A Sunday morning treat I like to make is crumpets topped with a mixture of cheese, spring onions and mayonnaise. First you have to prepare the topping by grating plenty of tangy mature cheddar cheese in a bowl. Cut up the spring onions nice and fine, inhale their fresh, green scent, and stir them into the grated cheese, together with a big dollop of creamy mayonnaise – if you don’t have mayonnaise, salad cream will do. Gently toast both sides of fresh, doughy crumpets that spring back when you press them, full of dimples and holes, smelling yeasty, and waiting for the cheese mixture to melt through them. Add the topping to each of the crumpets, place under a hot grill until it is bubbling and serve. The best time to have crumpets is in the winter, with a hot cup of tea, near an open fire or fuel burner, sharing stories, poems and songs.
melting in late winter sun
steamy breath rises
Kim M. Russell, 2017
I don’t take photographs of food and I can’t find this recipe anywhere as it’s one of my own, so I have snaffled a photo of cheesy crumpets from Pinterest.
My response to dVerse Poets Pub Haibun Monday: From the kitchen of poets
Today Björn would like us to consider cooking in our haibun and give us a recipe in our prose. It should not be the kind found in a cookery book, but in terms of a story. He wants us to share place and moment. Did we eat alone or with a special friend? How was the setting, by candlelight or by fluorescent light? Maybe a picnic by the beach or a lonesome microwave dinner?
He wants us to remember that we have to share the recipe: some scents and texture, some secrets for a hungry man. He says that maybe we can use the prompt as a dVerse cookbook and, if we have one, to please share a photo of the food.