Long Foodold Poems
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'Tis well-known that any pasta concoction will always me appease,
But I reckon my all-time favorite is plain old macaroni and cheese!
Ah! That simple but hardy fare sets my old taste buds a-twitchin',
When my spouse announces, "Honey, supper's ready!" from the kitchen!
As far as I know Mr. Kraft invented this delectable mixture,
That has over the years become a staple American fixture.
'Tis easy to prepare - on the box is the simple instruction,
And you won't clutter up the kitchen making a big production!
I've sampled exotic pasta dishes in romantic Roma and old Napoli,
Such as fusilli bucati, vermicelli, lasagne, fettuccine and ravioli.
They were scrumptious but if ever my palate you want to tease,
I'd prefer a hefty helping of plain old macaroni and cheese!
Robert L. Hinshaw, CMSgt, USAF
© All Rights Reserved
Placed No. 7 in Linda's "Pasta Paradise" Contest - August 2010
We've dined in exclusive eateries as 'round this globe we did roam,
In London, Casablanca, Athens and the lovely city of Rome.
Devouring chateaubriand, nasi goreng, caviar and even eel,
But there's nothing more delectable than a good home-cooked meal!
I have a lovely spouse who is the most talented of cooks.
Our library shelves are sagging with culinary books.
I have no idea if she ever refers to them or not,
But there's always something savory simmering in the pot!
Liver and onions is one of my very favorite treats.
Abhored by my wife, she considers it the most formidable of feats,
As she holds her nose and bravely cooks up an aromatic batch,
Taking numerous breaks for her stifled breath to catch!
Mashed taters, peas, and a roast of pork is another choice repast.
Salivating as upon that delicious feast my hungry eyes are cast!
Another rare delicacy that makes my old taste buds tingle:
Chipped beef gravy on biscuits (known in the service as stuff on a shingle!)
Spaghetti, chicken and dumplings, beef and vegetable stew,
Spicy chili, cornbread and beans and gallons of iced tea too!
But nothing tops off a meal and makes these old eyes gleam,
Like a huge slab of cherry pie with scoops of vanilla ice cream!
Robert L. Hinshaw, CMSgt, USAF, Retired
(© All Rights Reserved)
There's a quaint little eatery in old Colorado City.
It you ain't never et there, dear me, what a pity!
It's crowded an' hectic but here's the scoop:
There ain't nothin' like their French onion soup!
It ain't a fancy place, jes' a few tables an' bow-back chairs,
But it attracts all sorts uv folks, even some millionaires!
They're a discriminatin' bunch - them you'll never dupe.
They'd scale Pikes Peak fer a bowl of that French onion soup!
The tables are rickety an' the old wood floor squeaks.
On its brick walls hang innumerable ersatz antiques.
Orders are placed over the din with a bellowing whoop:
"Hey, mister! Gimme a bowl uv yer French onion soup!"
Ever' spoonful I eagerly gulp, but much to my chagrin,
Stringy cheese dangles frum my spoon, fallin' on my chin!
But what care I as frum my chin it doth droop,
I'll jes' keep on slurpin' that good ol' French onion soup!
I've dined in five-star restaurants all about this sphere,
With haughty waiters, pompous chefs an' elegant atmosphere.
But I'll tip my fedora to this diligent little troop,
'Specially to the feller who brews the French onion soup!
Robert L. Hinshaw, CMSgt, Retired
(© All Rights Reserved)