Jewish Cooking

 

JEWISH COOKING

 

The women are cooking tsimmis and borscht and chicken soup

Everything simmers over burners

Of gas

The fluids are reduced

The Yiddish is refined

To a pure German core

And the grease at the bottom of the pan

The organic essence of the chicken fat

(Carbon rings, lording it over oxygen and hydrogen atoms, just a couple of reactions away from the hydrogen cyanide of the camps)

Is Indistinguishable from

Lard

 

Copyright, David Gottfried, 1998

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s