autumn vegetables Roasting Celery and chicken bones in oil in ovens smelling cinnamon Carrots char if you don’t keep an eye on them, and that smell of apples Wafts past pine needles and red ribbons of the soul of both, arguably the most luxurious and sensual creation you can eat an animal within craves fire hot coals and pits to roast spin the rutabagas slowly looking bored towards death
Roasted Tenderloin of Beef layered with Glazed Red Onion, Fois Gras, and Roquefort; served with Horseradish New Potatoes and autumn vegetables

| A menu poem by Geoffrey Gatza Automation Corp |