White Rabbit Poetry Society Monthly Newsletter
Month Newsletter
Welcome:
Hello Poets! Welcome to May! April was a calm month at the White Rabbit. Did you read the amazing Featured Poets? We were so honored and blessed to have Vimal Patel, Helen Higgins, and Mathew C. Bryant • Horror Poet ! the links are listed below the newsletter, if you haven’t, please take a look. Amazing writing there!
May will bring a few changes to the White Rabbit. We will be encouraging more community involvement. Want to write a poetry prompt? We are here for it! Want to write a poem? Please do! Want to curate a poetry event in June? We’d love to hear from you! Community works best when we all participate and I’m sure many of you have wonderful ideas that should and can be shared!
May also brings May Flowers the prompt event to grow our garden. A new subsection run by the wonderful A Writer’s Voice, and much more. Please also reach out if you are interested in being a Monday poet. We are accepting poets for the last of June and July. Thank you so very much for being here! Happy Writing!
Also, as a fun little project, if you have tried any of our monthly newsletter recipes please send a picture! We’d love to feature it in the next month’s newsletter!
~White Rabbit Poetry Society
Upcoming events:
May 4, theinkspilled
May 11 Dipti Vyas
May 18 Gary L Taylor
May 25 Narcisse Tardif
Featured Monday Poets:
Sunday Seedlings: Poetry Prompts
Featured Comment Poetry: Poetry shared in comments.
Monthly Poetry Share:
White Rabbit Tea Table: Monthly Recipe and Tea Suggestions
Traditional Scones
Makes 12
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
¼ cup cold unsalted butter, cut into pieces
1¼ cups heavy cream
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt; mix well. Using a pastry blender, cut in butter until crumbly. Add cream and vanilla extract, stirring with a fork just until combined.
Shape dough into a ball. On a lightly floured surface, knead 4 to 5 times or until smooth and elastic.
Roll dough to a 1-inch thickness. Using a 2-inch round cutter, cut scones from dough. Place on prepared baking sheet. Bake until tops are medium brown, 18 to 20 minutes. Let cool on a wire rack. Serve warm.
Meet the Editors:
Dorie Snow/雪多丽 , Brooklyn Crane, A Writer’s Voice
Thank you to everyone who participated in this Month’s Poetry Society writing events. You are all incredibly talented poets. White Rabbit Poet Society is a place for poets new and seasoned to spend time in a quiet, restful place of gentle suggestion, inspiration, and community.
If you are interested in writing for the White Rabbit Poetry Society, please see the Welcome page for links to all available writings.
Looking forward to next month! Happy writing! Many Blessings!
White Rabbit Poetry Society