The best rice that I have ever tasted
was from a friend that never measured
he colored the pan like an artist
filled the mist of it with fragrance
creating a balanced pallet.
His philosophy entrusted then to me:
"So long as the ingredients have quality
your dish will reflect their rich palate.
He did not lie, merely neglected his gut.
The touch of each was so recognized
so second nature to his nose, his tongue
that his hands danced over the stove
guided by the magic of his painting.
I learned a good measure from him:
"Tomatoes cook well with sugar and acid",
and food is the language of the senses.
was from a friend that never measured
he colored the pan like an artist
filled the mist of it with fragrance
creating a balanced pallet.
His philosophy entrusted then to me:
"So long as the ingredients have quality
your dish will reflect their rich palate.
He did not lie, merely neglected his gut.
The touch of each was so recognized
so second nature to his nose, his tongue
that his hands danced over the stove
guided by the magic of his painting.
I learned a good measure from him:
"Tomatoes cook well with sugar and acid",
and food is the language of the senses.
