Thirty days a smorgasbord of words.

Breakfast served with idioms,

with an ode of spring on the side.

Lunch with delightful sonnets,

in honor of Shakespeare.

Dinner served on a silver platter,

of epic portions.

Haiku snacks on the table all day.

Teatime infused with ballads of honey.

Coffee and limericks mixed with sugar.

Doughnuts filled with free-style jam.

Apple pies topped acrostic cream.

Scrumptious sestina salmon on a plate.

A bottle of cinquain champagne,

chilled to perfection.

Oh, the air of hummus wafts with ghazal,

and bread.

As the troubadour sings prose,

for their supper.

Beef Wellington works so fine,

to dine with pantoum.

As the couplet is linked together,

with the couple at a table.

Thanking Tanka the butler for his service.

While the piano player Clerihews,

fills the water goblets.

The chef’s reads his epitaph like a recipe.

A narrative only cook conjure up.

Dramatic as the three-tired cake on display.

And lyrical as the centerpieces.

A diamante of sugar flower artistry.

Each meal course was a stanza in the making.

Rhyming with every food sampling.

Nonet was never left out.

A blitz of food for the imagination..

Contrasting red and white wine.

Iambic pentameter served with mint jelly.

I never reframe from ingredient imagery.

For you see there are 168 ways,

to write poetry in the context of food.

© Mary Anne Abdo