Two Foodie Poems

For me, going into a really good patisserie is more exciting than going into a jewelry store . . . and less expensive. These delicacies remind me of little jewels.  Feeling down? There's nothing a pastry can't fix. The drawback here, is that, unlike jewelry, you can't wear them . . . accept on your ass. 


My tribute to French pastries . . .

Patisserie

Baubles behind glass

Kneaded, braided, beaded and glazed

Edible gold leaf flutters and settles

Upon the skin of cooled confections.

A cream puff ring!

Ribbons of marbled marzipan?

Delicately dusted truffles

in ruffled slips await

My choice.

Crumb-dotted doilies, I fear

Reveal remnants of a salted butter crust,

a must.

I am too late.

Single sweet, powdered pearls 

Sit upon the footed Macarons,

Nectarous and toothsome!

Pedestaled and perfect in lavender or coco.

Chanel? no.

Better in fact 

For the palette distracts

all momentary woes.

This poem was inspired by a Martha Stewart-like evening when I decided to tackle a recipe at 5 pm without looking at it beforehand. It looked simple until I got half-way through and didn't have half the right ingredients.

Out of Thyme

Turn on the oven to 375,

and while it's preheating

Sharpen your knives.

Cube the lamb

and toss it in flour.

This recipe will have you

in Morocco in an hour.

Now drizzle the olive oil

Over julienned slices

of carrots and onion, 

Then add in your spices

Hand-ground, of course

To release the aromas

Which pair quite well

With a Merlot from Sonoma.

You did buy the wine?

It was mentioned in step six

of the pre-recipe section called

"Timing tips and tricks."

Next, delicately brown 

the beef on all sides

Until the butter stops frothing

and the sizzle subsides.

This should take no more 

Than six minutes at best,

During which time 

You should remove the zest

From three-quarters of an orange

and half a Meyer lemon

Which you'll  turn to confit

to serve with flatbread from Yemen*

* A must if your aim 

is to wow your guests.

Make it two days ahead

Then let it rest.

Now add your home-made stock,

Along with the citrus preserves.

And while those flavors are mingling

Make the goat cheese -scented hors d'oeuvres.

While the stew is in the oven

Make sure your linens are fresh

Now set the table with the clay tajines

Imported from Marrakesh.

You should be right on schedule!

Plenty of time to shower and dress

Perhaps do a short meditation

to eliminate any pre-dinner stress.

Now right before your guests arrive

Chop a handful of thyme or two

and gingerly sprinkle it into the pot.

It's the key to a successful stew.

The odors at this point

Should be simply sublime . . .

Unless, of course,

you've run out of thyme.