No Cream in the Carbonara

By luigi_pagano

Tue, 13 Jul 2021
  • 1475 reads
10 comments
 
I am training to become a Cordon Bleu,
for whom there's always much demand.
yet one must be good and can provide
tons of food for an insatiable gourmand.
 
Every day we are faced with problematic
challenges with which we have to grapple.
We have to determine if the pizza topping
is inappropriate with chips or pineapple.
 
When we cook spaghetti A la carbonara
there's an ingredient we wouldn't dream
adding to cheese, pepper, bacon and egg
and that is a helping of delicious cream.
 
Anyone can be a top chef like Escoffier,
a housewife or a duchess, wearing a tiara
with green emeralds and violet sapphires;
red lipstick and, on the eyelashes, mascara.
 
But we must be skilled and must follow
the right etiquette and proper protocol;
and when we flambé the crepes Suzette
we have to use brandy, no pure alcohol.
 
I don't know yet if I am ready and able
to embark on this kind of onerous life;
perhaps it might be better if I gave up
and hand over the reins to my wife.
 
 
 
© Luigi Pagano 2021
Certificate U
Poem
Mutevoli pensieri
Horror

Comments

Submitted by marandina on

I feel so hungry after reading that. I can imagine you as a fine chef, Luigi. All the best chefs are me...oh I can't really say that, can I?

 

Submitted by luigi_pagano on

I didn't catch the end of your sentence, Paul, but you can say anything as far as I'm concerned. I suppose we still have freedom of speech or am I mistaken?

Kind regards, Luigi.

 

Submitted by lenchenelf on

smiley and some of them (sotto voce) ask for grated pecorino on seafood: be strong, resist temptation to correct, let them find their own way, as children do wink

best to you

L xx

 

Submitted by luigi_pagano on

Hello  Maddalena, how nice to hear from you.
I see that the gastronomic habits of certain people make you wince. I know the feeling, but got used to it. 
I think that if they derive satisfaction from their eating practices, let them get on as they are accustomed to.

Best wishes, Luigi x

 

Submitted by David Kirtley on

If you are anything like me I would certainly hand the reins over to my wife, who is rather a good cook, even though she likes to do it her own way! I did enjoy your food orientated poem, and it is making me feel hungry!

Submitted by luigi_pagano on

I David, I could certainty concoct something to sustain myself but I'm not a Cordon Bleu by any means  Much better to rely on the skills of my other half,

Best, Luigi.

 

Submitted by Tom Brown on

Once me and a friend went to a resturant that specialises in pizza. He had a hawain with thick spread peanut butter and double anchovies. You must know this guy to believe.

When the waiter smiling lit our candle "too improof tha mood". Miss eating out these days a girl is very flattered. The one got out of her chair walked and slapped another woman through the face then  sitting down", That'l teacher to look at my boyfriend".

Keep well! Tom

 

 

Submitted by luigi_pagano on

The most amazing customers and events happen in restaurants and people don't bat an eyelid.

Cheers, Luigi

 

Submitted by Tom Brown on

Tell me 'bout it

 

Submitted by luigi_pagano on