Do you know what's in my pottet?

I finally found it. One of my favourites from my childhood poetry books. You can tell I had refined sensibilities, even back then.

A LITTLE BOY'S POCKET

Do you know what's in my pottet ?
Such a lot of treasures in it!
Listen now while I bedin it:
Such a lot of sings it holds,
And everysin dats in my pottet,
And when, and where, and how I dot it.
First of all, here's in my pottet
A beauty shell, I pit'd it up:
And here's the handle of a tup
That somebody has broked at tea;
The shell's a hole in it, you see:
Nobody knows dat I dot it,
I teep it safe here in my pottet.
And here's my ball too in my pottet,
And here's my pennies, one, two, free,
That Aunty Mary dave to me,
To-morrow day I'll buy a spade,
When I'm out walking with the maid;
I tant put that in here my pottet!
But I can use it when I've dot it.
Here's some more sings in my pottet,
Here's my lead, and here's my string;
And once I had an iron ring,
But through a hole it lost one day,
And this is what I always say-
A hole's the worst sing in a pottet,
Be sure and mend it when you've dot it.
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Recipe for Canned Mackeral - Pasta Dish

Thinking about The Hunger Challenge and looking for food bank recipes which use cheap sources of protein.  Canned Mackerel is a very cheap source of protein, and canned mackerel has the advantage of keeping without a fridge.
Mackerel Pasta

1 cup chicken broth
1/2 tsp turmeric
1/2 tsp fennel seed, slightly crushed
1/2 tsp crushed red pepper
2 tbsp olive oil
1 small onion, minced (about 1/2 cup)
1 carrot, julienned or grated
1 clove garlic, crushed or minced if no press
1/4 cup white wine* (optional,)
1/2 cup peas, fresh or frozen is fine
1 (15 oz.) can mackerel
1 tbsp butter
1/2 pound pasta (I usually use spaghetti, but use your favorite)

1. Put on a large pot of pasta water to boil, and cook your pasta while preparing the sauce. Add salt and oil to the pasta water if you like.

The trick is to have the pasta come done at the same time as the sauce without overcooking the pasta, peas or fish. I do it by preparing the sauce up to step 5., and then dropping the pasta in the boiling water. When pasta is five minutes away from done, proceed with step 6., and so on.

2. Heat chicken broth to boiling. A bouillon cube is fine for this. Add turmeric, fennel seed and crushed pepper to the hot broth so they begin to soften and release their flavors.

2. Heat olive oil in saucepan. Add onion and stir-fry until caramelized. Add carrot and garlic and stir-fry about a minute. Don’t let garlic get dark.

4. Add wine to the skillet and let boil to deglaze pan.

5. Add your spicy broth, and let this come to a boil.

6. Add peas, and if they’re still frozen let come back to a boil before adding your fish, which is already fully cooked.

7. Add mackerel to sauce, and you want it to just come back to a nice hot boil, but not to cook anymore.

8. Finish the sauce by swirling in your butter, and serve immediately over your hot pasta, which you have drained and placed in serving dishes.

* You may want to add 1/2 tsp. white vinegar to your chicken broth if you choose not to use the wine.