Leo Vincent: Observations by Ogden Mash


Florets of broccoli
never seem to get hot properly.
No matter how the smartest restaurants treat ’em
keeping the wretched things hot seems to defeat ’em.

Perhaps it’s a problem of surface area,
   which they would have less of if they were more
   compact and, maybe, squarier
thus allowing more heat per square foot
to stay put.

Observe how the heat a cooked potato’s got
stays hot.  And that is what
makes me suggest
that potatoes are best.

Of all vegetables I consider broccoli the most meretricious.
Whereas even a stone-cold potato is invariably delicious.