Best Ricotta Poems
Hmm, yum— I come,
as a fan and chum of cheese,
I love almost all the types,
but if you're of those who don't choose cheese,
you might find this poem quite cheesy.
As for me, cheeseburger or yummy cheesecake
I can never be cheesed off by any cheese.
This poem, therefore, is for cheese sake.
Serve me the cheesiest pizza, if you please.
Ah, I'm so very fond of cheesy macaroni.
Even greens become appetizing with pecorino.
I couldn't resist a cheesy pizza with pepperoni.
I'd love to taste a Spanish zamorano.
Cook that spaghetti, or that bolognese.
Top it with red cheddar or mozzarella.
All that's far tastier with layers of cheese.
Cheese ain't merely for the mice of Cinderella.
And in my sandwich, stuff that provolone or ricotta,
for I've already tasted jibneh arabieh.
Under the crescent moon, on the menu be crescenza,
or even a candle-lit dinner for two— and a dish of brie!
Lasagne with colby or Asiago—
Melting Greensward or gooey Gruyere.
A cheesy casserole with manchego,
And Roquefort's tasty, I will swear.
Be it cottage cheese or friesian,
Greek feta cheese or french fromagefrais,
You can bet I'd enjoy a Parmesan—
anytime, anywhere, anyday!
A dollop of dunlop may not be so bad for a diet,
but cheese is a major culprit behind chubby cheeks.
The wish to forever stay slim and light,
has to compete against the desire for camembert with leeks.
Next on my menu, the popular cream cheese,
and I did not forget Indian paneer cheese curry.
Oh, try some Swiss chard, with Swiss cheese,
And you won't forget that taste in a hurry.
Say cheese, smile, and say cheese for the cam even, saying, "wow, now."
Taste a slab of halloumi or gouda, and thank God for the cow.
I spread layers of laughter in a long baking pan,
with a rhythm that twists the smoky scent I can scan.
Five lines per slice, I assemble carefully quick,
make this dish pulsate and glint like a limerick.
First sheet, a town and a person, famed or unfamed,
second, an odd trait that need not be tamed.
The rhyme goes A-A, then loosens its tight grip,
repeats at the last layer with a tag line flip.
Short lines on top, longer anapest pasta below,
the meter stumbles slightly, then steals the show.
B-B ricotta and spinach creep in the middle on the sly
with simmering mozzarella that doesn’t overflow dry.
I season the dish with nonsense spice, lively and loud,
a crispy curl at the base makes the last layer proud.
With light ragu sauce I garnish the humorous trait,
just with the perfect comical timing I bake it great.
The final ingredient is hilarity with melodramatic bend,
with a twist at the end to be served with fun to a friend.
Topped off with a punch line parmesan. that is hot,
I cook the best meal, limerick lasagna, in poetry pot.
In the world of pasta, there’s one that can’t be beat.
And it’s made with zesty sauce, cheeses, and with meat.
Put some water on the stove; get it nice and hot.
Add wide noodles, fluted-edged, to the boiling pot.
Meanwhile, simmer your meat sauce. Nothing’s better than
what you’re going to prepare, layered in a pan.
On the bottom goes the sauce, noodles over that.
Then the cheeses (I use three). Never scrimp on fat!
Mozzarella, even Cheddar - what a cheesy mix.
No Ricotta? Cottage cheese can be an easy fix!
Layer noodles, sauce and cheese; Parmesan on top.
Then dig in; but once you do, it’s real hard to stop!
For Linda's "Pasta Paradise" Contest
Alber’s Tamale Pie, Australian Meat Pie, Apple Pie, Amish Country Strawberry Pie,
Bacon Pie, Bean Pie, Boston Cream Pie, Butterfinger Pie, Banana Cream Pie, Blueberry Pie,
Chicken Pot Pie, Crunchy Carmel Apple Pie, Chocolate Chip Pie, Chocolate Pudding Pie,
Date Pecan Pie, Date Custard Pie, Dutch Apple Pie, Date-nut Pie, Date Cream Pie,
Egg and Bacon Pie, Egg Custard Pie, Eggnog Pie,
Figgie Pudding Pie, Fig Pecan Pie, Fig Sweet Dough Pie, French Silk Pie.
German Onion Pie, Grandma’s Egg Custard Pie, Gluten Free Apple Pie,
Ham, Leek & Potato Pie, Ham and Spinach Pie, Ham and Eggs Pie, Heavenly Pie,
Iberian Chicken Pie, Irish Shepherd’s Pie, Italian Sausage Pie, Impossible Pie,
Jolean's Butterscotch Pie (Pennsylvania Dutch Style), Jelly Cream Pie, Jelly Bean Pie,
Kiss Pie, http://picky-palate.com/2010/12/20/kiss-pies/
Layered Chicken Enchilada Pie, Libby’s Famous Pumpkin Pie, Lemon Meringue Pie,
Mile-High Cabbage Pie, Mint Chocolate Chip Pie, Mississippi Mud Pie,
Nacho Pot Pie, Nutter Butter Frozen Peanut Butter Pie, Nummy Easy Key Lime Pie,
One Bowl Brownie Pie, Old Fashion Buttermilk Pie, Old-Fashioned Oatmeal Pie,
Pumpkin Pie, Pork Pie, Pink Lemonade Pie, Peach Pie, Pineapple Refrigerator Pie,
Que Passa, What’s up? No Q-Pies? Oops! Quiche' Pie!
Red Velvet-Woopies Pie, Rhubarb Custard Pie, Raspberry Swirl Cheesecake Pie,
Stove Top Tamale Pie, Spinach Ricotta Pie, Sweet Potato Pie, Strawberry Fudge Pie,
Turkey Pot Pie, Tomato Pie, Tater Tot Chicken Pie, Tofu Dream Pudding Pie,
U Won’t Believe It Chicken & Broccoli Pie, believe it or not, it’s a pie!
Vegetable Pie, Vegan Pumpkin Pie,
Weight Watcher’s Shepherd’s Pie, White Chocolate No-Bake Cheesecake Pie,
Xanax Pie. Yep! That’s what they call it! http://www.medschat.com/topics/xanax-pie/
Yellow Squash Pie and Yellow Yogurt Pie
Zucchini Crescent Pie, Zucchini Squash Pie, Zebra Cream Pie, and Zebra Pie…enjoy!
Written For Poetry Soup Member Contest: A Plentitude of Pies
October 16, 2014
I wanted a quiet evening, away from Proto
To order a pizza with loads of ricotta,
And write a poem, with not one interruption,
Savoring a glass of wine, without disruption.
Sounds perfect to me said a voice, let us begin.
I looked around no one was there except Lynn
My golden Labrador, the voice spoke once more,
It’s so pretty outside, from here comes inspiration,
Poems bring serenity,
But at times written in desperation.
The voice came from my poem I had just started,
I was delighted, felt elated could this be magic.
I believe that you talk, I’m no sceptic
You’re the words creating my poem and I a poet.
I will stay by your side, and together,
We will travel where ever, forever.
With a fame so destined,
Bitcoin will have nothing on us
We will kick up a such a lot of dust,
And create a great fuss.
Now don’t forget this is my poem, I explained, you only
Add if I ask.
Once upon a poem and rhyme,
Lived an old, old man called time,
No, no, no, said the words,
The cat,
Sat on the mat
And ate the rat
That is not poetry I shouted, you arrived in my space
Perhaps you should explain why you’re here,
And state your case!
Then I heard another voice, somewhat shrill
I’m so glad it said, chase the words away
I recognized the second voice straight away,
For I’d heard it every day,
It was my Muse, she sounded sad and was crying
You don’t love me anymore, my heart is dying,
So I assured my muse Patsic
That altogether, we’d create worldwide magic!
Oh good said the words, it was getting too much
And spilt a tear on the poetry page.
Now can you listen, please,
I’m not so young in age,
I can’t get so upset,
Glad we have all met.
Then continued,
The furry cat,
Sat on the Persian mat,
And ate a fat rat.
Still unacceptable, I said to the words,
Let me finish mine.
No, no, exclaimed the words, I want to try again,
The eclipse on the earth, orbiting into the moons shadow,
Glimpses the bright sun, and from a slither so narrow,
Stop, I said, that was good,
Perhaps I’ll let you finish tomorrow.
So you thought it was good, let’s do the dance of joy,
And as we danced, the words on my page
Scattered everywhere.
I looked at my new friend,
It will be an eventful, ecstatic journey for us,
This partnership of three, will I know,
Entertain,
Time and time again!
Its basic ingredients are noodles and cheese.
This dish has been around for centuries.
The origin of lasagna is a mystery.
Most culinary experts credit Italy.
In just about any region where you go,
each place has their own version to show.
It comes hot out of the oven covered with mozzarella.
Within the layers are meat and ricotta.
There are vegetarian versions as well.
For lunch or dinner, isn’t lasagna swell?
I have a bistro in Tuscany surrounded by fine dining and wine-
“La Rosa” is where Tony married me and I just had to make it mine.
The Tortellini is the most favorite dish of all on the luscious menu-
Surrounded by many beautiful fountains with an extravagant venue.
Of all of Italy’s restaurants mine has the greatest chef-
Mario makes a delicious lasagna but was born mute and deaf.
He traveled all over the world to find an amiable destination-
We welcomed him with loving arms, he has the most dedication.
Our pastry chef bakes the most delectable desserts in all of Italy-
His pies and confectionaries are recipes from his Nana in Sicily.
Customers arrive for a romantic date as they will wait for a seat-
They drink Merlot and snack on Ricotta Crackers as a yummy treat.
We have a few regulars who sit at the same table every afternoon-
They laugh and flirt with my niece Maria whenever she walks in the room.
The food is really pricey but every Euro paid it is definitely worth-
For every one who dines at La Rosa leaves in happiness and mirth.
Sponsor: Silent One
Date Written: September 19, 2016
Pasta with tomato sauce and basil please!
Or, white pasta with olive oil will do,
Steaming hot, slippery, sprinkled with cheese,
How about tagliatelle smothered in ragu',
Cannelloni stuffed with ricotta and spinach,
Thick lasagne layered with ham.
Please say it's pasta, please say we can.
Ravioli with potato filling dripping in butter,
Tortiglioni, penne, spaghetti, fusilli, I silently mutter.
Please say it's pasta, the good old red, white and green,
Please heap our plates and order us to lick them clean,
Pasta, please, Pasta.
DREAM
Wanna take you to pub which is
right around the corner.
Like to get cozier with you
in a pub in goa.
Wanna flank ricotta
lips of yours.
Lick your mole which i s
right above your lipser.
Wanna see you wrapped in
silhouette which is
green in colour.
Wanna take you to
tito's.(A PUB)
Which is the best place to
rise in our temperature.
And dance to tiesto mix
which is best forever.
And dance to my tunes
oh my lover.
Holding you in my arms
oh my lover.
Wanna take you to pub which is
right around the corner.
I rarely follow any traditional rules
when it comes to culinary delights;
everyone should try my tasty lasagna,
which I surely learned from Mamma.
I cook the noodles for five minutes, 'till they are al dente, which means crunchy,
then I spread Barilla sauce in the baking pan generously,
lay the first set of noodles topped with blended ground beef and ricotta cheese;
then another layer of noodles and sauce and so on...
until I reach the last one, which I abundantly top
with fresh slices of mozzarella,
and let it bake for an hour on 300 degrees...
now who wants to taste my lasagna?
I'm a fresh pastry made with different fillings
A plate of me will cost you a few shillings
Sometimes made with spinach and ricotta cheese
Topped with tomato sauce and fresh, green peas
It depends, my pockets are sometimes filled with salmon and cream
I am the Mediterranean dream
I am solely
The one and only Ravioli !
He/She/Lemmingsonabridge BAH! SAYS YOU!
WHAT ISN'T ARTsyfartsy?
Tickle my eyes
sensations blurring
casserole fishdish
cold stone marble ears
Fiddledeedrumsticks handlebar mustache
calligraphic impotency
within the fireworks
of eastern Jupiter
Apples
Cattle ranch
my little ones
I love you I love you I love you
Salamander Samba Salsa Simba Silence Speaking Sacrilege
Loquat
Sorry Wait Water Weight Weeeeeeeeeeeeeeeeeeeee
Minneola minaret
I DON'T GET IT
I can't peel my hair!
KABOOM
spiral
Can anyone tell me the truth behind the lemon tree's bastard son, the emerald?
My brain's a leaping hopscotch feather
Ape ricotta
Ernesto Zucchini
April dentist
and... stop.
okay go!
eating tom's a foolery
Bean turd soup?
Who you calling a dirty orangeeater?
I am lord of the marshmallow!
Take a bite out of My Fig tree because
I forgot what time the dining hall
BANG COLLAPSES
My pet mouse Louie is a connoisseur of exotic cheese,
But when it comes to gratifying him, he's mighty hard to please!
I have my own choice of cheese, therefor, 'tis an ongoing clash,
Between me and Louie at which he has become somewhat brash!
If I set a snack of limburger before him, he'll turn up his nose,
And I learned mighty quick to no longer on him that crud impose!
I happen to like a simple cheddar but Louie will clearly voice,
His desire for an expensive gouda if he had to make the choice!
We both abhor cottage cheese on that we can readily agree,
But he savors bizarre cheeses such as Greek feta and French brie!
The latter two I can barely tolerate and well-nigh cause me to retch!
I hate to divulge this but Louie is becoming a bothersome kvetch!
Lately he insists on me catering ricotta, swiss and mozzarella.
(Ain't gonna happen, you can bet your life on that, little fella!)
Alas, my dilemma was solved by my cat who relishes tasty mice;
Louie was devoured by ravenous Jeff the cat which wasn't very nice!
Entry for Barry Stebbins' "Poem About Cheese" Contest
(15 November 2018)
cauliflower risotto
ricotta gnocchi
with lightly curried scallops
lobster raviolo
warm chocolate cake
Glass of Bucks
Fizz!
Tears
Tears roll down
After eight long years of walk
Talk we start at dusk you take it until dawn
Moving in beloved arms
Rolling my hand on to your spine love to do it till dawn
Take me to your lap to rest in peace for long
Roll my hair with ricotta fingers of your feel cheesy
Heavenly curves you show takes to a different world in winter cold night
Bring your lips-o on mine to have divine feel on
I realize a drop tears roll down from your eyes to my cheeks
To wake me from dream divine
Shattered,
Moist get my eyes,turns dawn to dark night
Tears roll down
After 8 long years of walk.