Sunday, April 26, 2009

Eating Fish

The filet was long,
thin at one end,
thick at the other.
One knows that an
overcooked fish
is as unsatisfying as an
undercooked rubbery
A pleasure,
among many, of eating
alone, to eat the fish in pieces,
the thinnest portion first lifted
delicately from the pan,
savored over a glass of
wine, a good detective novel,
then the mid-section
as main course, some
sauteed zucchinie, and
finally, the thickest piece
lifted from the now empty
sautee pan, paired with
green salad doused
in vinaigrette.
A coffee, a piece of chocolate,
ready to retire to the armchair
with a fine detective novel,
and enjoy the evening.

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