En.Citatepedia^®.ro

Gobi Manchurian

Remember you are not living for eating only
To change taste you may take this.

This chinese cuisine would be ready
With in fortyfive minutes.
You are the starter and
This is yours main course.
You can take the ingredients
Like couliflower plain flour
Corn flour spring onion ginger
Garlic salt soya sauce green chilli
Tomato ketup oil water.
Preparation method to taste.
Make experiments in this
Revolutionary new way.
Remember you are not living
Only for eating.

poem by Gajanan Mishra
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My Succotash Is So Bad

My succotash is so bad!
It's the best you'll ever have.
My suc-co-co-co-co-co-co-co tash,
Is bad!

My succotash is so bad!
It's the best you'll ever have.
My suc-co-co-co-co-co-co-co tash,
Is bad!

Take a sauce pan.
And oil it with olive oil.
Not too much.
Add a half cup of water.
With some garlic to taste.
About a tablespoon of brown sugar.

~That's the key ingredient,
For my succotash tastin' so good! ~

Then...
A dash or two of salt and pepper.
I like the heat of cayenne!
How about you?
Simmer this with onion.
I like Vadalias.
Slice a couple of 'garden' tomatos.
Just one green pepper!
Cover this for about ten minutes.
I like my seasonings to get acquainted.

Now...
Take between three and five ears of corn.
Strip the kernels off the cob.
Add them to the mix.
Lower the heat a bit.
You will know when this is ready.
Trust me.

My succotash is so bad!
It's the best you'll ever have.
My suc-co-co-co-co-co-co-co tash,
Is bad!

My succotash is so bad!
It's the best you'll ever have.
My suc-co-co-co-co-co-co-co tash,
Is bad!
My suc-co-co-co-co-co-co-co tash,
Is bad!

Enjoy!

~...we gather together to ask,
the Lord's blessing...~

Note:
A *Narraganset Indian recipe.
Introduced around 1751.
It was then called msickquatash
and was a mixture of lima or shell beans
with green corn cooked together 'originally'.

*American Indian people of Rhode Island

poem by Lawrence S. Pertillar
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I Like Tomato Sauce

i like tomato sauce
and so i keep lots of
and different kinds of
tomato sauces inside
the ref and when i open
it one night i thought
tomato sauce are also
water and i am in a trance
of some sort or something
i drink tomato sauce
and i remember you:

saucy, so saucy
i thought i am floating
in the river filled with
tomato sauce, yes,

my point is: be proud
i always think of you.

saucy, yes, so saucy.

poem by Ric S. Bastasa
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Spreading Haddock

First pre-heat the oven at 350degrees.
Take approximately 3lbs of fresh haddock,
Season it..
With a compound seasoning of salt
Oregano, pepper/red pepper, garlic powder,
Onion powder, and celery salt.

Gently rub these ingredients into the awaiting haddock!

One baking dish is needed.
Pour one full cup of water/maybe more into dish.
Sprinkle Basil onto the water. YES...B-A-S-I-L.!
Lay that haddock down.
If you have bread crumbs...
Now is the opportunity to crumb this haddock!
Get a stick of butter.
Slice thin butter slices...
And place them on that haddock.
Final touch before slipping this into the oven...
Toss some parsley...on the haddock!
Cover with aluminum foil.
Place this dish into the over for about 30mins!

Next!

Romaine makes the beginnings of a good salad!
Get some fresh Romaine. Wash it.
Get a platter and chop this thing up!
Tomatoes? Fresh? Get 'em! Dice 'em if you wanna!
One large Vadalia Onion. One Green Pepper.
And one jar of Roasted Peppers.
Slice this mess up into a mix.
Yes...
Of course,
Put it on the platter. Remember? Presentation!

There's never been a time for haddock,
As it's time for haddock now!
It should be caressing the kitchen...
And your taste buds by now!
Take it out of the oven.
Let it cool for about 10-15 minutes!

Look at that platter!
Now look at that haddock!
Put that haddock on top of those lucious vegetables!
Take some virgin oil! Yes...make it 'virgin'.
At this point you just want a hint of oil.
NOW...
If you really are serious about your taste buds...
A mix of vinegar/white zinfandel/olive oil,
Is a nice topping!

When you want to do something for yourself...
Spreading Haddock is recommended!
There's nothing like it!

'How many does it feed? '

Why? You're not getting none of this!
That's why I went through the trouble
Of telling you how to make it!
How many does it feed?
One!
Me...Sorry 'bout that!
But this is a meal for the 'survivors! '

LOL...just joking! Have some!

Note: This is my own creation! 'Yes. You have my permission
to use it and treat yourself. You're gonna love it! '
Spreading Haddock...LOL

poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Blackeyed Peas and Fresh Carrots

Blackeyed peas and fresh carrots cooked,
Together...
Is a surprising combination that is delicious.

Boil a medium pot of water.
Add olive oil, salt, garlic and onion.
Soy sauce with a bit of lemon.
And butter too if you wish this to salivate.
Bring these ingredients together!
In at least a ten minute boil.

Add the blackeyed peas and carrots.
Lower the cooking heat.
And within fourty five minutes,
Enjoy as you eat!

Be careful.
You are going to want this everyday.
Over rice or mashed potatos.
Or perhaps...
With my,
Sweet and sour brown sugar baked steak.

poem by Lawrence S. Pertillar
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Suggestive Modifications

Suggestive modifications,
Seldom reflect a credible ability.
Selected suggestive modifications,
Has a lot to do with the picking and choosing...
That which best represents one's taste!
And one's identity to that frame of mind,
Others too find suitable with a limiting done...
To one's own comfort zone.

'What are you saying? '

Am I not the only one eating collard greens?

'Don't be silly.
Of course you are.
No one else brought them.
And the way you are eating them,
No one has a chance to taste...
How delicious they are.'

I know.
And I am not here to see them wasted.
Passed to me the hot sauce.

poem by Lawrence S. Pertillar
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Chicken With a Twist of Deliciousness

I bought thin breasts of sliced chicken.
Thinking I would make a chicken soup.

So I then cut the breasts,
Preparing to create a meal...
I believed would be the best.
When I had this thought...
Season and sauté the breast.
Simmer them quickly,
In olive oil next.

Add I did...
Broccoli, onions and green peppers.
With carrots and celery...
Thinking perhaps some cauliflower,
And Soy sauce too...
Was needed in this aromatic stew.

This I did.
Before I lowered the heat,
And covered this with the frying pan lid.

I said to myself...
This needed a touch of brown sugar.
A splash of apple vinegar,
And a dash of lemon for taste.
Mine,
Of course!
I'm suggesting this,
Before it is ready to plate.

I think this took twenty minutes to cook.
But the smell of it increased my appetite.
And I couldn't wait,
To devour each morsel.
Knowing I had cooked up something,
Bonafide to get me hooked!
Oh yes!

I've already named it,
Chicken With a Twist of Deliciousness!
If you want some,
You will have to make your own.
None of this I am eating,
Will a dropp of it you get!

Oh,
Before I forget.
Add some basil, dill, oregano and garlic too.
I like to use red pepper as well.
You can try that,
If you wish to lick the dish!

poem by Lawrence S. Pertillar
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Country Cuisine

Have you ever come across an eating place
That serves outstanding cuisine?
Well, at Fay, Oklahoma we found
An eating place that could serve a Queen

The flavors are absolutely delicious
Just simple ordinary country food
You could even take picky eaters there
You walk in and you are in the mood

To try each and every dish that you see
On the tables and on the menu
Because these folks’ know how to cook
The most wonderful food for you

So if you pass by Fay, Oklahoma, my friend
Want a meal with the best dessert you’ve seen
Stop by and have a taste
Of the most exceptional country cuisine!

poem by Marilyn Lott
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Part 2 of Trout Fishing in America

ANOTHER METHOD

OF MAKING WALNUT CATSUP

And this is a very small cookbook for Trout Fishing in America

as if Trout Fishing in America were a rich gourmet and

Trout Fishing in America had Maria Callas for a girlfriend

and they ate together on a marble table with beautiful candles.

Compote of Apples

Take a dozen of golden pippins, pare them

nicely and take the core out with a small

penknife; put them into some water, and

let them be well scalded; then take a little

of the water with some sugar, and a few

apples which may be sliced into it, and

let the whole boil till it comes to a syrup;

then pour it over your pippins, and garnish

them with dried cherries and lemon-peel

cut fine. You must take care that your

pippins are not split.

And Maria Callas sang to Trout Fishing in America as

they ate their apples together.

A Standing Crust for Great Pies

Take a peck of flour and six pounds of butter

boiled in a gallon of water: skim it off into

the flour, and as little of the liquor as you

can. Work it up well into a paste, and then

pull it into pieces till it is cold. Then make

it up into what form you please.

And Trout Fishing in America smiled at Maria Callas as

they ate their pie crust together.

A Spoonful Pudding

Take a spoonful of flour, a spoonful of

cream or milk, an egg, a little nutmeg,

ginger, and salt. Mix all together, and

boil it in a little wooden dish half an hour.

If you think proper you may add a few

currants .

And Trout Fishing in America said, "The moon's coming

out." And Maria Callas said, "Yes, it is."

Another Method of Making Walnut Catsup

Take green walnuts before the shell is

formed, and grind them in a crab-mill,

or pound them in a marble mortar.

Squeeze out the juice through a coarse

cloth, and put to every gallon of juice

a pound of anchovies, and the same

quantity of bay-salt, four ounces of

Jamaica pepper, two of long and two of

black pepper; of mace, cloves, and

ginger, each an ounce, and a stick of

horseradish. Boil all together till

reduced to half the quantity, and then

put it into a pot. When it is cold, bottle

it close, and in three months it will be

fit for use.

And Trout Fishing in America and Maria Callas poured

walnut catsup on their hamburgers.

PROLOGUE TO GRIDER CREEK

Mooresville, Indiana, is the town that John Dillinger came

from, and the town has a John Dillinger Museum. You can

go in and look around.

Some towns are known as the peach capital of America or

the cherry capital or the oyster capital, and there's always

a festival and the photograph of a pretty girl in a bathing suit.

Mooresville, Indiana, is the John Dillinger capital of America.

Recently a man moved there with his wife, and he discovered

hundreds of rats in his basement. They were huge, slowmoving

child-eyed rats.

When his wife had to visit some of her relatives for a few

days, the man went out and bought a .38 revolver and a lot

of ammunition. Then he went down to the basement where

the rats were, and he started shooting them. It didn't bother

the rats at all. They acted as if it were a movie and started

eating their dead companions for popcorn.

The man walked over to a rat that was busy eating a friend

and placed the pistol against the rat's head. The rat did not

move and continued eating away. When the hammer clicked

back, the rat paused between bites and looked out of the corner

of its eye. First at the pistol and then at the man. It was a kind

of friendly look as if to say, "When my mother was young she

sang like Deanna Durbin. "

The man pulled the trigger.

He had no sense of humor.

There's always a single feature, a double feature and an

eternal feature playing at the Great Theater in Mooresville,

Indiana: the John Dillinger capital of America.

poem by Richard Brautigan
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Veggie Poetry

steamed okra
round, red, shiny tomatoes
violet onion, some white spring ones
and hot chili
with black pepper
some olive oil
and rosemary herbs for flavoring
a little salt
a little sugar
suit to your exquisite, exotic asian taste
add some more other
herbs and hot spices

mix them in a bowl
shed some tears
for summer salt
add some green lettuce
and black olives
and pickles to taste

pick some
then chew

do not swallow yet
take your time

enjoy your veggie poetry
do not take any meat
or poultry

now take your time alone
eat

poem by Ric S. Bastasa
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Agony

And in spoonful oil
Kitchen is busy frying
Mustard and lentils two tablespoons each
And chillies hundred grams
And a pack of cigar or raw tobacco
In added two tablespoons of oil
Then to grind with lemon size tamarind, salt
To make tobacco chutney

And the water soaked tobacco
Kitchen is busy grinding
With salt and cashews handful
To make balls, be deep fried in oil
Be added to a masala tomato puree
To make tobacco kofta curry

And to the cooked rice
Kitchen is busy seasoning
With fried clove, cardamom, and cinnamon
Onion and ginger-garlic paste, salt
Sauted well with flavoured tobacco
Then to garnish with cut cigar pieces
To make tobacco biryani

Tobacco chutney, tobacco curry
Tobacco biryani..what next..
Forgotten Kitchen hurrying
To make more koftas
Be put in sugar syrup
To make tobacco jamuns

Then you see, exhausted Kitchen
Under the wildly running fan rests
Wildly coughing out
Her heart despite its rapidness
Awaiting patiently her lover
Who's been chained to her delicious cooking

poem by Indira Renganathan
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Remember

I remember you
do you remember me?

I remember the song
I remember the movie
I remember the rain
I remember the rainbow
do you remember them?

I remember the words
I remember the fragrance
I remember the touch
I remember the taste
do you remember them?

I remember you
.....do you remember me?

poem by Marites C. Cayetano
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A Guide to Eating Meat

Eating a little beef
Could cause a Hindu grief,

Eating too much chicken
Can make a person sicken,

Eating lots of lamb
Is preferable to Spam,

Eating a leg of pork
Won't make the neighbours talk,

But eating Mum and Dad
Is DEFINITELY BAD! !

poem by John Thorkild Ellison
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My Black Eye Pea Stew

Did I mention,
My black eye pea stew to you?
Well...
This is what you do.

Boil your water,
Add sliced smoked turkey butt.
With seasons you prefer.
I like to mix in olive oil with butter first.
Before adding apple vinegar...
With Old Bay and a bit of salt,
Then soy sauce...
To allow my taste buds to burst.

Add your black eye peas.
Speckled butter lima beans.
Kidney and black beans too!
I also enjoy cooking with onions...
Green peppers, carrots and celery.
For a flavored taste,
You simply can not refuse!

Well...
You can 'try' making attempts.
But licking your lips,
Is not too convincing of a defense.

'May I get some more? '

You sure can!
After I get to taste it myself!

poem by Lawrence S. Pertillar
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Sit There And Eat It

OH!
So you want to 'mince' something?
You come in here ready to dice...
With me?
Well...
Let me tell you something right now...
You take this knife!
You see that roasted garlic?
Vadalia onion, parsley and garden tomato?
You dice them first!
You mince that together.
See that sauce pan?
DO YOU?
Put some olive oil in that pan!
Add some seasalt.
Now you add some fresh ground pepper.
Wait until that oil heats!
DO YOU HEAR ME?
DO YOU?
Do you see that cod sitting over there?
Get the butter!
Get the unsalted butter.
What do you mean there is only salted butter?
Then USE it!
Melt it separately.
Dip that cod in that butter.
Throw that diced stuff in that oil.
Sizzle all of it!
Now put that cod in!
YES! Put that in there! In that pan!
And...
When that is finished cooking,
I want you to sit there and eat it!
Every dropp of it!
WHY are you smiling?
I didn't do a thing!

poem by Lawrence S. Pertillar
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My Collard Green Romance

At one time...
One would have to beg grocers
To get collard greens in their stores.
Now the major food chains,
Have them propped up like kings and queens...
Among the lettuce, cabbage and corn!
They have obtained such notoriety today,
You have to have patience when someone
Grabs the last bundle.
And that person would not have admitted,
A leaf of a collard green bush in their neighborhood!
I saw these times coming.
'Cleo' didn't have the market on this!

When I finally can find Collard Greens...
Stocked like precious gems near the avacados.
I go to the suburbs.
Pig feet, chitlins', hamhocks, snouts and hoofs,
Are there!
Like it's a Negro Christmas going on!
Or...
Someone's been passing around my grandma's recipes!

When I cook my Collard Greens...
I season the water with dashes of salt, pepper
And garlic powder.
I slice one vadalia onion and a small potato.
I add three teaspoons of apple cider vinegar,
One teaspoon of lemon juice.
Two tablespoons of Olive Oil...virgin!
Cover and bring this crap to a boil.

Fill kitchen sink for the Collard Green bath.
This is where the true romance begins!
With baking powder, salt and celery seasoning...
Gently lift your Collard Greens and place them,
Stalk first into the warm and inviting water!
Rub each leaf between your hands under the water.
And while you are there...
Alone with your Collard Greens,
Glad you did not have to go to battle to get them.
You rinse them and begin to slice their leaves,
Grabbing them into a bunch...
And placing those cut leaves in a bowl.
When this task is done,
Put those greens in a pot that, hopefully...
Smells like an exotic preparation for royalty!

Turn down that boiled heat...under the pot!
To medium cook...
And let them do so for about 45mins to an hour.
Never rush cooking Collard Greens.

Oh...
When I want my Collard Greens,
To taste better than any on the scene!
I use baby smoked turkey butts.
In the boiled prepped water,
With the other sizzling seasons!
Any turkey butt will do...
But those baby butted turkeys,
Make gobbling up Collard Greens so delicious.

Enjoy!

poem by Lawrence S. Pertillar
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The Art of Conversation (Fun Poem 126)

In today’s society something is missing,
the art of conversation.
Nearly everyone forty and under
has a phone in their hand,
call It a mobile or a cell
it doesn’t matter which.
They use it twenty-four seven
not only for talking, but texting.
You see them in a restaurant
texting the person opposite only a foot away.
They say they do it because of the noise
and the noise they refer to is other phones ringing.
However, they don’t realise just how silly they look.
What could take a few minutes
takes more minutes to text.
Sometimes they even forget what they are eating
and pop their phone in their mouth.
A phone doesn’t taste as nice as a juicy sirloin steak.
When they order their phone,
they could order different colours.
Brown like gravy,
red like tomato sauce,
yellow like mustard
and put them all on their steak
like a deck of cards,
then shuffle them as they wait
for the next text to arrive.
Silly yes and maybe one day
they’ll look around at everyone
fiddling with their phones
and realize just how funny they look
and the art of conversation
may come back again.
Fingers crossed that might happen
and instead of them thinking to themselves
that I’m never alone with a phone.

(9 July 2011)

poem by David Harris
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Pelican Restaurant

Pelican Restaurant is run by Tara Sami who is sweet,
she makes her restaurant cute and upbeat.
A cozy decor that has a quaint beach town feel,
the Pelican Restaurant makes great delicious meals.
For breakfast is the Lamb Keema which has a flavorful taste,
it comes with home fries that taste great.
Have a spinach omelet made by Chef Brian Stone,
tastes hearty like cooked fresh in the kitchen at your home.
Pelican is open 7am to 12 noon, bring a friend or two.
Even open 6 to 10 on Friday nights with Indian plates to satisfy your appetite.
Indian dishes which is out of sight, like the Lentil fritters for price of $7.95,
served with cilantro & jalapeno sauce, making your tastes buds come alive.
Try the slowly roasted marinated cilantro and ginger on the Nihan beef shank.
cooked on the bone with spicy savory curry to make it taste great.
Vegetarian and meat dishes served with yogurt, naan, and basmati rice,
this adds to your dinner to make it extra nice.
Also your dog is welcome, sit with them at a table outside,
you can enjoy your meal with them in the sunshine.
Remember the Pelican restaurant only accepts cash,
it's a great eating experience when visiting on Lake Ave.
Written By Suzae Chevalier on October 13,2011

poem by Christina Sunrise
Submitted by Poetry Lover
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Pelican Restaurant

Pelican Restaurant is run by Tara Sami who is sweet,
she makes her restaurant cute and upbeat.
A cozy decor that has a quaint beach town feel,
the Pelican Restaurant makes great delicious meals.
For breakfast is the Lamb Keema which has a flavorful taste,
it comes with home fries that taste great.
Have a spinach omelet made by Chef Brian Stone,
tastes hearty like cooked fresh in the kitchen at your home.
Pelican is open 7am to 12 noon, bring a friend or two.
Even open 6 to 10 on Friday nights with Indian plates to satisfy your appetite.
Indian dishes which is out of sight, like the Lentil fritters for price of $7.95,
served with cilantro & jalapeno sauce, making your tastes buds come alive.
Try the slowly roasted marinated cilantro and ginger on the Nihan beef shank.
cooked on the bone with spicy savory curry to make it taste great.
Vegetarian and meat dishes served with yogurt, naan, and basmati rice,
this adds to your dinner to make it extra nice.
Also your dog is welcome, sit with them at a table outside,
you can enjoy your meal with them in the sunshine.
Remember the Pelican restaurant only accepts cash,
it's a great eating experience when visiting on Lake Ave.
Written By Suzae Chevalier on October 13,2011

poem by Suzae Chevalier
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A Dying Brain

Do you recall how I was once your fire –?
And we, a regal cloud of unity
Meandering through the closing blues of night,
Commanding stars to glitter;
Dawn to blush?

Your answer comes in ever-blanking stares:
A wall that blocks the know,
Damping down the glow that used to emanate
From clear and lucid eyes.
They've lost the will to recognise.

But hear! We are fifty years together –
And once we writhed in pleasure –
Drowning in emotion,
That which was our prime.

You don't recall.
You only lie as vegetation
Scattered on the ground:
A living mound of flesh,
Devoid of any neural mesh
To let you say 'I'm sound.'

Don't worry Dear,
For I'm aware with memory!
I'll tell you how we were.
We have our right of history!

If you could just concur.

Copyright Mark R Slaughter 2009

Please remember, remember me, remember, remember me, remember
Please remember, remember me, remember, remember me, remember
Please remember, remember me, remember, remember me, remember
Please remember, remember me, remember, remember me, remember
Please remember, remember me, remember, remember me, remember
Please remember, remember me, remember, remember me, remember
Please remember, remember me, remember, remember me
Please remember, remember me, remember, remember
Please remember, remember me, remember
Please remember, remember me
Please remember, remember
Please remember
Please

poem by Mark R Slaughter
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Recipe For Chocolate Chip Cookies

Chocolate Chip Cookies

¾ cup sugar
¾ cup packed brown sugar
1 cup butter, softened
2 large eggs, beaten
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 375 degrees
Get a large bowl for
¾ cup of sugar
¾ cup of packed brown sugar
1 cup of softened butter
1 teaspoon of vanilla extract
And 2 large beaten eggs
Mix by hand in large
Get a small bowl for
2 ¼ cups all- purpose flour
1 teaspoon of baking soda
And ¾ teaspoon of salt
Stir all ingredients together in large bowl
Drop dough in rounded tablespoonfuls
On to ungreased cookie sheet
Bake the cookies 8 to 10 minutes
Or until light brown
Remove from cookie sheet
And then enjoy

poem by Kelsey Isham
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