by Kierstin Bridger [easy-media med=”8426″ mark=”gallery-ArEZIg”]
The papery skin of garlic, the cloves that look like plump buds
of bittersweet-bite sink between my fingers, just air.
When I open the rest of the head I find the center
urgent with green curl, the flesh turned soft as rubber.
The yam I micro-waved for four minutes is full of fibers
the purple eyes abandoned in the disposal. I can’t take another bite.
When is the moment winter store turns from food to new life?
All week I’ve been rescuing provisions. I cut off the tomato’s bruises,
place what remains into the blender, pulverize the fruit until it is as pink
as raw meat. I set it on simmer, forgot it for an hour, almost entirely.
if not for the hiss of gas, the piquant tang in the air, you wouldn’t be eating
the now red sauce by slotted spoon, or spilling it on the burner.
You wouldn’t notice the sweet kitchen scent turn to smoke,
the way I turned to go upstairs still hungry, still silent.
Yesterday shells and egg bits lay in waste on the floor.
You admitted to leaving the carton precariously pitched in the door.
Lunch had to wait for me to scoop yolks in my bare fist
and toss them into the trash. I remind you of this not because
we are all going to die but because we transform, love. I can’t keep feeding you
when it is so clearly spring. My car is idling in the drive.
It’s time to start a new garden, my pajamas no longer wish to sleep in the drawer.
5 thoughts on “Eggs, Garlic, Yam”
Yes, we do transform! What a bitter-sweet sauce of a poem– I can taste it even out here, and it’s delicious.
A taste of harvest, a taste of life. Blood, sweat and tears. I love your creations
Such kindness! Thank you for reaching out to respond!
Hi it’s me, I am also visiting this web page on a regular basis, this weeb site is actually nikce and the viewers are actually sharinmg fastidious
Wonderful, what a webpage it is! This blog provides useful information too us,
keep it up.