"sandwitch" poems
Oi **** ya make me a sandwitch
ya ****
i hate you i wanna brake up
nah babe just kidding i love you
love is a cruel thing but its worth every minute <3
"like" if you love love!
May 6, 2013
May 6, 2013 at 10:00 PM UTC
Songs like shadows softly lift
the light from darkened, tainted lips,
cursed with memories from which
the lighter tones withhold their gifts.
Brighter beams, meanwhile, tell
the shadows where they're meant to dwell.
All contained within the swell
of one small voice's silent shell.
Stories told of artifacts
in hands of greed with hearts of black,
laying in curses, spreading that
which sticks, and stays, and wont hold back.
Hardly living, all alone
within the house she built of bones,
memorizing muted tones
that speak of light theyve never known.
And wandering from place to place,
the sands of time erode, erase
from this world's ever-changing face.
And so is gone without a trace.
Mar 2, 2012
Mar 2, 2012 at 2:00 PM UTC
i usually, just get tortured,
by thinking about pickled
chiilies;
oh come on... the crunch?
wouldn't that
bother you... conjuring
up a kebab... and some
mint sauce, with a variety
of vegetables?
cucumbers, tomatoes, onions,
cabbage... the **** do they
add to the pita enclosure?
****
o.k., i get the need
to reiterate they're sweet spainish
onions...
no peppers...
red cabbage, not white cabbage...
no raw garlic...
but garlic is the fundamental garnish
however you think about
a turkish kebab...
same category as coriander...
this is becoming silly...
like me in a subway buying
a sandwitch...
the question... what toppings?
ah... **** can't be bothered to choose...
slap all of them into the bun;
what, even the black olives?!
ah... whatever, yeah.
i still won't be able to conjure up the turks'
combo veg addition to a kebab...
it's the pickled chillies...
it's torture, not conjuring them up,
sometimes; o.k.,
who the **** sprinkled salt,
on my tongue?!
May 27, 2017
May 27, 2017 at 7:35 PM UTC
*i mean, that **** is weirder than the scots deep-frying chocolate bars (mars, mianly, even though i think snikers would taste better), or slices of pizza; yeah, and they say: euro-trash... how much more ****** can you get?! i don't even want to know what the irish culinary fetish is; it's enough knowing that the thai like deep-frying locust.*
i never understood it, this english "thing",
there is probably no nation in the world that has
a compulsion to mix two carbohydrate heavyweights...
heavyweights?
pasta... bread... rice...
crisps...
so i was reading the yesterday's newspaper
and this recipe was included in the magazine:
pasta with beans and pesto...
sounds good enough...
but i read into the recipe...
400 grams of linguine,
300 grams green beans,
200 millitres basil pesto
freshly grated parmesan...
and then it hit me: 1 large potato cut into
1 centimetre cubes...
but now i'd be asking americans to: not bother
getting a passport...
in school i watched the english lodge crisps
into sandwitches...
this is the most oddball of all current nations...
who the **** combines two heavyweight carbohydrates?
they even have this standard of lodging chips
into buns...
like my father once noticed on the building
site, this black guy, stuffing a banana peanut-butter
and some bacon into a sandwitch...
fair enough if you lodge a plantain into
the mix... but a banana?
about as weird as the english
using crisps + bread... or pasta + potato.
having a glimpse at this pratice,
seems more fascinating, than, say, spotting a yeti.
May 21, 2017
May 21, 2017 at 7:43 AM UTC