This is my attempt at an epigram. However, since I used "slendering" which turns out not to be real word, the wit has gone right out the window. Oh well. I'll defend it by saying that I was going for a sort of advertisement feel and that those ad-agency people seem to make up words all the time. But, the truth is, I just didn't realize it wasn't a real word until after the fact.First a bit of background knowledge is needed for the non-Newfoundlanders among you. "Scrunchins" are small chunks of fried salted pork fat. As Jembeth wrote at Everything2.com "Nobody ever said that Newfoundland cooking was low fat, low cholesterol or low sodium." Most commonly scrunchins are used to top another Newfoundland dish fish and brewis, but can accompany any number of meals. To add to the artery clogging goodness, they are often served in the oil that remains when they are fried out.
Newfoundland Diet PSA
Avoid munchin’
the fatty scrunchin!
Picture yourself slendering...
Now do without the rendering.
--by John Mutford
Find all the day's Poetry Friday posts at Becky's (another Canadian!)
10 comments:
Why not 'slendering'?
Mmmmm... pork fat.Thanks for all the explanations though I don't think I'll be having scrunhins. I still need to look up epigram. I'm so poetry ignorant.
Slendering is a word according to Madison Avenue and Curves ads. You're right on the money with this as an advertising jingle! I have to admit that scrunchins sound much better than 'pork rinds,' though both of them don't sound like anything edible to me!
John, I used an Ogden Nash poem this week, and I have to say that the two of you sound a little like cousins.
I forget if you already said, but do YOU like scrunchins? When I lived in Quebec I never did get used to poutine...
cheers / sheila
What is your poetic license for if not for words like slendering????
How wonderful, John! As full of wit as it of fat!
I think slendering is as much of a word of scrunchins, by the way.
I have fond memories of the cracklings my (Viennese, not Newfoundland) grandmother would fry up on special occasions...
Chris: Wikipedia describes an epigram as "a short poem with a clever twist at the end or a concise and witty statement."
Tadmack: Yes, "scruchins" makes them sound all cutesy.
Sheila: I do like scrunchins, but I don't have them often. You couldn't get used to poutine? I was hooked after the first bite! (Thanks for the Ogden Nash compliment!)
Liz: As long as they don't revoke it!
Becky: Yeah, frying up chunks of fat is not just a Newfoundland phenomenom for sure. Never heard of cracklings though.
The best of both worlds - poetry and PSA, even though I am getting heartburn just reading it.
Thanks for the enlightenment. Btw, I've read book #3 for the challenge.
Eeuuuuuuw.
lol about the poem, though. And slendering is perfectly perfect as a word in a poem. Ignore the dictionary.
Love this, John. Don't know how I missed it a few weeks back!
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