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Apr 2020
Thursday April 2

Morphing monsters - old poem for  Dark Dreamscape

Morphing Images from a Hellish Nightmare

Note: From a real nightmare End Note

I am in a room
Drinking at a party
And smoking ****
Watching people all around me

Change into hideous creatures
Monsters from the deepest depths of hell
Everyone in the room
Has been transformed except me

The Chief of them all
Wears a Trumpian mask

Complete with orange hair
Half human half pig

His deputy
Wears the face of Putin

But his body
Half human, half horse

The other creatures wear masks
Many of them wear
Green Pepe the alt-right
Symbolic frog masks

And have T-shirts
Bearing alt right slogans
And **** symbols

And as they prance about
They chant alt. Right slogans
And neo-**** chants
Jews will not Replace us

And the rest of these creatures
Are hideous ugly beasts
With only a vestige of humanity left

And these monsters are engaged
In all sorts of foul evil deeds

****** violence death
All around

And non-stop
violent drug-fueled ******
As these creatures

Half human half monsters
Half male, half female creatures

Snort coke, *******, speed
Drop acid, Smoke ****
drink ***** shots
Scotch, bourbon and beer

The Trumpian Pig leads the charge
Starts engaging in ****** with Putin
Who chases after people
Cutting off their heads with his sword

They turn on to their fellow creatures
****** and killing each other
and eating their fellow creatures
All night long

Then they attack me
Jews will not replace us

And I wake up

As the sun comes up
Just another nightmare

Kimchi Blues  Poetry Soup prompt April 2

based on poetry superhighway prompt for day 2

From Wikipedia, the free encyclopedia


Various forms of contemporary kimchi
Place of origin
Associated national cuisine
North Korea
South Korea
Main ingredients
Various vegetables including cabbage and Korean radish
Baechu-kimchi, baek-kimchi, dongchimi, kkakdugi, nabak-kimchi, pa-kimchi, yeolmu-kimchi, gat-kimchi
Cookbook: Kimchi
  Media: Kimchi
Korean name
Revised Romanization
Kimch­i (/?k?mt?i?/; Korean: ??, romanized: gimchi, IPA: [kim.t??i]), a staple in Korean cuisine, is a famous[1]traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.[2][3]
There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.[4][5]Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process.[3] In contemporary times, kimchi refrigerators are more commonly used to store kimchi.

Oh yeah
I got the kimchi blues
every day since I first ate it
back in the day

long before I went to Korea
ended up staying on in Korea
after I retired from decades
in the Foreign Service
and ten years studying and living
in Korea
before I joined the Foreign Service

When I first ate kimchi
I was hooked
sort of a spicier version
of German sauerkraut
which I loved on my top dog
from Berkeley high school days

then off to Korea
in the peace corps
where I ate kimchi
every day for every meal

and eventually I woke up
dreaming of kimchi and rice
instead of pancakes and eggs

then I knew
that I had finally adjusted
and was becoming half Korean

and now I am a hopeless kimchi addict
need to have my spicy kimchi
which is so good for you
perhaps even defeating the dreaded corona virus?
who knows but I will be eating Kimchi
until my day is done
April 2nd 2020 poem for the complete set check out my web page where you can find these poems and others complete with audio and photo clips
jake aller
Written by
jake aller  64/M/incheon, south Korea
(64/M/incheon, south Korea)   
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