Long Roux Poems
Long Roux Poems. Below are the most popular long Roux by PoetrySoup Members. You can search for long Roux poems by poem length and keyword.
I hear soft footsteps, after I rang the bell,
I was wondering to whom it belonged.
As it sounds very graceful.
The door opens, and there she is.
A ray of sunlight invites me.
Her eyes were the first I noticed.
Alive with a thousand smiles.
A mouth that greets a perfect appreciation.
Accompany by a fresh crisp voice,
Whispering like a water spring.
Hands that know how to give a comforting hug.
When she welcomes you.
“Hello I am O’nel”, please have a seat.
What beautiful sunflower sits in front of me?
Raw and graciously like South Africa.
Her heart and warmth present my motherland.
Our conversation was in our mother tongue.
Her presence made me feel comfortable and at home.
Between, us there was no race diversity,
We were only two human beings.
Her fragrance was not only of expensive perfume,
But aromas of faith and humanity.
Her laughter is angel bells I could not help,
But feeling overwhelmed.
I come to know my beautiful host,
With the name O’nel.
It’s fall of 1888, the south of France,
In the verdant fields of Arles,
Two artists shared a single dream,
And so began their quarrel.
Vincent paved the way for Paul
With bold sunflower sprays.
Paul dissembled, stating plain,
“More practiced effort pays.”
“Don't smile before December,”
Said the mentor to his charge.
And the student pegged his better
As a bon vivant at large.
So, their tenure at the Yellow House
Grew troublesome and dark.
Their artists’ shared collective
Strayed a long way off its mark.
Dry and cold, the Mistral winds
Spread madness like a plague,
To infiltrate poor Vincent’s mind,
Whose memories grew vague.
Mania, delirium, anxiety, and fear,
Climaxed when the voices told him,
“You don’t need that ear!”
He’d heard no praise, regardless.
Dr. Rey used his sorry portrait
To fix his chicken coop.
Then Theo got engaged,
And Paul sailed away to Tahiti.
Now time’s become history,
And that paint smeared canvas,
Nailed to a chicken coop
Means to claim a hefty sum.
And Le Fou Roux lies cold in his grave,
Unmindful of the legend he’s become.
THIS SPACE RESERVED FOR
STARRY NIGHTS AT SAINT REMY
Soft-shell steamers (pissers) are best prepared by steaming with aromatic liquids like white wine, garlic, and herbs, cooking for 5-10 minutes until shells open. Clean them thoroughly in salted water, then steam and serve with melted butter and the broth, discarding any unopened clams.
often she'd serve pissers fried but today she served them pissers in soup form with two loaves of garlic bread and a greek salad.
2 cups of shucked steamers
1/2 cup of shredded cooked chicken meat
2 cups of white wine
2 cups of whole milk
1 stick of butter
1 cup of grated parmesan
2 tablespoons of flour for roux
4 Tablespoons of fresh tarragon
1 teaspoon of cayenne pepper
1/2 cup of cooked chopped bacon
2 egg yolks
2 talbe spoons of lemon juice
1/2 cup of heavycream
2 cups of boiled soft parsnips
1 tablespoon of minced garlic
1/4 cup of minced onions
1/4 celery
1/4 cup red bell peppers
1 cup of sliced mushrooms
a two pot soup
pot number one
add steamers and wine bring to a boil
cover with a lid and remove from heat.
set aside.
pot number two
melt five tablespoons of buttter
with five tablespoons of flour make a roux
remove the roux and set aside.
sauté mushrooms , celery
add garlic and onions and red bell pepper
and add roux
. stir in in 2 cups of
Veggie stock and 2 cups of whole milk
in a bowl whisk egg yolks
whisk in heavy cream
cayenne , lemon juice and
pour wine from steamers
add to pot
add steamers
bacon chicken and parsnips
on a low heat cook until the sauce has
thickened add a slurry of corn starch and water add tarragon and chives
or serve with a dollop of sour cream topped with chives and tarragon
to thicken soup more
if you desire such.
serve warm or hot
( Steamer soup can be jazzed-up with four tablespoons of crushed flaming hot cheetos crushed and sprinkled on top of hot soup)
gallic bread and a greek salad a fresh salad from Greece
traditionally made with tomatoes, cucumbers, red onion,
Kalamata olives, and a block of feta cheese
, dressed simply with olive oil, oregano, salt,
and sometimes vinegar or lemon juice
Albarino, or Cava wine or a sparling drink!
Enjoy!
“My Deepest Passion”, is just three cuisines away
For over forty years, cooking in a restaurant, my forte
I can do an “Ice Carving” of a swan landing in a lake
I can start from scratch and build a five tier Wedding Cake
I’ve used exotic spices, from a hundred different lands
Pick fresh produce from a garden, I’ve never opened cans
I have Saffron flown in from India at $180 a gram
Escargots from Niece, France; where I also order lamb
With whisk in hand; a frying pan, a little wine and roux
I don’t believe there’s a creamy sauce; I don’t know how to do
I love to teach my students the beauty of Culinary Artistry
At Graduation they start their careers and take a part of me
Three cuisines, to master, to become a “Black Hat Chef”
But ill health is telling me I don’t have a lot of time left
From a short order cook to a teacher of the Culinary Art
I Live my dream, a dream that is deep within my HEART
As Executive Chef of a five star resort for the past eleven years
“My Deepest Passion” has kept me going as my retirement nears
Three more cuisines and I become “Black Hat Chef” number eight
The third in the U.S.A. a life long dream come true; if that should be my Fate
Inspired by Amy Green’s Contest “ My Deepest Passion “
Dedicated to my number One Student Kenny Potter my Protege
6 cups of smashed white beans
skins removed
2 cups of heavy cream
4 tablespoons of crushed garlic
7 cups of chicken stock
1/2 cup of chopped green onions
2 cups of chopped chicken
1--1 and a half cups of crabmeat
1 cup olive oil
1 cup of green peppers
1/2 cup of celery
1 cup of flour
2 cup of chopped cooked bacon (crisped)
1 cup of cherrystone clam2 cooks of brown rice cooked
2 cups of shredded cabbage
2 cups of diced potatoes
2 cups of cooked brown rice
2 t (each) thyme, cayeene, basil, tarrogan, mace and paprika
make a roux using oil and flour, add peppers and celery when roux is brown
add 2 tablespoons of crushed garlic, pour in half the beans mixture
allow to thicken
add this to the beans in a pot, mix well. add chicken stock and allow to cook.
add rice, bacon, and crab meat allow the flavor to fuse. 10 minutes. remove from heat and add heavy cream, stirring to mix and place back on heat. you want a thick rich soup.
add chicken and green onions
DIRTY RICE
-----------------
Datiraisu
-----------------
El Stingy Pig
-----------------
8 cups of cooked rice
(toasted and browned in olive oil, and in chicken broth cooked al dente)
2 cups of meat from pork neckbone
1 cup of cooked chicken livers( grounded fine)
1 cup of browned grounded beef
stir fry unseasoned until mixed
set aside
1 cup of minced onion
4 Tablespoons of minced garlic
2/3 cups of diced green peppers
1/2 cup of diced celery
5 tablespoons of grated ca
add 3 cups of canned kidney beans (rinsed)rrot
sautee til peppers are softened.
set aside
---------------
in a pan brown 1 cup of pork sauage
remove the meat
measure 5 T of grease
5 T of flour brown a roux,
1 cup of veggie stock
2 tablespoons of chilli powder
1 T paprika
1 T dried Basil
1 T dried Oregano
2 T Cayeene Pepper
and sauage meat.
mix in rice and beans
toss
and serve!
Au uh de vino
one bottle of white wine
1/2 cup of chopped tarragon
7 cracked garlic cloves
1/2 cup of green onions
2 tablespoons of gingerroot minced
1 red hot chili (smashed)
5 Tablespoons of fish stock
in a gallon container add the ingredients and store in a dry, cool place for about 2 weeks before usage. Strain and put in a labeled wine bottle with a cork.
best in a pressure cooker
1 cup of Au uh de vino
4 cups of peeled diced pumpkin
3 cups of chicken stock
2 cleaned and diced leeks
3 tablespoons of garlic
3 cups of chicken thighs (sauté the chicken fat and skins, dice and add to the pot)
2 cups of Andouille sausage ( skins removed and diced)
3 cups of sour cream
2 tablespoons of dill
1 T cayenne
cook until pumpkin is soft, in a food processer add pumpkin's and leeks, make a puree, add sauce and cook until a smooth thick consistency. Add the meats. (make a roux, with 1 cup flour, one cup oil, add to mixture) cook again until thick.
make a buttermilk biscuit dough, and in muffin pan, press the dough into each cup making a shell.( your going to use the other half to make a top for each muffin. If desired) add smooth mixture, and bake until the mixture is done.
1 tablespoon of cayenne pepper
he did it for the love he thought he'd receive
it's not hard to believe
they made it so all could
understand
better yet, a future
created in endeavor
don't say she's clever
she finds it hard to be real with a man
yet sum would say
cause they know the outcome
their positions refuses to allow them to
support him in a relationship
look beyond their reasons
and the silly they believe in
maybe then you can get a gleams' of what he feels
love is, for lovers
loving and understanding
creative understanding love
take all the racks outta the stove.
I want to get the food ready for
the
"after festive Jamboree!"
get me that ole big pot in the pantry.
I got four chickens, a pork roast, and a half a brisket
in the freezer, and I aint cooking no more until
all this food is gone!
6 yellow bell peppers, 8 chopped onions, 1/2 cup of garlic
1/2 cup of shredded ginger roots. 1/4 cup of cayenne pepper
put the brisket, chicken pork and veggies in the pot, sprinkle on
sum salt, some black pepper, cover with some foil.
put it in the oven and come back five hours later and we can eat!
I boiled some potatoes, and got some black-eyed peas, and rice.
got my roux waiting, to make gravy, got cabbage cooked and ready. the hock meat is minced and ready to sprinkle!
mash them potatoes serve up some roasted sweet potatoes, and dinner is ready!
Words dissolve in a simmering pot~
not soup, but something more.
Each ladle releases a new verse,
a flavor never before tasted.
Some mix their sorrow as deeply as a roux,
while others scatter hope like coarse black pepper.
A smidgen of resentment bitters the broth
while laughter improves the brew.
I bring my scraps, my burnt-edged rhymes,
my half-chewed thoughts still warm.
The pot absolves the awkward lines,
transforming them into poesies.
And when the steam has filled the room,
when my tongue is tinctured,
I leave not fed—but changed, undone~
with someone else’s hunger inside.
BASS CLEFT SIGN HOLDER....RATTIA TAT, RATTA TAT TAT!
I REALLY DON'T KNOW WHERE SHE'S AT.
tREBLE CLEFT SIGN HOLDER........rOUX BULL SAY YE. OF LOVE TO SUPPER.
DOES SAY SHE IN LOVE WITH HER LOVER
TO MOON THE HONEYS OF OTHERS.
fRENCH HORN PLAYER... WHUR, WHUR, WHURR! SPEAKS THE LOVE OF LOVERS
BASSOON PLAYERS SAY....LOVE OH LOVE OH LOVER,
WHICH CONCERNS US IS LOVE!
pERCUSSIANING AND AND WAITING FOR THE FLUTER, TO START THE SECOND VERSE. SHE MUST ADMIT SHE'S UNDER THE INFLUENCE, OF SOMEONE WHO WISHES SHE'D LOVE. SHE ACTS FOOLISH AND SIMPLE, TO MAKE HIM WISH FOR HER TOUCH. HER GREETINGS ARE SHORT AND SPEAKS RARELY TO HIM, BUT ASK FOR MONEY AND SUPPER STILL. HE MUST ADMIT HE'S BEING RUNG THROUGH THE THRASHER. BUT HE REALLY LIKES BEING IN LOVE.
tHE FLUTIST....DAMNDEST THEE WHO KNOWEST, i PLAY HIM FOR A FOOL. HIS BROTHER, COUSINS AND UNCLES, ARE MY LOVERS, DON'T ACT LIKE THAT AIN'T COOL. HE'S ANGERED AND IN FRUSTRATION, SHE APPEAZZES THOSE WHO WILL HEAR. THAN SLEEPS WITH THERE LOVERS TO DIVIDE THEM, AND SUDDENLY DIS APPEARS. YA'LL KNOW TRICKIN AINT THAT SIMPLE, YOU GOT FIND FAULT TO EXPLOIT. BUY HEELS TO MAKE YOU LOOK TALLER, TAKE THEM OFF WHEN YOU NEED TO BE SHORT. LOOK MAN i DON'T NEED TO BE BEGGING, THE OTHERS WILL GET THINGS FOR ME, I JUST WANT YOU TO BE MY SUCKA, SO THE STORY TELLER CAN EXPLAIN IT SIMPLY. WHY YA'LL ASK HIM THE QUESTION, i AM THE STAR IN EVERY VERSE. TAKE MY DIRECTION IT'S THAT SIMPLE, i AM WHO CAME LAST AND WHO THAT COMES FIRST.
CLEAR THE NETS FROM THE AND TRUMPET THE FLUTER, SHE ALL SUCH AND SUCH. SHE MAKE WAVES IN THE SAND, AND HOLDS STONES IN HER HAND, AND TURNS THESE STONES INTO GOLD. MAKING SUMTHANG OUTTA NUTHANG, BABY I DO MY CHORE, HE LACKS SUCH CONCERNS UNTIL IT'S HIS TURN, AND I WHINE UP LOOKING LIKE A WHORE. BUY THE RINGS AND ASK ME, i BREAK YOUR FOOLISH HEART, AINT NOTHINK LIKE THAT, i KNOW WHERE IT'S AT,
SOMETHING YA'LL FOOLISH PEOPLE SHOULD KNOW!