Dente poems on Hello Poetry

Mateuš Conrad Sep 2016

1/4 tsp of fennel seeds in Bolognese / al dente exoskeleton of pasta

yes, i know he said he was a vegetarian, delicate counter-priesthood prince - a manner of vegetarianism that expressed an abhorrence of the practice of Eucharist, i too think the Eucharist as a metaphor is a bit porridge: i.e. yucky.  but as Wagner said to him: up north, either you eat meat or you lose the plot (loose - ß - again, not scharfes S - but die scharfes'zart - sharp-tender - already prerequisite of what sharpening omega meant for the w); mind you: salt & pepper to taste according to your own palette - if you're not a sugar ****** you won't over-salt the sauce... and you certainly will not overcook the pasta, halfway between dreadlocks and poodle hair: desirably experience bound al dente, and here comes Socrates with his knowledge of al dente: me no muffin! true that... like all these excess sugar breakfast cereals - ******* the outside, soft inside... or like the idea of ants having an exoskeleton... that's pure culinary theory - al dente exoskeleton; did i already mention salt and pepper to taste? yeah, the beef stock cube is salty, but not salty enough, given the already unsalted meat and vegetables: i cook, i take care of a toddler - Nietzsche keeps bragging: cooked by a cyclops.

who would have thought that a personal
revision of mama Italia's classic
could end up being so tasty;
Nietzsche is the foremost diner in my humble
abode: i just like the way he says:
who let woman into the kitchen?!
that's right, i deviated from the standard recipe
of mama Italia's cooking for papa don
Giovanni - honestly? in lonely times at
university when everyone was into ******
ad drunk debaucheries, and ****** fancy dress
parties? Aria Giovanni saved the day...
just look at the classic beauty, plump as a plumb
in between two cream bergs - such
exfoliation... where's that daddy long-legs
on the catwalk... come on! shove a malteser up
her *** like a suppository escutcheon - i'm sure
the salad leaves will keep her starving even more,
or walk her in Gucci with a drip-pole -
intravenous therapy while on the job -
but can you believe what only a quarter of a teaspoon
does to the Bolognese sauce recipe?
wonders... you don't add the carrot, or the celery,
among the vegetables you add button mushrooms,
and the three colours of peppers -
onions and garlic (a lot of it) as standard -
oregano, rosemary and thyme too,
some Italian five-spice - but the fennel seeds!
the fennel seeds! after i learned to cook i see
ready meals are diabetics in disguise,
and restaurant foods as defunct -
what? we're all expressing our capacity to
make choice, apologies if you made the sort of
choices you now hate... hardly a reason to
complain about my exercise in freedom,
i don't blame you, i'd have chosen differently
if i were you too... but there we go...
i'm cooking Bolognese from scratch because i like
to tickle my sense of smell and the buds of
the palette garden, i look at the sauce and
write fiction: the plot thickens...
                                                     and that's the great
3 minute microwave sequence on the other
side of the spectrum... because we're all so *busy -
busy bees and that's merely the generation Y
dads getting hormonal treatment from tending to
babies - choices choices choices -
                                                          oddly enough
the mediocre work that goes on in those glass
shards - by comparison, the default argument is
pretty obvious: i too would have not invested
in caring for art, or as i once said:
you can't get good art and raise a family -
you can create good art that will support the family,
you'd end up being a great technician,
an artistic engineer - the standard model of bridges /
already in your head - is refining yourself
via plagiarism - you end up plagiarising yourself -
but come one! a quarter of a teaspoon of fennel seeds?
well, i'm not talking cumin seeds...
or maybe it was the turmeric powder that
coloured the onions yellow while frying?
2 tablespoons of garlic - for sure, enough garlic
and we're already talking Dracula -
~5 strips of bacon too -
                                          no, not necessarily involving
carrots and celery - why be boring?
this is me in my furore days in an organic
chemistry class at university - back to the esters
and perfumes, but this is raw, it's analytical
chemistry, it's nothing synthetic -
birds and the bees and some hippy buckles over
a giant butternut squash - which is why i find
people who ably memorise and recite poetry
are the same people who probably write polemics,
and do the peacock verbal dance for a woman
in a restaurant - rather than give her raw grub
of your own calibre - 1 cube of beef stock
dissolved in water - simmering for about 40 minutes,
tomatoes chopped - obviously tomato puree -
500 grams of mince beef -
                                                ever think that poetry
could reinvent journalism and also the way of
writing recipes? FENNEL SEEDS! that's what goes
in first, you roast them in chilli infused olive oil -
let them sizzle for a bit - and yes,
you pour some oil into salted water where
you'll be boiling the spaghetti - the oil means the
spaghetti won't stick together, plus pouring
oil into a saucepan of boiling water is the other
famous pastime of chemists... the former?
watch paint dry. i'm pretty ****** sure i missed something,
like mama Italia missed something to keep
the recipe a secret - well... there's Parmesan cheese
to garnish and fresh basil -
                                                and if i were raising a family,
i wouldn't be listening to the dead skeleton's album
dead magick... oh sure, the reward would be:
i'd have a little crowd at my funeral, some gibberish
about how many people knew me so well... but really
didn't... the whole street profession...
                i never got the idea of solitude and how it
might be sad from the Beatles' Eleanor Rigby song -
don't know never became an impressionable counter -
oh yeah, Darwinism helped! it helped a lot
in creating a world view, a world view that said:
don't touch this ****... leave them to it:
these people are more influenced by opinion columns
of newspapers than philosophy books -
in England, where, i dare say, the daily telegraph
is actually respectable, as is the guardian -
and the central of the two opposites? tickling
tabloid, i call the times posh tabloid, because it is
a posh tabloid: i like the way fame
desired for sales becomes toilet paper
the next day... or the newspaper on the street
that gets the footprint on the plastic surgery escapades...
love it! mm, yes darling! lovin' it!

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