drawn and bohemian quartered

Stay in touch with na­ture
see if we fit in?

Is green about Irish
and i got­ta cook

Say hi to Bri­an and his gin­ger beard
hes got the me­dieval jive
sell­ing forged Beck­ett texts to un­sus­pect­ing tourists

Blar­ney Stone was a good idea but could nev­er find the right bat­ter­ies
and the ex­ten­sion cord was­nt long enough
for the tooth­brush­es
for scrub­bing
the smudges of lips

Re­mem­ber they are like any means nec­es­sary as we where taught by Dublin­ers
It works but only when sin­cere

Grand­ma used to use yel­low mus­tard and coarse black pep­per
all over
al­low a güd Guin­ness® mari­nade to change every­thing

Gar­lic and gin­ger with fresh thyme used to sea­son oil
fry the beef brisket in it

Then stew it by wa­ter and thyme til it be­haves as falling apart
Add sprin­kles of all­spice if youre brave

If i have all day
i roast it wa­ter half way first
then with tin­foil 325°F for 2 hours then start the process

But ive seen short cuts too
if you slice it thin you can do it all in the pot

What hap­pened to wine and sun­sets
cab­bage, car­rots and yel­low pota­toes

Lat­er raider
will be on your porch with a torch
 
 
 
 

We dont eat corned beef in Ire­land
and we dont kno why Amer­i­cans think we do
 

—rone

Flom­mist Rone is a car­ing na­tive Cal­i­forn­ian who chas­es dreams in many forms. A gold­en mind, a gold­en life. Liv­ing cur­rent­ly in the now! Copy­right © 2019 Rone.

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