Thursday, January 19, 2017

Eat the Art

peel the carrots
carve the bird
baked to juicy, golden brown

chop the onions
soak the beans
filteredwaterrinse the greens

juice a lemon
add a fig
salt and pepper, parsley sprig

with fresh ginger,
let it sit
until it's aromatic

berries, kale, creme brûlée!
avocado, curds and whey!
sweet potatoes, fish filet!
rice pilaf, fois gras pate!

preserve the beets
stew the prunes
blend the celery, butter scones

pinch of basil
top with cream
zest of fresh-picked tangerine

grind the pepper
shuck the corn
brew the coffee (keep it warm)

sprouted almonds
black eyed peas
cauliflower cheddar cheese

berries, kale, creme brûlée!
avocado, curds and whey!
sweet potatoes, fish filet!
rice pilaf, fois gras pate!
sausage, eggplant, rhubarb pie!
sauté, simmer, broil and fry!

French toast, German
chocolate cake
Jerusalem artichoke

capon, crouton
Grey Poupon
ketchup, mustard, provolone

berries, kale, creme brûlée
avocado, curds and whey
sweet potatoes, fish filet
rice pilaf, fois gras pate
sausage, eggplant, rhubarb pie
sauté, simmer, broil and fry
dabbling in the culinary arts;
the yummiest way to each others' hearts!

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