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Sunday, April 2, 2017

NaPoWriMo Day #2

I started NaPoWriMo, or National Poetry Write Month, yesterday. I didn't share the poem because it was a bit too personal.

I want to share the poem I wrote this morning. I might edit this poem at the end of the month or in May. I am using the recipe for whole fried fish and wrote about the time I went to Tanoreen to try the whole fried fish. I don't compare, but the chef came out and gave me advice. :)

Enjoy!

Prompt: Today, Id like you to write a poem inspired by, or in the form of, a recipe! It can be a recipe for something real, like your grandmothers lemon chiffon cake, or for something imaginary, like a love potion or a spell.

He welcomes me,
despite a frantic call a half-an-hour earlier.
I misread the flight times
like 1 whole fish
that weighs 1 to 1 1/2 pounds,
I flounder at the blunder;
hoping I find a lifeline
as I take a breath of air, cleaned.
Understanding, its not a big deal,
no Kosher salt to add to a wound,
his fingers sprinkle the keyboard
a swift swipe of the thumb, the time is changed.
He smiles me at me,
as I walk through the door
breathtaking, stunningly beautiful!
This looks better than what is pictured
in a book Ive borrowed so many times from the library.
May I help you with your luggage, miss?
He guides me to my seat
and puts my luggage in the back.

I look forward to the Tatbileh,
the lamb and spinach pies
made with 1/4 cup all-purpose white flour
mixed in 1 cup of canola oil
1 lemon, halved, for decoration.

You can really taste the 2 cloves of garlic,
chopped into a coarse paste
between the chunks of lamb meat.
1 tablespoon of chalet
packed between the spinach
for a succulent taste.
I have to bring some home!
Yet, what I came for,
the waitress places the fish,
fried with 1/2 teaspoon paprika,
1/2  teaspoon black pepper for taste;
1/2 teaspoon cumin adds an extra kick.
1/3 cup extra-virgin olive oil makes the fry perfect,
its quite different than how I interpreted it for myself,
I didnt do horribly, but this is amazing,
1 teaspoon of lemon juice dances in my mouth,
1/2 teaspoon salt isnt overpowering,
its perfect!
You can barely taste the chopped parsley.

And as I finish scarfing down the fish,
the chef Ive tweeted so many times
comes to my table, smiles, asks how it is.
I tell her and I just love her book!
She gives me advice on how to make this myself.

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