The Inkwell
#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
Salford 24th April 2020
#Napowrimo #Napowrimo.net #Banana #Fruit
An acrostic on one of my favourite fruits
These wonderful fruits – start off green
as they make their long journey to my fruit bowl
kept in cold storage and delivered by boat
exiting one set of islands for another and
navigating their way to the nearest store
The secret is to make sure, the fruit
ripens at the right time
as although its very sweet to eat – its
not appealing to young eyes if they’ve turned more than yellow
so into the frosty vans they travel
paying attention to the temperature
only when the time is right will they
reappear on the shop front
to be bought by the customer
excitable little minds asking
dad or mum to put them in the shopping basket
ending up tween two slices of wholemeal or
accompanied by some nice vanilla ice cream
there’s many ways a banana can be enjoyed
even cooked in a pan and served up with a
nicely made butterscotch sauce
#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
#SoCs #Deep
Salford 4th April 2020
It’s hard to really appreciate the dish
without taking some time over it
the fish – had been swimming with others
free to explore – developing
evading all predators –
from the polar bear in the north
to the seals and penguins in the south
all to be caught by a net
trawled to a port and
cooked up by a chef
battered within an inch of its old life
in oil so hot – it almost leapt onto the plate
and served by a waitress, Annette
while eaten by the regulars with chips and peas
its eaten by the gastronome
with lemon and tartar sauce……Flavour? DEEP!
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
#Food #Poetry
Salford, 2nd February 2020
Totally encompassed in this little parcel
out of nowhere,
a sausage or two
sends sensations to the tastebuds
totally making them wild with each chew
inquisitive minds wonder – what’s in it that’s so delicious ?
eat up! and you’ll find out!
#Socs #Choices
Choices you make, can form you later on down the line
How you make them is down to you
Of course, there are many paths to travel, to where you want to go
It’s a decision you have to make…..
Cold or Hot, Coast – Countryside – or City
Even eating, can give you pause for thought
Should you have golden syrup or chocolate sauce on your pancakes ?
#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!
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.
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
