Chipotle

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Chipotle

Sometimes it pauses and the light
translates what we’ve lost,

momentarily framing the taste
entering our bodies through

mouth and nose and eye,
the knowledge of dissolution

enhanced. One bite
and it all returns: fire, peat,

water, the retracted
flesh become another’s

endeavor, as if giving form
to the world of air.

Without remorse,
we steal its most intimate self.

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“Chipotle” first appeared here in January 2015.

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 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 just released micro-chapbook Only This, available for free download from Origami Poems Project.

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.

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)” last appeared here in September 2016.

 

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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.

 

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“Self-Portrait with Knife” first appeared here in January 2015.

Chili, Chocolate and Chihuahuas

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This piece has appeared on the blog during the last two Decembers. It seems to be a cold weather thing.

Chili, Chocolate and Chihuahuas

The Lovely Wife has jetted off to the great Midwest, leaving me behind to sort the pages of an unruly poetry manuscript in the company of Apollonia, the eight-pound terror of Texas, and Ozymandias, her doting, but worried, nine-pound shadow. As noon departs I note hunger’s first tentative touch, and head to the grocery store for supplies. I’m craving chili, but not having a particular recipe in mind, decide to see what strikes my fancy.

Ah, the sun at last!
No more rain, the yard’s drying.
Our dogs, shivering.

For my chili base I’ll sometimes toast dried ancho peppers, rehydrate and puree them, but I’ve recently replenished my chile powder stock (ancho, chipotle, New Mexico, cayenne, smoked paprika) and feel just a tad lazy, so I’ll use the powdered stuff. But I pick up a poblano, some jalapeños and two onions, and on my way to the meat counter, grab a 28-ounce can of diced tomatoes and some spiced tomato sauce. I examine the beef and nothing entices me (ground beef is anathema, and don’t even mention beans!), but a few paces away I spy a small pork roast, and place it in my cart alongside a 16-oz bottle of Shiner Bock and a bag of chocolate chips.

Knowing my plans, the
cashier smiles and shakes her head.
Milk chocolate chips?

Shuffling the manuscript pages, I ask the dogs for their input. But Apollonia declines, preferring to nap in a sunbeam, and Ozzie is too busy pacing to bother with poetry. So I turn to the impending dinner, chop onion, dice peppers, mince garlic, measure out the various chile powders, cumin and oregano, cube the pork, and brown it in the Dutch oven.

Ozymandias
sits by the front door and moans.
Wind rattles the house.

Once the meat is seared, I saute the veggies, dump in the canned tomatoes and chile powder mixture, add the meat, coating it with the spices, and then pour in the Shiner Bock and heat it all to a near-boil before reducing the temperature and allowing it to simmer for an hour, at which point I stir in about four ounces of the chocolate chips and a teaspoon of garam masala. I let the chili simmer for another hour, then remove half of the pork, shred it with a fork (it’s very tender), and return it to the pot, stir, taste, and add a little salt. Done. I ladle out a bowl, pour a La Frontera IPA, and eat. Not bad, I think. Not bad at all for the first chili of the season.

Beer in hand, I burp,
the dogs stirring underfoot.
Only four more nights…

 

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