Pumpernickel

Pumpernickel Bread
Photo from bread.com

coarse Westphalian fare
rye of flour and berry
endowed with a deep
rich brown earthen
aroma hinting its
peasant born history
soured but slightly
fermented by starter
a savory staple with
ham and a full bodied beer
makes a fine hearty lunch
or for lighter indulgence
with gouda green grapes
and a crisply cooled Riesling

seldom does poetry
celebrate food but
sometimes the muse
arrives hungry