Brussels Sprouts

brussels sprouts

Tight-fisted , they are hard

as knuckles and spoiling

for a fight


as they tumble like marbles

on to the floor , little green foot-

balls begging me


to sink the boot in ;

even under the knife

they are tough


as nails covering themselves

in layers like Chinese

boxes or onions ;


they leap around

in the saucepan like

boxers’ fists ;


ten minutes later

I swallow them ; anything

might happen

20 thoughts on “Brussels Sprouts

  1. Reblogged this on Mitch Teemley and commented:
    My Featured Blogger this week is John Malone of the same-named blog site. John is a Brit (I think), but beyond that I know little, except what he reveals in his writing. Which I very much enjoy, and which is why he’s my Featured Blogger this week. John writes, by his own description, “cheeky, compassionate, quirky” poems and stories. And that’s pretty much spot-on (note the example below). After all, how many poems have you read about the abrasive personality traits of Brussels Sprouts?

    Read and enjoy!

    Liked by 1 person

  2. Sounds like a love-hate relationship. Or is it grudging acceptance of the health benefits? But have you had Sprouts grilled on a BBQ. It’s a fairly popular restaurant appetizer over here. The external leaves, blacken and hang like cellophane. They crackle like it as well as you chew them. They taste is fantastic.

    Liked by 2 people

      • My time and temperature numbers may well need adjustment for other ovens and eating habits, but here is what I do.  I program the oven to aim for 350ΒΊF and run for 18 minutes, put the pan in, and press [Start].  No preheating!  After the oven shuts off, I turn over each sprout (or sprout half, if I bought big ones) and let the pan sit in the oven for another 18 minutes.  (It’s a well-insulated oven.) For immediate consumption, more time may be wanted.  I undercook a little because I refrigerate a big batch and reheat portions later.  Yes, cheese is good with the sprouts.  Walnuts too.  πŸ™‚

        Liked by 1 person

    • My favorite geen is that inside an avocado. In primary school the other kids would taunt me because I said Green is the best color, not RED.! I had no allies. Later, looking up a name for a pending blessed event I noticed my name Vernon meant “green” in Latin. Now in my seventies, I am an obsessive gardener. I live in a great place, Modesto, CA a Mediterranean climate in the Central Valley, at LAT 37.5ΒΊ N. We have deciduous trees which turn beautifully in autumn but we also have tropicals who survive our winter: palms. banana, bird of paradise, philodendrons, lantana, creeping fig, hibiscus, ginger. coast redwoods. The variety around the neighborhood is fantastic.


  3. I love avocados. How amazing your name means ‘green’ but, of course, ‘vernal’ is an adjective associated with the greenness of Spring which we are moving into now. Beautiful and btw I love bananas πŸ™‚


    • Ah, you live in the antipodes. πŸ™‚ We are waiting to begin catching the fragrance of burning firewood in the air in a few weeks. It’s amazin, just before I wrote that last comment my grown son and I (the one for whom I was searching for a name) were walking the dog and discussing colors, and I opined that the most beautiful purple is the Egg Plant (Aubergine) and the most beautiful green is the meat of the avocado. πŸ™‚ BTW we already knew that a boy would be Joshua and we had discussed Chloe as a girl’s name. I got a chill when I looked up Chloe. The entry said, “Chloe, Greek, Green.”


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