As mentioned below, here are a few little verses concerning spices, which I hope are fun and nicely packaged, with a little poetic license taken, and some allusions to the kitchens included. Please enjoy, and leave any comments you like.
Spice Poems (First Draft)
Salt – humble crystal magic, preserves life
softens heat, melts ice and mmm, defines
taste, and a pinch in the kitchen.
Pepper – black and tiny spheres to grind upon
our dressing, eggs, just anything too bland,
what needs a little counter point; aha, a sneeze!
Garlic – pleated rows of bulbs for plucking
and then for stripping clothes from cloves
finally bringing pungent sharpness into life.
Ginger – here are candied jells, mixed with sweets,
but Oh! across the water it’s pounded into Kimchi,
baked in Chinese lemon fishes, sliced for pickles in Japan.
Tarragon – for making Bearnaise and Tartare
from French, le dragon herb lives ever in wine
to spice and surprise our quickie soups.
Basil – rich green leaves for Pesto, or to stop
boring the tongue with tomato sauces boiled;
basil gives the garlic strength and texture.
Yes, that’s nice… I can taste it.
I can’t help to give it to you… it’s even not a recipe…
Just something about basil:
Tomato slices, mozarella slices and basil…
Plus if you like it a bit of crystal salt, grinded four seasons pepper and a taste of garlic, but you can without it.
The principle is red tomato slice, white mozarella, leaf of basilic and so on a plate.
Some bread and of cours e: red Italian wine…
It is Italian in color and Italian in taste.
PS: 4 seasons pepper has four colors…