Serving the Muse
I chose to dine at A's establishment:
a restaurant well marked for style, panache
and quality, a place for nourishment
of soul and sense - at least they kept the trash
at bay when one's inclined to eat good food -
or so I was informed. I ordered boar
and settled back to contemplate the crude
parade of riff-raff shambling past the door.
"My deeply felt apologies," a voice
beside my elbow murmured. Looking down
I saw the chiselled bones of service hoist
into my view. "Why so?" I asked, a frown
across my brow. "We've had to bar the boar,"
the waiter cringed: "It charged around the place
creating havoc, carnage! Such a chore
to clear the mess - we turfed it out, disgraced!"
Nonplussed, I checked the menu once again.
"What else is there to eat?" The old man smiled,
his lips a gruel of soup. "The chicken, plain,
is rather good - a filling dish, par-boiled."
"But rather boring, I'd have thought?" He shook
his head and said: "You do not understand, young sir,
but plain is best - no sauce to hide the look,
no herb or spice disguising taste! The bird
served bland delights the plate. Just try a breast
or two." I was intrigued, I have to say:
"You use no salt? No stuffing? Just undressed?"
"Oh yes!" he said. "It is the only way
to exercise the muse! We don't allow
ingredients to spoil the meal, the chefs
must work in peace and comfort - once the row
of discontent is banished, gone, they're left
with harmony in which to hone their skills
and arts! A space where they can learn to shape
their honest, soul-full heart-wrought chicken meals
to feed our guests: a dish you can't escape!"
Tuesday, December 06, 2005
Serving the Muse
A poem, I think: