Studio8 - Uniting the Arts

good biscuits are made from scratch
she flashed information with that
jessica lange smile, you know the one
which can't be acting, that smile is sex
dripping from the turned up corners

first you sift the dry ingredients, always
using more sugar than the recipe calls for
the butter must be nice and cold
like a march nipple in new england
that laugh, that laugh, the other one too

the one with the eyes, a comic lolita
near as I can come, add milk she insisted
knead, fold, fondle , caress, be patient
slow is not a bad thing, slow is never bad
they will rise I tell you, they will rise like the fever moon

bravo.

baking slow biscuits. breaking supple bread.

This is truly fantastic.....
A savory read
H

thanx for the feedback mindbum & hester......cheers

Change title to "Biscuits" -- loved the poem. I haven't eaten a biscuit in 5 years, send me her recipe and I will make them just the way she says -- I used to buy the frozen Pillsbury kind and zap 'em in the microwave, delicious and the lack of effort balanced any difference in taste ... but now! I live in the hinterlands of no-where and a biscuit here is a chunk of near-biscuit the size of a saucer. Thanking you in advance, I remain, very truly yours, pleasehurry, Sue♥♥♥

i love everything except - add more sugar -

a whole wheat version and i'm a loyal fan