Multimedia
Recipes, Short Films, Music,
General Multimedia
Short Films
Army of One
Ricarlo-Luis Grevely
Color my World
Ricarlo-Luis Grevely
Editor's Choice Award Winner!
Music
A STAR IN THE GHETTO
Almighty Razaa
Be sure to check out our interview with the artist!
Editor's Choice Award Winners:
CARE FOR YOU
DONT GIVE UP ( SINCERELY ALMIGHTY RAZZA)
LATE NIGHT
DENZE
General Multimedia
Old is Gold
Mohammed Al-Abduljabbar
Boom (ship)
A Boom is a type of ship. It is the largest and strongest type; to know the type of ship we have to see the pointy wood in front of it. Each trader and business man in the old days had this kind of ship because it was used for travelling far distances. Our ancestors used to travel to India, Pakistan, and even Africa.
Dyeen
Before Japan grew pearls, Qatar was famous for selling pearls. This woven bag is a big part of our culture and it is called Dyeen in Arabic. Our ancestors used it to collect oysters for pearls; they would hold it and dive searching for oysters.
Indian Sword and a Rifle
In our culture, we believe in the Indian sword. Our ancestors say that the Indian sword is the strongest sword made, and many poets have written about it. The other thing is an old rifle; in the beginning of the 90’s, we used rifles and swords. Our ancestors would hold the rifle and ride a horse to battles.
Mdkhen
Nearly every house in Qatar has this. This is called Mdkhen in Arabic, our ancestors used it and we still use it. We put coal inside and wood out, the smell is so good and if there is a guest coming we put it out. Also, we use it if we need to go somewhere and want to smell good for a long time. The smell stays on the clothes for days.
Dallah
All Arabs use dallah to make and pour arabic coffee from. It is made from copper and each home has it. In the old days, they would put coffee in and put the dallah on the fire to make the coffee. The arabic coffee is cooked more than once, usually 4 or 5 times, then we drink or serve it.
The Dunkin' Mobile
Katelyn McKeone
Banana Chocolate Chip Muffins
Sara Feulner
"These muffins are often referred to as crack muffins due to the fact that they are so good; they are like crack. Once you start, you can’t stop. These are usually gone before I can even take a picture of them."
Ingredients:
1 ¾ cup of all purpose flour
¾ cup of sugar
1 tsp of baking powder
1 tsp of baking soda
½ tsp of salt
1 egg
½ cup of vegetable oil
½ cup of plain yogurt
1 tsp of vanilla extract
2 bananas
1 cup of chocolate chips - semi-sweet work best
Directions:
1. Mix dry ingredients together in a bowl.
2. Mix wet ingredients in a separate bowl until well-combined.
3. In a separate bowl, mash the bananas together, or puree in a food processor until smooth-ish.
4. Mix chocolate chips into the banana puree.
5. Mix the wet and dry ingredients together until well-combined.
6. Pour banana mixture into the dough mix and fold together.
7. Pour into a cupcake tin and bake at 325 degrees Fahrenheit until fully baked.
8. Poke the centers with a toothpick and once it comes out clean, they are done.
Enjoy!
Beef Shawarma
Greg Ludwick
Yield: 10 Servings
Ingredients:
5 lbs. beef, sliced thin
10 Pitas
For the Marinade:
2 ½ Cups plain yogurt
¾ Cups vinegar
5 cloves garlic, crushed
2 ½ Tsp freshly ground black pepper
1 ¼ Tsp salt
5 cardamom pods
2 ½ Tsp ground allspice
5 Tbsp lemon juice
For the Sauce:
2 ½ Cups tahini
¾ Cups lemon juice
5 Tbsp plain yogurt
5 cloves garlic, crushed
For the Filling:
2 ½ medium onions, thinly sliced
5 tomatoes, thinly sliced
2 ½ cucumbers, thinly sliced
1 ¼ Tsp sumac
1 ¼ Cups parsley, finely chopped
10 pickles
10 large pita breads, for serving
Directions:
Make the Marinade and the Beef
1. Gather ingredients.
2. Combine all ingredients. Yogurt, vinegar, garlic, pepper, salt, cardamom pods, allspice, and lemon juice. If it seems a little dry, add a little olive oil (a Tbsp at a time).
3. Add the beef then cover and refrigerate at least 8 hours, preferably overnight.
4. In a stockpot or large saucepan, cook the beef over medium heat for 45 minutes or until done. Be sure not to overcook. If the beef becomes a little dry, add a few Tbsp of water throughout the cooking duration
5. While beef is cooking, prepare the sauce.
Make the Sauce:
1. Gather all ingredients.
2. Combine sauce ingredients: Tahini, lemon juice, yogurt, and garlic, mix well. Set aside.
Make the Filling:
1.Gather all ingredients.
2. In a large bowl, take the onions, tomatoes, and cucumbers and sprinkle with sumac.
3. Add other filling ingredients: parsley and pickle slice; combine well.
Assemble the Shawarma:
1. When the beef is done, you can shred it, slice it, or leave it in large pieces. As long as it is thinly cut, there is not much difference. Cutting into strips is preferred.
2. To assemble, place enough beef on the pita to ¼ of the loaf.
3. Add veggies and pour sauce.
Bignolati
Sara Feulner
"This is a simple and tasty bread that can be made as an appetizer or side dish for an array of meals, or eaten on its own if desired. "
Ingredients:
Store-bought pizza dough (you can use homemade if preferred, but store-bought is easier)
Sweet ground sausage (enough for your dough)
Cured black olives (usually found in specialty Italian stores)
Olive oil
Black pepper
Directions:
-
Roll out dough to about finger-width thickness.
-
Cover lightly in olive oil and black pepper.
-
Spread sausage and olives evenly.
-
Cut into equal pieces and bake at 350 degrees Fahrenheit for about 13-18 minutes or until golden brown.
-
Cool and enjoy.
Buttermilk Panna Cotta
Rachael Desautels
Yield: 10 servings
Ingredients:
3 tbsp water
2 ½ tsp unflavored gelatin
Nonstick vegetable oil spray
About 1 ½ cups or 13 oz whipping cream
About 1 ½ tsp finely grated lemon peel
6.7 oz sugar
3 cups buttermilk
3 tsp vanilla extract
Assorted frozen berries (such as blackberries, blueberries, and raspberries), thawed
Directions:
-
Pour 2 tablespoons of water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six ¾-cup ramekins or custard cups with nonstick spray.
-
Heat cream, lemon peel, and sugar in a medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
-
Using a small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.
Chicken Pesto Bites
Sara Feulner
Editor's Choice Award Winner!
"This is an easy and delicious appetizer or side dish that you can make with a few ingredients from the grocery store."
Ingredients:
Cooked chicken
Rana basil pesto
Lemon juice
1 baguette
Sliced mozzarella cheese
Directions:
-
Preheat the oven to 350 degrees Fahrenheit.
-
Slice the baguette into 1 ½-inch to 2-inch slices and line up on a greased baking sheet.
-
Using a basting brush, lightly brush lemon juice on each slice.
-
Add about a teaspoon of Rana basil pesto to each slice.
-
Add some chicken to each slice.
-
Add a small square of mozzarella cheese on top of each slice.
-
Bake in the oven until the cheese is melted.
-
Take out of the oven and enjoy.
Cold Oven Butter Nut Cake
Sara Feulner
"A sweet and delicious dessert fit for just about any occasion."
Ingredients:
2 sticks of margarine
½ cup of Crisco
3 cups of sugar
¼ tsp of salt
5 large eggs
3 cups of all-purpose flour
1 cup of milk - whole milk is best
2 tbsp of flavoring of your choice - cherry, almond, vanilla, etc.
Optional: ½ cup to 1 cup of broken nuts and cherries
Directions:
-
In a bowl, cream together shortening, sugar, and salt.
-
Add flavoring.
-
Beat well, add flour and milk slowly and alternately; ending with flour.
-
Fold in nuts and/or cherries.
-
Starting with a COLD OVEN, bake in a lightly greased and floured tube pan at 325 degrees Fahrenheit for 1 hour 45 minutes or until fully baked.
-
Cool and enjoy.
Coq Au Vin
Sierra Crannell
Yield: 10 servings
Ingredients:
7.5 lbs skin-on bone-in chicken legs
7.5 cups red wine
2.5 bay leaves
8 fresh thyme sprigs
10 oz bacon, diced
2 carrots (large) peeled and diced
20 oz Button mushrooms trimmed and quartered
5 garlic cloves, minced
1 tbsp tomato paste
5 tbsp AP flour
5 tbsp unsalted butter, @ room temp
20 oz pearl onions, peeled
½ cup flat leaf parsley, chopped
Directions:
-
Season chicken with salt and pepper.
-
In a large bowl combine chicken, wine, bay leaf, and thyme.
-
Cover and marinate @ least 30 mins up to 1 day.
-
In a Dutch oven or large pot set on med, cook bacon until browned and crispy.
-
Remove from heat and use slotted spoon to transfer bacon to sheet tray with small metal stand.
-
Keep bacon fat.
-
Remove chicken from marinade and pat dry, keep marinade.
-
Heat bacon fat over med heat until shimmers.
-
Add chicken skin side down until golden brown, repeat with other side.
-
Put chicken aside.
-
Add onion, carrot, and mushrooms to the Dutch oven/saucepot, season with salt, brown veggies.
-
Add Garlic and tomato Paste, cook until fragrant.
-
Add Marinade reserve, bring to boil over med heat, reduce by ½, skim foam.
-
Add chicken, pearl onions, and .5 bacon.
-
Add stock if chicken isn’t fully covered.
-
Cover and simmer over low heat until chicken is tender, transfer chicken to plate and simmer 10 mins.
-
Whisk flour and butter until smooth.
-
Simmer until nappe (coats back of spoon).
-
Taste and season.
-
Garnish with parsley and bacon.
French Onion Soup
Andre Gordon
Editor's Choice Award Winner!
Yield: 10 servings
Ingredients:
2 oz. Butter
2.5 lbs Onion
3.25 qt. Beef Stock
3 oz. Sherry
French Bread
12 oz. Gruyere (Swiss)
Directions:
1. Heat the butter in a stockpot over moderate heat. Add the onions.
2. Add the stock and bring to a boil. Simmer until the onions are very tender and the flavors are well blended, about 20 minutes.
3. Season to taste with salt and pepper. Add the sherry, if desired.
4. Keep the soup hot for service and cook until they are golden. Stir occasionally.
German Goulash Soup
Camryn Grimmer
Yield: 10 servings
Ingredients:
2 lbs stewing beef, cut into ¾-inch cubes
4 tbsp olive oil
4 onions, coarsely diced
2 garlic cloves, crushed
3 cups tomato juice
2 cups beef broth
2 tsp salt
2 tbsp paprika
6 potatoes, peeled and cut into 1-inch cubes
6 peppers (different colors) cut into 1-inch pieces
salt and pepper, to taste
Directions:
-
Heat oil over medium-high heat in a large pot. Brown meat, add onions and garlic, cook for several minutes, stirring often.
-
Add tomato juice, beef broth, salt and paprika to a boil, cover and reduce heat to simmer. Cook for 40 minutes.
-
Add potatoes and peppers. Cook for 15 minutes or until potatoes are tender.
-
Season with salt and pepper.
Millie's Cookies
Sara Feulner
"These simple cookies are fantastic with a hot drink, especially coffee or hot chocolate. These are also one of my mom’s favorite desserts, so they are a household staple. This recipe makes quite a lot of cookies, so adjust as needed."
Ingredients:
4 lbs of all-purpose flour
1 ¾ lb of sugar
1 lb of Crisco
12 eggs
2 heaping tbsp of baking powder
2 tbsp of vanilla extract
1 heaping tbsp of cinnamon
However many chocolate chips your heart desires - semi-sweet work best
Directions:
-
Mix dry ingredients in a bowl.
-
Add wet ingredients to the bowl and mix until thoroughly combined.
-
Either roll out the dough yourself and cut it into strips or extrude a sheet in a pasta maker and cut it into strips and put them on a baking sheet.
-
Push chocolate chips into the top of each cookie.
-
Bake in the oven at 375 degrees Fahrenheit for 12 minutes or until golden brown.
-
Grab your hot drink and enjoy.
Parker House Rolls
Sara Feulner
"This recipe is originally from my Grandma Liz but was passed down to me. She has given me permission to share this recipe with you and I truly hope you enjoy them. These rolls are usually the start of many family fights on Thanksgiving and other holidays due to everyone wanting to eat a dozen themselves."
Prep Time: 2 hours 35 minutes
Cook Time: 20 minutes
Ingredients:
2 packets of Active Dry Yeast
½ cup of warm water
1 ½ cup of lukewarm milk (scalded then cooled)
½ cup of sugar
2 tsp of salt
2 eggs
½ cup of shortening or butter or margarine - softened
7 cups of all-purpose flour
Directions:
-
Dissolve yeast in warm water.
-
In a pot, scald milk, sugar, butter, and salt. Let cool and then add eggs and stir. Put the mix in a mixer or separate bowl for mixing and add the yeast water.
-
Add 2 cups of flour and mix until smooth.
-
Mix in enough remaining flour to make the dough easy to handle.
-
Put the dough on a lightly-floured surface and knead until smooth (usually about 5 minutes).
-
Place in a greased bowl and flip the greased side of the dough up. Cover and let rise in a warm place until it doubles in size (usually about 1 ½ to 2 hours). Dough is ready if an impression remains when poked.
-
Punch down dough, roll out; shape rolls using a circle cookie cutter or a glass and fold in half before placing on a baking tray.
-
Let rise for 20 minutes before baking.
-
Bake at 400 degrees Fahrenheit for 15-20 minutes or until golden brown and fully cooked. Cool (or don’t) and enjoy!
Penne a la Vodka
Sara Feulner
"This is one of my mom’s favorite dishes. It is a pretty simple one to make and it tastes great."
Ingredients:
1 lb of penne pasta
1 tsp of olive oil
⅛ lb of prosciutto, chopped
½ tsp of red pepper flakes
2 16-oz cans of whole peeled tomatoes
½ cup of unflavored vodka of your choice
1 cup of heavy cream
1 cup of parmesan cheese
½ cup of fresh basil - chopped
Salt to taste
However much garlic your heart desires
Directions:
-
Cook your pasta first or on the side as you cook the sauce.
-
Heat olive oil in a saucepan over medium heat and sauté garlic, red pepper flakes, and prosciutto for 1 minute.
-
Stir in tomatoes and cook for 3 minutes.
-
Stir in vodka and cream.
-
Simmer for 15 minutes or until thickened.
-
Stir in parmesan cheese and basil.
-
Toss with pasta until evenly coated and enjoy.
Pizza Dough
John Passino
Ingredients:
4 cups of bread flour
1 tsp of sugar
1 ¼ tsp of dry yeast
2 tsp of salt
1 ½ cups of lukewarm water
2 tbsp of olive oil
Directions:
-
Add flour, sugar and yeast together in a mixer. Add oil till it gets absorbed. Slowly add water till it becomes a soft ball of dough. Scrape bowl as needed. Roll out on lightly floured surface till you have a firm ball of dough.
-
Put oil into a separate bowl and place the dough in the bowl. Wrap the bowl until the dough doubles in size.
-
Once doubled, cut into 4oz portions, then make pizza accordingly.
Editor's Choice Award Winner!
Pumpkin Roll
Alan Epstein
Ingredients:
Cake:
3 eggs
¾ cup sugar
¾ cup pumpkin
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 cup all-purpose flour
Filling:
Ingredients:
1 pkg cream cheese (softened)
2 tbsp unsalted butter (softened)
1 tbsp pure vanilla extract
1 cup powdered sugar
Cake Directions:
-
Mix all ingredients with spoon.
-
Grease small cookie sheet and line with wax paper.
-
Bake at 375 for 15 minutes.
-
Sprinkle a non-fluffy dish towel with powdered sugar.
-
Put cookie sheet on towel and pull off wax paper.
-
Roll in towel and let cool 20 minutes.
-
Unroll and prepare to spread in filling.
Filling Directions:
-
Mix with a hand mixer until smooth.
-
Spread in unrolled cake.
-
Roll cake and cover in foil and refrigerate at least 1 hour before cutting into slices.
Scotch Eggs
Peyton Lent
Yield: 10 Servings
Ingredients:
10 eggs (whole)
3 eggs (whipped)
30 oz pork sausage
1 ¼ tsp dried parsley
1 ¼ tsp dried sage
1 ¼ tsp dried thyme
2 ½ cup AP flour
2 ½ cup unseasoned breadcrumbs
1 ¼ tsp salt
⅝ tsp black pepper
2 ½ quarts canola oil
Directions:
-
Add the whole eggs still in their shell to a pot and cover them with water. Bring to a boil, then turn off the heat and allow the eggs to sit in the water for 15 minutes. Drain, then add more water.
-
Peel the eggs in the water. Dry them, then set aside.
-
Add the sausage meat and mix in the parsley, sage, and thyme (maybe add when grinding sausage).
-
Make a breading station with the egg, flour, and breadcrumbs. Season the breadcrumbs with the salt and pepper.
-
Add the oil to a saucepan and bring them to 325 degrees Fahrenheit.
-
Dust your hands with flour and tightly wrap the sausage meat around the eggs leaving no gaps; shape into a tight oval.
-
Dip the eggs one at a time into the flour, then the eggs, then the breadcrumbs. Coat them well. Carefully place the eggs into the oil and fry until golden brown, turning once. Remove and drain onto a paper towel.
Sourdough Bread
Michael Tighe
"Three years ago, I purchased a book–Flour, Water, Salt Yeast, authored by Ken Forkish–mainly for techniques to make pizza dough. The pizza dough recipes were incredible and one day, on a whim, I decided to try a bread recipe: “Saturday White Bread”.
I fumbled through the recipe, unsure of myself. How do I knead the dough, what is bulk fermentation, how do I know what properly proofed looks like? In the end, the bread turned out much better than expected. I was hooked and started baking my way through the book slowly but surely learning, building confidence with each success.
The recipe that always seemed “a bridge too far” was sourdough bread. After a couple failed attempts at making a sourdough starter, Chef Matt Bolton gifted me some of his that he’d had for over a decade. I’ve had it for well over a year now, keep it in the refrigerator and feed it monthly. A couple times it looked like it was at deaths door but with a little water and flour it springs back to life.
I’ve tried several recipes for sourdough bread and have had good results. The downside is that some recipes are time-consuming and require a lot of steps. Your timer and a checklist become your best friends.
The recipe below is now my go-to sourdough recipe. It produces consistently great results and does not require lots of hands-on. It is adapted from a King Arthur flour sourdough recipe. I like it because I mix the ingredients in the morning and the next day I’m ready to bake sourdough bread."
Yield: 10 Servings
Tools:
Digital Scale
Cambro 6 quart bucket
Digital thermometer
6 quart dutch oven
Bannetons
Timer
Spray bottle
Ingredients:
800 Grams All Purpose flour
200 Grams Whole wheat flour
100 Grams Sourdough starter
20 Grams kosher salt
750 Grams water 90 degrees
Directions:
-
In a stand mixer or by hand mix the flour(s), sourdough starter, salt and water until you achieve a shaggy consistency about five minutes. Note: It’s ok to take the starter right out of your refrigerator and use it.
-
Over the next hour every 15 minutes stretch and fold the dough until it forms a smooth ball. This develops the gluten network and traps carbon dioxide.
-
After four stretch and folds have been completed, rest the dough in a covered plastic container for 12 hours to develop flavor through the magic of fermentation. Pro tip: mark the dough line with a piece of tape so you’ll be able to see how the dough is proofing.
-
After 12 hours the dough should have roughly doubled in size. Remove dough from the bowl divide in half. Fold and stretch each dough ball for three minutes to further develop the gluten network. Place each dough ball in a banneton, cover with plastic wrap and place in refrigerator for 12 hours. This slows the fermentation process and develops flavor.
-
Heat oven to 500 degrees and place a dutch oven in the oven for one hour. This ensures the dutch oven is properly heated.
-
Take the dough balls out of the refrigerator, remove from banneton, by flipping it onto a floured surface. Score it with a bakers lame or paring knife and give it a couple squirts of water from a spray bottle.
-
Remove the dutch oven from your 500 degree oven and take the top off. Be very careful it is extremely hot. Place the dough in the dutch oven and into the oven for 20 minutes covered. The dutch oven traps the steam and ensures proper oven spring. It also ensures the crust does not overcook & has time to form a thicker more flavorful crust.
-
After 20 minutes take the cover off the dutch oven and inspect the bread.
-
Bake for another 10 minutes or until the bread is golden brown. Remember the darker the crust the more flavor you have.
-
Remove from oven and check the temperature- it should be 200 degrees
-
Repeat process with the second dough ball.
Tabouli Salad
Nato Bajelidze
Ingredients:
Wheat bulgur - 1 ½ cups
Sea salt – 2 tsp, divided
Garlic - 2 cloves
Olive oil – ½ olive oil
Lemon – ⅓ cup
Mint leaves – ¾ cup
Parsley – ¾ cup
Tomatoes – 6 tomatoes
Black pepper – to taste
Scallions – 2 bunch
Arugula – 1 ½ lbs.
Procedure:
-
Place the bulgur in a bowl, sprinkle with sea salt. Add the boiling water and cover, let it sit at least 20 minutes, until softened.
-
Pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency. Add mint leaves and let it blend until smooth. Season with salt and pepper.
-
Dice tomatoes, chop parsley and scallions. Set aside.
-
Check the bulgur to see if it is softened. If so, add the dressing and chopped parsley. Toss to combine well. Add tomatoes, scallions and arugula, mix well.
Sara Feulner
White Wine Chicken Piccata
"This is my best friend, Avonlea’s, favorite dish of mine in addition to my mother also loving it, so it has become a household staple. It is a highly customizable meal and is always a hit."
Ingredients:
2 boneless skinless chicken breasts or thighs (Avonlea prefers light meat, my mother and I prefer dark meat. It is all preference)
Salt to taste
Lemon pepper to taste
⅔ cup of all-purpose flour
4 tbsp of olive oil
⅓ cup of dry white wine
2 tbsp of butter
2 cloves of garlic, chopped (measure with your heart)
2 tbsp of capers (optional)
3 tbsp of lemon juice (more if desired)
1 ½ cups of chicken stock
2 tbsp of fresh flat-leaf parsley, chopped
8 oz of angel hair pasta (or any pasta if an alternate is preferred)
Directions:
-
Cook your pasta first or on the side while you cook the sauce.
-
Butterfly your chicken (or get pre-cut if desired), lay a piece of parchment paper on a surface, and pound until about a ¼-inch thick. Season generously with salt and lemon pepper on both sides.
-
Cut each breast in half lengthwise so you have 4 pieces of chicken.
-
Add flour to a wide, shallow dish and dredge each piece, shaking off any excess.
-
Heat the olive oil in a large skillet over medium heat. Fry chicken on both sides until golden brown (about 3-4 minutes per side).
-
Remove the chicken from the pan and set it aside.
-
Pour the white wine into the pan and cook until reduced by half, which usually takes about a minute.
-
Add the butter, garlic, and optional capers to the pan and cook until fragrant, about 2 minutes.
-
Stir in the chicken stock and lemon juice and cook for about 5 minutes or until it is slightly thickened.
-
Return the chicken to the pan.
-
Sprinkle in the parsley and turn the chicken to coat it in the sauce. Simmer for 2 minutes until the sauce has thickened a bit more, then remove from the heat.
-
Serve the chicken and sauce over the pasta and enjoy!
-
Optional step: add some parmesan cheese on top to make it even better.
Hovey Pond Harlotry
Bettina Lamberti Beiersdorf
Quietly she waits, her breasts crusted with streams of dried milkiness,
Will someone notice?
Hoping to be ogled by the voyeur who has come to catch a glimpse of raw beauty and wildlife.
Will you appreciate her?
Fleshy thighs, full breasts, and a curvaceous ass hang suspended in a shameless display of nakedness.
Will they blame her, shame her?
The epitome of man’s complex relationship to beauty is she.
Will he ban her? By what man her?
An exhibitionist by nature, she displays her form, her sexuality for all to see.
Will you lust after her, peeking and prodding to know her fully?
She is ignored by those too prudish to acknowledge their vulnerability.
Is she just camouflaged in the trees?
Come
Find
Me
I flank the planked deck of the wetlands area of Hovey Pond Park.
