Saint Paddy’s Day came and it went.
A gastronomical event.
the food was spot on,
my arteries groan
I’m sorely in need of a stent!
Good-gesture greenthumb gatherers gleaned grain,
gargantuan granary,
grower's great goodwill greeting,
gazillion grade-schoolers, grownups,
gingham-garbed grandmother's,
grievous growling guts gone,
gain gastronomical goodies gardens,
grapes, granola, gourds, gosh!
generosity galore, golly, gobsmacked!
golden godsend
Sometimes words make me melt!
Like that anise-flavored, OUZO, the
Greek aperitif.
On hot cheese the waiter pours it.
A match is lit and the dish, of course,
lights up.
Don’t ask why, but wow, it makes my
heart melt!
Poets words can be that intoxicating.
A special few set my heart to racing,
Ouzo, as moving as great poetry!
Especially, much like Cummings most,
direct poem, such honesty!
“I Like My Body, When it is With Your
Body.”
A poem highly sensual and most loving.
A poem each poet should surely, read.
That is, if you are an adult and truth is
your thing..
And only read if you are a raving realist!
Who wants their heart to sing and have
it moonlit kissed.
10/12/2021
I'm just a lowly cheddar cheese ball, come roll away with me
past gastronomical delights, to taste and smell and see
varieties of cheeses that stretch on across the miles
that vie for the attention of hungry cheese-o-philes!
Some are common kinds of chumps like Jack and Mozzarella
used in down home sandwich shops, or finely sliced on pizza tops.
Then there's the Italian clan for the sophisticated pallet
like Romana and Gargonzola that rank high on the cheese ballot.
European cheeses are delectable, such as Havarti and Guyere
ranging from mild to smoky rich, they have that nutty flare.
On top of the cheesy food chain are most certainly the French
who've made an art of nuance that puffs out their cheesy chests
with Blue de Basse and Camembert, they are among the best.
But the BIG cheese, queen of cheeses, is the creamy, heavenly Brie
mixed with raspberries and chocolate, it's as delightful as can be
eaten with or d'oeuvres or paired with the finest wine
no other cheese is more superb, delicious or sublime.
And yet, some folks still prefer a lowly, cheddar cheese ball
and for them, I truly am the greatest cheese of all!
Written on 11/12/2018
As I gaze at my gorgeous lunch salad
sings to me a sonorous love ballad!
What’s dazzling about temporal food
that calls for this surreal mood?
The melting silk of shredded cheddar cheese
on the sharp crunch of leafy romaine lettuce
the crimson of tomatoes on the vine
ripened to juiciness by golden sunshine
the lingering creaminess of halved walnuts
laden on my favorite honeycrisp apple,so evenly cut
oh, the delight of discovering savory sesame sticks
stop enticing me with your seasoned tricks!
the amazing littleness and power of sunflower seeds
is there and end to this gastronomical greed
the tangy sweet of shriveled cranberry
all together leave my tummy full,heart fluttery
Its the secret spice, your love sprinkled in the foliage medley
that makes the concoction so unbelievably tasty
Written on 06/27/2016
MY BIG RED TOMATO
by
JOHN M. ARRIBAS
Stopped by a roadside stand last week
Just out of curiosity I thought I’d peek
At yellow corn and small red potatoes
But mesmerized by the big red tomatoes
Mouth was watering awaiting the taste
I’ll eat it all leaving nothing to waste
On to the kitchen and washing them off
I’ll wait a day or so to let them get soft
Well the time is here and they are ripe
Time to satisfy my gastronomical hype
Onto the table then a horizontal slice
A quarter inch thick my palate to entice
Fresh Italian bread cut at a slant and thin
Sandwich this good should be branded a sin
Bursting with juice and so fleshy and firm
Heavenly flavor my taste buds confirmed
It was that slight sprinkling of salt, I believe
That topped off the ecstatic result I achieved
I’m going back to that stand experience teaches
This time I’m opting for those big yellow peaches
Is there anything finer
Than Bob Evans biscuits
They know how to start your day
With a cup of hot coffee
And strawberry jam
There surely is no better way!
I've tried other kinds
But they don't have appeal
Mr. Evans knows the secret of life
It's a serving of biscuits
Steaming and scrumptious
Gets rid of all of life's strife!
Bob Evans must possess
Some really secret formula
Tried others but none can compare
With absolute delight
Your taste buds take flight
A gastronomical love affair!
If you ain't had the chance
To experience this sensation
Then drop in to a Bob Evans store
You sure won't regret it
You'll die when you get 'em
Highlight of the day that's for sure!
© Jack Ellison 2013
Who did plod through the fresh laid sod
What plunderous rogue could be so treacherous
When did the fresh, bright mane garner brackish stain
Where did the stealthy herbivore dump digested core
Why did that silly hare his gastronomical fare share
Anyone can cook,
but not many can make
a meal worth savoring,
The act of mixing ingredients
together in order to create
a sensation that is satisfying
to the palate,
requires skill and creativity,
sprinkled with love and imagination
creates a gastronomical sensation,
the art of cooking has the ability
to calm, nurture and entice,
always leaving a lasting impression.....
A well prepared meal can make any gathering go from so-so
to fantastico!
Cooking makes a cold space feel homely,
and it offers comfort to the lonely.
Wine of multi nuanced flavour,
Many coloured & aromas to savour;
Final judgment,always in the taste,
Swirled & swallowed without haste.
Bottles,magnums & jereboam,
Bouquets,hints oflemon & jam;
Chadonnay,Shiraz,Sauvignon
Tempranillo,Merlot jostle in a throng.
Wein,germanic,labelled methodical,
Whitesunsurpassed & gastronomical;
Top of the list,Bernkastel Moselle,
As aperitif or with food,just swell.
A trinity of champagned,sherry& port,
The last from political pressure brought;
Once England's larges wine import,
It remains,Stilton's best escort.
Beaujolais,loved by the ligh-hearted,
Crushed from Gamay fruit so red;
Perfect to quench a lngering thirst,
An annual race to the import, first.
Sparkling,still,filtered or fine,
None can surpass Rioja's reserva wine;
From Ebro at a thousand feet,
Oak aged,ripened after summer heat.