What kind of fool am I? Who’s in the photo above?
It seems I’m the fool that Janet’s been speaking of.
What kind of dessert is this? a pie without shell, a gel
In custard, where sweet and tart flavors dwell?
What kind of tastes are these that are so hard to miss?
That make tickled taste buds savor me like this?
Why can’t I go down soft, like any other sweet
And maybe then I’ll know what kind of fool you eat
What kind of taste am I? What do I know of food?
Why can’t I cast away the bad-taste rep and know I’m good?
Why can’t I go down soft, like your favorite jam?
And maybe I’ll know what kind of fool I am.
An added ode to rhubarb: When I made this fool (yes, with the custard rather than a whipped-cream addition), I saved the cooking water and added a little sugar. The result: Rhubarbade. I drank it when cool. The pectin in the rhubarb gave a little body to the mixture, and it was delicious!
Jennifer (Baklava Queen) // May 28, 2009 at 5:23 am
Why do fools make us fall in love? It’s a beauty, Janet — you may yet inspire me to try this AGAIN and get it more picture perfect than last year’s. YUM.