Sous-Chef

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Sous-chef

“I’ll be your sous-chef,” she said,
with a twinkle in her eye,
and she was as good as her word.

She brought me all the ingredients,
laid them out in the right order,
peeled potatoes and carrots,
sliced onions under cold water
to ensure that neither of us cried.

She added crushed garlic into hot
oil, measuring spices and slicing
the chicken into chunks.

I extracted the cork so the wine
could breathe. We sipped sherry
and talked of wind and weather,
of our time together, and how
we would grieve when, early next
day life would force us to part.

Later that night, after dessert
and liqueurs, we climbed up
the stairs and she joined me
in bed, in a sur-chef adventure

that went to my head, with me
as the sous-chef, her as the head.

Comment: Very rare, raw, naughty poem. I wrote it in the garage this morning, waiting for my tires to be rotated. It was cold, I was bored, and I needed warming up. This is one of those poems that I might regret later. I certainly hope not. The rhythms aren’t quite what I wanted, so I may re-do it, and possibly sharpen up the recipe. Your comments and advice will be welcome.

11 thoughts on “Sous-Chef

  1. I quite like this one, R! Won’t take much work to refine it, I expect. Good of you to keep the ‘cheese’ out of the recipe: flambe, simmer, bring to a boil, cover to keep the juices in, fork-tender… Chuck

    On Mon, Apr 24, 2017 at 1:27 PM, rogermoorepoetdotcom wrote:

    > rogermoorepoet posted: ” Sous-chef “I’ll be your sous-chef,” she said, > with a twinkle in her eye, and she was as good as her word. She brought me > all the ingredients, laid them out in the right order, peeled potatoes and > carrots, sliced onions under cold water to ensure that nei” >

    Liked by 1 person

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