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A real country po’folk’s breakfast

Is in these days quite rare,

It’s certainly not your typical

Bacon and eggs type affair.

There’d be crispy fried chicken,

WIth all the parts there to eat;

The usual ones represented,

Plus the neck, back and feet.

There might be some country ham,

But not the thin sterile kind;

It’s the thick, salty slices

From the smokehouse you’ll find.

If you’re lucky, there’s rabbit,

From a recent hunt trip;

With juicy, brown gravy

That drips from your lips.

There would probably be rice,

With sugar and butter of course;

And big chunky biscuits

That could choke any horse.

What goes in the middle,

Is anyone’s guess;

Some molasses or syrup

Would sure pass the test.

But, most want preserves

From the cook’s vast store;

From the past summer’s canning,

In flavors galore.

The milk would be powdered,

And straight from a box;

There’s likely no juice,

’til opportunity knocks.

But, we all know one thing

That’s sure to be had;

It’s a jug full of Kool-AId,

And the flavor is

Red.

Poet Commentary:

Country folks will tell you..every kind of meat known to man is a likely candidate for a country breakfast…rabbit, squirrel,porkchops.. you name it… and, of course EVERY part of the chicken….breast, thigh, legs, neck, back, lips(beak) and feet.
A country breakfast is not a meal..it’s an experience.
It’s almost like what they say about the pig…Country folks eat every part of the pig..except the OINK (LOL) (we would eat that too if we could figure out how to cook it!) (LOL)
We eat the pig’s feet, ears, snout, tail, skin (cracklings) , intestines (chitterlings)..the whole nine yards.
I can almost see some of the readers turning blue and purple and looking totally agast!
If you enjoyed this poem, you can purchase the whole book at www.reeds.ms/books.asp.

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