My
life includes some of the best recipes
as
well as those which may be considered
less
than choice or tasty. I am the chef of
cuisine,
baking deliciously in the ovens of
my
dreams. Over time, I have selected
scraps
and pieces which were less than
prime,
while artfully seasoning that which
by
some standards may be considered not
so
appetizing and savory. Along the way,
I
have acquired a taste for the bitter and the
sweet,
dabbing a dollop or two of butter or
cream
to enrich most any fare. It doesn’t
take
a lot to make this life of mine seem
more
palatable. I carefully measure my
spices
mostly by the teaspoon, you see,
while
using a pinch of this and a dash of
that
to season my dishes more appetizingly.
And
often, I’ll pound repeatedly with fierce
intensity
to tenderize life’s toughest cuts of
meat.
Has anyone left room for dessert?
Chris
Hanch 11-11-17
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