How do I eat thee? Let me count the ways:
sauced, buttered, plain,
sprinkled with Parmigiano Reggiano,
pesto, pancetta, bacon.
Rowdy rigatoni, flamboyant farfalle,
perky penne, funny fusilli, lovely linguini,
spunky spaghetti,
personality abounds.
An atavistic love affair
with semolina goodness
in all shapes, sizes
like my three Aunt Rosas.
Dear pasta,
I count on you
for your depression-lifting goodness,
accepting no impastas!
When you end up in hot water,
you come out better than before.
You’ve stuck with me
through thick and thin,
mostly thick around my hips.
Pasta al dente, the choice
of strong Italian women!
MY MOTHER-IN-LAW IS POISONING ME!
I think my mother-in-law is poisoning me.
The electric range is smelling strange,
She tests the smoke detector by cooking everyday....
Now the entire kitchen is acting deranged.
Semolina at 3:30,
Mercury hits 120 degrees!
Nausea and stomach cramps are rising in me,
Red-sauced tripe is afflicting me.
Outside it's now Celsius 43 degrees.
Now Bulimia is what I see,
I have to stay for tea,
Yes, my mother-in-law is poisoning me,
There's much to said for ...
D.I.V.O.R.C.E!!!!!
Solitude?Come not to us our is not a ghost city.
Fun seeker? Come not alone our canopy is big .
Our fresh oceanic cuisine is surplus and honeymixed.
Fear not when baby whales are washed to the semolina beach
Or when little children are basking on zebra and horses' manes
But jump on a tusker and have a whale of the tamer of forest.
The angels shall alight with the rising of the sun
With awesome fry-pan or leaf-cutter backyards,
Perch on love like butterfly and enjoy our moonlight rock and roll.
i prepared a simple supper
but with great love i cooked
that main meat of refined wheat
durum semolina, traded as rotini
an Italian pasta to go with beef, a grace
from a Canadian cow grazed in prairie grass,
spiced with herbs from the hunted tropics:
ginger, garlic, turmeric, and coriander
powdered, with red pepper powder
and red pepper crushed, black pepper
(also powdered), added to the onion
chopped, fennel, fenugreek, and cumin
(all seeds), and the magical mustard,
adding leaves chopped: basil, chives
and parsley, with garam masala, a Bharat
special, sprinkled with hardly a pinch of salt
before adding the slow-cooked African beans
and Mexican sauce: chopped and crushed tomato,
and boiled potato, after being sautéed
in the US canola oil to enhance the taste
of minerals and more already in my pan:
folate, iron, niacin, riboflavin, and thiamine
already mixed in carbohydrate, the main
with Chinese additives: citric, soy, and seasonings
unlisted; likewise the two sealed cans
that curtailed my sprinkling salt for supper
came with corn starch, sugar, more spices
and blackstrap molasses, and a poetic muse
Sourlaki with chilli flakes
Halloumi salad
Batter-coated seasoned squid
with a Tzatziki
Semolina cake
Retsina
Class!
Come gather one and all
As I tell you of a feast
That in this land
Could not be any finer
What is this meal called?
Give us a hint at least
What is so grand
And Heaven on earth, fair diner?
I shall tell you of this wondrous meal
That I devour with gustatory zeal
When it comes to pasta
I'll never say "Basta"
That means: Can't get enough
Of that semolina stuff
Covered with marinara
Topped with parmigiana
That is my tasty treasure
And my perfect pasta pleasure
Ravioli, Mostaccioli
With sauce: Putanesca or Bostaccioli
A pan of Baked Ziti
With a bottle of Riuniti
Rigatoni, by Ronzoni
Oh, just call it Macaroni
Ditalini, Cappellini
Twirl my fork in the Fettucini
Here comes mama with the lasagna
Everybody Mangia, Mangia!
I could easily consume it
For breakfast, lunch and dinner
It doesn't matter to me
That I'll never be any thinner
It's delightful beyond measure
This is my perfect pasta pleasure
Chocolate melting moments
Coconut snowballs
Some semolina crunchies
Molasses cookies
A cherry whirl
Ginger nut
Break !
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