Feast
Imagine the table like an ode
to gluttony, three full pasta bowls,
fettuccini in a cream sauce with
chicken from the grill, steamed
broccoli, then farfalle soaked in
red sauce, the tang of the tomatoes,
the basil and oregano, sweet like
you like it, and a sprinkle of cheese,
and then the penne tossed with pesto,
toasted pine nuts, kalamata olives,
sun-dried tomatoes and artichokes,
served, of course, with crusty bread
and olive oil and parmesan and
cracked black pepper, and bottles
and bottles of bright red wine.
A fat table, bigger than your eyes,
and all the happy noises there.
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