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11-07-2003, 06:43 AM
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Member
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Join Date: Aug 2001
Location: New York, NY USA
Posts: 3,699
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This house is on a budget
so no cakes or steaks or fudge--it's
melba toast for you.
(He wants a roast! Mon Dieu!)
You may like your beef real tender--
but even my means are slender.
[This message has been edited by nyctom (edited November 07, 2003).]
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11-07-2003, 08:20 AM
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Member
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Join Date: Oct 2001
Location: Plum Island, MA; Santa Fe, NM
Posts: 11,202
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Plumpily, dumplingly,
round New York Tom
seeks to outreach
with bland melba toast calm.
Grumpily, frumpily,
shrill with alarm,
I'll teach you that Peach
is the Melba with charm.
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11-07-2003, 10:01 AM
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Member
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Join Date: Jun 2001
Location: Alexandria
Posts: 1,219
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Somehow The Lord forgot 'bout me
when passing out love's recipe.
It's made my girl-life living hell -
I've never learned to cook too well.
I've ridden Harleys, they're a breeze
compared to making Mac and Cheese.
I've learned to dress up so exotic -
My cupboard's bare, but it's erotic.
I've ruined cornflakes, spoiled milk.
There must be someone of my ilk
who'll love me for myself, by jove,
and not expect me at his stove.
If I should capture some man's heart
it wont be thru his belly-part.
He'll never want me for my roast -
or even for my melba toast.
I'll dazzle him with dance and song,
with apron, heels and black-lace thong.
I'll spare him my domestic whine -
and pray he takes me out to dine.
[This message has been edited by Lo (edited November 07, 2003).]
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11-07-2003, 12:49 PM
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Member
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Join Date: Jun 2001
Location: Southeast, Michigan
Posts: 1,523
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What is food without love????
Here's three little food(?)poems!
I.
Curry, love
hurry love!
Come while it's hot.
II.
If I boiled your bones
for a pot of stew
would it thicken without roux?
III.
Honey spread
too close to bed-
makes for sticky buns.
[This message has been edited by inkwellpoetess (edited November 07, 2003).]
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11-11-2003, 03:11 PM
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Member
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Join Date: Jun 2001
Location: New York
Posts: 16,726
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I'm pretty sure I've posted this one here before (maybe more than once), but I'm too busy to write another one just now and it fits the topic:
CATCH OF THE DAY
Making sure your knife is sharp
draw it up along the carp
so the scales come off the skin.
Use it then to slice the belly,
scoop out that disgusting jelly
known as fish-gut, then begin
lifting out the bones, filleting
almost like a child playing
on the ribs of some toy harp.
Heat some oil in a skillet,
add some pepper, freshly mill it,
toss in garlic, add the zest
of half a lemon to the sizzle,
then balsamic, just a drizzle
(do not skimp here, use the best).
Turn the heat up, add the fish.
Now warm up a serving dish.
If you have a wine glass, fill it.
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11-12-2003, 10:23 AM
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Member
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Join Date: Jun 2000
Location: Georgia
Posts: 283
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"To Shelley's Skylark: An Autumnal Admonition"
It never fails: soon as the sun's crossed south,
the equinox brings out in us the mood
to gratify one orifice--the mouth,
and even poets' fancies turn to food.
Inspired thoughts no longer soar; they're stewed,
baked, roasted, wokked, parboiled, or friccaseed
in gravy rich in wine and herbs, imbued
with flavors of the vine and field, all freed
by master culinary skill to feed
the fading year's last hunger which now grows
until it overshadows other need:
to stuff ourselves with life and then to doze.
So, Skylark dear, you'd best not soar with pride
this time of year; you'll end up batterfried.
[This message has been edited by Howard (edited November 12, 2003).]
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11-12-2003, 11:18 AM
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Member
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Join Date: Feb 2003
Location: San Diego, CA, USA
Posts: 8,668
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Alouette, je te plumerai...
Howard--my profuse compliments to the chef!
Julie Stoner
[This message has been edited by Julie Stoner (edited November 12, 2003).]
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11-14-2003, 03:57 PM
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Member
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Join Date: Feb 2001
Location: Queensland, (was Sydney) Australia
Posts: 15,574
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Howard
Is this a reunion of Sonnet Board's bean counters? How terrific.
"batterfried" 
Janet
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11-21-2003, 05:52 PM
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Member
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Join Date: Feb 2001
Location: Queensland, (was Sydney) Australia
Posts: 15,574
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Kitchen Floozy
Food and sex and lots of booze--
for years I was a kitchen queen
who entertained, knew how to use
my access to a broad cuisine.
I liked to glaze the eyes of wives
who feared the artichoke and fled
from tripe. Since I must socialise
for business then I’d see them fed.
A glass or two or three and tastes
unknown in provinces beyond
their provenance. Expanding waists
and minds the task for tout le monde.
Now I am free and glad to eat
more simply with the friends I choose.
No need to flaunt or to compete;
good bread, good talk, alas-- less booze.
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11-24-2003, 10:27 AM
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How eloquently Cantor writes of Sushi
Sue! I wonder, back then, if she knew she
and her delishy fishy, raw and gooshy,
inspired this man who looks like John Belushi?
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