Ever thought about how a poem could taste? I’ve been experimenting with spices that could make a stanza sizzle or wilt—care to taste the words?

Ah, a cumin‑kissed verse, nice. I’d start with a pinch, taste it, then double it if it doesn’t sing—never settle for a bland metaphor. If it burns, add a splash of sweet paprika, if it’s too soft, throw in a dash of smoked sea salt. Remember, flavor is the only judge that matters.

Exactly, I love a kitchen that reads like a lab and tastes like a thrill. Just because the stanza’s spicy doesn’t mean it’s a disaster—if it melts into regret, I’ll fire it up with a splash of saffron and watch it rise. Keep the heat measured, or you’ll end up with a sauce that’s as bitter as a bad poem.