Long Mayonnaise Poems
Long Mayonnaise Poems. Below are the most popular long Mayonnaise by PoetrySoup Members. You can search for long Mayonnaise poems by poem length and keyword.
The fancy degree from a world famous school
set in a frame that’s worth more
than the paper on which it’s printed
all the awards
the accolades
none of it has taught you
the lessons I learned long ago
before either of us could even read or had ever heard
of Shakespeare or Marlowe
Dickens or Carroll or Hemingway
when we were but larvae of what we would become
when you put on your first pair of patent leather shoes
polished to a high shine
before you toddled to the table for tea
at around the same time that half a world away
I slipped into my sandals
the straps hanging by a thread
the holes in the soles patched with duct tape
before sauntering into the kitchen
to spread mayonnaise or mustard or margarine
onto a single slice of stale bread
so I would have something in my stomach
to see me through until supper
which would consist of a can of some sort of beans
and a ten cent box of macaroni and cheese
with slices of cheap hot dogs stirred in
sometimes cut into quarters
when money was even more tight due to a medical bill
some other unexpected expense
You may be capable of convincing an audience
but you can never really know
You will never understand what that life is
Some things they can’t teach you at Cambridge
MAYAN MAY KINGS
Could there be a major masterpiece
Or any more May Mayan as this May poem
Inspired by Ken L Custance's
"Maybe the Mayans had it write?",
Mixed & made by a Masterdom?
Maybe!
This may be my own Mayans May piece; maybe,
Marinated by a Mayan May king,
Just as one maestro 'maynaic' major,
Not just a mate but the main man.
Indeed, this May is making many more mouth melting madly
Even Mae & her mate Mayor Mase,
Mason & Marilyn (their mentors) marry this May piece.
Now, none of us wants "mayonnaise smothered maize wrapped in romaine" anymore,
We will have whatever my "Mayan May Kings" serves.
Welcome, the month of May!
VickWizzy
Vick Manuel Poetry {VMP}
Reference: Ken L Custance's "Maybe the Mayans had it write?"(line 4,5).
Copyright ©2017
Survival of an ultra long week,
finally you see some light at the end;
Humor a little bit tongue in cheek?
Right now could be truly a godsend;
Up late in pyjamas watching cartoons,
always more than a little obscure;
Snacks like sweet meatballs, macaroons,
banana peppers, maybe soup du jour;
Brandishing a spatula around,
it quickly morphs into silverware;
Plates of the Midnight Gourmet abound,
all part of this gluttonous affair;
Box of crackers shaped like a bugle
filled with a huge dollop of spray cheese
lead to behavior less than frugal;
Stop adding the extra mayonnaise!
ALL of the leftovers in the fridge!
Ice cream with a caramel drizzle?!
What’s the reason for an all out binge?
I hope you have some Pepto Bismol;
It is such a spine chilling vision
to watch how quick you can devour
that new culinary creation
and keep going another hour;
There’s no off switch nor any limit,
the speed resembles the Autobahn;
You almost seem to be proud of it
as you open a second bonbon;
The clock keeps moving with a tick tock
as a potato grows on the couch;
Without a morsel left in the crock
sleepy shoulders are starting to slouch;
Quickly approaching a food coma
there’s no way to stop a rushing train;
Sugar overdose hitting plasma,
probably should learn to maintain;
It could wake you up in the morning
and keep you all day in the bathroom;
Up chucking with all that sweat pouring
you’ll feel like you belong in a tomb;
A face now soured a sickly green
seems to be turning a ghostly pale;
Leaving nothing left of the serene
that was there at the start of this tale;
Stuck in bed the rest of the weekend,
which wasn’t where you wanted to be;
Do not let this become a new trend,
to fall off the wagon easily;
It’s great to be fond of the kitchen,
but don’t become overzealous;
The gorge that started with a smidgen?
In hindsight less than hilarious.
Our table is set – it looks divine
Crystal glasses for our red wine
Silver cutlery with which to eat
Our favourite meal – oh what a treat
The table is set on our patio
With romantic music and the lights down low
A candle burns to give us light
I hope you enjoy this culinary delight
Starter
Scottish smoked salmon with a lemon wedge
Served on a bed of crisp iceberg lettuce
With homemade dill mayonnaise
Main course
Chateaubriand steak cooked medium - there's plenty for two
(I ate it on my first date with you!!)
Served with
Crispy onion rings
Sautéed mushrooms
French beans, broccoli florets and carrot batons
Chunky fries
French Mustard
Dessert
Homemade chocolate almond brownie
Served with rich chocolate sauce and double cream
Tea or freshly brewed coffee
Bon Appetit!
Footnote…
Writing this menu brings back many memories of a meal we had …
on our first date we ate at a lovely restaurant called ‘Celebrity’ it was the first time I had ever been taken to somewhere so posh where the lady gets the menu without the prices on.
After the starter the waiter brought over apricot sorbet – in my innocence I said … but I’ve not had my main course yet and I’ve not even chosen the dessert ... ‘madam’ he said it is to cleanse your palate – oh the innocence of youth !
10~25~15
Contest: For all ladies and brave men
Sponsor: Judy Konos
Condiments are used a lot
Especially when it is hot
BBQ and picnics see
Different ones for you and me
Ketchup is so red and sweet
Like your smile--a special treat
Mustard's yellow like a daisy
A pretty smell that drives me crazy
Like the perfume I can smell
Always making my heart swell
Mayonnaise is so thick and white
Like your love that holds me tight
Pure as white snow glistening
My hearts always listening
Relish is a pretty green
Eyes the most gorgeous I've seen
Shining with a love so new
Which is a special part of you
Condiments make our food yummy
And taste great inside our tummy
But you savor my whole world
I am glad you are my girl
Brazilians put green peas on their pizzas you know
yuck said my unworldly friend, whose cheeks were aglow
crazy since he is German and they put tuna on their crust
I rolled my eyes at his bigotry, his absolutism is a must.
japanese add potatoes to their pizza and mayonnaise too
you are kidding said my Costa Rican friend, her name is Lu.
what do you add to yours in the islands? I asked her.
we eat coconut on ours, to be bare would be a disaster.
pepperoni is the most popular topping in the US of A.
a variety of pieces though, each made in a unique way.
I have had tuna on my pizza in California, it was good too.
the one who did not believe me was my friend, island Lu.
Thy arms are opened
to embrace you
to hear them sing
ah-song of love and peace
who calms the shores
to create beaches Lord and King
held in high esteem
the sweetness of
a world ah-plenty
the world should know
how sweet the taste
Love lifted me
to great esteems
to make me smile
to make me sing
I taste the sweet
and glorious things
double fired plantains
pan fried and pressed into a muffin pan
filled with strips of pig ears in a tangy spicy sauce
topped with a cilantro green sauce
and toasted sesame seeds
5&1/2 cups of cooked pig ears
cut into stips
and boiled in
3 quarts of water
1 orange halved and squeezed
3 peppercorns
4 smashed cloves garlic
1 medium onion diced
5 tablespoons of vinegar
3 tablespoons of salt
3 sugar
2 star anise
cook for 1 hour until fork tender
drain and add to a bowl
2 Tablespoons of cayenne pepper
1/4 olive oil
1/4 lemon juice
4 tablespoons of garlic
1/2 teaspoon of fish stock
3 tablespoons of shredded coconut
2 tablespoons of honey
1 tablespoon of molasses
1 Tablespoon of spiced Rum
1?3 cup diced onions
5 tablespoons of toasted sesame seeds
1 teaspoon of celery seeds
2 tablespoon of soy sauce
1/4 cup of diced apples
1/4 cup of diced candied ginger
fry plantains golden brown
press plantains in muffin pan
to create cups fill with pig ears
and bake 15 minutes at 350 degrees
1/2 cup mayonnaise
3 tablespoons lemon juice
1 ?4 cup of chopped cilantro
1 teaspoon of jalapeno pepper
2 tablespoons of crushed garlic
3 teaspoon vinegar
What God has Claned you must not call common!
In the eighteenth century, it made its first scene.
This is one of five main sauces in haute cuisine.
Culinary experts give credit to France,
although it may have come from the Netherlands by chance.
Just take some clarified butter, egg yolk, and lemon juice.
These simple ingredients can be put to good use.
Preparation must be performed carefully.
Over moderate heat, it is whisked constantly.
Heat in up, but not to a boil.
Too high a heat and the ingredients spoil.
The butter, juice, and egg yolk can separate.
When it is this way, it is not too great.
The sauce goes well with fish and asparagus.
However, with Eggs Benedict, it is most famous.
Many other sauces can be made with variation.
Each of them has other items in combination.
It is also a base for Sauces Mousseline and Maltaise.
With some herbs and peppercorns, you can make Sauce Bearnaise.
Replace the butter with oil, and you can make mayonnaise.
This is one of the best known sauces in the world.
It can be found no matter which flag is unfurled.
hello
i would like to trade in my broken heart
i can no longer take the ache
i do not want a replacement because i want to die right here thinking about her
she got married today and there is no longer a rainbow of hope for me
hello
i would like to trade in my wilted emotions
i can no longer withstand the bland
i do not want the upliftment package because i want to die right here thinking about her actually loving me as i love her
she got married today and there is no longer a mayonnaise jar of a chance for me
hello
i would like to trade in my descended self esteem
i can no longer accept the debt
i do not want the special influence plan because i want to die right here wondering what could have been with her
she got married today and there is no longer an emboldened checkpoint of wishes of her one day wearing my ring etched in permanence
Death bubbles by
in such a sorrowful state.
A snowflake melting
in the midst of life.
A rusty knife
the tip of which protrudes
to make a third nipple.
Creating nary a ripple
in the scheme of things.
Which brings us to an impasse.
Unobstructed,
Our methodology measures
the in-constitute and volatile breaking of sound?
One cup sound; two cups shatter,
an eardrum rapidly boiled.
Why would it matter?
Death rattles by
Cough Cough choking on
his chopstick nun-chuck
glory road to Hell.
Did I say for whom the bell
tolls now?
Did I mention that it’s NOT
some sacred cow?
Be silly-still and listen
to the feeling of guilt
Measure your Mayonnaise Days
with Infinite Care
dollops of sweetness
filling you up to the hilt
A Fruitcake Day
in the ordinary life
of an insect.