Through the seas of lined people and waiting staff
Generous portions and humble pies
Decadent desserts so rich you’ll die
Vine cherry tomatoes sliced and sauté
Over al dente rigatoni in a roasted cashew sauce
A robust aroma and savory appeal
Basil leaves with garlic strips
Olive oil to top the surreal
Hubristic meatball aborigine
Elysian cuisine or many dreams
Teasing the senses, warming the pit
Of flowing pleasures
And tingling fingertips
Without moral measures
And succulent wines
Rotisserie lamb falling of the bone
Seasoned with Sicilian herbs
And paired with broiled asparagus
Drizzled with lemon juice
And a glass of Merlot
Spices I hardly know
Lachrymose apologies beside a bottle of faded sorrows
With love there is pain, passion endured through the names
Thin soups, flavorless and dull, feeding street-thrown bums
Breathing hard against the delicatessen glass
Hickory smoked hams, pepper-seasoned pastrami
Vinegar cultured pickles and hard dried salami
Unpleasured, without measure, at one's leisure. Forever my endeavor
Blackcurrant tea laced with slivers of gooping honey Layers of cinnamon hair atop olive skin
red-painted doors with cedar trim crushed almonds mixed with hazelnut butter cream spread
devilish rounds of crumbling ***-swirl bread
Smells and wonders, tastes so ...
oh god
Divine and sublime.
A little hobby of mine is cooking, so I thoroughly enjoy looking up new recipes sometimes to try. Movies like Babette's Feast, Ratatouille an The Trip. Amusing how we can associate flavors, smells and tastes with more than just culinary customs. We can correlate joyous emotions, moments of sensuality and comfort.