Thinking of speech and the gruyere sliver
balancing on that blade, which nouns push it over,
which hold it in place. How simplicity defies the complex.
Like the hard-crusted bread of flour, water, salt and yeast.
The elemental surge. A little steam. An incantation
born of emptiness: he speaks but says nothing
as the cheese teeters on the edge, suffering
the plight of the incomprehensible. Funny
that adding more reduces the whole, and less
flavors it. A few words, a spice. A syllable.
Milk and rennet. Verbs. A confident tongue.
“Gruyere” was published in Nthanda Review, an online literary magazine out of Mawali, in January 2019.
In the drawer of possibilities
you find stasis, the lure of the unknown.
To what should this hinged orb
be subservient? Or that wrinkled blade?
An egg, the bald potato. The sacrificial
carrot? To everything its purpose.
Like that light in the crook of the
altered frame, attracting the winged
beings. You, of course, serve nothing.
“Drawer of Possibilities” first appeared in The New Reader in March 2018.
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!
“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.