Each and every day it's such a thrill to include
all the home grown organic produce, such a large percentage of our daily intake of food
Fruit that that does not fit with ease within a rhyming verse
no matter, it's the delicacy of the flavour on the taste buds as they burst
Some of these fruits include, black, yellow and green sapote
gotta eat them on their own, not in a fruit compote
Some fruits are flowering now, in the future we shall yield
native atherton raspberry, papaya and soursop
The aroma of their blossom spreading through the field
There's mangoes, bananas and dragon fruit, all part of the enterprise
but there's predators like fruit bats and noisy cockatoos, who like the fruit as much as us
From those attracted to the fruit, we must find some form of disguise
Other varieties in the orchard, rollinias, bullocks heart and peanut butter fruit
One day they will provide some tucker, part of the culinary pursuit
It's considered bad manners if you pickup your food
with the fingers that extend out from your paws
So many traditions surround
these inane culinary laws
Some days ago I watched a kookaburra
prepare a piece of meat
So unlike a human who need
a knife and fork for everything they eat
First he/she took it in his beak, thumped it on the turf
did it several times until a piece broke off
Then he opened up his beak, tilted back his head
downed this mini morsel with a mighty scoff
Humans are the only species that maintains a large variety of utensils
to prepare their food and then do dine
Followed up with crockery
to scull a glass of wine
Set the table, put cutlery in its place
add a clean white napkin on which you wipe your face
Me I prefer to be like the laughing kookaburra
Pick my fruit and park myself beneath a spreading shady tree
to dine in peace and eat my fare, much more naturally
Those with a culinary masterplan
Know go for neon glow talisman
Spick & span with fancy dan elan
Wooing doing the cooing can-can
Riot on a diet expands my lifespan
Wrinkle free wry mystery Peter Pan
Doorman to sly new world deadpan
For sushi like John Belushi a madman
Oodles of noodles like silky doodles
Caveman craved calming ramen amen
In a hurry then lasso a curry.. yep Katsu
From svelte purveyor and belt conveyor
Time to have a durry in the rusty daihatsu
Beg for an egg sandwich from heaven
Palette parsons from Lawsons not 7/11
Stricken saved by nori or yakitori chicken
Remembers glory of flaming embers story
Or ditty of look at me too pretty sashimi
Detect such respect in every single aspect
Mingle & scan no defect full effect scran
No also ran but our number one suspect
Wasabi touch of ginger..trusty kemo sabe
Culture protect am a fan can only be Japan
Glory of tandoori story or Brit palette whet reformer korma
Vindaloo or sag aloo woo you or coo crazy about jalfrezi
Gets hazy as things mesh came fresh from Bangladesh
Can’t naysay Indian takeaways most days top performer
Made for Brit eccentric never ever looked a bit authentic
Teach explore each region with its own locavore legion
Preach mountain ranges to cities and fountains changes
Neighbourhoods vocally hooked homegrown locally cooked
See wee chatty seller with natty chapati smothered in gee
Poms popadoms covered with mango glow aplomb or roti
Lentil dahl elemental or experimental flurry of curry in a hurry
Ask a fella stellar biryani actually Indian or factually Pakistani
p.s Oh and no argy bargy about the Raj but do so love a bhaji
Her craft had a sizzle and spark,
Lighting up to cook after dark.
So his brainpan swam,
“That’s one succulent clam!”
A morsel, just right for the shark.
A night with friends to enjoy a culinary sampling tour downtown
Time for a boatload of fun, and let our hair down
Our journey begins with our tour guide loading us into his van
A jolly fellow who is letting us know all the stops in our four-hour span
Samples from many countries we will get to taste
My guess is we will not let anything go to waste
First stop Italian for some authentic pizza and fine wine
Then it is British with its fish and chips and a pint of beer, mighty fine
Japanese is our next stop with its sushi and saki to wash it down
Finally France for some French onion soup and pastries, and some of the best wine to be found
Such a culinary delight, as well as a wonderful evening spent with friends
After a long flight, our plane is about to touch down
The city of Paris awaits so many new memories about to be found
Off to the Eiffel Tower for dinner a month-watering culinary delight
Just the beginning of what promises to be a wonderful night
The view from the top is second to none with its lights shining bright
With our fantastic meal now complete a short walk to the hotel hand in hand such a delight
A romantic evening with champagne, dark chocolate truffles, and scented candles await
Tonight a French dinner cruise on the Seine ours to partake
Seeing the Mona Lisa portrait at the Louvre staring back at me
The Palace Of Versailles with its dazzling hall of mirrors and amazing vaulted ceilings
Last day for sightseeing lots of eye-popping architecture to discuss
Thank you, Paris for all the love you have shown us
Cooking with garlic and oil
Chopping peppers and chives
Crinkling aluminum foil
Running water over dirtied knives
Cutting boards strawberry stained
Slicing apples and poaching pears
Steamy facials from pasta drained
Sizzling pops like lightning flares
Piping a French buttercream rosette
Cracking eggs with no loose shell
Waiting for lime jello to set
But nothing beats the most delicious smell
The scent of vanilla
The Mission in Milton Creek, I’ve acquisitioned
Converted into the town’s culinary mecca
Aptly designed and scenically positioned
Inspired from ancient recipes revived Azteca
An enchanting bistro tastes of old Mexicana
To lift spirits, share and warm the hearts
Paintings by Frida Kahlo the valiant Chicana
Every Sunday, an Institute of Culinary Arts
Christened ~ Saint Milt's in his memory
On the adobe walls his poems will be hung
Milt will live on here with love and glory
Mariachi folksong praises shall be sung
Welcome to St. Milt's Culinary Mission
pork turns to bacon
goat turns goat stew buchada
ox turns to skewer
Oh the Hell with it It’s a Holiday
David J Walker
Knowing that
I am going
On a diet but that
Fat or slim
I will die anyway
But try not to stray
Into the fast foods
And savory flavors
Tempting me with
Deep fried
Culinary favors from
A Pied eyed Piper Pedaling
Perfectly baked
Buttery dishes
Cornmeal flaked and
Best wishes
For a man like me
Preferring deep
Fried catfishes to
Any kind of sushi
Oh….
The hell with it
It’s a holiday
Culinary cravings
Extraordinary rare
Sleepy Mom found in her baby
~ Spaghetti in her hair
I'm cooking as if possessed
My kitchen is in a culinary mess
Pots, pans and bowls galore
Some I've never used before
Surrounded by a million books
With recipes, I've longed to cook
All meals planned to eat next week
The perfect meal I've yet to seek
My husband sits with cutlery posed
Ready to try one of those
Strange looking things on his platter
All the time getting fatter and fatter
Sitting down too much each day
Doing crosswords. making hay
The house has acquired a delicious aroma
We think we deserve a cooking diploma
We've made Aji De Gallina from Peru
Bo Kho spicy stew
We hope this lockdown that we're in
Stops very soon while we are still "reasonably slim"
Other tasks have gone to pot
Because of all the recipes I've got
I will have to quit this unhealthy yearning
Must run now our dinners burning
repulsive creature leaving slimy trail becomes fine restaurant fare
Herbs are so very savory
Each has its own great flavor.
Racing to my garden eagerly,
Beyond the veggies I do favor,
A whole lot of aromatic things,
Like thyme, rosemary, even sage.
Some folks prefer their food quite
Plain without taste or any fun;
Really though, that’s no delight
Instead away, I want to run.
No bland meals for my palate;
Kindly add some herbal sprinkles.
Let me enjoy some savory respite;
Exciting flavors make my tongue tingle.
Such delectable basil and parsley vittles.
Sub Categories
Looking for the formal definition, structure, and history of this poetry form? Visit the Poetry Dictionary entry below. Then return to explore how PoetrySoup members bring the form to life through their own poems.