No pease porridge for me if you please
neither hot nor cold
especially not if what's in the pot
is nine days old
for when in Parma Palermo or Pisa
(no pottage slop)
I'm predisposed and have the propensity
to pour a potent potable
(pink plonk)
and prefer to partake of a piece of pepperoni pizza
with pancetta pomodoro peperoncini
porcini plus a peck of pecorino on the top
even the penchant for a piccante prosciutto panini
or pass me a plate of penne puttanesca
with the proclivity for a platter of pinoli pesto
possibly pasta with parmesan
and I'm pleased to wine and dine al fresco
My eyes scan over the table.
My taste buds begin to perspire.
There’s so much food here on offer,
so I wonder what I’ll desire.
There are some beautiful salads.
There’s carrot, corn and green peas,
bar-be-cue meat to perfection,
and a platter of selected cheese.
There are prawns cooked in their shell,
paté, salami, olives and chips.
There’s my favourite dried tomatoes;
dry biscuits and all kinds of dips.
I’m ready to make a selection.
My craving helps me with ease.
I bi-pass the foods of sensation,
for an entrée of Vintage Cheese.
I could have tried Camembert first,
but its flavour just never agrees,
and why would I ever want Blue Vein,
when the platter holds Vintage Cheese.
Swiss has a nice nutty flavor;
cheddar’s soft with flavour so light.
Pecorino, Romano, are for cooking,
but Vintage is cheese with a bite.
It must be made out of whole milk,
and it has to be seven years old.
There must be mould on the cheesecloth,
and it must be the colour of gold.
One chop; two prawns and tomato,
lettuce, onion, beetroot will create,
a very bland meal, at a bar-be-cue,
without Vintage Cheese on my plate.
P Patience is a virtue, a footstep
A Along the road of life, ambrosia
T To a world in turmoil; the tiniest
I Interjected bits of soul food like, Fusilli,
E Egg pasta with zucchini and mushroom sauté.
N Nice parmesan and pecorino cheese atop; such a crown with,
C Cabernet Sauvignon added, for a meal so aromatic
E Everyone will celebrate!
3-10-2020
STRAND CHOICE B,any form,any theme Poetry Contest
Brian Strand
I love me some Pecorino Romano cheese
The taste is divine, it brings to me my knees!
I love it on pizzas, generously. I love it on my chili
And crackers. A wonder of a cheese, really
I've used it as bait to kill a mouse
That decided to invade my house
The cheese on the mousetrap, it moved
How fatal the olfactory temptation proved
Write A Poem About Cheese Poetry Contest
Sponsored by: Barry Stebbings
Date written and posted: 11/14/2018
PASTA: A FORK OF HEAVEN
In a pot of bubbling boiling water,
I drop hard nine inches long bundle of farfelles..
Minutes passed,between my fingertips,
I pressed one strand, al- dente!
In a platter glittering white,
I form a fist of fresh-cooked pasta noodles,
pouring a hot scoop of white
creamy silky sauce made from:
parmesan and pecorino
melted, blended in a saucepan,
flavored more with a savory stock,
tossed of shallots, saffron and lean meat.
The sauce must be rich enough
coating all the threads of farfelles...
Garnishing it with grated cheese,
teaspoonful crunchy diced bacon,
a pinch of chopped flat leaf parsley...
Voila! Who could refuse this tasty fork of heaven?
__________________________________________________
***farfelle - a type of pasta: thick and wide noodles
al -dente - a pasta noodle cooked all the way through except in the center being slightly undone
CONTEST name: DIDACTIC FOOD
~~3rd place~~
1:54pm, September 09, 2015
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