This entry in the Fifty Sonnets Project is for my friend Aislinge from the Shire of Loch Cairn, a Grand Chef of Meridies. I feel this poetic recipe suits her quite well.
Thus reads the recipe for Aislinge Stew:
To start, a dash of intellectual salt
Three cups of tenderness and care infuse
With half a pint of Corwin’s bottled malt
Do bring to boil a temper, but cool down
With some compassion, rich as any broth
What’s next? A sharpened tongue in stock be found
(But never is it used to hurt, in troth)
To this, a pinch of gentle words do add
Include a bit of humor just for fun
And wisdom, don’t forget, lest this go bad
And serve with beauty when the cooking’s done.
This recipe is not so hard to cook
And makes the finest fellow in my book.
