You need to cook

to think about what tastes good
and shop with tastebuds, textures and time in mind,
challenge your palate
with things you might not like
but just maybe through salt, fat,
sweet and vinegar
you’ll begin a journey with no end

Start with basics:
pick a thing that as a kid you loved
and muck about with it
add stuff, take stuff
reflect on heat
(too high is the trap we all fall in,
or too low, through fear)

Most of all cook, as a ritual
make victuals that force a grin
that draw friends, families and lovers in
and with greasy fingers and chins,
grand sustenance and common guilt,
we’ll smile and rise

At the core of my being
I reckon there’s oil
and garlic and salt
and probably chilli flakes,
lemon or lime zest and juice,
or orange at my heart

applicable herbs, like basil
thyme, oregano,
always rosemary as it grows

stock cubes
or those new jelly ones
to amuse the palate
in each experiment  

all to hold off the meal deals
we know are coming