Cooking Food

A la Carte


When i was little

i called them wiggly worms

they were served up on toast

and they were covered in tomato

nowadays they’re a base

for all kinds of topping

Mince, Ham, Carrot courgette


Freshly caught from the sea

steamed till its just falling apart

and served up with parsley or lemon butter

or perhaps dropped into batter

and sent into hot fat

before being served with chunky potatoes

and Mushy Peas


Its been bubbling away

since dad put in on the hob at lunchtime

Onion , Carrot, Potatoes

Dancing around in a pan

with the best bits of beef from the butcher

and dont forget – the stock cubes

(or the dumplings!)

Acrostic Food Pleasures Poetry


Photo by Cassie Smith on

Perhaps its the parmesan

enveloping the pasta in

sensational flavours

to me – its the basil and tomato

on an attack of the tastebuds

Food Pleasures Poetry

Spaghetti II


Like long blonde hairs

they sit in the silvery tube

waiting to lie in the bubble bath

of water, oil and salt


Resolve in the steam ? a surprise

Durum wheat holding out

until the moment arrives

and surrender to the bubbling water


Sauce bubbles away as

they sit in the jacuzzi

Tomatoes onions and carrot

combine for the perfect accompaniment


Meat or Veg ?

the obvious question

Mince or Meatballs for the carnivores

Mushrooms and Marrow for the herbivores

Eating Food Poetry


#cyw #Macandcheese

Maybe its the twirly pasta i like so much

Allied with the cheese (and occasional onion) that

covers it all over

Could it be the hidden elements – like

Ham, or could it be the variety of cheese you put in

Everything from Emmantal to good old Cheddar

Each different cheese has a taste of its own, giving

something to the dish –

Even Blue cheese – is tasty to more reserved tastes

Acrostic Eating Food


#Discover Prompts #Food #Dish

6th April 2020

While i was busy sketching away

in the kitchen, dad was busy

zipping around with tomatoes and beef

and carrots and onion, creating a wonderful dish, based

round the pasta shells that were

dancing away in boiling water, and a little olive oil



Something to note when you next go into the supermarket

that durum wheat spaghetti you picked

off the shelf for a really cheap price

probably has a more local flavour than Milan or Turin

Although they’ve stuck to recipe –

noted chefs will tell you – the product hasn’t seen hair of a

Dock or airport in Italy – it’s been made right here.

Locating where its been made

of course – is a bit difficult – ingredients printed

on the label of the packet in very fine print

keep looking – and you might spot – Made in the UK.

Food Fruit


Still life tomato : Captured by Inky.

Together on the vine they grow

Over time they develop

Making a change from green to yellow or red

As the colour changes so does flavour and sweetness

They can be eaten hot or cold, in soups, fried or grilled

Or cooked down and used in a pasta dish, or salad

Food Home Photography

Challenge 30 – No10

Food…..or should I say Foooood!

I could be some time with this particular part of the challenge !(sic)

I mean where to begin – I’m a bit of a foodie. I enjoy my food – not just the meats but the pasta and vegetables as well. Christmas time sees a smorgasbord of delights, from Spiced Ham to cheesy pasta bakes – not forgetting of course Christmas pudding and Battenburg Cake

My Nephews are partial to a bit of Jelly and custard at Christmas, and for the adults aside from the Christmas pud, there’s usually the Content for a trifle on the go. But this year they helped make something really special – a tray of gingerbread men…now I don’t know if any of them escaped the Christmas table but one or two of them definitely did a disappearing act…

Food Poetry

Take me there


give me a taste of italy

wi fresh pasta, tomatoes and herbs

make that sauce sing

serve it up with

grated Parmesan and lemon

and juicy green olives

taking me to Napoli or Bologna

without the need of a plane ticket

Eating Food


In response to The Daily Post’s writing prompt: “Food for the Soul (and the Stomach).”

When considering ‘food for the soul’ I have to look back at some of the origins of my favourite food.

The Lords prayer says “Give us this day, our daily bread”, but If the Chinese, Italians (or even some of the English-Speaking nations) were writing this – It would probably read “Give us this day, our daily pasta”

Our Italian friends were introduced to Pasta by the Chinese – and not the dry durum wheat pasta you have to reconstitute in a pan to make it look good, I’m talking the real deal here…served up with spicy meats and served up in a delicious sauce.  Marco Polo sold the delights of noodles to the Italian top brass – and the rest is history.  A lack of Chinese spices at the time led to a modification of the sauces – as Tomatoes and other veg took their place – Neopolitana was born , later to be followed by the meat eaters favourite – Bolognaise.

Wednesday saw me celebrate a friends birthday at “Frankie and Benny’s” – a New York Style Italian Restaurant on the Quayside in Salford.  The Menu was full to the brim of Italian and American Favorites and most of my favourites were there.  I think the expression that could be used would be “Kid in a sweet shop”, –  Penne with Pesto, Neopolitana , Cannelloni, Spaghetti – all my favorites were there.  After a moment of pause – I eventually went for the Rigatoni, which arrived at my table piping hot…and containing all my favourite meats

Pepparoni, Salami, Ham all played hide and seek in the ceramic dish.  They were joined by peppers and onions and tomatoes and  I really enjoyed the taste.

Side dishes from the Onion rings to the House fries added new experiences.

But the One Constant to all of this

The Question – “Black Pepper ?”