Monday, April 21, 2014

Havarti in the Highest

Is it the way the word rolls off the tongue
that delights the senses even before
the cheese is chosen? I'll have Havarti,
I tell this deli sous chef, his knife poised
for a lasting imprint on the block
of buttery goodness about to climax
my roast beef sub. Danish
slices topping 100% purebred
American Angus, garnished with dark
brown English mustard. My taste buds
jealously watch the wheat roll warming,
the cheese bonding and bubbling
while my ears ring with "Havarti!"

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