Culinary Sonnet
Figs stuffed with proscuitto and mascarpone cheese,
a plate of bacon wrapped scallops and pineapple.
French onion soup is bound to please
or garlic steamed mussels with which to grapple.
Artichoke hearts smothered in sherried cream;
pears with sugar and cinnamon in butter sauteed;
pork tenderloin medallions make a demi-glaced dream
while crisped lyonnaised potatoes are made.
Now with a sip of Pouilly-Fuisse'
tastes flush the palate like a gourmet concert.
A toast to good friends on this wonderful day
as ice wine chills to serve with dessert.
A plate of old fashioned Bananas Foster-
perhaps in the morning, eggs benedict with lobster!
Copyright © Craig Cornish | Year Posted 2018
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