Tuesday, November 19, 2013
Pan-seared skirt steak with garlic and thyme... last night’s supper.
I think that it is hard to beat
A plate of tasty, yummy meat
Pan-seared with garlic and with thyme,
Accompanied by rich red wine.
A steak carved from a steer’s left flank,
The humble burger or the frank,
A breast of chicken, or (with luck),
The tender Confit of the Duck.
Upon whose bosom gravy lies,
Component of some British pies.
Bread is made of yeast and wheat,
But when I’m hungry, give me Meat.