Looking glace

I like French vanilla

better than

plain old vanilla and I

can’t figure why. . .

I suppose it isn’t imported still

maybe Notre Dame churns it,

or maybe

you can French Fry it like

that green tea treat–
or maybe it’s the custard base or maybe not

–since most chickens aren’t partial to eggs but

whatever it is,

it’s got this

je ne sais quoi

quality that surpasses

plain old vanilla

by meters. . .

kilometers even it’s

almost as bien

as the


About Charron's Chatter

I bring to you an arrow, whole, Use it, or break it, But if you choose to take it --Know-- With it also, I will go. © Karen Robiscoe @1992

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