In the early years of marriage,
North Norfolk winters were harsh.
We huddled together in a draughty cottage,
where the sash windows rattled throughout the night.
Under pitch-black skies full of stars,
we’d walk the dog along the coast
and up the dunes to the haunted pub
for a drawn-out pint before closing time.
Dizzy with love and stars,
we’d return to an oozy midnight feast
of cheddar cheese infused with garlic
and melted on thickly cut toast.
Kim M. Russell, 25th August 2018
This weekend, Toni encourages us to trade tales of the best food we ever ate in footloose and fancy free form poems of no more than twenty lines describing the ingredients, the drink and the company.
Norfolk Rarebit was our version of Welsh rarebit (or Welsh Rabbit), described on Wikipedia as:
“a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread. The names of the dish originate from 18th-century Britain. Despite the name, the dish contains no rabbit meat.”