Long Foodold Poems
Long Foodold Poems. Below are the most popular long Foodold by PoetrySoup Members. You can search for long Foodold poems by poem length and keyword.
Don’t worry about being thinner
Get yourself off down the pub
Then go home to a good British dinner,
Of British traditional grub
Delicious roast beef of old England
Served up with a thick Yorkshire pud
With roast spuds and cabbage and carrots
Plus gravy in which the spoon stood
What’s wrong with a good stew and dumplings?
Made with some prime neck of lamb
Or a thick slice of home boiled bacon
Instead of that wafer thin ham
Fried eggs and bacon for breakfast
A steak that’s surrounded with chips
Some mushrooms and beans or tomatoes
Can I hear you smacking your lips?
Give me pork chops with a kidney
A helping of wild rabbit pie
With carrots and peas and thick pastry
For which old Auntie Bessie would die
Kippers, smoked haddock or winkles
Mussels or soft herring roe
Jellied eels, tripe or pigs liver
I think I might give it a go
A thick slice of cheddar is pleasant
Coated with pickle of course
Or maybe a plump well hung Pheasant
Plastered with cranberry sauce
Blackberry and apple crumble
A dollop of cream on the plate
This is making my tummy rumble
Give me some quick I can't wait
A big lump of home made bread pudding
Or maybe a nice spotted dick
Served up with syrup or custard
Providing the custard is thick
A stuffed Sheep’s heart makes a good dinner
Or a nice deep-fried black pudding ring
On a slice of fried bread, did you hear what I said?
This is food that is fit for a king
When you’ve feasted on cabbage or brussels
Don’t ever consider you’ve sinned
Just be certain your close friends and family
Are seated some distance up wind
A plateful of boiled new potatoes
Dashed with salt taste exceedingly nice
If you give them a try will you no longer buy
Bean shoots or Chinese fried rice
Avoid all these kebabs and curries
They look like they’ve been eaten before
You’ll be finding them most Sunday mornings
On the pavement outside your front door
Don’t listen to these dieticians
Between themselves they can’t agree
Nobody mentioned cholesterol
Until nineteen seventy three
Make sure all your dinners are British
Now you know the foods that I mean
We never defeated old Hitler
Eating Pasta or Nuevo Cuisine
Form:
I am wanting to look good.
It is high time that I should
The mirror in the wardrobe told me so
I am now no longer fit
Just an old decrepit git
Who lost his youthful figure long ago
My hair is going grey
Doesn’t look like it will stay
My teeth are on the sideboard in a glass
I’ve somehow lost my zip
and put inches on my hip
I spend too much time sitting on my ****
If I’m not consuming grub
I’ll be boozing down the pub
At keeping fit I am an abject failure
And when I’m in the nude
My belly does protrude
So much so that I cant see my genitalia
I must go on a diet
I know that I should try it
No more Pork Pies, Sausage Rolls or Steak and Chips
No more will I take on
A sandwich of bacon
For I wish to reclaim those snake like hips
I think I’ll make a pledge
To eat only fruit and veg
I will cut out beer and wine and stuff like that
If I tell the truth
My cholesterol’s through the roof
Yet I’ve never been unhappy being fat
I was reared on bread and lard
So I sometimes find it hard
To take on board the things my Doctor said
I tell you I’m not joking
I enjoy food, beer and smoking
And as for my old Doctor, well he’s dead.
So should I reduce my food?
I’m not really in the mood
As I sit here watching Masters Chefs on telly
And when I’m no longer here
There’s no need to shed a tear
Just be happy that I went with a full belly.
Bugger the diet!!!!!!!
Form:
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)
'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
Hot Dogs
and Hamburgers
Good All American fare
Loved by the young
And feared by the old
Calories and Cholesterol,
ready to pounce on us all
Pass the Ketchup.....
Hot Dogs (2) and Hamburgers (4) Good All American fair (4) Loved by the young(4)
And feared by the old (4) Calories and Cholesterol(3) Ready to pounce on us all (5)
Pass the Ketchup(3)
For the 29 word contest...