Charcuterie
Love the way this rolls
off my tongue promising tastes
delighting my senses
cuts of smoked sausages, fruits
brie, cheddar,Manchego, Swiss.
18 thoughts on "Charcuterie"
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Love the way this rolls
off my tongue promising tastes
delighting my senses
cuts of smoked sausages, fruits
brie, cheddar,Manchego, Swiss.
You must be logged in to post a comment.
Thanks all for a joy filled month of poetry and camaraderie!!!!
Thank you for sharing your work and for being a part of the conversation about my work 🙂
Love the music of that last line, Linda. Tasty!
This delighted my senses. I can never remember how to say the word so I call it a “cha cha.”
love the the last line that makes me remember Monty Python’s Cheese Shop sketch
The poet cook at work! Delicious.
How’d manchego get in there? Nice tanka!
Delightful – this taste of words.
Yummy tanka!
Terrifically toothsome tanka! Enjoyed learning much from your impeccable writing this month, Linda. Journey well until our paths cross again
Wonderful! A true delight.?
Beautiful and mouth watering! Thanks for sharing and have a great rest of your summer!
A delicious way to end the month! It’s been wonderful reading and writin gwith you!
The final count down with art and craft as expected.
I’ve had so much fun reading your work. Glad that you closed out with a meaty poem that has flavor, but is not too cheesy 🙂
Thanks for all your feedback!
Funny!
Absolutely yummy!!
Love how your rolled off the title. Charcuterie does roll off the tongue, sounds as hard in French as the process of the making the sausage. We had two words in French for sausage : Saucisse, sometime used as a derogative for a woman in French and saucisson, the dryer broader form.
Andouille is a great type of sausage, another tong twister, yummy to the taste, which was be used in slang. Quelle andouille = what a dummy.
Charcuter, the verb, also means to mess up, to butcher.
Anyway, a long French digression to say I really enjoyed your poem, Linda.