The InkwellSalford 2nd June
#CYW #Mangotango
Mix it up a little, make your taste buds come
Alive with each nibble, as you mix up
Nourishing mango with fish meats or vegetables
Giving the dish a most unique flavour
Over the heat and tang of the spices
Salford, 17th May 2020
The latest challenge to members of the write club
Write a poem on a kitchen utensil……i did mine on a fish slice
Oh noble utensil
Rescuer of the friday night supper
As the chips cook under the lights under the grill
Note as you look after your charge
Guiding it around so its batter armour doesn’t break
Even your fellow utensils on the range know – this takes patience.
And when its time for the king of the cod to
Meet up with his army of
Brilliantly browned potatoes
Every precaution is taken to
Rest his majesty into the protection of his soldiers
#Wordpress Prompts #Orchestrate
10th April 2020
The pan – the arena
for potatoes carrots and cabbage
to star in a theatrical number with the humble tomato
dancing around in a pool of delicious stock
releasing flavours and aromas into the air
stock cubes and herbs await stage left
but their arrival has to be timed right
as the vegetables dance and dive around
developing taste in the pan
when all is ready – the final act….
diving headlong into the porcelain soup dish
where a brown bread cob is waiting.
#Fowc #Combine
I. Baking
Take your favourite root vegetable
add it with some fat, flour, and a sugar for sweetness
put some additional berries or nuts
stir in, and stick in the oven
when ready – retrieve – cut up
and enjoy
II. Art
Trying to get the colour of
flowers in the garden
isn’t that hard
dropping some red with blue, or blue with yellow,
produces some lovely colour for those blackberries
you’re capturing in that pot
III. Chemistry
Creating new substances from items in the lab
has to be done with care
elements coming together in glass beakers
make colourful mixes , sometimes with
intense reactions –
so it makes sense to use a bit of forward planning
take care with those acids and alkalis and look out at
reactions – don’t forget your gloves and goggles
you’ll be grateful you wore them if the mixes turn violent
IV. Crops
pointing headwards in the sky
threshed and processed for the best yield
then sent to the mill to meet the stones
crushing them down for bread flour
or maybe even cornflakes
Salford, 6th March 2020
Oh, what a wondrous life you must have led
swimming up and down the waters of the British isles
caught in the sailors net and frozen
before meeting a factory bandsaw
Brought back to life in the kitchen by butter and oil
dressed in lemon , dill and breadcrumbs
or even the chefs special batter
sharing a spot with potatoes and peas
roasted mashed or fried ?
while escapees swim free for the day
you put a smile on the customers face
as you’re devoured alongside your side platters
with a drop of tartar sauce
The noble fish sat on my plate
hadn’t had a battering
it had been enjoying a bath like Cleopatra
getting all warm and tasty
Upon leaving the path it was
wrapped up in a coat of green
to enhance its wonderful flavour
and rested on a bed of buttery potato
And while it lay there in on the plate
lying in its luxury
a cohort of peas stood on a potato ridge
to keep it safe from wondering eyes
But alas all were devoured
in the haze of white and green
grappled apart by trident and sword
by the chef and his guests
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
4th January 2020
Everyone our way knows it as an aubergine
grilled and served up with
grated cheese and tomato
purple tinge to its black skin – never known once grilled
leaping to life in any greek dish
and lipsmackingly wonderful on a summers day
note though – best served with oil and herbs
tastes wonderful with a drop of house red
#fowc #food #christmas #leftovers
Salford, 26th December 2019
By the time the pans were in the sink
undertakings of the Christmas leftovers were being sorted out
bird of the day stripped down to its carcass and
boxed up – and placed in the refridgerator
like the vegetables left behind from the feast
everyone knew what was for tomorrows dinner
Sizzle – went the pan – as meat and vegetables combined
quickly in motion with the aid of a bit of oil and butter
unlike the meal before it – this had a flavour all of its own
encompassing all its ingredients and perhaps one or two more
as the smell of the concoction – drifted on the cold winter air – leaving the
kitchen and wafting under the noses of everyone nearby
#Fowc #Barbecue
Best Beef Sausages
Are happily sizzling over
Roasting hots coals
Beefburgers drip hot fat in
Expectation of sizzling onions
Currently cooking on a skillet, while
Up on the far table – next to the sesame seeded buns
Every kind of sauce and relish imaginable – they’ve even got Curry!
