⏳NaPoWriMo 🫖April 🌱2023🌺Day 29

#NaPoWriMo #April #2023

And here’s our daily (optional) prompt. Start by reading Alberto Rios’s poem “Perfect for Any Occasion.” Now, write your own two-part poem that focuses on a food or type of meal. At some point in the poem, describe the food or meal as if it were a specific kind of person. Give the food/meal at least one line of spoken dialogue.

Happy writing!

❤️❤️This is a hard one for me as I don’t normally think about food unless I have to. M.! Lol 😆 ❤️❤️

Holland's Steak & Kidney Puddings 


The company started as a humble baker's shop
in Lancashire in 1851, so we are well established.
In 1929 we moved to Baxenden which is home
to all the workers, the recipes have been passed
down the generations; so we are famous for
our pies, puddings, pasties, and sausage rolls.
I am a pudding made there; my suet crust
is mouthwatering and I sit in my silver cocoon.
Inside my suet exterior lies pieces of tender steak
with just a taste of kidney and a beautiful, rich,
shiny, meaty gravy made from the steak juices
with some secret ingredients, nudge, nudge,
wink, wink, although I say it myself
I am sublime.
I am so easy to cook, pop me in a pan of
boiling water, and simmer for 40 minutes and
instead of chips why not boil some baby salad
potatoes at the same time, take them out of
the pan after 20 minutes and keep them warm.
Pop some garden peas to cook in the microwave
for 3 minutes, then put the peas, potatoes
and me on a warmed plate - no Spanish plates
please, up end me and tap gently
on my foil
cover and wait a few seconds then ease me out
with care. Cut into my suet and allow the gravy to come out


Talking like this has made me feel
hungry; although as a pudding I don't eat other
puddings, no, that would be cannibalism.
So nothing left now but that we part company.
You to eat me, and me to be eaten, but please don't
be sad at my demise, no, no, for I will be born again.
You see, I am the most secret ingredient of all.
I am the spirit of alchemy in Holland's puddings.

©🦊VixenOfVerse, 2023