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Allium, Part I
Am I onion? one large bulb
a single layered heart
ready to shed my
brittle paper jacket
ready to loosen membranes
fall into rings
tears springing easily
when cut
Or am I garlic? one fat clove
of the many pressed in
puzzlewise together
bound in a thin tight skin
like a head full of brain
whose barrier fights back
must be sliced
or crushed
Either way:
pliant snap of faintly green-white
wet sting, sticky
resistance of ivory ooze and bite--
either way,
into the hot pan,
in the puddle of melting butter
I land.
Allium Part II
I settle, I saute,
gently jumping in the fat.
Slow the sizzle
to a bubble.
Let me simmer,
edges golden browning,
softening, curling. Sugar
overcomes sharpness,
slow roasting to striped
ribbons, ovals of savory scented
caramel sweetness.
I am reduced,
both destructed and created,
recreated. Onion or garlic?
All I am
is cooked.
(c) HM 2017
*******
There--garnished and served up.Get it while it's hot.
The round-up today is with Karen at her shocking clever blog. Run your roots on over to taste the beneficial sulfurs of today's posts.