Poetry

Mycelium by Wilda Morris

At Grandmother's Table circa 1948 by Elizabeth Langemak

Taste by Patridge Boswell

Lullaby by Edward Mayes

Shakespeare by James B. Nicola

Summer Night by Diane Giardi

100 Words on My Father with a Big Fish by Jan Presley

Why go to heaven yet by Margo Davis

Roll Over Beethoven by Jonathan Pacic

limnophila aromatica by Susan Soriano

Bantams by Heather Bourbeau

Salt by Carolyn Wells

It Won't Taste the Same by Michelle Morouse

The Fallacy of Comparisons by Paul Lieber

Ode to End of Summer by Wally Swist

408 Dates with Maureen by Gail Bellamy

Taste Testing by Sarah Fawn Montgomery

A Meditation on Working as a Produce Clerk by Ross Stager

Le Fouquet by Elisa Albo

Two Poems by Sarah Paley

Transubstantiation by Susan O'Dell Underwood

Two Poems by Sharon Abra Hanen

Strawberries by Vincent Peloso

Chin Chin by Jessica M. Brophy

Nonpareil by Lois Rosen

Creating Foodie Monsters by Elisa Albo

Foods I Love by Meredith Drake

Three Poems by Terence Winch

Soufflé by Piscilla Atkins

Three Poems by Gail Peck

Under the Kitchen Floor by Bruce Cohen

Spring Peas Come to the Stores by Hannah Fischer

Two Poems by Grace Bauer

Kettle by Susan Kelly-DeWitt

Going to Get Swedish by Carol Berg

Potluck on Sulphur Creek by Brenda Butka

My Mother's Handwriting by Julia Wendell

Radish by Lauren Henley

The Way of the Buddha by Nadia Ibrashi

Famine Bread by Karen Holmberg

Leer Comida by Andrés Catalán

Cooking Show by Gary Mesick

Museum of Butter by Carol Jenkins

Two Poems by Crystal Simone Smith

Yardbird Suite by John Dufresne

Cooking Show

by Gary Mesick

September 2012    

Watch carefully as I combine a tablespoon
(you don't have that?)
and two teaspoons
(it only seems expensive)
with three cups
(the brand is key, though I doubt this one
is available where you live),
add water, and stir constantly
for more time than you can spare,
maintaining a uniform viscosity
with this precision instrument,
which you can build at home
(feel free to send for the plans).

It will look so much more seductive
if you serve it in one of these
(though I suppose you will have to make do
with whatever you happen to own).
If you had friends with highly cultivated sensibilities,
they would agree with me
that this is both delicious and beautiful,
and they would defer to you
in matters of taste and discernment,
but until next week, I can only hope
that you enjoyed as much as I
the hour we have spent imagining
the life you'll never have.



  Gary Mesick has been an infantry officer, a college professor, a business consultant, and a writer. A graduate of West Point and Harvard, his poems have been published in Atlanta Review, Pearl and Grasslimb, and they will soon appear in Confrontation and Caveat Lector.

Photo used under Creative Commons.