Recording of Self-Portrait with Knife

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Self-Portrait with Knife

Lacking benefit of prayer or belief,
it slips through flesh,

praising its temerity. Or,
parting the onion’s core, reclaims
the right to weep.

How many nights have we shared
these pleasures? I smooth the blade

with steel, listening to the fine hum.

 

 

“Self-Portrait with Knife” is included in my micro-chapbook Only This, available for free download from Origami Poems Project.

 

As the Gravy Flows

 

As the Gravy Flows

Viscosity is always a consideration, as is definition:
traditionally a sauce composed of meat juices and
thickeners, or, a sediment of melted tallow, which
somehow brings to mind a laborer rising early after
a hard night, eating red-eye, made of fried ham
drippings and coffee, served over grits. Or perhaps
an egg gravy – a béchamel sauce flavored by bacon,
with water and milk, and an egg – ladled over butter-
rubbed biscuits. But then I picture my vegetarian
friends pushing away from plates of this fine repast,
and not wishing to deny them or those following a vegan
lifestyle, we turn to roasted vegetables with broth, oils
and wine and a savory yeast extract. But I can’t fathom
a life without giblet gravy, which features the neck and
offal of fowl, including the liver, the taste of which may
be too strong for other recipes using giblets, an interesting
word in itself, from the Old French for a game-bird stew,
and the Middle English meaning of an inessential
appendage, or entrails, morphing to garbage. I would
never throw out an onion gravy, essentially a thick sauce
of slow-cooked onion and stock or wine, and admit to
having tasted a cream version with the consistency and
flavor of diluted paste, indicating a lack of balance in
flavor and poor roux-making technique. My favorite
would be an Italian-American buddy’s gravy, his word
for a rich ragù of sausage, braised beef and shredded
pork, red wine, tomatoes and herbs, served over pasta.
This of course stretches the definition of the word, but
language is elastic, is it not? So it flows, as does the gravy.

 

“As the Gravy Flows” was drafted during the August 2016 30/30 Challenge. Thank you to Lady Phoenix for sponsoring the poem and providing the title!

 

Because You Cook

 

Because You Cook

You know the pleasure of
hunger, of patience
and a task well done.

Dice onion, peppers – one hot,
one sweet – saute them in olive oil,

fold them into an egg
cooked flat. Add
crumbled goat cheese, basil.

Look away.
Morning ascends, then declines,
but night drifts in, confident,
ferrying these odors among others.

Accept what comes but choose wisely.
Light the candle. Shift the burden.

 

* * *

“Because You Cook” first appeared in Ristau: A Journal of Being in January 2018. I am grateful to editor Robert L. Penick for taking this piece.

 

Recording of My Poem “Latitude”

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“Latitude” is included in my chapbook, From Every Moment a Second, available at Amazon.Com and Here. It was first published at Poetry Breakfast in October 2016. Many thanks to Cate T. for sponsoring the title during the August 2015 Tupelo Press 30/30 Challenge, and to Charlotte the hen for laying the egg that inspired the poem. 

 

 

Mole (Pipian)

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Mole (Pipian)

Always the search beneath texture,
layers captured in subsidence,
the drift to interpretation: a mixture, meaning

sauce, and its journey from seed to mouth,
the careful blend of herb and fire,

dismembered chiles,
the crushed and scorched fruit
rendered to preserve for consumption
the most tender qualities

and their enhancement towards art.

 

* * *

This is of course not about the mammal with the subterranean lifestyle, but rather a version of the Mexican sauce, pronounced “mo-lay,” which includes, as a main ingredient, pumpkin seeds. It takes a while to put together, but is well worth the effort. “Mole (Pipian)” first appeared here in February 2015.

 

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Osso Buco

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Osso Buco

The reconciled, the residue of one’s
virtues displayed or absorbed

that within become the basis for
talk: furtive movements, the knife’s

gentle persuasion, wine
afforded the quality of enhancement.

We must preserve the truth, and other
disingenuous phrases, as if we may

admit our tastes only at great cost
to our politics and sense of being.

And fruitful loss – the reduction
sauce, or stock evaporated – which

attaches in dissipation
the grace of subtlety. To be more

with less. To be apparent yet
concealed. To be, in turn, aware.

 

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“Osso Buco” first appeared here in March 2015.

 

Recording of “Ode to Bacon”

Ode to Bacon

How you lend
yourself
to others,

enhancing even
the sweetest fig
in your embrace
over coals,

or consider
your rendered
self, how it

deepens flavor
with piggish
essence, coating

or absorbed,
blended or
sopped. O belly
of delight, o wonder
of tongues,

how could I not
love you
and your infinite
charms, even

when you resist
my efforts and
shoot sizzling bits

of yourself
onto my naked
hands? I pay

this toll
gladly,
today and

next year
and all those
days to follow,

till the last piece
is swallowed
and our sun
goes dark.

Hyperbole
becomes you,
smoked beauty,
salted love,

and I shall never
put you down
or leave you
behind

on a plate
to be discarded
or forgotten,

unloved.

“Ode to Bacon” first appeared here in July 2017, thanks to T.S. Wright’s challenge.