Onions

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Onions

My knife never sings but hums instead when withdrawn from its block, a metallic whisper so modest only the wielder may hear it. Or perhaps the dog, who seems to enjoy the kitchen nearly as much as I. A Japanese blade, it’s a joy to hold, perfectly balanced, stainless steel-molybdenum alloy, blade and handle of one piece, bright, untarnished, and so sharp as to slide through, rather than awkwardly rupture and divide, its next task on the board.

We’ve never counted the chopped and rendered onions, the fine dice, slender rings and discarded skins, but if we could gather all the corpses we’ve produced together over the years, we’d form a monument to our work, cooperation of metal and man, a Waterloo mound in memory of the bulbs laid there, the planning involved, the missteps and serendipity, and the tears shed along the way.

The blade doesn’t care. It is. It works. It moves things, it lifts, it parts them, and in return is cleansed, and later, in the quiet room, maintains its edge with a silvery rasp, angled steel on steel in a circular motion, over and over, until finally it hums its way back into the block. But it never sings.

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“Onions” last appeared here in December 2019. Hmm. This reminds me (again) that I need to sharpen knives…

Alas, my bout with COVID-19 has rendered me incapable of, or unwilling to, cut into onions. Parosmia has reared its ugly head, and now onions, garlic, bacon, peppers, arugula and hoppy ales among other beloved foods emit odors resembling a mix of raw sewage, mildewed peat moss and burnt wood. Ah, 2020!

Baking Bread

 

Baking Bread

I would knead you in the afternoon,
in the warmth of a still room,
starting high at the shoulders,
one finger sliding down your spine,

my lips following, tracing the path
of a hummingbird’s flight. Oh, my love,
circumstance and distance, floods and
wildfires, will never truly douse our light.

I wait as the dough rises, and think
in the languages of yeast and water
and flour and salt, how my hands

will feel at your waist, how our day
falls into night, our love firming,
ever expanding through the rising heat.

 

“Baking Bread” first appeared in Ristau: A Journal of Being in January 2019. Many thanks to editor Bob Penick for taking this piece.

A Cheese Omelet at Midnight

cracking eggs

 

A Cheese Omelet at Midnight

You can’t ever leave without saying something,
no matter how insipid. That sweater looks good
on you. It’s supposed to rain tomorrow. I’m sorry
I burned the omelet. Nasdaq has plunged 3% 

since last week. And I, in return, can’t let you go without
replying in equal measure. It matches your eyes. I love
to smell rain in August. That cheddar was delicious.
Maybe I’ll start a savings account. Next month.

So I wash dishes when you’re gone, wipe down the
counters, pour salt into the shaker, grab a book, join my
cat in bed. This tune’s been overplayed, the grooves’re
worn down. Maybe next time I’ll say what I mean,

tell you what I want: It would look better in a heap
on the floor. How about a shower here, tonight? Kiss
me and I’ll never think of it again. I don’t give a rat’s
ass about the stock exchange. Step away from that door!

I’ll make your lunch, butter your 7-grain toast, assemble
your IKEA furniture, balance your books, even dye
my hair pink, tattoo a pig on my thigh and drink light beer
in your honor, if you would agree to say what’s on your

mind. On second thought, don’t. Tell me, instead,
what I want to hear, but make it heart-felt. Truthful
and direct. Poached but earnest. Hard-boiled but tender.
I’ll cook your eggs. Invest in me. You’ll earn interest.

 

* * *

This originally appeared in August 2015, as the 25th offering in the Tupelo Press 30-30 fund raiser. Thank you, Pleasant Street, for sponsoring this.

 

Asparagus omelet MGD©

Gruyere

 

Gruyere

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.

 

 

 

Not Enough, Too Much

 

Not Enough, Too Much

Carved from silence, I return to it.
They say not enough, too much,
never to meet. My tongue craves salt,
flesh seasoned with longing and dust
and the burdens of two separate
exhaustions. They hand me sticks
and say eat. I dip the fork into the
bowl, and looking to the earth
see no roots, only brown feet
refused at the surface. They say
you are the vacant temple. I close
my eyes and sing, become that
unseen pity, that burnt green descent
withering in the lull of the moment before.

 

 

“Not Enough, Too Much” was published in the North Dakota Quarterly in February 2019.

 

Ode to Being Placed on Hold

phone

 

Ode to Being Placed on Hold

The music rarely
entertains,
but I find
peace between
the notes,
sometimes,
and embrace
the notion that
I’ve been inserted
in that peculiar
capsule between
speech and the
void, imagining
myself somewhere,
floating, free
of care and
gravity,
beer can
satellites
orbiting my head,
with bites of
pungent cheeses
and baguette
circling in
their wake,
a gift, you see,
like rain in
August or
a warm voice
saying hello.

 

* * *

“Ode to Being Placed on Hold” was drafted during the Tupelo Press 30-30 marathon in August 2015. Many thanks to Mary “marso” of the blog “marsowords” who sponsored and provided the title. The poem has also appeared here several times.

 

cheese

 

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.

 

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!

 

The Bitter Celebrates

 

The Bitter Celebrates

Mention gateways and mythologies
and I see openings to paths
better left unseen. No choice is

choice,
but preparation leads us astray as well.
Take this bitter leaf.
Call it arugula.
Call it rocket.
Call it colewort or weed.
Dress it with oil and vinegar,
with garlic and lemon.
Add tomato, salt.

Though you try to conceal it,
the bitterness remains.

But back to gates and myths. Do they truly
lead us out, or do we
circle back, returning
to the same endings
again
and again.

Remove the snake, rodents return.

Seal the hole.
Take this leaf.
Voice those words.
Close that door.

 

“The Bitter Celebrates” first appeared in Amethyst Review in December 2018.

 

Lying in Bed I Think of Breakfast (with recording)

 

 

Lying in Bed, I Think of Breakfast

The moon smiles and I lie here thinking
of the simple breakfasts I would cook for
us: sticky rice with scrambled eggs and
sauteed peppers, or toasted boule with bacon
jam and a side of sliced peaches. And coffee.
Always coffee, black and bitter. But circumstance
dictates other courses, other time zones, and you
wake in your city as I walk in mine, an early
shopper plundering the store’s vegetable
bins, wandering the aisles in search of a
bargain and that special ingredient missing
from my tired, inconsolable days.

 

 

“Lying in Bed I Think of Breakfast” was published in December 2019 by The Big Windows Review. Thanks to editor Thomas Zimmerman for accepting this piece.