Nacho sauce makes nachos boss.
What do yours wear so they never get lost?
Whatever you toss with your macho bits,
it’s not your loss how my nacho sits.
Take them as creamy, sort them all nice,
cook them up steamy, or even with rice!
Eat them in Italy, or in a hickory,
or in a slippery, flickery wok!
Nachos with salsa are saucy and glossy,
cheesy and gleamy feel flossy and outright naughty!
Don’t show a care what your nachos must wear,
rated or baited or eat them plain naked!
Cilantro avocado or ranch El Dorado,
freshly or oily or smeared guacamole!
Olives, onions—red, green, black, or white,
no telling what makes your nacho delight.
Drape them with beans or beef that’s not lean,
jalapeños that scream and then make you dream.
Cheddar or mozz, or Swiss if you’re bold,
Colby or Jack, or both if you’re told.
Microwave’s easy, just turn them each minute,
or bake them ‘til golden in brick ovens molten. · · · →
Saturday morning I awoke at 4:00 am to my apartment shaking. I had a feeling nothing would fall. So, I went back to sleep. I was right, about my own apartment, that was. In fact, I was right about most people who also had woken up.
