How To Write A Poem

1. Most poems come from brilliancy. Hang your brilliancy upside down from a gambrel on a meat pole to skin it.

2. In the morning before dressing, punch a hole in the skin between the poem’s knee and rear tendon. Light incense, then hoist it up and meditate.

3. Receive a poem with the same attitude you have when alone.

4. Begin your initial cuts around the bends of each leg. Join these cuts with longer cuts along the interiors of the legs that meet your field-dressing cut on the poem’s belly.

5. The idea is to prepare the poem so that it can all be pulled away as one continuous piece.

6. Do not regret the poem. Look to the future.

7. Begin carefully working the poem away from the rear legs, both by pulling it and by separating it from the muscle with the edge of your knife blade. The sharper your knife, the easier this task becomes.

8. Ask the poem: If nothing exists, where did this anger come from?

9. When you have enough poem for a good, purchasing grip, roll the hair side underneath itself and start pulling.

10. Say to the poem: If you really love me so much, come and embrace me now.

11. The poem should pull away pretty easily clear down to the front shoulders.

12. Until at last the bottom falls out. No more water in the poem. No more moon in the water.

13. At the front shoulders, you’ll need your knife again to separate the remainder of the poem from in and around the various joints. Continue skinning it away all the way to the poem’s throat.

14. Your poem becomes a ghost and knows everything you do.

15. Take a large handful of soy beans and ask the poem exactly how many beans you hold in your hand. If it cannot tell you, you will know the poem is only a figment of your imagination and will trouble you no longer.

16. From there, use your knife or a bone saw to cut off the poem’s head and completely remove the hide.

17. Your poem is dead, all right. But how about that sound?

18. The longer the meat stays on the carcass after the poem was shot, the tougher it becomes.

19. Say: Dead poems do not speak. Get out!

20. Poems should be aged for a period of 10–14 days after being dressed out. This allows the meat to dry out some.

21. Poor poem, you think. I wish I could have given it this beautiful moon.

22. Marinate the poem overnight before cooking it. If you’re not a fan of the gaminess of poems, use a citrus-based marinade. Citrus tends to mask the strong flavor of poetry, and can make it more palatable to children and less adventurous eaters.

23. A good cast-iron skillet is the perfect way to cook a poem on the stove. Heat the pan on medium-high heat, and add a tablespoon or two of olive oil before cooking. The pan needs to be hot before adding the poem, to get the right sear on the outside. Wait until the oil is just about to smoke to add the poem.

24. Say: Oh, thank you, poem.

25. Poetry is your treasure. Never exchange it for an easy life.

26. No work, no food.

27. Take the morsel and eat it quickly.

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*this is a poem containing text from three sources, which I then remixed. I also swapped out some of the original words for words relating to poems/poetry. source text: https://m.wikihow.com/Cook-Venison-(Deer-Meat), http://www.ashidakim.com/zenkoans/zenindex.html, https://www.realtree.com/timber-2-table-wild-game-recipes/how-to-skin-a-deer-in-6-steps