Well: now that the gravy situation has been smoothed out, we can focus all the more clearly on what follows our savoury. I have long suspected some unidentified Great Desserts of the Fifties cookbook has provided the backbone of our meals here. Let me pay tribute.
Our first night we were met with an outstanding bread pudding – more of a bar, really – just chewy enough, with fruit, probably apples, huddled somewhere in the sweet middle. We’ve had raisin delight, butter tarts, chocolate wheat puff squares, rice krispie squares, a chocolate-cornflake concoction, almond crunch made with cornflakes and coconut (there’s not much you can’t do with breakfast cereal, one of us astutely observed between bites). There were gooey chocolatey coconut drop cookies, which one colonist identified as hermits (very fitting). And an absolutely heavenly rhubarb crumble, freshly crisp and perfectly sweet.
But let’s be honest: what can round out a simple chicken dinner (with gravy) better than a tub of chocolate and vanilla ice cream that you scoop out yourself and eye through the meal until it has just that perfect gloss that tells you the moment of ice cream bliss – the happy balance of smooth and soft but still frozen – has been reached and it’s time to apply the spoon.
On the other hand, yesterday’s lunch triggered something…
Jello
O red mystery, o berry
of the world’s branch.Powder of my childhood
lunchbox, a fingerdip surprise
for snack time, cherry dust
in a tupperware nest…
The smoked oysters were divine.
The best oysters in town! Thanks Rhona.
Again, you outdid yourself last night, both food and poetry were divine! thanks…
Quelle coincidence! I just happen to have a can of Fanny Bay Smoked Oysters on hand here in Saskatoon! Perhaps I will whip some of them into a tasty pate, while enjoying the rest unadorned. (The oysters being unadorned, that is. Not me.)
Thank you.
Mary (whose Prose is Often Inspired By Poetry, and occasionally by Oysters and Other Foodstuffs — most notably to date, by the Brussels sprout.
Mary, who is a blog-respondee neophyte as well as being an poetry and foodstuff aficiondo, does actually have a website.
still looking for my pay check
for quarding the god damn dip
from i
don’t know what
ken
Ken, Ken, I never said “check”, it was chips, and your chips are in the mail. Oh, and you did a GREAT job of guarding the dip. Thanks again.
O wonderful! (The poem, not the jell-o).
I’ll trust you to add some commentary on the spectacular carrot cake served at lunchtime today. (Is it Monday already?)
B-)
well i guess
that’s how
my fortune
cookie crumbles
when you let the chips
fall where they may
damn
should of got it in writing
as we winnipeger’s say
a verbal contract
ain’t worth
the paper it’s written on
ok
how about Jell
as your title?
ken
LetItRideMike said…
Last nite I was in the mood for a little nosh. Checked the cupboard and found two tins of Crown Prince Smoked Oysters. Opened and drained them, then decided to kick ’em up a notch with some Lemix Hot ‘n Spicy Wing Sauce. Oh yeah, babe! Went back to the comfy chair, flipped on the TV and was just about to take that first bite when I had an inspiration. And what an inspiration it turned out to be! I got a few triangles of soft Austrian Alps cheese, and put little hunks on each oyster. MAN OH MAN WAS THAT GOOD!!!! Something about the cheese went so well with the hot ‘n spicy sauce and the deep smokey flavor and texture of the oysters. Magnificent!