a note from the pork to the chef
this is going to be a good evening
you are going to make me the best that i could be
but you're gonna slice me, and dice me
and cut right through me
but that's ok
i will bleed for your purpose
you're gonna soak me in hot water
boiling me
add spices in to this tiny piece that i am
but that's ok chef
it's your call
i put my whole being into your hands
hoping that you are going to make me a pleasant dish
dear chef dear chef dear chef
please hurry up with that knife
its feeling a little unpleasant now
but that's ok chef
i will always smile (like i always do)
and say
it's your call
you are going to make me the best that i could be
but you're gonna slice me, and dice me
and cut right through me
but that's ok
i will bleed for your purpose
you're gonna soak me in hot water
boiling me
add spices in to this tiny piece that i am
but that's ok chef
it's your call
i put my whole being into your hands
hoping that you are going to make me a pleasant dish
dear chef dear chef dear chef
please hurry up with that knife
its feeling a little unpleasant now
but that's ok chef
i will always smile (like i always do)
and say
it's your call
posted by erik | 9:21 AM
1 Comments:
from the author of “kung walay karne mag sardines nlang” (did I get it right?) comes a new write-up about “pork”.
Nice one babe. So imaginative. Simple yet full of words… beyond.
Post a Comment
<< Home