
Photo by Pixabay on Pexels.com
The SPUD
Tatty, spud, and pomme de terre,
Earth apple, Murphy, powder pear.
Waxy, mushy, fluffy, floury,
Worth a young bride’s marriage dowry.
A versatile veg the potato
Chip it, squash it, squeeze it,
Crush it, crunch it, crisp it,
Peel it, slice it
Bake it, boil it,
Smash it, mash it, bash it,
Beat it, peel it,
Ply it, fry it,
Baste it, taste it,
Boil it, Broil it,
Roast it, toast it,
Bake it, fake it.
So, grow it or buy it,
But above all do try it.
Earth’s floury plum
Solanum tuberosum
Tasty no matter how you fix it.
LikeLiked by 1 person
Thanks, Jerry. Join the Spud Club.
LikeLiked by 1 person
An Ode to the Spud. I love it. We also had potatoes in various forms when I grew up,
I loved it. You just have to remember the salt. 🙂
Miriam
LikeLiked by 1 person
I must always remember to go easy on the salt though!
LikeLiked by 1 person
I understand. For me it is opposite, too low sodium. 😊 .
We can’t win them all.
LikeLiked by 1 person
This has such a rhythm as to conjure up the working kitchen
LikeLiked by 1 person
… and I’m sure Jackie (and yourself?) will know all about that, Derrick.
LikeLiked by 1 person
I did all the cooking until Jackie retired – then she took ownership of er domain.
LikeLiked by 1 person
An ode to the spud well deserved for a delicious staple. Clever piece, Roland.
LikeLiked by 1 person
Thank you, Eugenia.
LikeLike