Poetry competition CLOSED 15th July 2013 11:39pm
WINNER
EngrVV (D_Poetic Engineer)
EngrVV (D_Poetic Engineer)
RUNNER-UP:
LobodeSanPedro
Food
You can't get this fat,
without some food.
Give me some fried chicken,
with Cambell'S Soup, mmm mmm Good!
I'm big and curvy,
So give me lasagna.
I don't care, just feed me.
Give me food from China.
Lemma eat,
Oh man, those cheesy fries look tempting.
Put ground meat and add pepper.
In fact, add everything on it.
Don't you touch my plates,
at an all-you-can-eat buffet
I might mistake it for a chicken finger.
If you understand, go away.
Me likes donuts!
Give me cake!
Pies, Biscuits, oh wait.
Give me everything on the rack instead.
Can't you see
I have a fucking food craze!
No no, come back, don't run away!
FEED MY FACE!!!
When It Melts
Pillowy soft and they bounce
Some like the big ones
But I like the iddy biddy ones that warm in your mouth
They can be sucked, suckled, bitten and molded
They're lovely and luscious with chocolate on top
Cream
Cherry
Tickled by fire
They glow and caramelize
Sticky with the heat
Begging to be eaten
I happily oblige
Glowing embers dare me to indulge my deepest wants
Willing partners for my pleasure surround me
Graham declares I'm hardened honey, with Cinnamon on top to boot
Dark, dark chocolate of myth and legend, hard as well
Warmed by the crackles and snaps of the flame and ash
She brings the combustion
Placed in the middle
The hard chocolate liquifies first
Graham and cinnamon, one on top and one at the bottom
Squeeze it together
I take it all in my mouth
Mellifluous tastes penetrate and permeate my nostrils,
Saturate my quavering tongue
I actually go deaf for a moment, until I hear
"Baby, you want S'more?"
Pillowy soft and they bounce
Some like the big ones
But I like the iddy biddy ones that warm in your mouth
They can be sucked, suckled, bitten and molded
They're lovely and luscious with chocolate on top
Cream
Cherry
Tickled by fire
They glow and caramelize
Sticky with the heat
Begging to be eaten
I happily oblige
Glowing embers dare me to indulge my deepest wants
Willing partners for my pleasure surround me
Graham declares I'm hardened honey, with Cinnamon on top to boot
Dark, dark chocolate of myth and legend, hard as well
Warmed by the crackles and snaps of the flame and ash
She brings the combustion
Placed in the middle
The hard chocolate liquifies first
Graham and cinnamon, one on top and one at the bottom
Squeeze it together
I take it all in my mouth
Mellifluous tastes penetrate and permeate my nostrils,
Saturate my quavering tongue
I actually go deaf for a moment, until I hear
"Baby, you want S'more?"
Anonymous
“Confessions of a Bona-fide Pizza Addict”
http://4.bp.blogspot.com/-j992TtvooWA/Tatf05Tp71I/AAAAAAAAADc/ZnLDMac5vWM/s1600/pizza+heart.jpg
It started out as a need
to feed my primal-hunger,
then it became a social-hobby
with beer,
fast-food deliveries
for us rowdy-boys,
watching the
weekend football games.
Listen, I want to
be perfectly-clear,
I’m no chef,
or a master in the kitchen,
but, it got experimental,
right before the
addiction took hold.
Now, I lie awake
at all hours and
in the middle of the night,
with mouth-watering dreams
of pepperonis and sausages,
jalapenos,
onions,
green peppers
pineapple chunks,
and more.
I’m getting to the point
where all I want is
a large-sized-one.
I crave them,
want to make them,
order them,
design my own recipes.
In fact,
I’m getting selfish,
want to keep my
roommates away,
from raiding
my refrigerator.
So, I’m putting
anchovies on them
in abundance,
covering them with Casu Marzu,
soft-boiled fetal ducks,
whole sheep’s heads,
jellied moose noses
and even bat jelly.
I want every slice for myself.
And now,
I’m looking into
putting escamoles,
hearty pacha,
and a little balut
onto them,
then finish off
the meal with
a nice chilled-glass
of baby mice wine.
Damn,
that sounds fine,
delectable,
delicious,
scrumptious,
forget the freaking-beer,
I’m a real connoisseur now,
addicted to pizza,
willing to
hold my nose
for more.
http://4.bp.blogspot.com/-j992TtvooWA/Tatf05Tp71I/AAAAAAAAADc/ZnLDMac5vWM/s1600/pizza+heart.jpg
It started out as a need
to feed my primal-hunger,
then it became a social-hobby
with beer,
fast-food deliveries
for us rowdy-boys,
watching the
weekend football games.
Listen, I want to
be perfectly-clear,
I’m no chef,
or a master in the kitchen,
but, it got experimental,
right before the
addiction took hold.
Now, I lie awake
at all hours and
in the middle of the night,
with mouth-watering dreams
of pepperonis and sausages,
jalapenos,
onions,
green peppers
pineapple chunks,
and more.
I’m getting to the point
where all I want is
a large-sized-one.
I crave them,
want to make them,
order them,
design my own recipes.
In fact,
I’m getting selfish,
want to keep my
roommates away,
from raiding
my refrigerator.
So, I’m putting
anchovies on them
in abundance,
covering them with Casu Marzu,
soft-boiled fetal ducks,
whole sheep’s heads,
jellied moose noses
and even bat jelly.
I want every slice for myself.
And now,
I’m looking into
putting escamoles,
hearty pacha,
and a little balut
onto them,
then finish off
the meal with
a nice chilled-glass
of baby mice wine.
Damn,
that sounds fine,
delectable,
delicious,
scrumptious,
forget the freaking-beer,
I’m a real connoisseur now,
addicted to pizza,
willing to
hold my nose
for more.
"Chow-'topia!"
I love food to the point where my health is put aside.
Though I have Diabetes.....chow comes 1st and foremost I won't lie!
Coconut donuts from Mr. Dunkin.... Deep fried chicken from Dominoes hot
ovens!!!! Yum.... Big bag's of kettle cooked chips. Dipped in nacho
cheese or even ranch what the hell salsas I can't skip!!!!! yummmmmmmmm!
Then it does not end there!!! I head out to the coffee shop! For a couple of paneenees. I know life is short..Every meal might be my last
and probably is.. So its time to grab a glazed donut for dessert.
And huge cup of diet FIZZ!
Some-day's I like a fancy pizza pie there's a shop a ways from me. But its worth a trip they make a really heavy dough!!!! It's baked in a firewood oven!! Eating all this your stomachs a gonna grow!!!
I also enjoy Chinese buffets! All the amazing things you will find.
It's like Christmas New Years and Thanks Giving all rolled up for me to
gobble up inside!
Tum's are usually my after dinner mints walks if I have the strength but usually don't. My sugars gonna be a killer. So more meds to balance this unfair equation out.
I love food to the point where my health is put aside.
Though I have Diabetes.....chow comes 1st and foremost I won't lie!
Coconut donuts from Mr. Dunkin.... Deep fried chicken from Dominoes hot
ovens!!!! Yum.... Big bag's of kettle cooked chips. Dipped in nacho
cheese or even ranch what the hell salsas I can't skip!!!!! yummmmmmmmm!
Then it does not end there!!! I head out to the coffee shop! For a couple of paneenees. I know life is short..Every meal might be my last
and probably is.. So its time to grab a glazed donut for dessert.
And huge cup of diet FIZZ!
Some-day's I like a fancy pizza pie there's a shop a ways from me. But its worth a trip they make a really heavy dough!!!! It's baked in a firewood oven!! Eating all this your stomachs a gonna grow!!!
I also enjoy Chinese buffets! All the amazing things you will find.
It's like Christmas New Years and Thanks Giving all rolled up for me to
gobble up inside!
Tum's are usually my after dinner mints walks if I have the strength but usually don't. My sugars gonna be a killer. So more meds to balance this unfair equation out.
The Engineer's Bicol Express
Recently I came across an online recipe for Bicol Express. In that article, it was mentioned how Mrs. Cely Kalaw in her Manila restaurant happened to discover a new recipe and named it "Bicol Express," aptly named after a passing express train on its way to Bicol in the late 60's or early 70's. Well as far as I can remember, it was my aunt who was married to a Mediavillo from Daraga, Albay in the Bicol Region who first cook a similar dish. She would cook it with the ingredients that I'm going to enumerate later, and with a variation of puso ng saging (heart of banana), bamboo shoots and unripened jackfruit in the mix, whichever is available or whatever you feel like eating. My aunt and her family used to visit us in the early 60's when I was in the elementary grade and loved to cook and shared this particular dish with my mother, which my aunt acquired from her husband, a native from Bicol. How authentic could that be! You tell me. I'm not refuting anything, for I have nothing to gain, just saying.
Many of you especially from the Philippines have tasted this spicy dish at least more than once and probably wondering when you will be able to taste it again. If you Google search it, you will find different varieties and style of cooking this dish. Well, here is my take on the famous Bicol Express based upon my aunt's cooking.
Ingredients:
12 pcs. Thai red hot peppers
2 pcs. Jalapeno peppers
1/2 lb. pork bellies or lean ground pork
8 pcs. medium-sized shrimps, shelled
3 tbsp. salted shrimp paste (bagoong)
4 pcs. garlic, crushed and sliced
1 tsp. ginger, finely diced
1 pc. medium onion, sliced
1 can coconut milk (13.5 fl. oz = 400 ml)
2 tbsp. vegetable cooking oil
Preparation time: ( 5 - 10 mins. depending upon your cooking skills)
Slit the Thai peppers to remove seeds and scrape off membrane to reduce its spicy taste; that's what I learned from a former Cambodian neighbor who grew lots of peppers in his backyard. Cut and dice the jalapeno peppers diagonally and also remove seeds. Slice onions and cut ginger into thin strips. Cut and slice the pork bellies into very small pieces. Shell and devein the medium-sized shrimps.
Cooking Directions:
1. Pour oil in frying pan or wok and then saute garlic until golden brown.
2. Add ginger and onions and stir until onions are caramelized.
3. Add thinly sliced, small pieces of pork and cook for about 4 to 5 minutes.
4. Add the rest of the ingredients and cook for 20 minutes occasionally stirring.
5. Simmer for an additional 10 minutes until coconut milk is reduced to a gravy or sauce-like consistency.
Serving: 4 (Serve with steamed rice)
It's your option to add either banana's heart (puso ng saging), bamboo shoots and unripened jackfruit or any vegetable you feel like eating at that moment. Feel free to experiment; that is the wonder of cooking - leave everything to your senses: smell, taste and sight (presentation). The quantities or measurements of the ingredients are based upon my acquired taste and my knowledge of ratio and proportion as an engineer. You can simply add or subtract to it, just a simple 'ritmetic as "Bubba" would say.
To know more about using coconut for cooking, please visit my blogsite: http://anythingcoconut.blogspot.com/. Bon appetit!
Recently I came across an online recipe for Bicol Express. In that article, it was mentioned how Mrs. Cely Kalaw in her Manila restaurant happened to discover a new recipe and named it "Bicol Express," aptly named after a passing express train on its way to Bicol in the late 60's or early 70's. Well as far as I can remember, it was my aunt who was married to a Mediavillo from Daraga, Albay in the Bicol Region who first cook a similar dish. She would cook it with the ingredients that I'm going to enumerate later, and with a variation of puso ng saging (heart of banana), bamboo shoots and unripened jackfruit in the mix, whichever is available or whatever you feel like eating. My aunt and her family used to visit us in the early 60's when I was in the elementary grade and loved to cook and shared this particular dish with my mother, which my aunt acquired from her husband, a native from Bicol. How authentic could that be! You tell me. I'm not refuting anything, for I have nothing to gain, just saying.
Many of you especially from the Philippines have tasted this spicy dish at least more than once and probably wondering when you will be able to taste it again. If you Google search it, you will find different varieties and style of cooking this dish. Well, here is my take on the famous Bicol Express based upon my aunt's cooking.
Ingredients:
12 pcs. Thai red hot peppers
2 pcs. Jalapeno peppers
1/2 lb. pork bellies or lean ground pork
8 pcs. medium-sized shrimps, shelled
3 tbsp. salted shrimp paste (bagoong)
4 pcs. garlic, crushed and sliced
1 tsp. ginger, finely diced
1 pc. medium onion, sliced
1 can coconut milk (13.5 fl. oz = 400 ml)
2 tbsp. vegetable cooking oil
Preparation time: ( 5 - 10 mins. depending upon your cooking skills)
Slit the Thai peppers to remove seeds and scrape off membrane to reduce its spicy taste; that's what I learned from a former Cambodian neighbor who grew lots of peppers in his backyard. Cut and dice the jalapeno peppers diagonally and also remove seeds. Slice onions and cut ginger into thin strips. Cut and slice the pork bellies into very small pieces. Shell and devein the medium-sized shrimps.
Cooking Directions:
1. Pour oil in frying pan or wok and then saute garlic until golden brown.
2. Add ginger and onions and stir until onions are caramelized.
3. Add thinly sliced, small pieces of pork and cook for about 4 to 5 minutes.
4. Add the rest of the ingredients and cook for 20 minutes occasionally stirring.
5. Simmer for an additional 10 minutes until coconut milk is reduced to a gravy or sauce-like consistency.
Serving: 4 (Serve with steamed rice)
It's your option to add either banana's heart (puso ng saging), bamboo shoots and unripened jackfruit or any vegetable you feel like eating at that moment. Feel free to experiment; that is the wonder of cooking - leave everything to your senses: smell, taste and sight (presentation). The quantities or measurements of the ingredients are based upon my acquired taste and my knowledge of ratio and proportion as an engineer. You can simply add or subtract to it, just a simple 'ritmetic as "Bubba" would say.
To know more about using coconut for cooking, please visit my blogsite: http://anythingcoconut.blogspot.com/. Bon appetit!
Okay, you said any kind of food. So here you go
YUM
The morbid curiosity gets the best of me
I must play with my food before I eat
Stretch the flesh and tap the bones
Welcome, my lovelies, to my home
This is what happens in this town
Sit down there, I will tie you down
Take the glass so I can start to pour
Don’t mind the sounds under the floor
Grasp the fork and take the spoon
Be still, my child, you’ll be there soon
I take my knife and cut the flesh
My happy home is very blessed
Lord, thank you, for our daily bread
As I take the meat from your head
Bake the bread of seven grains
Crack the skull and eat the brains
Yum
YUM
The morbid curiosity gets the best of me
I must play with my food before I eat
Stretch the flesh and tap the bones
Welcome, my lovelies, to my home
This is what happens in this town
Sit down there, I will tie you down
Take the glass so I can start to pour
Don’t mind the sounds under the floor
Grasp the fork and take the spoon
Be still, my child, you’ll be there soon
I take my knife and cut the flesh
My happy home is very blessed
Lord, thank you, for our daily bread
As I take the meat from your head
Bake the bread of seven grains
Crack the skull and eat the brains
Yum
http://tiltdiary.files.wordpress.com/2013/05/photo-2.jpg
That's a good girl
My EBT collar makes me an
American
mutt
My owner gives a
SNAP
of his fingers and like a good bitch
my panting tongue and doleful eyes
gets me table scraps
My tits long dried for any pups
*SNAP, the Supplemental Nutrition Assistance Program formerly the Food Stamps Program, families living in poverty receive Electronic Benefits Transfer (EBT) cards to eat
That's a good girl
My EBT collar makes me an
American
mutt
My owner gives a
SNAP
of his fingers and like a good bitch
my panting tongue and doleful eyes
gets me table scraps
My tits long dried for any pups
*SNAP, the Supplemental Nutrition Assistance Program formerly the Food Stamps Program, families living in poverty receive Electronic Benefits Transfer (EBT) cards to eat
