Salford 3rd February 2020
#food #acrostic #spaghetti #bolognaise
Sent headlong into the boiling water
Pasta long and thin took a bit of a hot bath
As it did, the concoction it was being served with
Gradually came together, as minced beef met up in a
Hot tomato jacuzzi with onion , carrot and mushroom
Eventually,
Turned out onto plates and sauce and pasta
Twirled together round a trident aided by a spoon
Italian cuisine turned out on Mancunian plates
Masterpiece
Made from the finest beef
And vegetables fresh from the north of england
Something stupendous has been prepared
Transforming the ingredients into something that
Excites the tastebuds, as meat and potato dance
Round the pan with carrots and leeks
Pepper, salt and herbs
In a tango to
Excite the senses
Coming together on the plate…a dish
Everyone will enjoy
Some say it begins with
a loaf of bread, nicely sliced – type – to your preference – two slices
next – comes the spread – butter, margarine, salad cream or sandwich spread
dedicated sandwich makers always go for the mayo
when that’s been applied, on goes the salad, lettuce cucumber tomato
If you fancy it, add olives or sweetcorn and then
cover it in your favourite meat before putting the top on
heavenly!!!!
Take a crisp blue sky
and a gentle breeze
and add a little heat
Sand or Sea is optional
but a mat or blanket – essential
Sandwiches – Tomato or Cucumber
(or if you prefer) Ham or Beef
prepare a little salad
to serve on the plate beneath
Lemonades a nice drink you might want to take
or maybe a smoothie or ice-cream milkshake
The Grown-ups take coffee – or water for tea
in a well lined thermos – away from the bees
For afters – some fruit or perhaps a pie
Chocolate’s a favourite – I don’t want to lie!
but a nice way to finish this picnic – a dream
is a small bowl of strawberries – topped off with ice cream.
18th feb 2016, Salford.
I’ve just had the most yummiest of evening meals
(Apologies if there are any vegetarians reading this passage!)
The meal’s cooking and preparation started just as I made my way to Imperial War Museum North. Dad took a pack of braising steak, sprayed a little oil on it, added two stock cubes – and a little water and left it in the oven on a low temperature.
Meanwhile – I was at the museum, assisting with visitor enquiries
Upon my return, I was greeted by pots of green vegetables, Potatoes and Yams all cooking away on the hob. A glorious smell was coming from the oven.
From time to time, Dad returned to the oven to turn the meat when necessary. By now the water in the pan had mixed with the fat from the meat and the stock cubes to create a delicious gravy.
It was served up at tea time with the vegetables – end result – empty plates
