Home » Poems » Duke Beaufort » accommodating delicate taste

Duke Beaufort | + Follow Poet |

accommodating delicate taste

Poet's Notes

(Show)

Become a Premium Member and post notes and photos about your poem like Duke Beaufort.

Officiandos know that budgetary concerns often dictate what we eat. The small tool for making paste cost over $20 in a local market as did the root. However, preparing and serving really good food is a treat and may pay dividends:

There once was a chef very snobby Who made sushi at home as a hobby Horseradish was great But did not please his date So with sharkskin he grated wasabi

Post Comments

Poetrysoup is an environment of encouragement and growth so only provide specific positive comments that indicate what you appreciate about the poem. Negative comments will result your account being banned.

Please Login to post a comment

David Fisher

Date: 2/11/2024 4:52:00 PM

That's funny, and has such a good flow to it. I don't think we've bought wasabi yet, but need to.

Duke Beaufort
Date: 2/11/2024 7:00:00 PM

David, prepare to pay! However, it's worth it at least once so that the mystery is solved and you can taste the difference. It's all rather funny!

Andrea Dietrich

Date: 2/11/2024 9:51:00 AM

This is silly and has a great last lines as all good limerick writers know. Well done. Duke

Duke Beaufort
Date: 2/11/2024 10:52:00 AM

Thanks Andrea. I am still in awe of your dynamic abilities. I am glad you liked this as it came about entirely through happenstance.

Silent One

Date: 2/10/2024 10:03:00 AM

Oh nice one.. this one flows really well...

Duke Beaufort
Date: 2/11/2024 10:28:00 AM

I tried! It came about by stumbling upon it in an actual real-life experience.

Ink Empress

Date: 2/10/2024 6:40:00 AM

Haah so with sharkskin he grabbed wasabi! That line made me smile! Clever write this is dear duke! Your limericks are always on so many various subjects and i see you also write alot on food, im more of a sashmi person not sushi, as i dont like the rice. Hah! I love the description too and your rhymes are brilliant. Pleasure reading your work always. Hope you are doing well,

Duke Beaufort
Date: 2/11/2024 9:55:00 AM

Thanks IE. I am well. I am in my low 70s and just respond to what I see if it irks me or temps me in some way. I get not eating too much rice completely. It's not helping our A1C if that is a concern. However, it soaks up flavors and provides sustenance to a lot of the world. It may also be taking over some wetlands, so life is a total mix of goods and bads with everything. Hard to balance.

Jan Allison

Date: 2/9/2024 3:50:00 PM

this is so darn clever Duke lol the idea of using shagreen is hilarious!:-) hugs jan xx

Duke Beaufort
Date: 2/11/2024 9:38:00 AM

Apparently, this is the correct tool for grating wasabi root! I didn't come up with that idea.

Duke Beaufort
Date: 2/11/2024 9:37:00 AM

Jan, I had to look up "shagreen." Never saw that word even in a crossword, and I see it's a finish used in a lot of furniture and objects. I am very glad you liked this and exposed me to a new word. Let me check out some of your work!

Hilda Greenhough

Date: 2/9/2024 10:30:00 AM

The horseradish sounded good to me. Thanks for a delightful limerick.

Duke Beaufort
Date: 2/11/2024 7:16:00 PM

You can try boiling them and season with olive oil and garlic. We sometimes mix them with other greens to make the dish more interesting. I don't remember how good they are by themselves, but we don't like wasting them.

Hilda Greenhough
Date: 2/11/2024 11:11:00 AM

I wonder if the leaves count as a green, leafy vegetable. Everyone suggests kale, but it seems indegestible. Recipe is always welcome. Thank you.

Duke Beaufort
Date: 2/11/2024 9:26:00 AM

We do eat horseradish from time to time. It's what the restaurants serve with sushi since it's much cheaper than wasabi. The leaves can also be cooked if one is so inclined. They are very large. I should take a picture of them this spring.

Daniel Henry Rodgers

Date: 2/9/2024 10:12:00 AM

Hello Duke, What a delightful and witty exploration of the culinary world, blending humor with culinary expertise in a charming limerick format. The playful narrative of a snobby chef navigating the delicate preferences of his date adds a lighthearted touch to the poem, while the incorporation of sushi-making techniques like using sharkskin to grate wasabi adds authenticity and depth to the imagery. Thank you for sharing your creative talent and culinary wit! - Blessings, Daniel

Duke Beaufort
Date: 2/11/2024 8:46:00 AM

Daniel, you consumed and analyzed every word here as if it were a fine meal! I am so glad you liked it. It just happened because we have someone in our family that likes to put together raw fish meals. That process and the family interaction led to this poem. It was all a learning experience for me and others who were here due to a death in the family. Lemonade from lemons.