The back of your neck
tastes like goat cheese crostini
with fig-plum tapenade,
shallot and pancetta tortilla crisps.

Your shoulder blades
amuse the bouche
like sweet potato chips covered
in basil vinaigrette and caviar.

Your big toe
smacks of prawn
swimming in pumpkin sage bisque,
a soupçon of white bean and roasted garlic.

Your left breast
has hints of charred broccoli with shishito peppers
and pickled onions topped with mushroom caps
stuffed with Pecorino Romano and red pistachio.

The inside of your thigh
suggests Pekin duck with an orange-ginger glaze,
a country salad mixed with lemon Dijon vinaigrette
and a crumble of feta cheese.

Your lips
exude the bouquet of sweet port wine, and crème brûlée
topped with blackberries picked in early fall before
it is time to change our clocks.