Backbiting
Long assumed if eaten a poet would
resemble a thick-skinned fruit
like a pineapple or pomegranate,
with its pulpy crimson arils of tart flavor,
however, truth is the majority
tend toward the cantaloupe or squash,
there are string beans or leafy vegetables,
I'm a broccoli, most on this list
are members of the asparagus family.
So if anyone's interested,
on how to prepare and cook a poet,
best advice --- pick them early,
peel them, then clean the pips out,
and boil or bake as one would a yam
or cabbage or beet.
To encourage their natural juicy flavors
they should be served
with hollandaise sauce
and a pinch of horseradish.
Ernest Slyman
HomePage
www.geocities.com/soho/7514
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"All around the hours run swift
their foolish errands."
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