Thanksgiving - 1956
Holiday elegance of the '50's.
Tinned shrimp and Vienna sausages
with ketchup to dunk them in.
Maybe a few celery sticks
slathered with peanut butter;
pretzels and stinky cheese.
Served on silver trays,
in crystal bowls.
Hors d'oeuvres,
that impossible word.
And Caroline watching over it all.
Patrolling for privateers.
Today, the champagne
is flat. The pate and
smoked trout tastes like crap.
Everything lacks
the smack
of innocence.
Tinned shrimp and Vienna sausages
with ketchup to dunk them in.
Maybe a few celery sticks
slathered with peanut butter;
pretzels and stinky cheese.
Served on silver trays,
in crystal bowls.
Hors d'oeuvres,
that impossible word.
And Caroline watching over it all.
Patrolling for privateers.
Today, the champagne
is flat. The pate and
smoked trout tastes like crap.
Everything lacks
the smack
of innocence.
Published by greg skidmore
30 years a professional chef now retired and involved in commentary, creative writing and all things lyrical View profile
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