I find it amazing we all like to taste
those gourmet creations like anchovy paste,
couscous from Morocco, gazpacho from Spain,
or pizza from Naples, imported champagne.
It's rashers in Ireland and brown soda bread,
or beef from Nebraska that's always corn-fed,
or hot German strudel, or cold pumpkin soup,
from haggis to head-cheese, depends on the group.
Ceviche is great when made with fresh fish,
or Polish pierogi, a fine, filling dish,
baklava from Greece, udon from Japan,
kim chee from Korea, flat bread from Iran.
When all of these choices get boring for me,
I fly to Hawai'i for some SPAM musubi.