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
the triangle a simple one
heat air and fuel
started by a little spark
amongst the smallest of shavings
Little flame eating
everything around it
kept at bay
by logs and bricks
Starting off slowly
the flames begin to grow
dining on everything near it
apart from the Billy can above
bread on a green stick
changes with the dancing flames
from dough to delight in seconds
with help from the makeshift grill
smells of the barbecue
rise in the air
as backwoods sausages
add fuel to the flames
light and warmth
dancing slowly in the moonlight
till all that are left
are the glowing impish coals
staff of life
the end of life
for the fire that maintained life
Round the campfire circle
Crafting a dessert, is a bit of a magic trick
Oranges sliced and pineapples diced get laid in a dish, and
Next comes the syrup and then the batter, before the dish is covered in foil
Just before the dish is put in the oven – four holes are made to let out steam
Until its time – for it to be turned upside down and
Royally presented to all sat at the table
Excited little ones ask – can i have custard with mine ?
Salford 13th February 2018
Party in a pan
As the flour and egg mix
Navigates its way around
Creating a treat
As yummy as it can be
Keep it nice and hot
Enveloping the sweet filling
in the kitchen
magic is performed
as
yellow butter
white sugar
brown flour
some eggs
and mixed fruit
join together in harmony
with the aid of nutmeg, cinnamon and mixed space
popped in the oven
and left to combine
they jump about in the warm
and become solid or baked
forming a most wonderful substance
a cake.
Several chopped carrots danced around
In the silver saucepan as they
Mingled and merged with Vegetable Stock, Onions and Herbs to
Make a most delicious soup, served up that afternoon
Exactly what the doctor ordered – Summat
Really Tasty for lunchtime
A San-San By Brian F Kirkham (Inky)
The branches against the household wall
holds fruit that’s ripening for a pie
blackberry stems bring fruit with flavour this season
that answers to the pastries call
over with envy the birds do fly
could this be why it cooks with haste ?
depriving the feathered hunters a reason
to head for the window to grab a taste
Alfred decided he would try
to bake his mum and dad a pie
he made his base from floury dough
and garden for the filling he did go
but after sending the pie to the fire
young Alfred he began to perspire
so off to bed – for forty winks
he did go – now what do you think –
happened next to the pie ? Sat over flames
changed colour it did – well that was the aim
only fire turned pie from brown into black
and when Alfred returned
all he got back – was a burnt up mass – only good for the rooks
so looking for help he turned to the cooks
returning with apples and honey and flour
they whipped up a sponge (in less than an hour)
and Alfred he looked, and indeed he did watch
as another dessert – he didn’t want to botch
14th July 2017
Dusting down the old poetry notebooks again…
An Old poem recovered from my dusty old box of writings, written back in October 2012, when i was reminiscing on my Ambassadorial experiences…and mum and dad were out of the house – so i had to go foraging….
Thursday evening and I’m on the hunt for some tea
after spending an hour in’th museum or three
so i pick up me notebook from BASIC thats laid
and search for a recipe to come to my aid
I hop to the market to buy me some fish
to try and do justice to a most yummy dish
I chop up an Onion and a jar of some sauce
and not forgetting the pasta of course
I boil up some water from kettle to pan
and add the twirly pasta, according to plan
and so it don’t stick, or so it don’t spoil
i add to the pan a drop of veg oil.
I fry off the onion, in the oil in the pan
and then add the fish thats been sealed in the can
and when pasta’s done i then add the sauce
covering every morsel of course.
And when pasta’s bubbling – it’s time for my tea
so i’ll plate up and eat up – turning off the TV.
Out in the Grecian sun
whilst sausages are cooking in the chefs pan
turning brown from pink
the restaurants recipients
are lying on sun loungers
or sat on coral sand beach
worshipping Ra above
in a vain attempt
to mimic their luncheon.
