipment and get outside before it melts. Gather as much as possible of clean snow. Distribute it carefully into elegant glasses, administer several drops of chlorophyll to the snow, and serve immediately.
