Gourmand

I shall eat freeze-dried curds
of lentil and fatty lamb, steamed,
or better: a stew vacuumed
in polypropylene oven bags,
perhaps a repast of collards
and shoulder meat
fit for the gizzards of gods.

Let's teach this broil of halibut
fresh caught last night on Aisle 2,
to sizzle and pop
in its microwave pan
appearance bisque-mocking
the serving suggestion
enraptured in paint
on the lid.

Top it off with a lemon sauce
and, oui m'sieur, it's properly dilled
with hefty doses of pepper tossed
from a plastic beaker
several times warped
by the broiler plate's
convection.