Long Sirloin Poems
Long Sirloin Poems. Below are the most popular long Sirloin by PoetrySoup Members. You can search for long Sirloin poems by poem length and keyword.
Eat out in a restaurant
And when your meal is through,
There might be some left on your plate –
So, what are you to do?
Ask them for a doggie bag
Or say it’s for your cat;
Admitting it’s for lunch tomorrow
Likely will fall flat.
My husband’s mother told him that
The waiters eat what’s left,
So if he finished everything,
The staff would be bereft.
Of course, that isn’t really true
But then again, who knows?
A lobster or a sirloin
May be purloined, I suppose.
I always take what I don’t eat;
Why should it go to waste?
And since I’m paying, I’m the one
Deserving of its taste.
But people either take their food
Or tactfully refrain
And if you try to change them,
Your attempts will be in vain.
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At The Ramada Inn
teenage boyfriend sits butt close to brown eyes
waitress with bleeding lips serves a silent sirloin
middle aged mother says the meat is too rare
bespectacled father stares at the impaled thing
says the leaking steak isn’t dead enough to eat
bleeding waitress takes jiggling meat to the flames
teenage boyfriend tells brown eyes he loves her
loves the windsong perfume she keeps in her purse
loves kissing her strawberry lips in the beige impala
teenage boyfriend daydreams now of holy matrimony
of living in a two room duplex with two perfect children
of driving the family into town with scapulars hanging
waitress with bleeding lips serves a screaming sirloin
teenage boyfriend sits butt close to brown eyes
Soft pink candle light flickered
Baked sirloin on plate
Sparkling champagne bubbling
Onions and mushroom
Nice gravy on top
So wonder—
Ful!
© Joseph 6/5/07
© All Rights Reserved
Comments: The “Epulaeryu” poem is about delicious food and drinks. It consists
of seven lines with thirty-three syllables. The first line has seven syllables, the
second line five, the third line seven, the fourth line five, the fifth line five, the sixth
line three, and the seventh line has only one syllable which ends with an
exclamation mark. Each line has one thought relating to the main course. The
Epulaeryu poetic form syllable count is 7/5/7/5/5/3/1. It has corresponding lines
built around the main course, and concludes with the ending line expressing the
writer’s excitement and feelings about the meal. The Epulaeryu poetic form was
invented by Joseph Spence.
Oreos with chocolate chips
Potato sticks with onion dip
Drip the cheese all over those fries
Three scoops of ice cream and apple pie
Frito-lay corn chips beside a guacamole-filled bowl
Don't forget those Boston-creme doughnut...holes
And how about all the candies and the chocolate cake
Something's got to give you a slight stomach ache
These are merely appetizers, of course
Now it's time for the game, to eat like a horse
First comes the turkey, with stuffing and butttered yams
Along with sides of potato fritters and honey-glazed ham
Throw in a few sirloin steaks with sauteed onions, hot off the grill
A Reuben sandwich with sauerkraut'll give your taste buds a thrill
Now -- how foolish of me! -- I've forgotten the drinks
Left them in a cooler under the kitchen sink ...
So let's down a few maragaritas and some imported red wine
Y'all leave some room for beer chasers --- in a mug or a stein
Yes, fans, it's under two months till Super Bowl Sunday
Better start dieting now, so you'll still fit in your undies!
Lesser-valued beef cuts, also known as value cuts, are flavorful and affordable alternatives to premium steaks, often coming from the shoulder (chuck) or hindquarters (round, sirloin), with popular examples being Chuck Eye Steak, Flat Iron, Skirt Steak, Flank Steak, Hanger Steak, and Sirloin Tip Steak, which are great for grilling, slow-cooking, or marinating to maximize tenderness and taste without the high price
we were so dumb when we were small or as children she said. My father had cattle horses sheep and pigs. My Daddy and his wife often became distant and strange. I found out later they had been cheatin on one another, Mi Step Mum stood in church one day and lied her bum to satan. A Ceannaidh came through town one friday morning. He knew we had sold chickens to market and made a deal with some steaks , beef steaks so he said. Dad had been out in the woods looking for our horse who had rum away four days prior. The Ceannaidh came through and mi mum cited how handsome and attractive the fella was. She went into the barn to show him where she wished to store the meat. She had a meat storage area there in the barn. They were out there for so long I remember. Hours later she came back a mucky mess, with straw in her hair and her clothes in such a way. They put the meat in the barn and the fella left. I remeber dad leaving for a conference in twon days later so they said. The fella came back to follow up on deal I guess. They'd spend so long in the barn weighing the options. I later found out that Pah had lost a bet and called the fella with the cheapest meat around to come to sell us the meat. But Mi dearest Brutha said that someone told him Pah had bet on the boat races and lost. So instead of sell the cattle and buying meat, he harvest the horse and ate the meat. He let Mum have a frolly with the Stud to avoid her divoicing him.
I moved into Rochdale in 1964
My Grandparents and I moved in together
We will not be discussing our ages
Just Rochdale and its amazes
History with a continued stride
As a start off, I who can forget the ROCHDALE MOVIE THEATER
On any given Saturday, it would be a sit down and watch movie flicks
James Bond 007 and Ten Little Indians and then there was one
Action and Thrillers
Those two were my highlights
Speaking of aroma and enchanted senses
PETER PAN BAKERY
Fresh breads, Pastries and assorted cakes
Test of the sweet tooth
My ultimate being the STRAWBERRY SHORT CAKE
Also on any Saturday morning, my Grand Mother would have orders delivered of Seltzer and Soda back then
Regarding water, dazzling colorful water fountain close to Niagara Falls that it’s going to get
Beauty and Mist
At every 7:00 pm hour, the entire sky lights up Rochdale at the end of the evening with colorful eventful lights bringing together all neighbors. Hello Neighbor of our community
That is what you call unity back then
My favorite restaurant was from the past was KING KAROL
What can be said was the Big Box of Popcorn
That’s not all, it the Mash Potatoes, Vegetables and Grilled Sirloin Steak
Never left the Ponderosa
Thanks to my Grand Father in the treat
Rochdale Newspaper, yours truly was featured with a photo of me and a white girl riding our bicycles across splashing through a puddle with the caption stating, “THE NEED FOR BIKE PATHS”
Calling Maintenance
Like flash at your door before you can hang up
All prior years in the newness then
At the Big Mall, you had KREUSS and a Men’s Clothing Store
How time flies and what a difference makes
In fact, we had two malls even back when
Participation was my virtue
You would see me at a lot of events in my younger years
For example, HALLOWEEN
This is just a glimpse of my life at ROCHDALE VILLAGE in the beginning to present
There is a lot more, but if I keep going, I would be like the Duracell Rabbit going and going with no end
Those were my happy times in memory
I wish they would return
Thank you for coming along and giving me the opportunity in sharing my journey.
1/2 cup of fish stock
1/2 cup of lime juice
3 cloves of crushed garlic
1/2 cup of chopped cilantro
1/2 cup of butter
1 cup of asparagus
1/4 cup of dehydrated onion
2 2 inch top sirloin beef steaks cut down the middle
Mix together stuff steaks with asparagus mixture
and set aside
4 peeled and sliced potatoes. thinly sliced,
salt and pepper: garlic powder, and 1/4 cup of diced red onion
and about 3 tablespoons of olive oil, mix together and set aside.
in a baking dish place the two steaks, arranging them in the middle
place potatoes around the edge and cover with foil and bake for about 30 to 40 minutes. remove the beef and leave in the drippings. add 1/2 cup of parmesan cheese, and 1/2 cup of heavy cream, bake until golden brown.
Hello folks, I am your loyal fork - but had to laugh
At a comment below' hard to find a loyal one nowadays',
Fish knives are smelly,
Many centuries ago, designed for the sharp edge,
To be away from your face,
So that your nose did not have to brace
Itself, and your mouth was prepared to swallow,
This unsavory taste,
And therefore there was no waste,
No fridges or coolers in those days,
Had to eat what was served, spices and herbs
helped in many ways!
The soup spoon, seems somewhat tubby,
And looks a little, as did mummy,
But ouch, she wouldn’t like that,
She was only just a little bit fat!
But you, the steak knife, who do most of the work,
As you cut through rump, sirloin, pork or fillet,
Your duties like a military man, you never do shirk,
You master all foods proudly, we, the rest of
The cutlery in the drawer salute you,
Deserving of your Officer’s rank,
And we always rally to your defense, and flank
Each side of the dinner plate,
In every continent, country or state.
But who is the flirty one in the cutlery drawer
Why, the dessert spoon of course,
Used puuuurfectly seductively,
To scoop up deserts,
I, says the dessert spoon, make men drool,
As I lift my self erotically, to my mistress’s mouth,
Leaving some ice cream on me, which
She licks with her tongue, I assist her mischievous
Acts of eating with me,
As I enjoy the electric sensual romantic mood,
I’m no bodies fool!
Hey what about me, said the butter knife, as I slip
And slide through butter, and spread this indulgence
With lots of calories and love on your bread,
And of course dear little tea spoon,
Who stirs sugar and milk in your coffee or tea,
Don’t forget me!
So this dilemma as to who is the most
Important in the cutlery drawer,
Is easily solved
All eating utensils are equally involved.
I grew up in Ohio but have spent most of my life in Florida
where I am now 73 years old…
and having just spent the winter in North Carolina I have a theory:
We age differently in the cold.
When it comes to winter in the mountains I can put all vestiges of age on hold
because here my 73 years of age…is concealed by the cold.
Take the fact that as I’ve aged my ears have continue growing…
and I have much less hair than I did the day I wed…
but in the winter in the mountains…all those flaws are covered
by the stocking caps or hoods upon my head.
After 73 years…my face…by wrinkles have been attacked
but in the winter in the mountains…they disappear…
the snow fills in the cracks.
At 73 when I get up or move my bones might pop or creak…with every step I take.
but in the winter in the mountains the crunch of the snow beneath my feet
muffles any noises my bones will tend to make.
At 73 I have a tendency to trip…I’m no longer that young, spry, agile sprinter…
but slipping and sliding on the snow…why that’s just part of winter.
In conclusion…this is not scientific…just an observation from a 73 year old
This is the main reason I believe we age differently in the cold:
In winter…in the snow and cold… I feel less like an old geezer
and more like a sirloin steak that’s been stored inside the freezer…
The cold temperatures help to stop the aging process..
and when I’m thawed out as the warmth of spring returns…
the only sign I’ve aged at all…is a little freezer burn…
If my theory is correct…as each year I grow older and turn another page
a little winter freezer burn is a small price to pay
to knock a few months off my age.