Rice

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Rice

Yesterday’s rain informs me I’m born of luck and blended
strands, of hope and words forged before a common tongue emerged.

Of my first two languages only one still breathes.

The other manifests in exile, in blurred images and hummed tunes.

Rice is my staple. I eat it without regarding its English etymology,
its transition from Sanskrit to Persian and Greek, to Latin, to French.

Flooding is not mandatory in cultivation, but requires less effort.

Rice contains arsenic, yet I crave its polished grains.

In my monolingual home we still call it gohan, literally cooked rice, or meal.
The kanji character, bei, also means America.

Representing a field, it symbolizes abundance, security, and fertility.

Three rice plants tied with a rope. Many. Life’s foundation.

To understand Japan, look to rice. To appreciate breadth, think gohan.
Humility exemplified: sake consists of rice, water and mold.

The words we shape predicate a communion of aesthetics.

Miscomprehension inhabits consequence.

 

* * *

“Rice” has appeared here twice before, and is included in my chapbook-length work, The Circumference of Other, published in Ides, a one-volume collection of fifteen chapbooks published by Silver Birch Press and available on Amazon.com.

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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.

 

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.

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.

Strollermelon

 

 

Strollermelon

In the summer I roll them from grocer to bus stop, little bonnets
affixed, cooing all the while – cantaloupe, watermelon, honey dew,
casaba, canary, sugar, you name it, they all come home with me,
in pairs or solo, snuggled tightly in blankets and ensuring
dropped-jaw, raised-eyebrow gapes from those who approach.
Don’t they look just like their mother, I ask, and no one ever disagrees.
Everybody is so nice, even the teen-age boys who no longer offer up
their seats. But Damon, who recently purchased new pants to impress
Wanda-I’m-An-Attorney, enjoys whispering secrets to us. Did you
know they’re actually berries? And that some are called fruit,
others, vegetables? They’re not much good for pies, though. I just
call them “Mel,” which is funny because I know that you’re not
supposed to name something you’re going to eat, and really, I do
recognize the difference between sentient beings and plants, but
then candidate Harumph comes to mind, and how do you explain
him and his followers? When cool weather approaches, I turn to
squash. Happy acorn, the elongated, sad butternut, pumpkin. Each
holds a niche in my heart, and I love strolling down the sidewalk
with them, humming tunes, adjusting stems, planning meals.

 

* * *

“Strollermelon” was first drafted during the August 2016 Tupelo Press 30-30 challenge, and was published in Quiet Letter in April 2017. Thanks to Plain Jane for providing the odd title. One never knows what’ll arise from sponsored titles!

 

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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