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.
“Chipotle” first appeared here in January 2015.
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.
In this stunning poem on Agni Online, Joyce Peseroff muses about privilege and the gift of a single egg. Agni is one of my dream journals. I’ve yet to be published there, but back in the 80s received an encouraging hand-scrawled note from the founding editor, and more recently received one of my favorite rejections ever, stating “this is not our standard rejection.” One of these days…
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.
My poem, “Forced to Eat Soft Food, I Consider Options” has been published at Little Rose Magazine.
I’m staring at the flight of beers that Jon has placed in front of me. On the left I find Real Ale Brewing Company’s Phoenixx Double ESB. Next to it rests Ranger Creek’s Saison Oscura, followed by Revolver Brewing’s High Brass Golden Ale, and finally, Southern Tier Brewing’s Creme Brulee Stout. I sip the Phoenixx ESB, and am delighted to find it just as I remembered: dry, but sweet, without being overly bitter. Rich, deceptive, caramely odor, amber color. Overtones, hidden layers. I immediately think of Cole Swensen and her book Try, my real introduction to her work, how she reflects tone and imagery, perception and language, intricately weaving them into patterns, into narrative bits to be experienced and savored. “There’s a world out there that isn’t there,” the Phoenixx, evidently a fan of Cole Swensen, whispers.
I linger over the last sip of the ESB, and move on to the Saison Oscura, which quite frankly, surprises me. And that’s good. My preferences edge towards the bitter, and most of the saisons I’ve tried have finished a tad fruity and sweet for my palate. Not so with Ranger Creek’s rendition. Its beguiling light body, with notes of pepper and spice, end with just the right note of bitterness. But which poet, which book would I pair with this dark saison? Someone who juggles the lyrical with harsh realism, whose voice blends and releases the bitter, the forsaken, in distilled snippets of striking clarity. Ah, yes. I have just the book, The Last Time I Saw Amelia Earhart, by Gabrielle Calvocoressi, and the line:
The whole world tastes like salt,
crows overhead shout, Gone, gone
gone. She can’t help me any more.
I’ll have to walk.
It’s much more difficult to pair the Revolver Brewing High Brass Golden Ale with a favorite poet, because, sadly, I find it lacking. It’s light in the mouth, and, to take Gertrude’s quote totally out of context, there is no there there. If I’m to choose a blonde ale, I’d much prefer Real Ale Brewing’s Fireman’s #4. But waste not, want not. I down it, and consider which poet would not only transcend this disappointment, but also hand it a one-way ticket to, perhaps, Stein’s lost Oakland? Easy. G.C. Waldrep, whose Goldbeater’s Skin sets its barbed hooks into my flesh each time I open it. And for this particular occasion, I find no poem more appropriately titled than “What Begins Bitterly Becomes Another Love Poem,” in which he writes:
We stood without shadows on asphalt at midday.
What we call patience is only fire again, compressed.
And fire should accompany Southern Tier’s Creme Brulee Stout. A crackling fire fending off the icy, shingle-ripping wind, with Miles Davis echoing in the background, an exquisite meal resting comfortably in the belly, and the pleasure of knowing that the book you’re about to dip into is an endless well. Quite simply, it’s a liquid dessert. Light coffee, a tad chocolatey, with big vanilla. Medium body, sweet. Smells like creme brulee. Tastes like it. But it’s beer. It tells the truth, but tells it slant! And who better to accompany this frothy delight than Emily Dickinson?
Tell all the truth but tell it slant,
Success in circuit lies,
Too bright for our infirm delight
The truth’s superb surprise…
Onward to the next flight, and more truth. More poetry. More beer. More surprise!
This last appeared on the blog in November 2015.
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.
Forced to Eat Soft Food, I Consider Options
What good is pizza to one who can’t eat it? I’m thinking of a rolled crust
stuffed with prosciutto and parmesan, with onion strands and whole
basil leaves nestled among them, accompanied by a frothy pale ale,
bitter yet smooth and tuned so finely as to flit comfortably between the
notes of a liquid arpeggio. Or if not pizza, perhaps a red chili of braised
and shredded beef seasoned with ancho and chipotle and a smidgeon
of chocolate and beer, simmered slowly and served on the year’s
coldest day in front of the fireplace. I have so much and am grateful
for so little. My clothes are warm and dry, and the eggs I’ve poached
offer me sustenance and flavor and textures wrought of memories
of childhood and comfort, family and treasured books at hand. Then
I think of water and protectors, of standing rocks and centuries of
abuse and neglect and lies bred to fill coffers, and I wonder if we
could pile stones ten horses high around the cowards who spray,
bludgeon and strip search, who fire water cannons in sub-freezing
temperatures, and throw concussion grenades directly at pacifists, all
for the cause of holy oil. What good is pizza to those who can’t swallow?
I fork a bite of egg to my mouth, and choke, but only for a moment.
Written while recovering from abdominal surgery, this appeared on the blog in December 2016 just a day or two after the first draft spilled out. Unusual for me, to say the least, but it was a topical piece. Let us not forget those who stand for us and others.
My last five posts of 2017 are reruns of five of the most viewed posts on this site during the year. I was surprised and pleased to find this one made the list.
Mushrooms I Have Known
Reticent and tired, withdrawn,
dejected, I return.
Emerging overnight from nothing,
then withering back to zero.
Does light incite you?
The shade?
I walk by and say hello.
You do not speak.
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…
O at the Edges 