Huazi Ridge
Limitless birds merging
with the autumn-colored hills
all along Huazi Ridge
this sadness, too, without end
Another adaptation. I hope that I’ve not strayed too far from the original’s tone.
The transliteration on Chinese-Poems.com offers:
Fly bird go no limit
Join mountain again autumn colour
Up down Huazi Ridge
Melancholy feeling what extreme
“Huazi Ridge” last appeared on the blog in June 2016.
Self-Portrait with Knife
Lacking benefit of prayer or belief,
it slips through flesh,
praising its temerity. Or,
parting the onion’s core, reclaims
the right to weep.
How many nights have we shared
these pleasures? I smooth the blade
with steel, listening to the fine hum.
“Self-Portrait with Knife” first appeared here in January 2015.
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.
New Year
How transparent you’ve become:
even the leaves blow through
your pockets, and penitents
line up, awaiting the latest word.
Those who have, fear the most.
Each day collapses under its own
weight, rising again into the new.
Surgery brooks no illusions;
this house, too, will fail.
Owning little, I pour tea and wait.
“New Year” first appeared here on January 1, 2017.
My poem “Hunger is Hunger” is up at Spider Mirror.
The poem was drafted during the August 2015 Tupelo Press 30-30 challenge.
My last five posts of 2017 are reruns of five of the most viewed posts on this site during the year.
The Draft
All memories ignite, he says, recalling
the odor of accelerants and charred
friends. Yesterday I walked to the sea
and looking into its deep crush
sensed something unseen washing
out, between tides and a shell-cut foot,
sand and the gull’s drift, or the early names
I assign to faces. This is not sadness.
Somewhere the called numbers meet.
* * *
“The Draft” first appeared in Taos Journal of International Poetry & Art.
By far, the most popular post on the blog in 2017, bolstered, no doubt, by a plug on WordPress’s Discover.
My last five posts of 2017 are reruns of five of the most viewed posts on this site during the year.
FROM EVERY MOMENT A SECOND
Robert Okaji
Finishing Line Press
2017
★★★★★
From Every Moment A Second, the latest chapbook by American poet Robert Okaji, is yet another meticulously crafted collection of observations, private austerities and hesitancies spelt out in verse. A small collection of twenty poems, each feels “warm”, like a cozy winter Sunday on your living room couch – to paraphrase Junichiro Tanizaki – lost in contemplation of flavours to come.
What makes it a five star collection is each poem is clear in its vision, each unambiguously a part of the greater gist of the book. Each line shows where lesser works ‘tell’, and thus this collection feels like a series of tiny one act plays. Part of this is how each line and stanza feels like it has been put exactly in its proper place, that any further edits would remove a character or…
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* * *
It’s humbling yet fitting that the second most popular post on the blog in 2017 was actually a reblog from Daniel Schnee’s site.
My last five posts of 2017 are reruns of the five most viewed posts on this site during the year. This one appeared in June.
How to Do Nothing
First you must wash the window to observe more clearly
the dandelion seed heads bobbing in the wind. Next,
announce on Facebook and Twitter that you will be offline
for the next two days, if not forever. Heat water for tea.
Remember the bill you forgot to pay, and then cleanse
your mind of all regret. Consider industrial solvents
and the smoothness of sand-scoured stone, the miracle
of erasure. Eliminate all thought, but remember
the water. Hitch a ride on a Miles Davis solo and float
away on a raft of bluesy notes and lions’ teeth,
and wonder how to sabotage your neighbor’s leaf blower,
but nicely, of course. She’s a widow with a gun.
Now it is time to empty yourself. Close your eyes.
Become a single drop of dew on a constellation of petals.
Evaporate, share the bliss. Stuff that dog’s bark
into a lock box alongside the tapping at the door,
the phone’s vibration, the neighbor’s rumbling bass,
and the nagging, forgotten something that won’t
solidify until three in the morning, keeping you awake.
But don’t ignore the whistling. You must steep the tea.
* * *
“How to Do Nothing” was published in Volume 4 of Steel Toe Review, available for purchase here.
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…
