Puffed with warmth for my birthday dinner treat
0n the plate of a pure veg restaurant
Tempting entree ignites the classy taste,
A delight, each bite, spread with tamarind chutney,
Together with kindred sharing stories
Of flavour, care and chefs` talents.
Savoury paneer masala
And dal makhani* served with mutter pulao
Make the main course, added with garlic nan,
Oozing with taste, a real relish,
Side-lined with pickled onions and rice kheer as desert,
A feast for the senses, a love we all share.
*Slow-cooked black lentils
The spring shall make this a wildflowered covered landscape
they made soda outta alpine needles
and mixed it with vodka and gin
a slash of lemon and lime
and some carbonated water mixed in
they ooh'd and ah'd at the deliciousness
and marvel at the taste
a smile broke the ice
with a comment on the taste.
I wanted ya'll to love this thang
I really really did.
Sip and and delight in
the refreshing citrusy taste.
the mountains of Milan a skiers paradise
what a wonderful way to spend
an evening. Risotto alla Milanese
and Ossobuco with wine and sweet desserts
were the stars of the evening
but the night belonged to the alpine needles and the citrus drink.
I learned that taint whyle was the word used to describe
Written by Sisg the Gypsy
and Halo-Halo the Soda Maker.
Done-Rite Publishing soda.
recipes used with permission by
Yeah Gal- and Who-chi Main
Main course with Whipp Appeal
Desserts By Griffa and Them.
the stacking of the Gypsum bricks. we poured a bit to the ground
in honor of Kulla the God of Brick Making.
Knives and forks being sharpened for the big event
Thanksgiving feast that is too come
Turkey’s everywhere on alert wanting to avoid the Ax
Their thought of escape from the oven to being stuffed
Always the main course
Turkey’s defeat
Planning on their retreat
Turkeys are leaving town
Planning places where they can’t be found
While others are being plucked
Victims of no surrender
Turkey score
It will be a soar
Households all united in their quest of the turkey serve
Knives and forks getting set to dig in
Turkeys are venturing to places to be free
The solution being flee
Turkeys want peace, rest and comfort
The Turkeys blame of the Pilgrim’s in what they started
They couldn’t leave wellness alone
Turkeys became full blown
Pilgrim’s, look what you done
“Turkey pig out”
Feedback,
A poet strives for perfection, with his work intended to reflect his identity. He wrestles with procrastination as he develops each line.
Each verse provokes reactions and anticipations, prompting him to debate or revise his creations, even when favorable reviews are received.
Should I present it aloud, or let it mature and invite others to sample it? A multitude of perspectives can be influential.
Unlike a Sunday buffet, his poem is not the main course.
His work serves as an ode to his experiences, establishing him as a prolific composer.
Author's Note: To be or not to be, that is the question.
Everything one says,
everything one writes
is a declaration of who
one is. I put as much
effort into my comments
as I do into my poetry --
they also transverse the
electron world. Missed
opportunity – Main-course
or a quick warmer-upper,
Soup is precious to my
table of wholesome Etiquette
and expression.
Here’s the age of Feast and Famine,
Ruled by men whose god is Mammon.
These consumers’ satisfaction
Comes with every swift transaction.
They crave neither bread nor honey,
Their main course is fueled by money:
Bar codes, coupons, discounts, price tags.
All leftovers go in gift bags.
Online ads on new devices
Lure its prey with “Better Prices!”
Name-brands play the role of giver
Just so fools can hoard their sliver.
These consumers starve unknowing
Parasites are ever growing.
Devil is the god of Mammon
In the age of Feast and Famine.
So how do you like your sushi
just sashimi on a plate?
or do you prefer it wrapped in nori?
decorated with microgreens and eggs?
And is there wasabi?
that heat to the tongue?
just a dash or a dab?
Does it make your nose run?
Do you dip in soy?
or is it the modern aminos?
without that salty it seems a bit drab....
Do you like your fish as an appetizer to your meal
or can it be the main course?
Do you want a bit of surf and turf
alternating between beef and fish
culinary exertion almost unreal?
Start with seaweed salad, edamame or just some simple hot green tea?
And is it chopsticks or handrolls?
or do you eat with your hands?
Are there other accompanying tricks?
I long to hear of your distinguishing traits
as you tempt me with your stories and wit
So tell me your tales of sushi
and I will tell you mine
And then perhaps we shall have some saki
and find another way to pass the time
- Do you like it raw? - Artimus (C) Susan Manley 6/15/2024 2:48PM
Yeah... I am a bit salty today
There was a young turkey named Sam
Whose favorite food was sweet ham.
Though kept as a pet
He could not forget
Thanksgiving Day might be a scam!
Though liked by the folks on the farm
He still felt they might do some harm-
Like, choose him to eat
As their main course treat!
Roast piggy would ease his alarm!
Cows give milk, also 'wallets' sewn from leather
'shoes' accent her dress, 'Hide's' cover her body
in northern freezing weather...
USDA protects everybody
Beef prepared, served as a main course
should be shared somewhere with your buddy
family or friends, perhaps any somebody
especially when smothered in steak sauce
Lobster you eat I adore
this Poem I scribe, for nutrition to explore
scientists observe shellfish close, daily
lobsters fight, a victor will mate, Olay!
Scientist, those fishermen, do monitor count
then will return females, increase their amount
large ones will not be placed on a menu
nutritionist catalog value, appointment venue
having read that interesting message at-top
good decision, you will decide, as you shop
for your 'Maine Lobster' is truly to be loved
dipped in butter, healthier than our cow above
Touch, taste, feel, devour,
let sweat and tears couple;
Setting off a new sound
essential to your life,
my body’s your playground;
Touch, taste, feel, devour;
It’s overpowering,
flavor so aggressive;
Both the side and main course,
I’m cool with excessive;
Touch, taste, feel, devour
bold bite marks build bruises;
A chromatic fraction
violent plum surface,
all the rage distraction.
NOUVELLE CUISINE
Nouvelle cuisine the waiter said, as he served the food to me
Where’s the rest I asked him, as I’d earlier skipped my tea
Tiny bits of something on a massive bloody dish
I tried to woo my girlfriend by pretending I was swish
You can pick the restaurant, was my very first mistake
I thought she’d pick our local for some scampi or a steak
Instead she chose Pierre’s, which was going to be steep
I’d heard the food was lovely though the prices made you weep
I gazed upon the menu, which was written out in French
And scanned along the prices, which made my buttocks clench
To refrain from looking stupid, I ordered some red wine
We requisitioned dinner and prepared ourselves to dine
A puny bowl of soup arrived, we felt a touch irate
We had to eat it quickly or it could evaporate
The main course had potato which was hidden by some meat
Five al-dente vegetables, all stacked up nice and neat
A de-constructed rhubarb tart, that’s what they served us next
Though why they took it all apart has left us kinda vexed
We left a tip and paid the bill…a pretty hefty fee
Then dandered into town and we got a KFC
Lips toothy smiles never desert:
For one's main course pays plus dissert
A granted walk by a bush stopped,
A political subject dropped!
Eyes searching for yours, finding them
Eyes proclaiming you a rare gem...
Soon, breathing down a not-warmed neck;
A time,if you're wise,him check.
Ladies should go beyond 'Recoil'
Their hackles rise,their blood boil
"Heh guy!I see that you're trying:
My eyes have yet to start lying!"
The war is against reduction
From submission to seduction.
Letter from the Beeb
Addressed to me by name
Should I grasp the chance
Should I strive for fame?
Hello Fellow Food Mauler
Come and join the Eliite
Bring a clean pinnie anc
Come looking clean and neat.
To Great British Dinners where
I really pissed off the host
No matter what they asked for
I served ‘em Beans on toast
My entree toast and marmite
With just a smear of Marge
With the bread sliced in four
So it wasn’t all too large.
I served treacle on toast
For my simple sweet
A glass of iced water
Made my offering complete
My menu got ‘em baffled
They didn’t know what to do
It was only by a whisker
They didn’t let me through
I should have been more daring
And enhanced the main course
Offering choice of Dark Soy,
Tomato, or Heinz brown sauce
Come cooking on the Tele where
If you told ‘em all it was good
They’d eat fried Elephant dung
Served on a bit of wormy wood
YUMMY
Pickle
tickles
Eager tongue tempted to taste.
Can’t resist, but I make haste.
So satisfaction.
Need not to mention.
After main course to relish.
Hence in hurry to finish.
Sweet Sour Spicy!
Oh,Yummy! I see.
09/08/22
Re edited on 09/13/22
Imagine if everything was topsy-turvy
The sky was a bright yellow green
Grass was a deep shade of crimson
The strangest darn sight you've seen
People walking around upside down
No need for wearing shoes
Six foot birds with smelly breath
A dog with a very loud mew
It would seem like a funny world
If all the pigs wore pants
An elephant doing a pirouette
Even crocodiles doing a dance
You'd eat some meat for a snack
For the main course only good stuff
Like some apple right-side-up cake
Which you could always get enough
What a topsy-turvy world it would be
If you greeted friends with “good-bye”
Total confusion would surely reign
Happy things would make you cry
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