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Zombie Delight

October 28, 2009 by still a dreamer

The Epicurean Z

You ask what makes my culinary bell ring?
I’ll tell you, dear friends, it’s only one thing.

ZombieFingersSmallFingers!

With garlic and butter in a delicate sauté,
Or toss with linguine and a sauce de Mornay.

Cut thin and layered for a scalloped delight,
Or simmer in red sauce … it’s Italian tonight!

Chopped and toasted gives salads a crunch,
Or slice thin on rye for a delectable lunch.

Breaded and deep-fried, tartar sauce on the side,
With brainslaw, you’ll think you went to heaven and died!

Thumbs work best in a rich brown stew,
Or slather with honey on the barbecue.

Now when baking, you’ll want to remove all the nails,
Smooth texture’s a must or the recipe fails.

Chop and add raisins, for a great autumn pie,
Puree as ganache for a torte layers high.

Arrange young fingers with a tart lemon mousse,
Or serve them with custard for a fab Charlotte Russe.

(Well, where did you think they got the idea of ladyfingers from?)

Studded in ice cream with a fudge sauce that’s hot,
Can fingers be more flexible? I really think not!

They’re suited for dinners, or occasions quite grand,
But if in a rush, eat `em right off the hand!

Ready to cook? To scramble or bake?
Pick up Zombie Gourmet – turn to page forty-eight.

© Jeanne Balsam, 2009

HappyHalloween

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Posted in food, Holidays, Just Fun, Poetry, Writing | Tagged fingers, Halloween, zombies | 4 Comments

4 Responses

  1. on October 28, 2009 at 12:50 pm Ame Dyckman

    Dear Jeanne,

    This is utterly DISGUSTING. I LOVE IT! I wish I’d written it. BRAVA! WELL DONE!

    P.S. I am never, EVER coming over to dinner at your house. 😉

    LikeLike


    • on October 28, 2009 at 2:27 pm Kim

      Hi Jeanne,
      Loved your poem! Now I know the perfect side for my roast beef tonight! The kids will love it:-) I miss you- lets do breakfast soon! -Kim

      LikeLike


  2. on October 28, 2009 at 1:16 pm stilladreamer

    But I’m such a good cook! Heh-heh-heh.

    LikeLike


  3. on October 28, 2009 at 4:00 pm stilladreamer

    Definitely a great side for a nice bloody roast beef. I’d say lightly breaded with a light cream sauce. (And a green vegetable, of course.)
    And yes – let’s!

    LikeLike



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