Food for thought !
Over what has been lost.
Days of long ago -
filled with much flavour,
Foods exotic – for the
discerning palate to savour.
There was Beef Wellington
to enjoy.
Delicious, Lobster
Thermador – Oh Boy !
There was exotic
Japanese cuisine.
Much Chinese food to
be seen.
There was Italian,
Greek, Mexican,
Korean, Canadian and
American.
All, to an
adventurer, what a treat !
With French, Indian,
English to meet.
In those days of long-ago
– oh the pleasures
it stored in memories
hoard - what treasures.
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Time erases all that
once was, it no longer is.
For today’s survival –
the main biz,
as one comes down,
downsizing to simplicity –
is to become
creative, live off the majesty
of one’s own creations - a grilled cheese with sweet
mixed pickles, tomatoes,
egg and a delicious meat.
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Taste buds - still
alive – have not forgot
to savour food and enjoy
food for thought
that fills ones
stomach and his soul – not
to regret or forget all
that he once got -
with some of what yet
may not be lost
if one could only get
up, could afford the cost
that could change the
state of the economy
he now lives, as he
lives in a state of autonomy
on egg salad
sandwiches permeated with salt,
pepper, onion powder,
cayenne pepper, garlic salt,
cayenne pepper, fresh
garlic butter on buttermilk bread.
this, to fill my
stomach, taste buds to savour, fill my head.
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It is down to this
for a fifties, sixties, seventies man
who now creates a
soup with his own, aged, hand.
It’s base, begins
with Campbell’s tomato and tomato basil
soups with red
peppers, cayenne pepper, so much so, nasal
drips, begins to run
as weeping eyes start to flow
over the pork and beans
you will now know
have been added too,
along with beaches and cream
corn, rice, fresh
garlic, ginger root, pasta, what a dream
for this one’s palate
to sample before it goes down,
through the gullet,
into the stomach, to one’s crown
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Another dish – by these
hands – to fill the days, the week
is a salad that
consists of all the vegetable I did seek.
Cauliflower, broccoli,
celery, red, green, yellow peppers,
cucumbers, onions,
radishes, mushrooms, garlic, cheese,
honey ham, ginger
root, avocados, brussel sprouts, tomatoes
drowned in Kraft’s
golden Italian dressing - is how it goes
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The final cuisine
created to sustain this old soul,
throughout weeks,
months as they rapidly go
by, into the ether of
life’s swiftly, decaying hours,
- hours lost to what
we once were – no longer ours.
It is a sauce for my
spaghetti dinner
that will run the
eyes, the nose and inner
recesses of the soul
as you come to know
the power, the
combination of these ingredient will show.
My laziness dictates,
a base to be created with
Classico and Prago spaghetti
sauce – there is no myth
here, as Campbell’s
tomato, tomato basil soups are added.
Then red, green,
yellow, jalapeño peppers sautéed, will tell
- as mushrooms, beef
tenderloin , bacon are sautéed as well –
as fresh and canned
tomatoes, garlic, ginger root add smell
and taste, as do the
onions and sages that are added.
all the way down and into the pit
as one will, to supper, bravely
sit.
A fire extinguisher is what you
will need
as upon my spaghetti sauce you
decide to feed.
B. J. “A ” 2
November 7th
2004
