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As meat eaters go, how hungry are you?
Do you munch from the head to the tail?
Does a plate of delightful sweetbreads make you swoon?
Or do organ meats make you go pale?

Oh, delicacies! From the leftover pluck
A chitterling platter for crunching
Or some honeycomb tripe fried with onions and salt
Who says entrails aren’t for lunching?

A sliver of tongue, a twist of a tail
Pate (fancy mashed liver paste)
Why stop at the hock when the feet can be pickled?
And nothing left over to waste

by Melissa Kro.

Today’s word is

Pluck

and I wanted to avoid writing about courage or eyebrows. This was fun.

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