Who request I post a poem or two, now and again...
Always the Chef Poet
I always and still do
want a goat
to make my own cheese...but
it is easier to buy goats milk at the market
come with it cheese cloth and an additive
to help separate
taste the green grass on the meadow
as it bends
bowing to the clouds
pouring down in late summer weakness
over rocky landscape-- what hooves conquer
wetness for appetites rolling down dirt paths
picket fences leave dents near the elbow
moving on the breeze dies down
leaving cotton dresses to rest
around hips and thighs
matching shirt made of hemp
growing just down the road
is unbuttoned to accommodate heat rising
the sweater around her shoulders
soft angora with paisley patterns
a gift always worn with lots of thought
brings around an arm
in turn it gently nudges urgency
time for a picnic lunch in a coming meadow
in the distance a rushing brook turns
and whispers wildly
underfoot pebbles screech on a sudden twist
a surprise lingering summer's kiss
velvety texture always welcome
as chèvre is on the tongue.
This was an email to a poet foodie friend in the PNW. Turns out I kept going and it became long enough for another purpose.
How are things? Busy with me, how about you...
We did Six Flags Monday. My son and his girlfriend. We had a storm hit, BOOM! They closed the rides, but we made our own fun. Eventually they opened back up and it was non stop roller coaster heaven for my son. He hadn't been since before Anelisa passed away twelve or so years ago. I realized it was fun to remember, but I'm too old for those bumps and bangs. The ole mule just ain't what she used to be. So I'll take a goat!
Peace friends and family, we love you large chunks!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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