Making a Meal of It

Crudités, fresh, piled high and swaggering From the market, bought this evening. Thrusting carrots, earth still clinging, Crisp cos, perky peppers, piquant roquette, Rude red radishes, cucumber firm, All in cool clear water washed, Droplets sparkling on their surface. Want to dip them in my hummus? Temptresses teasing, to whet the appetite: Oval curves unending, singing: “Start with me”. Oeufs en cocotte, Yellow yolked white winking coquettes, Lovely lazy daisies, out of work, hors d’oeuvres, Swoon to my eager spoon. Taking a breath, your mouth’s alluring smile, Eyes meet, hands connect, Hot and cold shivers thrill. An amuse-bouche: Burning ginger flavours a cool sorbet. How d’you like your steak, sir? Rare, seared, visceral, red, Caressed with oyster mushrooms wild, Crushed peppercorns, randy brandy Added accents to saucily seduce the palate, Juliennes strewn prettily around the rim. Velvet to the tongue, Come, taste my peaches, As moist flesh yields sweet warm juices Merging flavours with wanton, Whipped, drifting, dreamy, creamy domes. Stimulation of the mocha and the mysore beans Offering their perfume to enchant the air As we sip, laugh, talk and glance, Flirt, flirt and flirt.