Finocchi bruciati / Burnt fennel By Frank H. Jump

© Frank H. Jump

Fading Ad Blog © Frank H. Jump

Finocchio, Fennel , Anise

Finocchi Bruciati
Frank H . Jump

Fennel sickly sweet
Taste beneath my black-licoriced tongue
Unsavory medieval smoky vexed exaltations
Offerings
Burnt bundles of seed-oil-soaked switches
Sticks of acrid anise star
Exploding silent supernovae
Offerings
Bursting in flames beneath an Inquisitor’s
Bitter blackened blade
Millions of merry martyrs
Faery Satyrs,
Wizened witches,
Fey fakirs & swishy Svengalis
Floating putrid plasmatic
Plumes ascending
Imploding stench
Quelling gay panic
Across a Dark Ages Europe
Offerings to the unquenchable God
Overseer of eternal entrapment

Finocchio col gusto gravemente dolce
Sotto la mia lingua annerita dalla liquirizia
Immorale medievale fumosa noiosa esaltazione
Offerte
Bruciati fasci di fruste imbevute con olio di semi finocchio
Acridi bastoni di anice stella
Esplosione silenziosa di supernova
Offerte
Scoppiando in fiamme sotto uno Inquisitore
Amara annerita lama
Milioni di martiri allegri
Satire di fate
Streghe raggrinzite,
Fachiri effemminati e Maghi checche
Galleggianti putridi plasmatica
Pennacchi ascendenti
Implodendo odore di fallo
Sedare di panico omosessuale
Attraverso una Buia Europa dei secoli scorsi
Offerte a un Dio inappagabile
L’intrappolamento di sorveglianza eterna

Don’t forget to
Check our new blog
adventures in redemption

Bygone restaurants & businesses

R & L Restaurant- Florent © Frank H. Jump

Cause and effect by Florent Morellet

ALMOST 23 years ago a transplanted young Frenchman named Florent Morellet

Previously posted on Fading Ad Blog

Day - O Restaurant West Village NY © Vincenzo Aiosa

The now closed Day Ho location is undergoing renovations we will keep you posted who will reopen

Behind the loud soul music, coconut lampshades, and metallic paint lurks a surprisingly intimate dinner atmosphere. So intimate that you’ll want to cozy up to all kinds of jerks

Pane e Salame

Pane senza grassi - Fat free bread Panetteria Torino © Vincenzo Aiosa

Il salumiere - The cold cut guy Torino © Vincenzo Aiosa

Puro suino - Pure pork Torino © Vincenzo Aiosa

From the left with Truffles, with Garlic,  with Barolo whine & below with special  fennel

Cold cuts in Italian home is  a main staple served with  all meals from breakfast to dinner appetizers, there always some sort of cold cuts or whole salami in the refrigerator, 2 or 3 slices between a piece and bread (Pane e Salame) nothing else no mayonnaise nor mustard is needed to satisfy hunger in a hurry depending on the region it is usually followed with a glass of whine no matter what time of day it is. My mom always brought home cold cuts on Saturday around 1pm and that is what we always had for lunch on that day Mortadella and hot Capicolla was and still is my favorite.

Check out Frank H. Jump’s Hams and Capocolli

Hams & Capocolli / Wallabout Provisions Co. Brooklyn Navy Yard - taken September, 1997