Ode to the Shipboard Buffet
In the hierarchy of buffets, spaghetti is the king
no matter what competing dishes they may bring
to grace the laden, groaning boards: rich soups and shrimp and cheeses.
They advocate for salads, but somehow no Caesar pleases
half as much as pasta, well-laden with rich sauce:
ground beef, basil and parmesan, tinged with just a toss
of fennel and oregano. It simply has no peer.
We gobble it with cabernet, chianti or a beer.
We leave the smorgasbord serene, replete and full and sated.
Our emptiness has been fulfilled, our appetites abated.
No hunger pangs outlast thin noodles topped with smashed tomatoes.
Spaghetti beats out hamburgers and crisp French fried potatoes.
It beats out cured Virginia ham. It beats filet mignon.
It beats twice-baked potatoes and things put thereupon.
I’m sorely tempted by ice cream and pastries, cookies, tarts,
but such things aren’t exclusive of main courses that are starts.
A plate piled with spaghetti deserves a proper ending.
Just plan when loading up your plate. Dessert is also pending!