Culinary Culminations
I’ve found a new enjoyment, now that I have time to kill;
I spend a couple hours daily, honing my culinary skills!
I listen to soft music, as I create my recipes;
I never use a cookbook, ingredients just by me!
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The experiments are just like chemistry, the compounds have to blend;
To find a working formula, for the taste buds to it lend!
I work only with organics, preservatives are all taboo;
No chemicals or steroids, will I ever serve to you!
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Sometimes I’m unsuccessful, the dish is bland and blah;
But most times my taster Linda, says “I love it, ooh la la”!
It brings the culmination of my happiness, when I please her soft taste buds;
The chef is well rewarded, when she labels him “her stud”!
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I am Chef Laurent
Sample my gourmet cooking
And give it three stars
Comments
LOL!! LOL!!.....I had to PIN this my friend!!..... It reads so beautifully aloud!!.....VERY humorous and so easy to relate to..... the lines that you have in quotations are sooooo PERFECT that I could literally see them as scenes on a television series.... maybe I'm just a little weird!! (smiles)..... wonderful writing LARRY!!.......LOVE & ROCKETS!!......T xo : )
My Dear Tony,
Hmm...Food for thought. A television show for senior citizens, using all the right recipes for "Culinary Culminations". I wonder who I could pitch for the gig? I guess I'm "just a little weird" too.
Glad I could make you smile.
Thanks for, as usual, another killer comment.
LOVE & ROCKETS back at you,
Larry xxx
Hey Larry... I think it is so sweet when a man cooks for a woman. It sounds like you have found a new hobby that you enjoy, and Linda gets the benefits from it too! Tony likes to cook and mix a bunch of things around the house to make a new dish...I enjoy tasting his concoctions too. Thanks for sharing this culinary masterpiece! xo ;) Love n Hugs
My Dear Cherie,
I guess I forgot to mention, that while I am cooking, along with the soft music, I also am sipping some glasses of Chardonnay. (yes, my special recipes all call for wine, but instead of mixing it with the ingredients, I ingest most of it myself) I "highly" recommend it to all chefs.
Sounds like Tony has a creative food touch too.
Thanks for the lovely comment,
Love,
Larry xxx