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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
Submitted by Poetry Lover
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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
Submitted by Poetry Lover
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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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Olive At Midnight

An olive at midnight

Green

shiny

globe

of
black

The size of a dirty workman's thumb

They (the olives) tumble towards me

Down hills and in still slick lakes of olive oil

I meet my dark shining olive

By suprise

It's midnight in the olive grove

My ciabatta catches him

spinning on the tastebuds together

My olive and I

Two star crossed lovers

One black

On green

Obscene nights of perpetual fulfillment

What a scene! my olive and me

My olive my heart

Oh my darling lovely one

Olive at midnight

At last

you have come to me

And together we will may a delightful

pair

my lips quake at the thought of you

quivering as you slither in a plate of oil

towards them

Olive at midnight

You have possessed me

I am yours

But too many press in

Only one is chosen

It is dark I cannot see you

Oh olive

Are you green?

Or black?

Does it matter I am not prejudice

My dear dear one

At midnight you thunder towards me

My heart is an earthquake

My brain a melting pot offondant cheese

I slice my ciabatta

A tiny onion a tomato pressed between

And you oh olive my love

I am done

Please leave

I am not hungry

It is past midnight

I must sleep

poem by Yvette Smith
Submitted by Poetry Lover
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You cook vegetable soup

You cook vegetable soup
and I look at you
while you cut green beans,
carrots, onions, celery, parsley
and tomatoes into two pots.

There are herbs, spices
and pepper that you are scattering
and two types of soup powder
that you throw in
and the pots steam and buzz
while I am washing the dishes
and the smell
makes me hungry
and I wonder
if the soup
are going to taste as good
as it smells.

We drink tee
and there’s medicine
that you give for flu
to me
and it’s great
to be with you
to read the look
in your beautiful eyes.

poem by Gert Strydom
Submitted by Poetry Lover
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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
Submitted by Poetry Lover
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Cafe Of Dreams

welcome to the cafe
the cafe of dreams
the cattle stand dry
dry of mouth parched

awaiting their slaughter
so that a tired worker
may enjoy a good steak
meat pie or sausages

ground meat salt herbs spices
fried lovingly in your frying pan
not young mince meat dying
politic rhetoric in Afghanistan

slaugherhouse cafe is open
not only for teenagers who
dine 'Café des Abbatoirs'
die daily like passing cattle

poem by Terence George Craddock
Submitted by Poetry Lover
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Pancakes and With Baked Salmon

I do have this 'thing'
For my own homemade pancakes.
And with baked salmon!
What a treat to eat.

You are not going to get any that I make!
But here is the recipe.
You can do it just like me.

First beat an egg in a mixing bowl,
Add a tablespoon of baking powder.
A third teaspoon of salt
A full teaspoon of sugar.
And about a third cup of vegetable oil.
Beat that all together.
Now you want to add the flour.
About a cup...maybe more...
If you're serving more than two people.
I choose to use evaporated milk.
At least a cup.
Whip all this stuff up.

Heat that frying pan or griddle.
Medium to hot.
Add some olive oil if you got it.
Vegetable oil will do.
With a slice of butter added too!

OH! I almost forgot the salmon!
I use salmon steaks.
Preheat the oven 350 degrees.
After rinsing the salmon...
Rub with apple vinegar.
Salt and pepper if you please.
Lay on tin foil since this is what I use.
Add butter and a bit of oil!
Enclosed that salmon within the foil.
Baked twenty minutes.
That's all it takes!
ENJOY!

Use syrup on the pancakes.
Perhaps a little Vadalia Onion Dressing,
On the salmon.

And if you don't like this...
You definitely will love,
My brown sugar/mustard roasted chicken.
But I'm not sharing that right now!

poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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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
Submitted by Poetry Lover
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A Good Poem

a good poem is as good as it makes you feel
good,
about yourself and your world, your pains
and joys, your sorrows and pains, all mixed up
into one salad
a bowl of greens and reds
a slice of lemon, black olives,
a little pinch of salt, a garnishing
of olive oil, and some
cheese.

and of course, the purple onions
that you peel one by one
tears and the lasting smile

poem by Ric S. Bastasa
Submitted by Poetry Lover
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Piccalilli (Revised)

Piccalilli - the pickle that zings with zest
and foretells my royal downfall, a roll
prepared with onion, cheese, egg n'
tomato, spiced liberally with piccalilli

One bite cost my common sense -
knowing full well white rolls make me
ill I ate with relish still; it tastes soooo
wonderful when one like me

Lives in a bland dish desert of safe
condiments in black pepper and coarse
salt - if I felt bad after Prego steaks, I
now adore a crazy piccalilli tang

An extravaganza returns to haunt me in
solitary confinement of official texts, head
throbbing, oh piccalilli, chopped veggies,
cheese and spice, enchanting, piquant

For the unrequited palate…

[ORIGINAL: ]

Piccalilli - the word just sings with zest
and zing - spells my downfall, when you
prepared a roll with golden onion, tomato
egg and cheese all spiced up with piccalilli

I took one bite and lost all common sense
knowing full well that white rolls make me
ill I went ahead and ate with relish, it tastes
wonderful to one like me who lives life

In a desert of bland dishes with black pepper
and coarse salt the only safe condiments - I
love Prego steaks, feel bad afterwards, now
adore the tangy taste of piccalilli

An extravaganza coming back to haunt me in
solitary confinement with official texts, head
throbbing; oh piccalilli, chopped vegetables
and spices enchanting and piquant

For the underprivileged palate…

poem by Margaret Alice Second
Submitted by Poetry Lover
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Simplifying Life

back to the basics now
when it is hard soften it
when is dry
wet it
when it is too hot
wait

when it is bland
put a little salt

or a pinch of sugar
if you want it a little bit sweet

or sour
then use a little vinegar
or
add some drops of lemon

a cube of seasoning
or to appease the tongue

put the black pepper
or the chili sauce

when things are frozen
thaw it

it is just like life
when things get rough
my dear
be tough

poem by Ric S. Bastasa
Submitted by Poetry Lover
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When You Ask Me to Critique

When you ask me to critique,
With an opinion that is honest.
Don't expect me to deceive you...
With a sweetened tongue.
And the taste I leave you...
Hints of a bit of salt.
As you prepare to deliver to me pepper.

When you ask me to critique...
I go for the meat.
Not the heat,
When one may be wishing to be honey dipped.
Or perhaps thrown a kiss!

When you ask me to critique,
There is no sweetness dripped!
Unless the offering is fantastic.
And hits a spot I can not resist...
But sit,
And enjoy every nibble of it!
When you ask me to critique.

That's what I will do!
But I rather not to.
Since like you...
I don't enjoy everything I am served.

poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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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
Submitted by Poetry Lover
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Me-Stew

I have nothing to put in my stew, you see,
Not a bone or a bean or a black-eyed pea,
So I'll just climb in the pot to see
If I can make a stew out of me.
I'll put in some pepper and salt and I'll sit
In the bubbling water--I won't scream a bit.
I'll sing while I simmer, I'll smile while I'm stewing,
I'll taste myself often to see how I'm doing.
I'll stir me around with this big wooden spoon
And serve myself up at a quarter to noon.
So bring out your stew bowls,
You gobblers and snackers.
Farewell--and I hope you enjoy me with crackers!

poem by Sheldon Allan Silverstein
Submitted by Poetry Lover
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My Trip Seasonings

My Trip Seasonings

My hands are but extensions to my brain
Where i prepare my food
Seasoned with trip spices and oh..sweat..(LOL)

Dramas are made by onions
As tears flow down to my nose and mouth
And see my detractors yelling at me
And yes, seasoned by anchovies and other shrimp and fish

Ginger are but vexations to the soul
Where one touches base and find its center
Leading me on to my weakened state
Of womanhood and finds strength in my mate..Aha!

Olives, basil leaves, raisins
Are reserved to more foreign tongues
As i vowed to myself
To stick to the basics, aside from salt, pepper and sugar
As mandatory elements
To keep the fire from burning

These are as i say 'haven'
To my neophyte taste buds
Other wise. i would salivate
Like a hungry dog over a bone
With or without my trip seasoning

Last but not the least
I prefer eggs as binder
Without which as in some cases
Renders your work done

Note: On my attempt to be a nice cook in the kitchen..He he
thanks for any wild reactions and comment

poem by Meggie Gultiano
Submitted by Poetry Lover
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Home Grown Tomatoes

There aint nothin in the world that I like better than bacon n lettuce n
Home grown tomatoes up in the mornin, out in the garden
Get you a ripe one, dont pick a hard un plant em in the spring, eat em in
The summer all winter without em is a culinary bummer I forget all about the
Sweatinand the digginevery time I go out and pick me a big un home grown
Tomatoes, home grown tomatoes what would life be like without home grown
Tomatoes only two things that money cant buy
Thats true love and home grown tomatoes you can go out to eat an thats for
Sure but theres nothina home grown tomatoe wont cure put em in a salad, put
em in a stew
You can make your own tomatoe juice
You can eat em with eggs, eat em with gravy you can eat em with beans, pinto
Or navy put em on the side, put em in the middle home grown tomatoes on a hot
Cake griddle home grown tomatoes, home grown tomatoes what would life be like
Without home grown tomatoes only two things that money cant buy
Thats true love and home grown tomatoes if is to change this life I lead
You could call me johnny tomatoe seed
cause I know what this country needs
Home grown tomatoes in every yard you see when I die dont bury me
In a box in a cold dark cemetery
Out in the garden would be much better
cause I could be pushin up a home grown tomatoe home grown tomatoes, home
Grown tomatoes what would life be like without home grown tomatoes only two
Things that money cant buy
Thats true love and home grown tomatoes
Words and music by guy clark

song performed by by John Denver
Submitted by Lucian Velea
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Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

quote by Sally Schneider
Submitted by Lucian Velea
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Kielbasa

No,
I'm not Polish.
Do I have to be?
To love kielbasa...
With scrambled eggs, hashbrowns
And hot tea.
That's my favorite,
Although I do enjoy it with beans.
Leafy vegetables like cabbage also will do.

I tried to make it once.
1 -1/2 lbs of lean boneless pork
1/2 boneless veal
1 tsp.salt to add zest and zeal.
I used 1 tsp. of black crushed pepper,
With three cloves of crushed fresh garlic.
A tablespoon of mustard seed...
And a 1/4 cup of ice also crushed.
Make sure you get the casing.

Cut the meat into small chunks.
Then grind the meat with the seasonings and ice.
Mix this well...
Stuff the mixed meat into the casing.
Either smoke this stuff in an outside smoker.
Or grill.
Oh yes...
Don't forget to tie a knot into the casing!
And close each end.
If you don't you'll have sausage all over the place.

Just a Spring recipe to enjoy for Easter AND...
St. Patrick's Day.
But the Irish have their own separate deliciousness!

Recipe:
Courtesy of Global Gourmet...Global Destinations
www.globalgourmet.com

poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Liar, liar...

when the sweet sap of
the sugar cane is gone
when the salt does not
taste salt at all
when the vinegar loses
its prized acidity
the raw mango its sourness
the pork its oil and
the rice its gluten

when essence is gone
when you say that it is this
essence that precedes
existence

then tell me what happens next?

i know what to do.I know.

poem by Ric S. Bastasa
Submitted by Poetry Lover
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The Spices

Of the spices of life,
Of the spices of love,
Of the spices of peace,
Of the spices of my mind,
Life in Africa maters to me lot.
Of Black Cumin,
Of Red Peppercorns,
Of Black Mustard,
Of Cayenne Pepper,
Of White Mustard,
Of Mixed Peppercorns,
Of Mahaleb Cherry,
Of Szechuan pepper,
Almost everybody is with a mobile phone in Africa!
But strong alcohol are consumed daily by the majority unemployed.
In Africa,
My mind sits and writes;
Because, life in Africa matters to me a lot.
Of Coriander, Ground Ginger, Fenugreek, Turmeric and Paprika!
Like the struggles daily in Africa for a survival;
But one day, we will get there.

poem by Edward Kofi Louis
Submitted by Poetry Lover
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