Today's prompt is write some sort of sonnet.
Why does home made bread take so long to toast?
Why does the browning crumb appear so late?
Like meat, in cooler over, slow to roast
But the taste is so truly worth the wait?
The light and fluffy bread bought from a shop
Will toast to brown so fast you must take care
To watch it carefully, so you can stop
The toasting process ere it flaming flares.
Perhaps tis a denser bread, the firmer slice
When made at home with wholesome flour and oat?
Perhaps the moisture makes the heat think twice
And stops a charcoal toast to get your goat?
Whate'er reason, the truth it still remains
Home made bread takes time, toasted state to gain!
(c) 2ndwitch, 23/04/16
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