Butter
Butter, like love,
seems common enough
yet has so many imitators.
I held a brick of it, heavy and cool,
and glimpsed what seemed like skin
beneath a corner of its wrap;
the décolletage revealed
a most attractive fat!
And most refined.
Not milk, not cream,
not even crème de la crème.
It was a delicacy which assured me
that bliss follows agitation,
that even pasture daisies
through the alchemy of four stomachs
may grace a king's table.