Of Merdia 33

Ms. Denum, obviously here of haute cuisine tastes and functioning as an uncannily vatic sommelier, whets the palate whettily.

33.        Merdia, sweet goddess of the other side, holds life in gilded mirror and reveals the golden bowl.  An example of such magic reversal is the rare grand feast¾when thousands of dollars are spent on a culinary extravaganza of nine courses¾succotash of grilled vegtables with polenta gnocchi, duck “ham” and basil in a corn cream; truffled potato perogies with fried cauliflower mushrooms in truffle jus with cabbage sprouts; “margarita” oyster shooters, bison tartare with argon oil and fennel slaw, blue fin tuna tartare with amaranth salad and cilantro pesto, duck proscuitto wrapping grilled cavaillion melon, smoked red river salmon on spun heirloom carrot, onion and fried caper salad, bay of fundy scallop ceviche, served with:  tortilla crisps, pompadom, gyoza and wontons; roast breast of squab with gratinéed bundles of white asparagus that have been wrapped with syrrano ham and topped with béchamel sauce and served with sesame crusted wild mushrooms; sage butter fried chestnuts and lobster mushrooms with chestnut gnocchi in crab apple sauce topped with shaved monarque cheese; roast fillet of carolina black bass on carrot and ginger soup with zucchini salad, cumin vinaigrette, chive cream and sweet onion rings; braised veal cheeks with roast testina on fig vicchy, corn bread croutons and warm frissée salad; langres washed rind cow’s milk cheese from france with arugula purée, fried chick pea and fennel salad verdi di fabrosa goat’s milk blue cheese from italy with penko crusted poached quail egg, marinated zuchinni salad and yuccateecan sauce, bouq’ emmisaire goat’s milk cheese from france on testina with corn soup and mint pesto, idiazabel sheep’s milk cheese from spain with meringue cookie, cassis sorbet, port soaked raisin and diced pomegranate; pear assiette with pear donut on anise chantilly cream and bitter chocolate sauce, caramalized pear atoms on coconut lime sauce, pear mousse with seshwan pepper on apple soup¾with paired wines (Terzetto, Tocai Friulano, Central Coast, California, U.S.A. 2000; Rolly Gassmann, Pinot Auxerrois, Alsace, France 1999; Tawse, Carly’s Block, Semi – Dry Riesling, Vineland, Canada 2002; Te Mata Estate, “Woodthorpe”, Sauvignon Blanc, Hawkes Bay, New Zealand 2004; Whale Haven, Pinot Noir, Eglin, South Africa 1999; Mount Langi Ghiran, Shiraz, Victoria, Australia 2000; Aranzo, Monastrell Reserva, Jumilla, Spain 1996; Chateau Megyer, 3 Puttonyos Tokaji Azsu, Hungary 2000; Pierre Peters, Blanc De Blancs, Brut, Le Mesnil-Sur-Oger, Champagne, France N.V.), consumed over hours, divesting one’s purse and accounts of all available monies and increasing debt to atmospheric turbulence.

Now the average person, those followers of Commonia, Dullic, Tedius, the standard and the like, focuses in past, present and future (time’s halitosis) on the delights of input:  the experience of the upper mouth is all.  But not so for Merdia’s minions; she reserves for them true ends’ delight.  When the finest cuisine, the world’s top grape, the incineration of all fiscal knowledge, are not diffused across confusing hours but compressed into two minutes, a quarter pound of brown, time and space flash perfect purity, the true prince of holes, the lower mouth, sings, Joy, and the world for something like a nano gasps in peace.  What delicate composition.  What streaks of exquisite craftsmanship.

Ah, holy merde.  Oh high haut turd.  How I live and save and debt for thee.