You cooking me
Two burnished hazelnuts
singe flax.
Golden Savoiardi shake
loose vanilla pods.
An oiled aubergine
turns roasted cumin seeds.
The sorrel and bay sauté
with wild mushrooms,
freshly picked.
A wholesome slice seals
the Dijon.
—
I have written a number of poems that draw on the influences of cooking and kitchen. Today’s offering started as a meditation on the colour mustard, the most unglamorous (even unsexy) of colours. The meditation shifted along the colour spectrum towards synonyms of yellow, golden-yellow and brown. (A Poem A Day October was once again the prompt source.)
“Mustard and brown” vied as an alternative title for the poem. In this version, the end lines would also have been different:
A wholesome slice seals
you cooking me.
Here is the alternative version in its entirety.
Mustard and brown
Two burnished hazelnuts
singe flax.
Golden Savoiardi shake
loose vanilla pods.
An oiled aubergine
turns roasted cumin seeds.
The sorrel and bay sauté
with wild mushrooms,
freshly picked.
A wholesome slice seals
you cooking me.
I’m still undecided as to which combination works better poetically. I prefer the opening version for it’s punch and mustard. What’s your take?
—
Twitter: @BeadedQuill
Facebook: BeadedQuill
Books:
In the Ocean: a year of poetry
Emily’s Poems for Modern Boys
Shining in Brightness: Selected Poems, 1999 – 2012
Beaded Quill 