linguine and potato cream sauce

Like
a

stride

of

string
thin

memory

you

slide

down

my

sliver

of

tongue
tingle
memory

and

i am too
shaken surprised

to be enamoured

or to be engaged

or ignorant

and

your slip

stumble

shicker

quiver

quick

lip

lick

lapses

past

my slurp

my firm bite

my teethy gulp grin

i am smack kiss

miss you

and your

earthy

easy

charm

our vacuous sin

our warm trickle

under the sun

where's the harm...

where's the harm?


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Ode to Al Dente
================

- garlic
- cream
- tarragon
- marjoram
- shallot(finely cut)
- boiled potatoes
- chicken stock
- white wine
- ham

Here's a variation on the carbonara sauce.

You fry the ham.

Then add garlic and very finely sliced shallots.

Add the cream.

Add chicken stock. Add little water.

Add pinch of tarragon and marjoram.

Mash the potatoes. Add to sauce.

Simmer for about 5 mins or 10.

The potatoes thicken the sauce, whereas usually you'd use egg yolk.

Serve with linguine.