Pay special attention to what’s going on in the poem. These aren’t your run-of-the-mill culinary fantasies. *wink*

Anyway, we think Sim Stafford is brilliant (look for more of his writing on GlobalComment), and hope you will enjoy.

- The AC Team.

I lust for: paella washed down with sake,
Flakey baklava layered with kraut,
Cranberry sauce as dip for souvlaki,
Another of soy for blackened jerk trout;

Mangoes with kimchi, vegemite vodka,
A steamy yam borscht, a well-pressed Cuban,
A Tahitian Treat, a deep-fried latke,
Crêpe Suzette, a tangy dim sum Reuben;

Frankfurter kebabs with Bavarian creams,
Stuffed between crispy frog legs au gratin,
Black Forest samosas with collard greens,
Kangaroo ziti baked fluffy as cotton;

Turkish delight in a bowl of sea chowder,
Belfast potatoes (French-cut) with thyme,
Plantains sprinkled with hot chili powder,
A fish-and-chip goulash wrapped in the Times;

Spaghetti and matza, green tea, and naan
Churros and coffee to slurp with lo mein,
A pint of Foster’s with Red roe spawn,
Well-seasoned Black beans to help raise the cane;

Grape leaf blintzes smothered in Swiss,
A Dutch apple pie—potent and sloppy—
Hamburg beef between sliced Swedish fish,
Saffron rice laced with seeds of poppy;

A spot of Earl Grey with pone of fresh maize,
Some kielbasa chutney brought to a boil,
Some wild boarish bacon with South Sea ways,
On Persian lettuce with vinegar and Oil.