Category Archives: Food

Bring your own

I cordially invite you to make this sandwich order with me soon;

read  from the post-it note I found on my walk

last Tuesday, just before noon.

It’s for a cheese-steak sandwich on sesame,

using both American and mozzarella cheese.

Laden with onions, probably red, and banana peppers, yellow,

the pungent and acetous toppings combating the cheesy marrow.

And if this weren’t enough acescent taste,

with lots of A-1 sauce, as told, the sandwich should be graced.

Likely you will thirst upon it’s completion,

this sandwich activates the salivary gland secretions-

and since I cannot offer what you seek,

bring your own preference of beverage, then, to drink.

***********

This poem was written in response to #summerofprompts entry 3 by Mary Biddinger and generally inspired by a found post-it note.

Layering

First, lay down a crumble of moments in a dish,
childhood memories and first visions evoked –
if you have them – mix them with a butter
sauce of retention.

Smear a layer of simple exuberance – whisked and sweet
over the base. Linger if you must, smoothing and spreading
a zestful meringue until it glistens reflected light.

Next will come chunks of a weightier kind.
Dropped upon the dish,
they will indent the surface.
They will disrupt your coated enthusiasm
with texture, and by themselves, will be unfulfilling.
Do not allow them to cover in total,
but position them throughout – they will later add contour
and context to your beginnings.

Prepare a lime gelatin containing your favorite morsels
of triumph (and defeat)-
One cannot come without the other-
Spoon it over the patina of your past until covered.
Cool and let it set for a time- until solid.

When removed and sliced, savor the different
complexions – the marrow and the substance in between
and within the continuous and smooth.

Add layers.

Lay

Careful-
With that song
and dance, the one that tweaks their
minds. By chance,
do you rent your inspiration?
Your soul, your lust and legislation
all inclusive-
gone buffet.

A little here and there’s Okay.

Take salad tongs
to prep your bowl
with crawfish, okra,
mac and rolls.
And when the trip down line’s complete,
you feel the ache swell in your feet.

Then I could sit and give massage
til metaphors spill
and rhymes barrage.
The song transforms from swing to pop
a subtle lay with ballad stops.

The night with moonlight’s shade is set,
and you and I,

we pirouette.

persistence

I have a confession.

I like jello.

It’s simple consistency and the ability to hold different flavors makes it the perfect dessert. Strawberry, lemon, cherry…lime is my favorite -by far. Green jello. It is easy to make: Just add warm water, mix, and let it set. It can be served up in little dessert cups, in larger pans and then cut into slabs or cubes. This delicacy is unique. It holds form. You can depend on it…mostly…to be the same every time you make it, only becoming distasteful when it is stale.

I recognize that this love for jello goes back to my childhood. During my hospital stays for various surgeries, the food was never a favorite – it was not consistent – nor was it the easiest to eat at the time. I don’t really remember the meals, but I remember the jello. Cool and soft, flavored, and easy to eat.

It is also versatile. You can mix it with other things to contribute that flavor. Mix with whipped white topping giving a fluffy fruit flavoring. Or mixed with fruit itself. Or as shots with liqueur. I’m not as much of a fan of jello salads, perhaps I feel the other ingredients overwhelm the flavor in the jello itself…which is funny, because gelatin is really only a medium to hold things together. The fact that jello is flavored is a bonus, I suppose.

I seem to appreciate that bonus, so I don’t really care for the desserts that “contain” jello.

When we eat at our favorite chinese buffet restaurant (the one that plays smooth jazz), I always check out the jello dessert on the salad table. My son looks at me with doubt, and says “You know you are always disappointed that the jello is stale.” This is true. Jello that is “old” develops that toughened layer on top where it has dried out over time. This ruins the trifecta of form, flavor, and texture. Nine times out of ten, I am disappointed. But I keep trying the jello. I’m persistent like that.

They don’t serve lime-flavored, though.

lime jello
************************
I recognize that my use of the term ‘jello’ may be implying that I endorse a particular product of gelatin dessert. Jello has become such a ubiquitous product that it’s identification is similar to kleenex ~tissue, coke~carbonated beverage, etc.