Emptying Haibun

 

Emptying Haibun

Waiting, I open myself but nothing enters. Even music’s comfort avoids me, preferring calmer ports or perhaps another’s wind choices. I drop the weighted cord through the flute, pull it, and watch the cloth ease out. Some days pain drags behind me no matter what words emerge, what phrases follow. Last night brought the season’s first fireflies. This wall of books grows taller each day.

exhaling, I note

smudges in the sky —

oh, dirty window

 

Creek Haibun

 

Creek Haibun

The creek’s waters flow so quickly that I make little headway in my attempt to cross. A water moccasin slips by, and my left boot takes on water. This is not real, I say. We’ve had no rain and I would not be so foolish as to do this. Asleep? Perhaps, but I’ve passed the halfway point and have no choice but to move forward. I slip and nearly pitch headfirst into the dark current. Lightning stitches the sky.

dreaming, the snake

swims against floodwaters

oh, what have I lost?

 

Empty Cup

 

I wrote this two years ago, a week after my father died. Many of us are mourning today, with more to follow. COVID-19 doesn’t care.

 

Empty Cup

I set down my cup, pour
tea and think this day, too,
may never end.

With what do we quantify love? How does grief measure us? Nine days ago I wrote “My father is dying and I’m sipping a beer.” More words followed, but I did not write them, choosing instead to let them gather where they would – among the darkening fringe at light’s edge, in that space between the shakuhachi’s notes, in the fragrance of spices toasting in the skillet. In unwept tears. Everywhere. Nowhere.

Seven days ago I wrote “My father is dead.” Again, I chose to let the unwritten words gather and linger, allowing them to spread in their own time, attaching themselves to one another, long chains of emptiness dragging through the days.

If experience reflects truth, sorrow’s scroll will unravel slowly for me, and will never stop. I feel it beginning to quiver, but only the tiniest edge emerges. I am nothing, I say. I am voice, I am loss, I am name. I am memory. I am son.

I have fifty-nine years
and no wisdom to show for it.
Never enough. Too much.

 

* * *

 

 

 

Political Haibun

 

Political Haibun

The wind knows impermanence but does not trust it.
Dependent upon atmospheric pressure, absorption
and rotation, who can blame the wind? We, too,
lend ourselves illusions, only to barter them away.
Three miles for a beer. Seven seconds for a fresh look.
A dollar extended for every five stolen. Empathy,
but only for the wealthy. Electing liars to office,
we justify our actions with more untruths. Nothing
improves. Even the quality of lies diminishes.

yellowed grass bending

under the sun’s weight

god’s will, they say

 

 

Countdown, #1: Pain (Haibun)

 

My last five posts of 2019 are reruns of five of the most viewed posts on this site during the year.

 

Pain

Pain reminds me that I’m breathing, still able to appreciate the fragrance of French roast coffee brewing, the diced red pepper, onion and jalapeño mixture sizzling in the pan. Today is a good day. When I roll out the dough for the onion tart, the leg barely protests, and as I sip ginger tea while the tart bakes, no throb interrupts my pleasure.

Sometimes the hip shocks me with its barbed lance attack, or the knee rasps “not today, sonny,” and I grimace, concentrate on deliberate forward movement, one short step followed by another, into the kitchen or down the steps to the shack.

Music soothes, as does poetry, but occasionally the weight of the guitar is more than the leg can bear. Still, when I manage to lose myself in a tune or a few phrases, I drift in their currents, weightless, free.

 

Oh, to climb that hill
among those lost maples
Look — my shoe’s untied

 

* * *

“Pain” first appeared in The Zen Space in July 2018.

 

Texas Haibun

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Texas Haibun

I dream of poetry in all its forms, rising and flowing and subsiding without end, much like ice shrugging within itself. Last winter a hard freeze split a valve on the downstream side of the cistern. Had it cracked even a few inches up-line there would have been no need to replace the valve.

captive rain recalls
its journey towards the ground
the garden returns

The well terminates at 280 feet. The water is hard, but cool, and tastes of dark limestone and ancient rains.

Even the gnarled live oaks have dropped their leaves. Grass crunches underfoot and smells like dead insects and dried herbs. Mosquitoes have vanished. Only the prickly pears thrive. Their flowers are bright yellow and bloom a few days each year.

sauteed with garlic
nopalitos on my plate
their thorns, forgiven

I wipe sweat from my forehead with the back of the glove, and wonder how many ounces of fluid have passed through my body this year, how the rain navigates from clouds through layers of soil and stone, only to return, how a cold beer might feel sliding down my throat.

stoking the fire
winter rain whispers to me
forget tomorrow

 

* * *

Originally posted in February, 2014, this was my first attempt at a haibun.

 

photo(15)

 

 

Chili, Chocolate and Chihuahuas

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Chili, Chocolate and Chihuahuas

I am comfortably nestled in this house, sorting the pages of an unruly poetry manuscript in the company of Apollonia, the six-pound terror of Texas, and Ozymandias, her doting, but worried, twelve-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.
Oh, this wondrous world!



* * *

I first posted this in December 2015. The recent snowfall and frigid weather is making me think about chili. Mmmmm.

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