Hammer-strong hands hasten to help.
Shouldering the tiresome,
the plodding
While comforts all others seek.
Sandpaper hands, grit 24
Snag silk and fumble over fallen petals.
Yet, unyielding to the coarse,
Refine to a glossy, silken sheen.
Cast-iron gut, missing subtleties
of the palate.
Choux farci au Saumon
and
Vichyssoise
usurped by
Fish-sticks
and
Tater tots.
Yet, never a complaint for
overdone fish
or
cold soup.
To my Love
Re: To my Love
Hammer-strong hands hasten to help. [help whom I wonder]
Shouldering the tiresome, [propping up the tiresome... the plodder?]
the plodding
While comforts all others seek. [While? don't get this, do you mean 'which']
Sandpaper hands, grit 24
Snag silk and fumble over fallen petals.
Yet, unyielding to the coarse,
Refine to a glossy, silken sheen.
Cast-iron gut, missing subtleties
of the palate.
Choux farci au Saumon
and
Vichyssoise
usurped by
Fish-sticks
and
Tater tots.
Yet, never a complaint for
overdone fish
or
cold soup.
Its difficult to me to comment. All I see is the difference of class, ability, the old ways and the new. 3-Star Michelin and peasant food. Yet the tilte implied it is a letter to a love, or your love. My own preference on food is to lean to peasant food. I have eaten food on a 1st class liner for a year and at times I yearned for fresh bread and a boiled egg. The best food ever: an oyster immediately prised from its shell with just a touch of lemon, second a filleted herring a week old from the salt eaten raw, three cooked seaweed boiled to a porridge of green with the smell of the sea. I could go on, what I despise with all my might is French cooking that takes 4 hours to prepare, messing about with all kinds of rich additions, bah.
Shouldering the tiresome, [propping up the tiresome... the plodder?]
the plodding
While comforts all others seek. [While? don't get this, do you mean 'which']
Sandpaper hands, grit 24
Snag silk and fumble over fallen petals.
Yet, unyielding to the coarse,
Refine to a glossy, silken sheen.
Cast-iron gut, missing subtleties
of the palate.
Choux farci au Saumon
and
Vichyssoise
usurped by
Fish-sticks
and
Tater tots.
Yet, never a complaint for
overdone fish
or
cold soup.
Its difficult to me to comment. All I see is the difference of class, ability, the old ways and the new. 3-Star Michelin and peasant food. Yet the tilte implied it is a letter to a love, or your love. My own preference on food is to lean to peasant food. I have eaten food on a 1st class liner for a year and at times I yearned for fresh bread and a boiled egg. The best food ever: an oyster immediately prised from its shell with just a touch of lemon, second a filleted herring a week old from the salt eaten raw, three cooked seaweed boiled to a porridge of green with the smell of the sea. I could go on, what I despise with all my might is French cooking that takes 4 hours to prepare, messing about with all kinds of rich additions, bah.