As a take-off on the sonondilla form (playfully known as the Sardine) here's my food poem (I've only written two, I think, the other about my Grandmother's elderberry jelly) which appeared in Umbrella - Bumbershoot, Spring 2007, and also was among Mike Stocks' list of commended sonnets in that year's bake-off.
Rush Hour Sonondilla
I celebrate the great sardine
and count the ways I love it: dried,
in cans, smoked, salted, deep-fat fried,
filleted in soup and fish terrine.
I love its pre-cooked beauties, too—
its sleek and shiny silver skin,
its single tiny dorsal fin—
before it hits the barbecue.
Young herring, swimming in the sea,
awash in your omega-3,
soon you shall pay a hefty price
and end up on a bed of rice.
For now, take heart in that you're free,
not packed inside this train, like me.
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