Eating limpets in Seixal

lapas

How could we forget
       the delicate flavour
of those lapas grilled
       in their shells
with butter and garlic
       and a little lemon juice
served with Madeira’s
       traditional bolo de caco

a flat circular garlic bread
       made from wheat
and sweet potato
       the hot pan awaiting you
that glorious afternoon
       when you swam
with a golden retriever
       in the volcanic lagoon
: does it ever get
       any better than that ?

John Lyons

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