Poetic Recipe

Poetry is a dash of salt and a pinch of pepper
mixed with silvery shallots, minced garlic,
quarter cup of chilled Chablis
that seasons words freshly picked
at luscious dawn along a morning walk through a forest
of disjointed phrases and dangling images,
some yapping for attention, some waiting silently
to be discovered, after a night of drunken rain,
an early morning douse of dark thunder
and showy lightning.

In a quiet kitchen, all is sautéed at low heat,
mixed with metaphor, finished with a bit of silky cream,
spilled onto a blue-glass plate decorated
with river, ghost and lover scenes,
then served with crusty baguettes,
inspired by poetic bakers of generations past,
accompanied by a splash of mystery,
wrapped in a fleece of extended brevity.

When each morsel has been savored, reflected on,
examined for flavor, color, and design,
a critique is formed, gathering insights
for future efforts to choose the right ingredients,
refine the proper temperature,
thrust of stirring, dare of heat ...

perhaps next time a bit more salt,
a flame turned slightly higher,
with greater time allowed to create
a finished glaze of succulent brown,
a glow and sizzle that welcomes
the tongue and eye,
a moment of ah and wonder
that demands repeating for friends
at future gatherings of gourmands and wordsmiths,
all recorded in a patterned notebook,
perhaps to share with others
for their inspection and recitation.