Verselove is a community celebration of poetry in April—an invitation to write, read, and reflect together. You’re welcome to write a poem a day or to come and go as you need. Reading and leaving a brief note—a line you loved, an image that stayed, a feeling a poem stirred—is also a meaningful way to participate. This is a generous, low-pressure space. We’re glad you’re here.
Our Host

Kratijah lives in Mauritius, where she teaches English Language Acquisition and Language & Literature at Le Bocage International School. She is passionate about nurturing confident communicators and thoughtful readers through meaningful engagement with language and texts.
Kratijah is also a dedicated poetry writer who believes deeply in the power of words to capture identity, emotion, faith, and lived experience. Through her own writing, she explores reflection, resilience, and the beauty found in everyday moments. She brings this passion into her classroom, encouraging students to experiment with voice, imagery, and perspective in both spoken and written forms, and to see language as a tool for authentic self-expression.
Outside the classroom, she finds joy in the kitchen, where experimenting with recipes becomes another form of creativity. Whether refining a family dish or trying something new, she appreciates the patience, balance, and imagination that both cooking and teaching require. As an island girl she also likes beaches and swimming.
Inspiration
Spices are small but powerful. A pinch can change the entire flavour of a dish. They linger, stain, warm, and sometimes burn. Even when sealed away, their scent remains.
The thoughts that return to us are like spices.
Each one flavours the mind differently — some sharp, some comforting, some overwhelming. No matter how we try to ignore them, they rise again, filling the air of our thoughts.
Spices add flavours and smells that bring back memories
This idea is inspired by the novel Like Water for Chocolate, where cooking, emotions, and memories become deeply intertwined, and the flavours of a dish can carry the feelings of the person who prepares it.
Process
A free verse poem is a form of poetry that does not follow a strict pattern of rhyme, rhythm, or structure. Instead of rules, it allows the writer to move freely between ideas, images, and emotions. Lines can be long or short, and they can break wherever the writer feels the thought naturally pauses. The rhythm often comes from the writer’s voice and the feeling behind the words.
Like working with spices, free verse invites experimentation. A pinch of imagery, a dash of memory, and a sprinkle of emotion can transform simple words into something vivid and meaningful. Some lines may be sharp like pepper, others warm like cinnamon, or comforting like a familiar family recipe. Each poem becomes its own blend, unique to the writer.
Choose one “spice” to guide your writing today, and let it season your free verse poem as your thoughts move freely across the page. It could bring back memories from your childhood, the warmth of a grandma’s special recipe, the familiar aromas drifting from your mother’s kitchen, or a soulful dish created and shared with a friend.
Kratijah’s Poem
The Queen of our Kitchen
The pot simmered enrobing the whole house with its aroma
But before that was just a pot- flat, a story half-told,
Until she reaches for the masala (spice) jars
To make her concoction bold
She doesn’t measure by the silver spoon;
She measures by the shadow of her thumb.
A pinch of cinnamon and cardamom for some sweetness
Reminding me of the warmth of her lap,
A dash of cloves as sharp as advice she gives,
And black pepper-
The king of spices for the Queen of our heart!
Some roasted cumin also hits the surface like a golden dust,
A secret language only the bubbles understand.
The room suddenly wakes up—
There is a slow dance happening
All the spices are happily dancing in the pan
Jiggling and popping and ‘Hmmm’
A whiff of this melody and the world is balanced;
The bitterness of the day meets the sweetness of her smile.
I taste the years I’ve eaten to my heart’s fill in every spoonful,
A memory my mother ensured she created
And relegated through her garam masala.
A combination of spices to warm our hearts and
Flavour her curries, stews and meats!
The final whisper of spices, the closing note of her cooking,
A fragrant curtain falling gently over the story in the pot.
Your Turn
Now, scroll to the comment section below to write your own poem. (This is a public space, so you may choose to use only your first name or initials depending on your privacy preferences.) Not ready? That’s okay. Read the poems already posted for more inspiration. Ponder your own throughout the day. Return later. And, if the prompt does not work for you, that is fine. All writing is welcome. Just write something. Oh, and a note about drafting: Since we are writing in short bursts, we all understand (and even welcome) the typos and partial poems that remind us we are human and that writing is always becoming. If you’d like to invite other teachers to write with us, tell them to subscribe. Also, please be sure to respond to at least three writers.
I returned after three busy days and accidentally wrote to the wrong prompt! I loved this one, Kratijah, as I love writing about food, sharing food, and the experiences food creates for the senses. Thank you for your poem.I loved the image of the spices dancing in the pot and the line “a story half-told” as it captures the early stages of a dish–and so many things–so beautifully.
spices in my kitchen live in a hierarchy
despite its infrequent invitations,
Turmeric
stands at the ready,
in an honored position in the lazy susan
on the open shelf,
golden and warm,
confident
in what it brings to the table.
when white countertops were a new trend
I didn’t understand and couldn’t afford,
I said to my mom,
“but I don’t think these people cook with yellow things,”
and years later, I chose white quartz:
compromising, it’s not that hard to keep Bon Ami at the ready.
while i surrender recipes to the smoky, mysterious undertones,
Turmeric laughs in the background
Brenna, love, love turmeric laughing in the background–knowing her super power to stain things yellow. Beautiful poem. I’m glad I came by to catch it. 🙂
Kratijah,
I love Like Water for Chocolate! Thanks for hosting!
season to taste
i like my food spicy
like i like my life, so
when a recipe calls for
me to season to taste
i do. bland never tickled
my taste buds. i sift,
sprinkle, savor & serve
gingerly the colors of
fall: coriander, paprika,
cinnamon, saffron,
turmeric—bounty of
the season i love most.
Glenda Funk
April 17, 2026
Glenda, “i like my food spicy like i like my life” and seasoning to taste is the way I like it too. Something about low-case “i” gives me e.e. cumming’s vibes, but also makes the speaker a down-to-earth person who enjoys the nature’s gifts “bounty of the season.” I like the alliteration with verbs in “sift, sprinkle, savor & serve” allowing me to see the motion from cooking, to eating, to sharing. From the title to the final word, this poem warms my heart.
A gorgeous and righteous way of capturing your spice for life. Your personality really comes through. The alliteration and active verbs add motion. I also love the opening, it lures the reader right away!
Glenda, I absolutely love your opening line! It invites the reader right into your poem. Excellent use of alliteration and spicing this poem up with sound and sass. Your love for autumn also adds to the flavor of your fun and delicious poem! Awesome poem! Just like you!
Glenda, I love the alliteration in the middle of your poem: “sift, sprinkle, savor, and serve” are such lovely verbs and illustrate the action of the spice you appreciate in your life.
Oh, the idea of these spices the colors of fall is so delicious. Yes, indeed. “bounty of the season I love most” adds another layer to your poem.
Kratijah, your poem is full of love and spices. My gosh, the dance, the music, the whisper, the falling curtain, the metaphors that add so much beauty to the dish, like the garam masala adds to the food. This is gorgeous. I love the smell in the kitchens of my friends who use spices like your mom. It is late and I couldn’t think of anything, but my daughter asked me to get a pot roast today that I’ll be showing her how to cook for her family. I was struck with the boring ingredients I use for some dishes…
Browning,
sizzling in the skillet,
sprinkling flour
into the meat drippings.
Onions, carrots, potatoes.
Adding water, salt, pepper,
and a lot of time, makes
this pot roast taste delicious.
How? With these ingredients?
It was the cow, the cow, the cow
that lost its life for our dinner.
Thank you.
Denise,
Love the tone shift into the morbid “it was the caw, the cow, the cow.”
Denise, yes, the simple ingredients make pot roast taste good, and your process of sizzling and sprinkling, and adding vegies sounds familiar, warm, and cozy. I, too. am amazed by the tone shift in the end.
Denise, I really like the repetition of the cow in this. It adds an emotional pull. I do love a good pot roast and the carrots are a must.
Denise, I just love the pace of this poem. The first line, “browning” brings the reader in so quickly, followed by the “sizzling” and the “sprinkling” in these really active ways. There is speed and slowness in your poem that I really appreciate.
Season to Taste
The secret is there is no secret,
the secret is “season to taste”
the secret is not something I’m holding back
the secret is not patented formula or “the secret ingredient”©
the secret is there is no recipe
I’m not keeping anything from you,
not holding back an ingredient for spite.
I’d love to taste your (insert tasty dish here)
and try to figure out what makes it special–
like a prodigious profiler from a crime procedural
recreating the scene. That would be fun!
Instead, you want the cheat code. “Hey Siri!”
I dunno what grandma put in her potato pancakes
when she poured that beige ooze into the cast iron pan and
pulled the pancakes out of the oil and piled them high
on the plate, a single tower of greasy goodness,
but when I make them now, I image her in her housedress
with her wooden spoon stirring the batter, adding this and that,
never measuring, adding flour as the potatoes sweat out
and salt and pepper for balance and grated onion, just so,
until it tastes just right. How do you make permanent
a moment that can only be measured by the immeasurable
sensitivities of an experienced hand
with a particular palate and a practice of care?
The nuances of the accomplished chef–which can’t be uncovered “like a prodigious profiler form a crime procedural.” Perfect! (love all the “p” sounds!)
This is great – your last 5 lines are right on. It immediately made me think of my grandma. She has so few of her recipes written down, and sometimes we’ll just watch her cook & try to write them down as she goes! She gets irritated whenever we try to ask questions 😂 no recipe can beat the art of a practiced hand!
Dave, you have totally captured this conundrum of not being able to replicate recipes. Your word choice, especially in the second stanza, is spot on. The description of the potato pancakes and your grandma’s “experienced hand”, which you began to show the expertise of her skills with “as the potatoes sweat out” and “grated onion, just so.” The made me realize you are getting close to replicating hers!
Dave, this is it “the secret is there is no recipe.” Every time we have a company and someone asks about one of the dishes, my husband’s response is, “it’s a family secret,” and adds, “Why? Cause she doesn’t remember what she put in it.” )) Besides, grandmas make everything better with their “immeasurable
sensitivities of an experienced hand.”
Yeast is not a spice
but a saint.
Saint Joseph
levitating David Blaine
in my kitchen
on Sundays at sunrise.
My worship now
replaces my childhood rhythms
of hymns
of liturgies
of my father’s hand
closed in a fist
as my chubby fingers
pried extension of each digit–
our playful passing
of the interminable hour.
Now the yeast
of my prayers
gives rise to
loaves of worship:
Measured by teaspoons
Kneaded by uncertainty
Raised by memories of my father’s fist.
Allison, wow, I am always amazed by your poetry! I love how your poem focuses on yeast and how it works as a metaphor for so much more. Your last three lines are particularly provocative and I love the second stanza. I am in love with the second to last stanza, too! Poignant and deeply moving poem! Hugs!
Allison, I love the allusions to magic and the divine as ways to describe the mysterious rising of yeast right at the beginning of the poem. And then the move to memory. The uncertainty in the last stanza makes me feel the fogginess and unreliability of our ideas of the past as we conjure them back in our thoughts.
Oh, Allison, I can see that little girl lifting the fingers of your father’s hands during “the interminable hour” This is so lovely, the yeast, the worship, the bread loaves, the sweet memories of your “father’s fist.”
Thanks Kratijah for the wonderful inspiration–and while recipes for food escape me, reading all the pungent spices (love the measuring by the shadow of her thumb) from your kitchen memories took me to my favorite place: the ocean.
Week’s End Soup
Add fish with bones
and birds with feet
slugs and jellies will
make it sweet
salted liberally
and splashed with foam
warmed from above
then left alone
Stirred and paddled
upwelled and churned
downside up and turned around
best served with a firm sandy crust
Dip your toes
slowly at first—tasting the cool
then plunge
whole feet up to your knees
cleanse the work from
knotted shoulders
clenched jaw
breathe in the briny broth
delight in the umami funk
while tossing off
the work week funk
slurp up the pleasures of sand
and salt and wind and water
make it a whole body experience
It’s the weekend
I love this metaphor for the weekend. “Delight in the umami funk” is a great line–so descriptive!
Kim, what a playful, rhyming beauty! I feel the walking exploration of the beach that this poem invites. Lovely! Enjoy your weekend.
Returning home after 28 years
At a food court in the mall, I asked my aunt,
“What is sisig?” The photo looked appetizing!
She told me we never had it when
I was a child, that it’s from the north and spicy.
I told her I’d like to try it.
The dish was beautiful!
fried rice underneath
caramelized chunks of longanisa;
sunny side up egg;
tiny, bright, light green peppers sprinkled on top.
Slightly sweet and tangy
Warm, smooth yellow down my throat
Tender garlicky rice
pepper small but mighty!
First bite was my last.
My hunger was sated, if just awhile.
In the Philippines, merienda isn’t too far behind.
Cayetana. sisig sounds scrumptious with “caramelized chunks of longanisa.” I had to look up this sausage–looks amazing! Thank you for sharing the dish with us!
Cayetana, the second stanza had my mouth watering! This is a wonderful description of a dish that sounds absolutely delicious. Beyond that, it is a great “slice of life” moment with the narrator and the aunt, implying how connected food and family and culture are.
Thank you, Kratijah, for hosting. Your instructions are a poem!
So beautiful. I’m going to have to circle back and focus on a spice another time. For now, I’m so grateful that you’ve brought to mind a memory that includes my Aunt Mary who passed this week. Thank you!
—————————————————————
Lasagna
one summer
my family made our annual pilgrimage
up north were all the rest of the family still lived
we were making the rounds
visiting different families
Aunt Betty made us lasagna
Aunt Barbara made us lasagne
Aunt Mary made us lasagna
three nights in a row of lasagna
I can still see the laughter in my mother’s eyes
Made me laugh!
Everyone loves it, and it feeds a crowd…..bwahahaha and everyone loves to serve it. This is hilarious!
Sharon, this is a wonderful memory of your Aunt who passed. Lasagna is a family favorite but 3 days in a row is almost a case for an eye roll!
Oh my! I have to wonder if they all used the same recipe or if one lasagna tasted better than the others! Funny!
Sharon, this triple lasagna treat is such a sweet memory. Imagine you got enough for the rest of the year 🙂 I am glad you have these memories of your aunts. Sending love 🤗
Love! This made me think of my mom and her sisters and how each thought her sweet potato pie was the best, and each was different and still the best.
Kratijah,
Thanks for this fun prompt today! I loved you poem so much — I read it this morning before I’d eaten anything, and the beautiful language and imagery made me hungry. What a gorgeous poem!
I used mine as a rumination on the coming of my garden — I look forward to it every year.
Ode to My Garden
Behold Spring.
The cool air warms
the garlic chives:
They shoot
up, clutching at clean air
with long fingers.
The soil warms.
Mint begins
to creep, insidious.
Zesty oregano soon follows,
greening again.
Rosemary, basil,
parsley: the flowers
that flavor a dish of
olive oil, adorn a drink,
sprinkle over spaghetti.
My garden: my summer
kitchen goddess
happiness.
Wendy,
I can smell and taste these herbs.
This made me smile:
Indeed!
Love your ending:
Wendy,
I love your herb garden. As you can see from my poem– I too have a thing for basil and all things green. The last stanza works so well here!
These words bring your garden into vivid focus! How wonderful to be able to cook using herbs you’ve grown.
Wendy, your garden–your summer kitchen goddess–looks and smells amazing. We would be great neighbors. I picked up first cherry tomatoes and a cucumber today. We have herbs and vegies.
“clutching at clean air with long fingers” I love this walk through your garden and that insidious Zesty oregano too!
I went looking for inspiration all over my kitchen and in my writer’s notebook. Eventually thought about the Derby that is looming and decided on a quick rundown of foods you might not know come from my state just to get something on the page.
When I say I’m from Kentucky
they say, ah, bourbon and KFC.
Only because they may not know about
Big Red and Ale-8-One
the Kentucky hot brown
Benedictine
and Derby Pie.
Personally, I prefer Dippin’ Dots.
Cheri: My sister has lived in KY for over 20 years and I don’t know what enough of these are. I’m going to have to go visit and ask!
Cheri, when I traveled to Cincinnati the year before last to read AP Exams, I tried my first Kentucky hot brown. YUM. So good that I made them when I got back to NY, and my fam loved them! You reminded me that I need to make them again. Love your yummy poem!
Cheri, you hit a name on the head! Some “spices” are linked to just one culture, and few folks know that they may be used as much or more in other areas AND with other foods!
Oh well, you got it! When we travel to NCTE conventions, we are usually invited on tours that perpetuate the known. Thankfully, I shared a room with a friend for about ten years, and she always encouraged us to do something different! But, when NCTE was in Louisville, we did do the Buegrass Music and Kentucky Derby tour. Of course, bourbon was offered on both. Thanks for spicing the memories.
And for those reading…Colonel Sanders “stole” the recipe for his famous chicken from one of my racial ancestors. See this link https://youtu.be/jtmoIrojt3Q?si=I_BRwxFzHtjfRnEg
Cheri,
I love how these names conjure a sense of place and wonder.
Love the rhythm of
Thank you for sharing some of our state’s culinary offerings! I’m from Kentucky also (born in Eastern, Ky, now living in Central Ky).
Cheri, I will have to research all the names: Big Red and Ale-8-One, the Kentucky hot brown
Benedictine, Derby Pie, and Dippin’ Dots.I so love the sounds. ))
Tarragon
I mix up my favorite chicken salad recipe in a large ceramic bowl.
After adding the major ingredients (chicken, celery, grapes,
almonds, green onion), I start on the sauce.
Mayo, lemon juice, Dijon mustard, salt and pepper.
I pull fresh parsley from my fridge, chop it finely, and add to the bowl.
Then I open my spice cupboard to find: tarragon.
At one point, my eyes would have easily passed
over this ingredient listed at the end of the recipe.
A practice I learned from my mom:
if we don’t have it, skip it.
But I’ve learned that skipping is the difference
between mediocre and delicious —
those spices-we-don’t-have are the key to zest,
texture, depth and complexity in any dish.
Searching through my large spice cupboard,
I laugh — the list of spices-we-don’t-have
in my kitchen is small.
I carefully measure the tarragon.
My daughter climbs on a stool and asks
if she can help. I let her tip the spoon.
We watch as the green flakes sprinkle the mix
then I hand her a wooden spoon.
When we’re both done mixing, we sample.
Correction: we dive. We dive into the deep sea
of flavors, relishing each wave, each current,
each brightly colored creature that swims by.
Or at least I do.
My daughter spits her bite out,
asks for plain grapes.
I love the acknowledgement that one small ingredient can be the difference “between mediocre and delicious”—gets me excited for certain favorite foods and makes me appreciate their singularity! Also, I love the detail about your daughter asking “for plain grapes.” That was my kid for a long time, and now—at 18—she’s a food adventurer, too!
Your chicken salad sounds delicious. Tarragon is not something that I have in my kitchen. My husband was a chef, but that was not one of his favorites. These days, I don’t use the spices much since I am cooking for one and haven’t cooked in a VERY long time, but I hope that changes when I retire in June. I just love the twist at the end with your daughter spitting out her bite. 🙂 I could picture it so clearly.
Haha — Rachel, your ending made me laugh out loud. You had me feeling envious of your adventurous daughter for a hot minute. This was a beautiful, vivid, funny poem. Loved the description of the recipe throughout the beginning!
I love that your poem connects us with three generations and shows us the differences in their cooking and eating preferences. Love the funny ending.
Rachel, now I think I have been missing out on a delicious chicken salad settling for mediocre one. Next time I will certainly try to add tarragon, so we can also ” dive into the deep sea / of flavors, relishing each wave, each current, / each brightly colored creature that swims by.” What a delicious description!
Once Empty, Now Overflowing
Mom and Grandma
never cared much
for cooking
We were always
fed well,
and the food
“filled the empty
space,”
as Mom said,
but that special
something, that
heart,
was missing.
Later, as the
single mom
to a picky
growing
boy,
I, too,
filled the empty
space, but
not much else.
Then, Tom came
into our lives, from
roughness and
not much
and many empty
spaces
He was so
excited and
appreciative
of every little thing,
especially my
cooking.
Soon, I was learning
new techniques,
buying exotic spices,
trying new recipes…
all for the chance to
see him close his eyes
in bliss and say “mmmm…”
I realized that the missing
spice wasn’t a spice at all,
but the appreciation and joy
that came from sharing
good food with a loved
one who fully enjoyed it.
Later, my grown son said,
“Mom, you became such a great
cook after you married
Tom!”
A delicious story, Julie. Your last stanza is so cute and telling of the difference between adult and child tastes.
Julie,
I am so glad Tom came into your life! I love how your life is filled with so much spice & adventure. Beautiful narration & cadence within your delightful poem.
Julie, this is so, so sweet! What a great story.
The missing spice wasn’t a spice at all… but appreciation and joy… glad you got to find out.
Julie,
This is such a sweet narrative poem, a history of four generations. Love the description of Tom and how he changed your cooking and showed you the importance of appreciation and joy in eating and cooking.
Julie, this is a great poem and a great story. It’s amazing how our lives can change as circumstances change. The penultimate stanza is my favorite, about love and appreciation and joy!
when he makes biscuits
he doesn’t stay
in the room with us
he travels back in time
with that old wooden bowl
of his mama’s
pouring buttermilk and memories
into the flour
hands tenderly working the dough
thoughtful, slow creation
while pots boil on the stove
cinnamon apples
stewed blackberries
oven getting good and hot
jumble of voices
rolling the dough between his hands
he forms little pieces of before
this sweet spice of family
—–
Kratijah, I thoroughly enjoyed this prompt. In your precious poem, I am enamored by these words with hyphens “just a pot- flat, a story half-told,” – they cleverly capture how cooking is always coupled with storytelling.
This makes me hungry!! Absolutely beautiful. You had me from “he doesn’t stay / in the room with us / he travels back in time”. Your line breaks & lack of punctuation work so well.
Maureen,
Wow! I love the nostalgia and how visceral it’s making me feel. I also really love the first two lines but the entirety is filled with so much love & tenderness.
Another beautiful poem, Maureen. I love “pouring buttermilk and memories” so much. “Little pieces of before this sweet spice of family tugs at my heartstrings!” Just gorgeous.
Maureen, loved this! It made me think of my husband cooking his favorite things for us. Beautiful poem.
Maureen,
I love this feeling of traveling back through time by cooking a family recipe. This is so beautiful.
Maureen, your line “he forms little pieces of before” is clearly the feeling that he is bringing his memories to your certainly wonderful biscuits. It is this familiar, today, story of love as the “universal” cooking spice!
Maureen, this is beautiful! And I love the line, “he forms little pieces of before”!
Omg I would kill to taste one of those biscuits. Amazing poem. I guess I consider myself a baker now but have yet to try to make biscuits! I need to.
Thank you Kratijah for such an engaging prompt that made me think about food, family, travel, kitchen and so much more. I loved your poem and naming of all the spices — the masala — I appreciate how you weaved the intricacies and beauty with senses.
Dreaming of ciao bella — hello beautiful
gentle green rolling hills
peaks and valleys
the swagger of the sunflowers and olive groves
they dance beside you
Tall, slender Mediterranean cypress
dressed like a bird’s feather, enchanting and charming
It all becomes an aphrodisiac made for the gods
Inviting Van Gogh, Da Vinci, and Botticelli to dream,
to render the drama of the Umbrian sun, fields of yellow, starry nights
teasing us again and again. Hinting us of the romance that awaits.
The scent of fresh lemons and basil permeates the kitchen. The aromatic freshness complements the citrus lifestyle. Living a luscious life filled with sensual joy. Sun ripened tomatoes — burrata cheese overflows. Drizzled with a dash of olive oil and aged balsamic vinegar. Salt and pepper to perfection.
Sweetness and warmth greets you with every bite.
The gardens radiate the summer beauties. The lush bounty ready for a harvest. What should we grill? Green Asparagus or Summer Squash? Let’s dress it in olive oil and a squeeze of fresh lemon. a dash of salt and pepper to perfection. Garnish with crushed pistachios.
Ooh to be dreaming…
Oh to be savoring the splendor of a Tuscan summer…
Who’s ready for this romance?
We haven’t even planned the main dish yet!
Oh, love this. The way the poem moves between earth and art feels especially alive, especially in “the swagger of the sunflowers and olive groves.” That phrase carries such personality in nature itself, as if the land is participating in the romance rather than simply surrounding it.
Peace,
Sarah
I am so ready to go! I love how you take us right into Tuscan beauty, truly
I am thinking back to a very special trip we had with family there many summers ago.
So glad that you had a chance to visit Tuscany!
Darshna, your poem is a feast for the senses. I just ate dinner and you have my mouth watering. I like the focus on the lemon and citrus especially.
Darshna, the language in this is so beautiful!
Darshna, I am supposed to be planning a trip to Italy this summer, including Tuscany. Haven’t had time yet, but your poem made me want to go now. Your imagery is unbelievable as if you are my tour guide. The enticing final lines leave me wondering what the main dosh could be. 🥰
Leilya,
I have no doubt that you will have an incredible time in Italy!
Darshna, this is lovely! Your vivid details are quite sumptuous! Thank you for crafting these “splendor[s] of a Tuscan summer”!
Darshna, your poem is lush with aromatic images. Love the nod to the artists and the specific details of how the vegetables would be prepared. Your poem is savoring and romantic!
Grandma’s duty
to prepare gravy
The turkey roasted
set to cool (just a bit)
before carving began
juices separated
her blending began
on top a hot stove
Adding flour for thickening
then stirring, tasting
on queue, my nephew joined in
“Let me taste!”
“What do you think?” she asked
He sipped from a wooden spoon
“It needs more salt.”
she added salt.
“Let me taste again”
He did.
“It needs a bit of curry”
She added
he tasted
“Add a bit more pepper.
Hmmm. Almost, almost”
Four more tastes
“It’s perfect!” he proclaimed
Then could we sit
our plates heaped
carved slices of turkey and mashed potatoes
waiting for spoonfuls of Grandma’s gravy.
A big thank you, Kratijah, for this sensory prompt to write. Can’t wait to read them all. I love the measuring by the thumb in your poem. So true was that way of cooking for my grandma.
Susan,
What stays with me most is “It’s perfect! he proclaimed.” Such a simple moment of arrival, earned through patience and collaboration. And then the gathering at the table, “waiting for spoonfuls of Grandma’s gravy,” holds everything together in warmth, anticipation, and belonging.
Sarah
Grandma’s duty may have been the gravy, but clearly it was the work of two! I love how you’ve captured this partnership.
What a lovely memory you’ve recreated today. Your poem is a reminder of how much food and family are intertwined.
Susan, this made me hungry — that gravy sounds delicious!
We’re pretty well-stocked
with our garlic powder,
black pepper, cayenne,
paprika, thyme, cumin,
dill, turmeric, cajun
seasoning, chinese
five-spice, cinnamon,
etc., etc., etc. but it seems
our melange jar is near
empty. Now, the shipping and
custom charges (not to
mention the new tariffs) from
the planet Arrakis are
outrageous, but we simply
must have it. Sure, it “extends
life, bestows prescient visions,
and allows for safe interstellar
travel,” but we love it because
tt goes great on Detroit-style
Coney dogs. (And we, of course,
never mention to our dinner
guests that it’s extracted from
the excrement of sandworms.
That’s just not polite dinner
conversation.)
______________________________________________
Thank you, Kratijah, for your prompt and mentor poem today! I love the lines, “A secret language only the bubbles understand” and “A whiff of this melody and the world is balanced”! For my offering, I couldn’t stop thinking of the importance of “Spice” or “melange” in the Dune universe of Frank Herbert, so I just went with that, lol. My quoted lines came from the Dune Wiki filtered through Google’s AI Overview.
Scott,
What a fun and clever way to integrate Dune and melange into your poem! It’s making me smile.– especially the parenthetical reference.
Scott,
The turn into “our melange jar is near empty” shifts the tone in such a fun, unexpected way, suddenly expanding the kitchen into something far larger and more imaginative. I love how the grand, cosmic description of spice sits right next to “Detroit-style Coney dogs,” grounding the absurdity in something delightfully ordinary.
Sarah
Scott, your playfulness with the word “melange” is so fun – and, seriously, why are our spice cabinets always so full and yet missing the one we need the most right this minute?
Scott, you are so clever! I am laughing at this trick you have played on your dinner guests.
Scott, I love how you casually slip Arrakis into the poem–I didn’t catch the foreshadowing of “melange” on first read. And, honestly, what in the universe is better than a coney dog! You kept me smiling through the whole poem, right down to the “excrement of sandworms”.
The humidity of the day, seasoned
and thick,
is overwhelmed by the heat
of the women in the kitchen.
Onions simmer in oil.
Carrot and chard stems
bloom with minced garlic
heavy on the wet air
and salty east wind.
Then tomatoes and some water
or wine, a splash of vinegar,
white beans too, to smash
as the pot simmers and sighs.
The scent of cut green herbs
from the garden rise above
the deeper smells of the kitchen,
Arresting, caressing, whispering…
The mint and the basil,
the large leaf oregano too, meaty
like lizard flesh, also the sage
and woody rosemary, the parsley,
even arugula and kale stems,
every green herb deserves
to be picked, sniffed, tasted,
chopped and added.
Eat one leaf of each before you
take knife to flesh.
Crush each leaf between your molars,
roll the fibers across your tongue,
taste the meal along with the sun,
one herb at a time.
This is the best way to pull me in:
You compose this like a master chef! I adore all of the sensual and vivid images from this kitchen!
Jonathan,
Lots of lines to savor.. applaud you for integrating so many herbs and senses into this delicious poem.
roll the fibers across your tongue,
taste the meal along with the sun,
one herb at a time.
Fun and delightful!
Jonathon,
What lingers most for me, in my reading of your words, is the invitation to “taste the meal along with the sun.” A deeper awareness lives there, where cooking and sensing the world become inseparable, and each leaf carries its own small brightness. Lovely.
Sarah
Jonathon, love the vivid sensory detail in this s– especially the ending!
Jonathon, you’ve crafted so many wonderfully vivid details here! I love the line, “The scent of cut green herbs / from the garden rise above / the deeper smells of the kitchen, / Arresting, caressing, whispering”!
Q & A with the Senseless
By Mo Daley 4/17/26
Q: So, you’re saying you lost your sense of smell 14 years ago? How?
A: Yes. At the hands of an incompetent surgeon/butcher.
Q: But maybe it’ll come back one day with surgery or something?
A: It won’t
Q: So, you can’t smell anything? What about skunks?
A: Nothing
Q: How about a gas leak?
A: No
Q: Spring rain?
A: No
Q: Does not being able to smell affect your sense of taste?
A: Yes. I can’t taste much of anything
Q: Wait, so now you can eat anything you want? You can eat super spicy foods?
A: No. My body still has the same physical reaction to spiciness
Q: Can you taste dill?
A: No
Q: Mint?
A: No
Q: Cilantro?
A: No
Q: But you have to be able to taste garlic…
A: No
Q: How does it feel to have lost two of your senses?
A: Senseless
I love the form you have chosen. The idea of a poem as a q and a is brilliant
Good grief! I hope this is not your experience without the sense of smell or taste. I am in shock at the questioner not being able to process something so SENSIBLE! But as your title says, Q&A with the Senseless. 🥹
It is my experience, Stacey. It doesn’t matter how I explain it. No one seems to understand.
Mo,
I love the format of the poem. The playing with senses/senseless as a parody is so fun!
Mo,
Excellent. Love this. The Q and A structure builds its own rhythm of searching, each question trying to reach a place that can’t quite be accessed anymore. There’s something especially haunting in “Nothing,” repeated in different forms, as if language itself keeps circling an absence it cannot fill.
Peace,
Sarah
Fabulous, Mo! Love the format and the play on sense with the double entendre. That last line just nails it and solidifies the disbelief of Q. Gives a pretty final A.
I feel for you! My sister-in-law was born without a sense of smell and we’ve always wondered if she can taste in the same way as those of us with a sense of smell. I imagine you have this Q&A on a regular basis. Your ending is perfect.
Mo, I am really sorry to hear about this really unusual and really tough loss. As I read this, I was thinking of how before this I have known people who lost feeling in their fingers/toes as well as people who have lost vision and hearing. Other than Covid related problems, this is a new to me disability.
Mo, I think you mentioned this before, but I thought it was in response to COVID. I can’t imagine living 14 years without the sense of smell and/or taste. It is senseless on all kinds of levels. Sorry! The Q&A poem format works great here.
Ha, Mo. My mother doesn’t have a sense of smell either. She had surgery when she was 18 and it was messed up. I think smell wouldn’t be that bad but it affecting taste is so unfortunate 😭
Dear Kratijah, I was waiting for this prompt because like you I love spending time in the kitchen when I have a minute. Love your poem with rich descriptions filled with aroma and flavors.
I already shared a few recipes in poems in the past, so I chose a different one for today.
Welcome, They’re Almost Ready
Come in!
Don’t mind the steam on the windows.
I’ve just softened the leaves,
grape and cabbage for sarma,
laid them open like small, waiting hands.
The pan is still hot from roasting the spices:
paprika, black pepper, cumin.
You can smell the goodness, can’t you?
I just need to mix ground beef
with chopped onions, spices, and rice.
Let’s roll them together.
Here, I’ll show you.
A spoon of meat and rice,
not too much,
in the center of the leaf,
then fold,
roll,
tuck it in—
just like this. Beautiful!
We make sarma, catching up
on the news about the children,
grandchildren, siblings, and cousins.
The rolls are cozily lined in the pot,
resting close in neat rows,
keeping each other company.
Soon, they’ll gently bubble in a sauce,
turning into something rich, full of flavor,
spreading warm, savory aroma all over
until the whole house tastes like home.
Leilya,
A delicious invitation and poem you have created for your readers. Love the photos too! How lucky is your family — to have such a wonderful and thoughtful cook. The warmth really exudes with your word choice and metaphors.It feels like love.
Leilya,
I’m drawn in right away by “Don’t mind the steam on the windows,” such a welcoming line that feels like stepping into warmth already in motion.The tenderness in “laid them open like small, waiting hands” is especially moving for me. A simple preparation becomes something almost ceremonial, where each leaf feels cared for and intentional. The step-by-step folding in “fold, roll, tuck it in” carries a quiet intimacy, like knowledge being passed gently from one hand to another.
Peace,
Sarah
Ah, Leiliya, you bake once again, and now the whole house tastes like home. I’m so glad you like to share it, too. I wish mine did!!
Mmmm this is perfect! I want to come join. I love how you included the social aspect of cooking – how you use it to gather, to teach, to love. “We make sarma, catching up / on the news about the children, / grandchildren, siblings, and cousins.” And your spacing at the rolling section – nice!!
May we all have a “warm, savory aroma” that “tastes like home.” Your sarma sounds wonderful, and I love your title.
Leilya,
I knew you would be welcoming us in with something delicious when I saw the prompt this morning.
I love the conversational tone which gives me a sense of being there with you, cooking in community.
The sarma sounds and looks delicious, but this is my favorite part:
I just ate dinner, but you’ve made me hungry again.
Leilya, your poem perfectly illustrates the joy created when cooking a special meal. Love the familial bonding in this one! I’ve never had this dish but it looks amazing!
I positively LOVE learning from you, Leilya!
Hi Kratijah,
What a sensory treat! Your poem brings life to the kitchen and all the spices. I love a food or kitchen poem because they always bring love and memories of special times. I chose the last two lines of your poem as my striking lines for my golden shovel.
The final whisper of spices, the closing note of her cooking,
A fragrant curtain falling gently over the story in the pot.
No Queens in Mom’s Kitchen
My mother did not inherit The
cooking gene. If I protested, she’d say, “Eat it, that’s final!”
My sister and I gnawed on chopped chicken. I’d whisper
how disgusting dinner was in hopes of
dessert being a delight. My mother had no preference for spices,
she cooked the food, added a dash of salt and pepper, then sprinkled the
Tabasco as needed. At night, when our kitchen exhaled in its closing
I overheard the anger of the food; receiving nothing worthy of a note
of praise, a stuffed declaration of delectable, just us girls trying to be rid of
the stiff steak, mushy spinach and her
dry bread or burnt biscuits. What stopped my mother from enjoying cooking,
Was it our father’s paternalistic attitude or his dismay about A
meal she prepared with no love, no pizazz, not one fragrant
aroma permeating the house? Just faded apples on the stained window curtain
as if guests in our home might think she can cook, falling
for the decor. Over time, we gave my mother a pass, age gently
set in, and we decided it was time to take over
We started with weekends, next Thanksgiving, then all of the
holidays. We renewed our grandmother’s kitchen story
filled with baking fresh bread and cookies loaded with love in
each bite. Gumbo’s spices blending and bubbling in broth, waiting for the
shrimp, crab, sausage, and memories to sing inside the pot.
©Stacey L. Joy, 4/17/26
Stacey, what a wonderful idea to lift Kratijah’s line for your Golden Shovel–these are gorgeous lines! I chuckled a bit over “At night, when our kitchen exhaled in its closing / I overheard the anger of the food.” Love the renewal of grandmother’s kitchen story and all the stories singing in that gumbo pot.
I truly love the poem that the end words make and feel that it would stand alone. That said, this whole piece is wonderful. I particularly enjoy the care with which you treat the mother and lines like “At night, when our kitchen exhaled in its closing/I overheard the anger of the food” are brilliant
Stacey,
The format of the poem makes it really stand out and then the content, Whew!
Love that you integrated your home story and created a new one — one that matches your new way of celebrating family and holidays. (It’s funny how there’s so much pressure on moms to be a good cook and not everyone is made for the kitchen, sigh). The way you and your sisters decided to take over is genius.
Oh, this one, Stacey. I feel like I am seeing a new dimension of your mother in these scenes. The honesty in “My sister and I gnawed on chopped chicken” feels almost tactile, grounded in memory that doesn’t soften itself, okay tough maybe dry. Even the humor and discomfort sit together in a way that feels deeply real, especially in the quiet rebellion of whispering about dessert. Is whispering a way to show love, yes. What lingers most for me is the shift in “we gave my mother a pass,” where time changes the way memory is held. A softer understanding emerges there, not erasing the earlier tension but expanding it and this new-to-me dimension of your mother, whom I adore for making you, is lovely.
Sarah
Verselove: Day 17 The Queen of Our Kitchens
For Clara&Evelyn&Prevella&Rebecca&Vera&Eloise
When mama and her sisters learned to cook,
Cooking required preparation long before anyone got hungry.
Cooking meant:
Drawing water from a well
Cutting kindling to heat the stove
Chasing the chosen chicken
Plucking feathers & Draining blood & Removing organs–for a separate meal.
Milking cows
Fattening hogs
Gathering eggs
Lifting cast iron pots and pans for:
Boiling
Frying
Washing
& Wielding sharp knives for
Chopping
Slicing
Dicing
All In a kitchen without–AC they made:
Pineapple&Cherry adorned Hams/ Turkey&Dressing/ Chicken&Dressing
Potato salad / Deviled eggs / Coleslaw
Collard greens / Turnip greens / Mustard greens / Cabbage greens
Blackeyed peas & Pinto beans
Lemon poundcake / 7-up poundcake / Red Velvet cake / Sweet Potato & Lemon Icebox pies
Buttered cornbread & Hotwater cornbread & Sun porch sweet tea
When mama and her sisters were in the kitchen
They had muscle & motivation.
My mom lives with me now.
Most days our meals go
from freezer
to airfryer
to the table.
Yesterday when I came home from work,
Mama asked me why I never cook.
Tracei Willis
April 17, 2026
Tracei, your narrative poem is rich with memories. It reminds me my childhood, and first years of marriage when I suddenly found myself in the village, where cows, sheep, goats, geese, ducks, and chicken were in every household. Love the list of traditional dishes you mention. Mine were different, but also homemade. Your final like mirrors how we have changed over the years. It might be the extremely rigorous and dense schedules or newly-acquired preferences. Thank you for bringing back memories of your mama’s kitchen.
Oh, Tracei! The list unfolds like memory itself in “Drawing water from a well / Cutting kindling / Chasing the chosen chicken,” where each action carries weight, repetition, and history. A rhythm of survival and skill moves through the lines, especially in “Wielding sharp knives for / Chopping / Slicing / Dicing,” where language itself becomes physical work. And oh boy, that last line says it all.
Sarah
Oh, the change! Sometimes I think I would have liked to live in a different era. Why does cooking seem so hard now, when it is the easiest it has ever been?? (Like the AC, for real!!) I guess I take that for granted. I love your list of all the things your mom & her sisters made – from deviled eggs to pound cakes. Imagining them working on those things together made me wonder how much social interaction & bonding we lose when we eat DoorDash & freezer meals.
This reminds me of my mom, who has also done much of that difficult food prep. She marveled this week at how fast her Instant Pot is, and it’s nice to think that she doesn’t have to work so hard anymore.
Tracei,
What a gorgeous poem that’s wrapped up in home and love. The last two lines — perfection!
Thank you for the trip back in time, Tracei. We can’t even fathom the effort they put into preparing a meal.
Grandma
Grandma, Grandma,
Swishing in the kitchen,
Bowls and pans,
and dishes and dishes.
Smells so good,
Make lick ya’ eyebrows,
“Is ready Grandma?”,
“Hush child gone be a while!”
Frying maters and boiling peas,
Seventeen taters with mac and cheese.
Homemade biscuits,
with hog jaws,
Dat bottle of boone’s
is not yall’s.
Red eye gravy
and sweet tea,
pecan pies in the window,
just let um be!
Pops got the chops,
on the outside,
Cuz’ smoking out,
inside a hooptie ride.
Turnip Greens smellin’
up da single wide.
Cut so many onions
we all cried!
got two cakes,
Made blue Jell-o,
Unc got da gin,
in his mello yello.
Everyone waiting
to eat,
Southern cooking
the fanciest of treats,
Trailer park feast,
topped with ox tail,
Bubba done cooked
a squirrel and a few quail.
Grandma, Grandma,
throwing it down so well,
Criticisms get you a go to hell!
Food so good,
Make ya,
Lick ya eyebrows,
Blessed it,
before you
chow now!
Oh, my Boxer, this is such a delicious poem. I would love to be your Grandma’s grandchild. Your language, the dialect use, makes the poem so warm and soulful. From here on, I was mesmerized and reread it several times:
“Make lick ya’ eyebrows,
“Is ready Grandma?”,
“Hush child gone be a while!”
I applaud your craft!
Boxer, another winner! This poem gives me lyrics in a juke joint! Come on, Grandma, let me have a plate!!
When I am asked to think about food or spices, I usually first think about my two grandmas as well
I asked my preservice teachers to brainstorm a hero’s journey from a mundane event this morning. They chose opening the refrigerator, and this emerged somehow.
The Hero’s Journey– Sorry, Joseph Campbell . . .
“So what’s our opening incident for our hero journey?”
Students stared silently for a beat. Two beats. Three.
Finally a hand cautiously raised: “How about getting a snack from the fridge?”
“Okay, so who’s our hero’s mentor?”
More silence. A few obviously thinking expressions.
Another hand. “The cat. The cat is a mentor.”
Okay. I’ll run with this and see what happens:
“How is the cat a mentor?”
Thoughts coming quicker this time: “The cat knows about food.”
We moved along the cycle, deciding that crossing the threshold was when the character realized the fridge was empty and needed to go to the store.
At some point, someone suggested that a cookbook could be the mentor, and then, THEN,
The muse entered the building.
“Can the character enter the cookbook somehow?”
“OOOH! What if there’s a cooking school inside the cookbook, and the character has to master different cooking techniques?”
“What if the character was supposed to make dinner for when Mom got home from work, but he forgot, opened the fridge for ingredients, and then realized there weren’t any?”
“What if the cat ate the meat that had been thawing in the fridge, grabbing it when the fridge opened?”
Me: “So now the cat’s a villain?”
Yep, now the cat was a villain.
Time to rein things back in . . .
“What’s our resolution?”
No pause for thought:
“Mom got stuck in traffic, which gave the character an extra half hour to finish the meal, and it was perfect.”
We decided the cookbook would be set on the shelf within easy access,
Ready for the next heroic cooking adventure.
The title of our saga?
Chickens, Cookbooks, and Cat-astrophes
You’re welcome.
Oh, Sheila, I love the way you are able to capture a brainstorming session so clearly. Love the humor and the title of the hero’s tale is hysterical! Very fun read!
Sheila,
Oh, the ending, “Chickens, Cookbooks, and Cat-astrophes,” lands with such delight. I am looking for delight these days. A sense of shared invention lives here, where storytelling becomes both serious thinking and joyful collaboration, all beginning with something as simple as an open refrigerator.
Sarah
Seriously, it’s the most fun we’ve had in class all semester. Even students who usually tune out were at least smiling.
Spice of Life
Is sea salt a spice?
Probably not.
But I eat it by the pinches —
electrolytes
in the bites!
Have you seen the sea salt pyramids?
Oh so tiny and in a little jar:
3 oz, $8.00
from Iceland, France, Greece,
the Himalaya Mountains,
and Aegean Sea.
Potatoes bland? Add sea salt.
Eggs too simple? Add sea salt.
Roasted veggies slopping? Add sea salt.
Baked salmon plain? Add sea salt.
Added sea salt? Add sea salt.
Sea salt everything!
I eat it by the pinches.
Is butter a spice?
Probably not. Add sea salt.
My daughter is the QUEEN of sea salt in our home! This was a fun poem; I especially enjoy the lines “Is butter a spice?/Probably not. Add sea salt.”
As I was reading I was picturing the pink sea salt I have found. I love the textures and tastes your poem brought to me.
This made me think of a documentary my husband recently watched about iodized salt & how we’re moving away from it (possibly to our detriment…) But I agree – sea salt is divine. I love your title, and how you positioned sea salt as the catch all solution. Nice!
Katijah, whst a “spicy” invitation to write about spices in life. This month, I seem to be writing about teaching, so that’s how I’ll apply spice today.
Use or Abuse
How to spice it up
So what we teach stays in the cup
Requires a choice to hear their voice
Whose voice, you ask
For this prep task?
The voice of the writer
And the voice of the reader
Just as red spices are different
In different lands,
The same text tastes different
In different hands.
Invite the students to spice it up
Working in small groups to prepare and share.
You’ll find you won’t use up all in the jar
The students will help you, just the way they are.
What’s nice about one kind of spice
May taste yucky in class this year
So plan ahead and let them choose
And great spices you’ll not abuse.
Anna,
Thank you for your poem! What stands out most is “the same text tastes different / in different hands.” That comparison feels especially alive, turning reading into something sensory, shaped by context and experience. And the closing, “let them choose,” carries a quiet trust for my reading. A belief lives here in learners as active makers of meaning, not just receivers, and that shift feels both generous and grounded in practice.
Sarah
Yes, I love that line too! “The same text tastes different / in different hands.” And in different classes from year to year. I remember a statistics teacher I had who had been teaching the exact content in the exact same way for who knows how many decades… maybe that’s math for you, haha. I’m glad you spice it up, Anna!
Kratijah, thanks so much for hosting today. Your poem is rich with sensory appeal and universal connections.
Sweet Callings
A cool spring breeze
billows Mama’s cotton curtains,
cinnamon-vanilla scents swirl,
sugar-glazed strawberries,
angel food cake,
sweet harmony sings—
but the neighbor boy is calling,
let’s climb trees, roam the woods,
bury ourselves beneath the rich dark earth,
feed on rocks and worms.
Barb Edler
17 April 2026
Barb, this grown boy felt that turn in his bones : ) That shift from the smells to the feeling of your world was elegantly & artfully done. Let’s roam!
Hi Barb,
I love how your words create an age group this way, young kids with a push/pull to eat or play? Thank you for sharing today and hope you are well!
I love the turn, too– but you gave up angel food cake with strawberries?!?
Barb, you take me back to my childhood memories of being at my Grandma Iris’s house and playing with my long lost childhood friend Nicholas. This is superb imagery that sucked me back into “sweet harmony sing[ing]”
From the billowing curtains in the breezy windowsill to Mama to the strawberries ,and wait…..back to the woods to feed on rocks and worms…..oh, I remember the days of childhood when play was more tempting than food. I’d long for those days again and be more active and less…..weighty. Beautiful, Barb!
Barb,
Fantastic poem filled with so much sweetness and the right turn of events. This one makes me smile and so happy. Aww. this image of you climbing trees:)
Barb, I loved your twist ending! I would have struggled not to heed the call of angel food cake. It’s my favorite!
Ah, Barb – every line stirs a longing in my soul. Sweet callings, indeed. We so often fail to realize how rich the experience of living really is. Your poem captures this in such a poignant way.
Barb, I’d eat a slice of cake first; the boy could wait, lol. This is me now speaking, but, when I were a teenager, I’d go with the boy. Love the title that hints of literal and nonliteral “sweet callings.”
I am always warmed when I search for your poems. The billowed curtains, the swirls of sweet smells, are fumes against the strength of desire.
I loved this.
Barb,
Food and sex (calling it what it is, my friend) are my favorite sensual delights. Those strawberries, so succulent and juicy, juxtaposed with the romping w/ a boy among the worms and dirt create a sexy, earthy, orgasmic verse. Love it.
Kratijah, thank you for today’s prompt. It is always fun to write about food, but the individual spices are an adventure in themselves!
Bland
As children, our tongues lacked spice.
Mom kept the basics for each meal,
But even sodium relied upon canned stuff.
Yes, mom kept it hearty with one meat,
One starch, and a veggie in-between our ribs,
Never did go without even when mom and dad did.
But the baking cabinet, that was different.
Hidden behind flour and sugar were cinnamon,
Nutmeg, clove, ginger, and the club-size bottle
Of vanilla. How this word came to mean bland,
I cannot comprehend, as the price tags don’t correlate.
Echoes of imperial pillage and plight would join in the chorus.
When me and my sister begged for store-bought,
Crisp-edged Chips Ahoy, or bite-sized Famous Amos
Quickly, she dismissed them as sawdust. Instead,
Once in her kitchen, even after eight-hour shifts,
Warm vanilla would roll through the house as
She conjured her spells with simple hand-mixers.
Even then, that pop of vanilla could never be bland
when a plethora of homemade cookies were always at hand.
I love the imagery in your poem especially–“Warm vanilla would roll through the house as
She conjured her spells with simple hand-mixers.” You created a space that feels safe and inviting.
As someone who also had a baker for a mother, I could certainly conjure memories of freshly baked cookies and the power of vanilla! Why DOES that flavor take so much flack? This poem was gorgeous in its celebration of the sweets and cookies — especially the vanilla extract!
Jordan, your poem is provocative. I could connect well with the starch details, and love how your poem moves to the magic contained within the baking cabinet. What a wonderful tribute to your mother’s baking skills at the end. There’s something truly special about a homemade cookie.
Hello Jordan, thank you for sharing this—I really enjoyed the contrast you build throughout the poem.
What stands out to me is the difference between the everyday meals and the baking. The meals feel practical and sustaining—“one meat, one starch, and a veggie”—simple and necessary. But then the baking cabinet opens up a completely different world, full of warmth, richness, and possibility. I can really feel that shift from routine to something more special and memorable.
The line “She conjured her spells with simple hand-mixers” captures this beautifully. I love how you present baking as a kind of quiet wizardry—transforming basic ingredients into something magical. It makes me think about how care, effort, and love can turn the ordinary into something extraordinary.
By the end, the idea of “bland” feels completely redefined. What once seemed plain becomes deeply meaningful, and it leaves a strong sense of appreciation for those small, magical moments in the kitchen.
Baking IS magic, and you’ve captured it beautifully here.
Haha!!! At first I thought our moms had the same bad cooking vibe, but I see your mom was a baker. The closest my mom got to baking was canned biscuits and they were usually burnt! 😂
Loved your poem!
Kratijah, having a mother and grandmothers, each of whom “measured with the shadow of her thumb”, your poem poked my own memories. Different smells but the same ingredients.
Secrets of an Oversized Pot
Every Sunday my grandma’s back-bedroom-bed
overflowed with coats and bags.
In the center of the living room,
put-together-tables
covered-in-cloth,
stretched all the way from the kitchen doorway
to the front window
where Uncle Mike sat wedged in the corner.
The house smelled of sauce simmering in an oversized pot
that my daughter now uses to boil down sap for syrup.
From sauce to syrup, the life of an oversized pot.
In those long-ago days, my grandma and my aunt
took turns stirring the fragrant bubbles.
I’d poke my head into the warm kitchen—
if my aunt were the one stirring,
I look around, but not linger—
better to wait for grandma.
Grandma never minded stopping mid-stir
to ladle a spoonful of sauce
onto a crusty oval of bread
which she slyly sprinkled with cheese
before my aunt shooed me away.
Sometimes my daughter and I take turns
pouring raw sap into an old, oversized pot.
Sauce or syrup, the secret ingredient is the same.
I love your focus on the old, oversized pot–how it transforms and connects generations. It’s an unlikely but valuable family heirloom.
Ann, I must say, I could completely relate to your description of your grandmother’s house. I can easily visualize the bed and tables. The inviting kitchen scene is compelling and how your end ties the past to the present. Lovely poem!
Ann, your vivid sensory images made me smile, then giggle. I lived with my grandmother, and I often asked to taste what she was cooking. One day, I slipped into the kitchen, not noticing the grainy texture of the batter, and asked for a taste. She said, “You don’t want this!” Of course, I begged, “Yes, please Grammama”. So she gave me a taste of the cornbread batter, which I nearly spewed back into the bowl! Thanks for the memories – yours and mine.
Oh, that final stanza is gold! I love the memories that pot evokes. I also love the image of Uncle Mike wedged in the corner, far away from the real action.
I loved the image of your grandma sneaking you a little bite of sauce and bread!
Thanks for the evocative prompt, Kratijah!
My grandmother never cooked with garlic
for faintly racist reasons,
which is probably why my mother
used it all the time, was open to
any food that opened wider the door
to the world. When my brother turned 16
and asked for falafel for his special dinner,
my Irish-American mother made it from scratch.
She and my father took us for Ethiopian,
joying at the injera bread we used to
scoop up red lentils in Berbere sauce and
marinated beef strips called Zilzil Tibs.
We all thought she crossed a line
when she sent me to the sixth grade
heritage picnic with tabbouleh—bulgur
and parsley, tomatoes and onion that had
nothing to do with Ireland. But now I see
she was teaching me food has no borders
and neither should we.
What a wonderful lesson, in the form of tabbouleh, from your mom! I really enjoyed your poem! It reminded me of my son’s middle school heritage potluck. We made SO MANY meatballs, and then it snowed so much that school was cancelled. We were delivering meatballs to friends in walking distance. Your final two lines are so moving.
All those meatballs!! But what lucky friends in walking distance. 🙂
Hi Kate! It’s nice to “see you” in this space 🙂
I love how your poem addresses generational patterns and heritage. The final two lines “she was teaching me food has no borders/and neither should we” is such a powerful moment of reflection, demonstrating how powerful it can be to look back at our childhood memories with the more nuanced knowledge and context we gain in adulthood.
Thanks for sharing!
Jessica
Jessica! Funny: those last two lines are so much more direct (cliched?!) than I typically write, but 1) I had no time to write today! and 2) I guess sometimes it just helps to say it like it is. 🙂 Great to “see you” here, too!
Kate, my Irish grandmother never touched garlic and my father avoided it when he could; yet, I know my mother snuck garlic powder into most every pot and he never, ever complained (that I knew of).
This is lovely Kate, and your last lines gave me the chills. Beautiful!
Kate, I love your first two lines of “My grandmother never cooked with garlic/for faintly racist reasons” because it gives a pop of character and a great contrast to these experiences your family gave you! What a wonderful lesson to learn, which is captured beautifully with “food has no borders and neither should we.” Thank you for your poem!
Kate, I love how your poem shows the family dynamics and how your mother was willing to be a rebel and instructor. The Ethiopia scene is riveting, and I absolutely adore the poem’s closing message is simply divine. Fantastic poem.
Your mom is the best for introducing you to the world of food! I enjoyed this poem, especially your use of line breaks.
Oh, I love this poem and how you narrate with such flow and preciseness. The last two lines are perfect! What an amazing mom!
I spent my last morning in Jeju, South Korea at my favorite restaurant, Pass the Salt. I love so many things about this place, from the food to the ambience, but what I love most is my friendship with the owners, Doogi and Cat. This morning, after I indulged in a chai latte and tomato soup and grilled cheese, the perfect comfort food on a chilly, rainy day, I spent some time writing in my notebook and this poem emerged.
Pass the Salt
There are certain places
that feel like home—
where friends come together,
share a meal,
conversation lingering
longer than intended
where the food
is as comforting
as the people
surrounded by greenery,
in a light-filled space
that lets the outside in
a meeting place
where laughter,
the clang of dishes,
music,
the whir of the espresso machine
become a kind of peace,
a warm blanket
you can rest beneath
where someone
reaches across the table
and says—
pass the salt
I love “the whir of the espresso machine” that is “a kind of peace”—those lingering post-dinner conversations that are a sign of good connecting!
I love when a poem’s title is mirrored in the final line! What a great name for a restaurant as well.
I really appreciate how this poem focuses in on auditory imagery, like the “clang of dishes” and the “whir of the espresso machine.” The sounds of cooking and eating are such an important part of the experience, but I tend to forget them when I focus on the smells and tastes. Lovely job!
What a perfect poem. I love the whole poem but the lines surrounded by greenery/in a light filled space are so lovely phrase that I am going to hold them in my mind all day.
Aggie, what a lovely poem full of imagery that shares the joy and comfort of a favorite restaurant or coffee shop. Love the closing and that it connects with the place you love to go.
Conversation lingering
longer than intended…
That’s what happens whenever I get together with my teacher friends,,
Aggiekessler, I wrote about salt, too. The stanza with clanging dishes and whirring espresso machines has me feeling that joy from the laughter. I can put myself there. What a great ode to the phrase, “pass the salt” and the good times that come with it.
“where the food
is as comforting
as the people…”
Completely warms my heart. I’m sure you enjoyed every moment!
“There are certain places
that feel like home—” – this was it for me right away making me long for family, friends, conversations, comfort food. So warm and inviting!
Kratijah, thanks for the prompt. I’m allowing myself to be very vulnerable with my poem today. I often struggle with loneliness. Being a single woman can be challenging at times. But, I have found that loneliness often teaches me. It is a bitter and sharp spice that has been needed for my life’s recipe.
Loneliness knocks at the door
It barges in,
throws off its shoes,
and reclines on my couch
Loneliness doesn’t care for conversation
Its judgmental eyes stare–
toying with my emotions,
locking me inside my thoughts
Evicting this selfish companion
takes effort.
It won’t go quietly.
Loneliness hates my heart turned outward
Empathy weakens its grasp
Compassion, the final blow
The unwanted guest crawls out the door
And I slam the door in its face
Loneliness will knock again
But, I’m ready to fight
I feel honored to be witness to this sharing, Melissa. And I have to say I absolutely love the poem’s turn in the second stanza; I wasn’t expecting, “Loneliness hates my heart turned outward”—that personification, that exploration of what loneliness hates defanged it. Not that it’s always easy to turn outward… but how impactful to understand what gives loneliness its fuel, what dries it up. Your poem puts me in mind of Stephen Dunn’s “Elegy for My Innocence,” another poem addressed to an abstract noun, one that also more deeply understands the thing through its personification. More importantly, I’m so glad to be in community with you here as we weaken loneliness’s grasp.
Melissa,
Thanks for sharing this! I think many of us can relate to feeling overwhelmed by emotions like loneliness, but I appreciate how you still demonstrate your agency by “slam(ming) the door in its face.”
I can imagine my students enjoying a prompt where they personify a negative emotion and banish it! Thank you for sharing and for the idea!
–Jessica
Melissa, thank you for your poem, raw with real human emotion that I certainly understand. You make a strong switch from letting it in to evicting that feeling in the middle of your poem that brings your poem both hope and power “that final blow!” I too am ready to fight.
Melissa, your use of active verbs and personification makes this poem come alive! Consequently, you evoke sadness from us, at first, then we empathize with joy that you can speak the truth here with us, and know we’ll support you in your loneliness today by acknowledging your skill as a writer! Thanks for both!
Dear Melissa, this is a powerful and very human piece—thank you for sharing something so vulnerable.
What really stands out is how clearly you give loneliness a physical presence. It doesn’t just “exist” in the poem; it arrives, settles into your space, and behaves almost like an unwelcome guest who knows how to make itself at home. That opening image—“throws off its shoes, / and reclines on my couch”—is especially strong because it captures how invasive and ordinary loneliness can feel at the same time. It’s not dramatic in a distant way; it’s domestic, close, and unsettlingly familiar.
I also appreciate the way the poem doesn’t stay stuck in that space. There’s real movement toward resistance, and it feels earned rather than declared. The shift from being contained by loneliness (“locking me inside my thoughts”) to actively pushing back through empathy and compassion gives the piece a sense of agency without denying how difficult the experience is.
I also want to acknowledge something beyond the craft of the poem: the honesty in naming loneliness so directly, especially as a single woman navigating it day to day. There’s a quiet courage in not disguising it or softening it away.
One of my greatest fears when I was in my late-twenties and early-thirties was loneliness, so my most connected line in your poem that grabbed me was “my heart turned outward”. It never ceases to amaze me that people can come up with ways to use words that express what is going on inside of me…or outside, but of me. Thank you for sharing this and being vulnerable. I see you. You are big and tough, I can see the fight within you. Sending hugs.
Melissa,
The power punch that you are able to name and give loneliness within the poem and your life is authentic and vulnerable. Thank you for sharing and writing!
Hi Melissa, this reminds me of Margaret’s prose poem prompt about a feeling. I absolutely loved reading those poems. It was a day I did not write. Just comment. Your personification of loneliness is so true.
Kratijah, your poem is just lovely and I have put your line of “slow dancing in the pan” in my book of quotes and valued phrases as it rally is what I want/try to make even if the only real meals I make these days are that occasional pot of soup for my grandkids or a fresh basil infused olive oil. I could take your prompt in so many ways, but poem is about this is a scent that lingers forever in the “air of my thoughts” from the tiny apartment where my grandmother spent her final years. To be honest, I still do not choose to eat leg of lamb but the scent lingers even though she has been gone for many decades.
After complaining in the car, promising to behave, or else,
The gated hoist would open slowly, the blistering odor of scorched meat
Would announce your arrival as it invaded your pores,
Salted, basted, browned to her leathery perfection,
Served with slowly simmered, gooey gravy,
Representing her gratitude for you visit,
Before hanging up her apron,
Emerging from the kitchen
Closet, collapsing, exhausted,
A leg-of-love sweltering
On the third floor, lingers
Forever in my soul even if I
Minced microscopic morsels,
Swallowed without chewing.
Anita, I enjoyed so much about this poem: the kitchen closet, “leg-of-love,” swallowing the tiny bites without chewing. I felt as if I were right there with you, visiting your grandmother who loved you with a meal you didn’t love. Your respect for her was your gift.
Oh my goodness, the smell of leg-of-lamb (“leg-of-love”!) lingers from my childhood memories, too. Such a distinct scent. My daughter, open to most foods, can’t abide it so has done much “swallow[ing] without chewing” of “microscopic morsels” at my mother’s home! Thank you for painting this picture—and for getting me thinking about making fresh basil-infused olive oil!
Anita, I love the tone of your poem and especially the description of this meat being served with gooey gravy. Oh boy, did your poem bring back a ton of memories for me. Your final three lines are delivered perfectly. Very fun poem!
That lovely alliteration of “minced microscopic morsels” and the other strong images make this poem sensual and inviting.
Anita, there’s a real tenderness beneath the sensory intensity, especially in how smell becomes memory and memory becomes inheritance. The way you move from the physical (“blistering odor of scorched meat”) into the emotional aftermath (“lingers forever in my soul”) is very effective; it feels like grief quietly braided into appetite.
And your closing line, “Minced microscopic morsels, / Swallowed without chewing,” is particularly striking in its sound-play. The alliteration of “Minced microscopic morsels” creates a soft, compressed rhythm that mirrors the idea of reduction: food broken down, memory broken down, experience reduced to something almost too small to resist or escape. It also subtly echoes the act of processing grief—how large, complex feelings get “minced” into manageable fragments we still have to swallow.
When food is that good, it’s hard to wait to chew it……that browning to the color of leather and basted, o – – so divine!!!!
Fascinating paradox, Anita…unpleasant scents that linger, as does love. No doubt the odiferous “leg-of-love” was a true labor of love..and in the “air of your thoughts” I sense a transcendence. Gratitude. Maybe forgiveness.
Thank you for the prompt!
No Fancy Spices
Depression-era country cooking
Ordinary, hearty ingredients
To fill stomachs
Requiring little money
But lots of hard work
Meant for survival
Seasoned with endurance
And love
A pot of pinto beans
Flavored with a few strips of bacon
Simmered all day in a Dutch oven
Cornbread batter mixed
With tangy buttermilk
Baked in a cast iron skillet
Spread with creamy butter
Served with a bowl of beans and
A side of fried potatoes
For a filling dinner
My mother was raised on this
She served it to her children, too
With an added ingredient to entice us-
Ketchup!
Holding that slender glass bottle
Pounding in its round bottom
To coax the ketchup out
With siblings grouching “Hurry up!”
Was part of the ritual
Stiil today, when comfort food is called for
This simple food is what I crave
Diane, your post certainly holds true for my family, although it was beans over stale bread for us. As I thought about my post, I kept going back to the scents from the tiny kitchen of my grandmother’s final days in Brooklyn where she had all kinds of delicacies not available in the country farm house. Yet, I suspect she only used salt and love. “Still today,” I crave those comfort foods that weren’t necessary gourmet!
Growing up in Kentucky, we were raised on soup beans and cornbread! I still love it, though I rarely make it. Your stanza about Ketchup is spot on!
“Seasoned with endurance and love”, perfect nutrition!
Diane, your title is perfect to set the scene when food is “Seasoned with endurance
And love”. I appreciate the focus on the simple food that the narrator craves at the closing. I’m still laughing about the ketchup, too. Very relatable poem!
Oh, those darn slow ketchup bottles. These days they have evolved into easy squirts for my grandkids who seem to have no patience at all when they Need Ketchup!
By focusing on Depression-era country cooking, it elevates humble, everyday meals into symbols of survival, endurance, and love. The plain ingredients and straightforward preparation mirror a life shaped by necessity, yet enriched by care and tradition.
The family ritual around the ketchup bottle adds intimacy and a touch of humor, reinforcing how shared meals become shared memories.
Thank you for the prompt! I learned to cook and season (but not measure) by cooking with my Granny in her kitchen.
Years of Mealtime Memories
Granny didn’t measure
not the flour
not the time
not the stories
just a pinch of this
a palm of that
and a knowing
settled deep in her bones
The wood stove breathes like it’s alive,
low and steady,
fed by wood I carried in from pile
stacked high on the back porch
splinters still in my fingers,
sap still sweet on my skin
“Keep it goin’ now,” she says,
not looking up
as she works the dough—
mix-turn-tilt-squish—
hands pressing memory into flour
Water drawn from the well
sits cool in a dented bucket,
sweating against the heat
while biscuit dough rises slow
in the belly of that black stove
She tells stories like she seasons—
without pausing,
without asking,
without ever getting it wrong
Her grandma, her mama,
her sisters, the long rows of children
and the hands that raised them all
“Back then…”
she says
and I know something’s about to be added
like salt
like sorrow
like something that lingers
long after you swallow
“Times ached with pain, it seemed,” she says.
The counter is rough beneath my palms,
hand-hewn and holding years
of flour dust and quiet mornings
I chop vegetables for Brunswick stew—
onions that sting my eyes,
corn cut clean from the cob
She stirs the pot slow, adding in peeled tomatoes
then slower still,
adds hot sauce one drop at a time
“Don’t rush it,” she says,
“you can’t take it back once it’s in”
and I wonder
if she’s still talking about the stew
or something else entirely
Cast iron sings when it meets the fire,
cornbread crackling at the edges,
ham hocks heavy with salt and time
settling deep into greens
And then—
like magic I still don’t understand—
there’s cake
seven layers tall
chocolate stacked on chocolate
frosting thick as memory
sweet enough to quiet anything
and beside it
scuppernong jelly
golden and sharp
like late summer held in a jar
The kitchen fills with it all—
heat
sugar
smoke
stories
and something I can’t name
but feel settling into me
like cinnamon
like fire
like her voice
and I know even then
this is how you learn a life—
not written down
not measured out
but tasted
and kept
and carried
long after the stove goes quiet.
Wow, Melanie! This is a beautiful poem full of sensory details, rich with history and culture. I especially liked the repetition and short lines. They worked well to emphasize your ideas. Thank you for sharing your memories with us!
Melanie, this is a delight to read and land in your Granny’s kitchen with you both. Your line, “The kitchen fills with it all—heat, sugar, smoke, stories” is a reminder to me that the spices of life do not necessarily come from a jar.
Melanie! This poem sings! I know I will reread it several times today and think about it for a long time. This is my favorite part, but I love every word!
“Back then…”
she says
and I know something’s about to be added
like salt
like sorrow
like something that lingers
long after you swallow.”
Neither did my Nanay measure. I was often told to just watch and learn. Unfortunately then I have no recipes from her.
That is a joy and a pain I understand. I had the joy of learning from my Granny but I wish that I had notes from all the things she tried to teach me. The memories are great but I really wish for the recipes…
I like how with time our mothers and grandmothers cooked without measuring. With passing time I have tried doing that: I pinch of this and a dash of that, taste, add, or just be content. I like how this personal reflection opens the poem and immediately grounds it in lived experience, showing your own journey into a more intuitive way of cooking.
What follows builds a strong sense of inherited knowledge and memory. Granny’s cooking becomes something instinctive and embodied—“a pinch of this / a palm of that / and a knowing”—which contrasts beautifully with modern ideas of precision.
I also like how your own cooking now mirrors this tradition, moving between measuring and trusting feeling, tasting as you go, and accepting when something feels right.
Kratijah, your poem wrapped me in all its warmth. “A secret language only the bubbles understand” – Your words are filled with wonder and smiles. Your poem is bursting with flavors.
Thanksgiving
for Thanksgiving, my family eats meatballs
alongside turkey and dressing and casseroles
and more casseroles
we eat small handmade Italian meatballs
using Big Mommy’s recipe
Big Mommy, my mother’s grandmother
big only in spirit
the night before Thanksgiving, we mix with our fingers
and roll with our palms
200 meatballs
my younger son loved helping when he was small
his small freckled face, the perfect picture
of concentration
an apron doubled around his waist
elbow deep in raw meat, chopped garlic, onions
cheeses, spices
he always rolled the most perfect savory spheres
this year, home for Thanksgiving
for the first time in a while
24 now, towering over my mother,
the two of them chopping and mixing
rolling and frying
gravy simmering in two large crockpots
slotted spoons moving in tandem
frying pan to slow-cooker
his face still focused
large hands rolling small
my small kitchen crowded
brimming over with stories, aromas, ingredients
memories
forgiveness
reconciliation
meatballs
Lori, your poem reveals the sacredness of passing down recipes and skills from one generation to the next. That’s how my husband acquired his culinary skills and passed them to our children.
My neighbor taught me how to make and roll meatballs. We bonded so much over the process, and your poem makes me yearn for having this experience year in and year out with family.
Lori, your poem is filled with love! Your image of your son returning to fit right back into his spot like, “slotted spoons moving in tandem” reminds us that our place may be empty at times but our roles in the family do not end. Lovely
I love the history and connection here–slotted spoon moving in tandem–such a beautiful line.
Years ago I was invited by a student to their extended family’s Christmas Eve meal. I was surprised to see fish dishes. This Italian family continued to honor their heritage with these delicious fish dishes.
Lori, I like how the poem builds meaning through repetition and shared action: rolling, mixing, frying. These small, physical gestures carry the weight of different generations, and I find the movement from Big Mommy’s recipe to your son in the present especially effective. It gives the poem a clear sense of time passing without needing explanation.
The kitchen feels alive through your sensory details—garlic, onions, spices, and the crowded space all create a vivid, grounded setting. What I find particularly strong is how the poem opens out from food into emotional territory: memories, forgiveness, and reconciliation are introduced simply, but they feel significant because they emerge naturally from the scene.
The final return to “meatballs” works well as an anchor. It brings the focus back to something simple and familiar, but with a deeper sense of what it now carries.
Kitchens are the places of memories, and it sure sounds like your kitchen is full of them with all those you love,…..now, and those who’ve gone before who return with their presence to watch the love of this kitchen.
Lori, your poem is rich with your family tradition of making meatballs. I love the way your poem ends showing that families can be blessed with memories but difficult times, too, that calls for time to mend the hurt. Gorgeous poem!
Kratijah,
Your poem is such a treat for the senses! All the flavors and the figurative language mingle together to create magic! And, I love that your prompt takes us to the kitchen as inspiration. I didn’t dabble in figurative language at all, though!
Meal Prep
Side by side
above cutting boards,
we each slice
through veggies
tossing them into
foil packets.
He moves to prep
the chicken with the
perfect blend of spices–
salt, pepper, and Greek seasoning–
after rinsing and drying
the bone-in breasts.
As he moves outside,
I make the tossed salad–
iceberg, sliced carrots and radishes,
cherry tomatoes, shredded cheese,
slivered almonds, Craisins and croutons.
When he gives me the ten-minute warning,
I move to the stove
to make the couscous.
He has evolved
into a master griller
(always with beer in hand
and sporting event on the TV)
taking much of the
work that used to happen
in the kitchen outside
and onto our patio . . .
an outside sanctuary
that in recent years holds
the memories far more
than the kitchen.
These days, we work quietly
together
to create meals for just
the two of us
most nights.
A welcomed shift
from the chaotic
mealtime when
who-knows-what
was thrown together
entirely by me
with toddlers grabbing
at my ankles
and hopping in the van
every fifteen minutes
to pick someone up.
Generational shifts
sometimes happen late
but that’s better than
not at all.
~Susan Ahlbrand
17 April 2026
Susan, my husband retires July 1. I retired last June. Your poem makes me long for days we can cook side by side. We’re still kind of in a rushing state…adjusting to my new role as grandmother/babysitter (which I absolutely love but is still an adjustment). He’s still working. We make last-minute meal decisions, still hurrying here, hurrying there. Your poem shows the beauty in a new, calmer routine.
Susan, your poem of love sends shivers up my spine – the good kind. I too had those days of who knows what for dinner thrown together from who knows what, day after day until I dreaded even thinking about what we would eat! Your wonderful poem describes, for me, the merging of your gifts and the sharing of a meal that you two both deserve in this chapter,
Susan! I love so much about this poem…there is so much love threaded through this in the lines. I love the stanza that starts “These days, we work quietly together…” I read it aloud several times, There was so something so lovely in the lines.
I love this image of you and your husband working together to prepare your shared meal. Such a contrast, as you point out, from the years of raising children. My daughters have married cooks and I’m so jealous because, like you, I was juggling it all.
Thank you for sharing this Susan.
What stands out to me is the sense of rhythm between the two people working side by side. The actions are simple—chopping, seasoning, grilling—but together they build a clear picture of shared routine and quiet coordination. I especially like how the shift from kitchen to patio feels symbolic, almost like the home itself is expanding into an “outside sanctuary” where new memories are being made.
The poem also carries a strong sense of time passing. The contrast between chaotic mealtimes with toddlers and the calmer present gives the piece emotional depth without needing to overstate it. The final reflection on “generational shifts” feels gentle but meaningful, suggesting change that arrives gradually but still matters.
Even without heavy figurative language, the clarity of the details makes the scenes easy to visualise and connect with. It feels like a lived moment rather than a constructed one, which gives the poem its strength.
Susan, I adore the togetherness of cooking – – and the generational change. The great part is that you are still basically dancing together in a two-step as you cook – and the beer in hand is great – – it is so real and paints the typical grilling stance. “Here, hold my beer….” I can hear it now. I like the silence – – I revel in it. Because now it seems we can practically read minds instead of even having to use words. And just save the energy for the chewing.
What a lovely scenario, this “sanctuary” (one of my favorite words) – you remind me of Robert Browning: “Grow old with me! The best is yet to be.” I sense satisfaction, contentment, and acceptance in your lines – welcome, indeed.
Kratijah, you have brightened my morning with your recipe. I love the way that you capture the music of cooking, such dynamics & countermelodies & textures. Music is the perfect language for this subject. A line late in your poem (“A memory my mother ensured she created”) reminded me of this thing I wrote a while ago (linked in the poem), inspiring this offering today. As always, I post what I write here. The image is of our school garden a few minutes ago : )
Hecho a mano (Spanish for “made by hand”)
I don’t trust myself
to eyeball things
in the kitchen.
Here & here alone,
I follow directions
by the gram
by the teaspoon
by the digital settings
of slate grey appliances
testing a fuse box
across the house
in my son’s walk-in closet.
Elders on both sides
trusted the measure
of the body —
a pinch, a handful.
The volcanic molcajete,
the cast iron,
the sputtering flame —
atavistic tools
for our daily bread.
They tasted
they saw
the goodness.
Sometimes their DNA
reveals itself
walking my little
postage stamp of a world.
My hand grazing
an eruption of TX sage,
lingering on a spike
of suburban rosemary.
The body re-members
the spice of life.
Joel, I, too, measure everything because I was always the baker. My husband, on the other hand, hardly used a recipe and made the most delicious meals. Your poem had me remembering the scent of fresh rosemary.Thanks.
Joel,
I’m really taken by “The body re-members,” that gentle unfolding of memory as something lived, something felt rather than measured. The hyphen is everything, and this is a great lesson in grammar for our students to see the power of punctuation to convey meaning. to signal me, the reader, something important is happening here.
The tension between “by the gram / by the teaspoon” and “a pinch, a handful” is so beautifully uncovered. It feels like a conversation between precision and inheritance, between learning to trust tools and learning to trust the body, DNA. The image of “slate grey appliances” alongside “the volcanic molcajete” carries that contrast in such a vivid way.
Peace,
Sarah
Joel, I say I’m a decent cook only because I know how to recognize and follow a good recipe. I really enjoyed the way your poem brought your ancestors’ culinary expertise into our modern world. “Sometimes their DNA/reveals itself/walking my little/postage stamp of a world.”
Joel, your poem leaves me smiling and thinking of my own family which has long, “trusted the measure of the body — a pinch, a handful.” I am not sure my own measuring spoons emerge more than once a year; yet, my child, the scientist with an eye to careful discipline measures and weighs and her food is filled with just as much love and spices I have sometimes never thought to buy!
Happy to see molcajete in here. Do you use a comal too?
My mom does : ) I really miss the heft of those items, the labor & the fire. There really is something lost, some way we’re divorced from the action when things are too electrified, too “efficient”. Have a super weekend!
The body re-members the spice of life–what a great line. I loved the ideas woven through the poem. The idea of measuring and cooking brought back such memories for me.
Joel, I am totally immersed into the narrator’s perspective in the kitchen following the directions and how this connects with the elders. Love the image of “My hand grazing/an eruption of TX sage”. Beautiful closing lines and photo!
Dear Joel,
I really like that there is a school garden—it immediately gives a sense of growth, learning, and something alive at the centre of this piece.
What stands out in your poem is the tension between precision and instinct in the kitchen. The shift from “by the gram / by the teaspoon” to “a pinch, a handful” feels like more than just cooking methods—it suggests different ways of knowing and trusting, passed down through experience rather than instruction.
The contrast between modern appliances and traditional tools is also very effective. The “slate grey appliances” feel controlled and mechanical, while the molcajete, cast iron, and flame carry a sense of history and touch. That layering gives the poem a strong groundedness in both past and present.
The closing idea, “The body re-members / the spice of life,” is particularly striking. It lingers because it suggests memory is not only something we think about, but something we physically carry and return to through sensation and practice.
I Am Not a Cinnamon Influencer
I thought it was a simple moral dusting,
a pinch into coffee dark as habit,
influencer superfood, anti-inflammatory,
no need for the gym, they say,
the body at fifty is different,
no treadmill required, just add it
to your morning.
Ha.
Is this so different from the quizzes
in Seventeen,
how to lose fifteen pounds
from a twelve-year-old six-foot frame
they had never seen—
as if the body were a problem
already waiting for correction,
as if we shouldn’t now be scrolling
a softer language for the same demand,
the bikini industrial complex
rebranded as wellness.
A stranger asks for my email,
a quiz to unlock the next spice,
more powders, more promises—
meanwhile my coffee has already begun
its honest work.
Digestion does not wait for permission.
Second bite of peanut butter toast,
cinnamon again, because I like it,
because it is warm,
because not everything is discipline,
though I have been taught
to call it that.
My intestines on cue,
as if the influencer had timed it,
swipe up, $29 special,
your better body one purchase away.
What if I had let my body teach me
what it needs—
not at twenty, not at twelve,
when hunger meant failure
and fullness meant shame,
but now,
when the body speaks plainly
and without metaphor.
It is my small embarrassment
that we look for cinnamon
in every country,
this suspicious ritual,
this moral sprinkle,
this aesthetic dusting
of anti-inflammatory narrative
working its way through my large intestine
like the magazines
I learned to digest
as a child.
Love the time traveling connection between social media influencers and Seventeen magazine! Oh, how we always have gotten sucked into the fads and gimics promising health and beauty.
You take us deeply into your relationship with cinnamon and I couldn’t love it more.
Thanks, Susan. One of your poems reminded me of this, and I have been sitting with body image for a few days. Whew. It felt good to write this poem, but I did cry while writing it. Hugs
Oh Sarah, the cinnamon, the Seventeen rituals, the wondering about and seeking body perfection as well as an “anti-inflammatory narrative” are subjects that have toured my mind and informed my own eating and living over the years. In this chapter of my life, living alone, I sometimes skip a meal and substitute what my body craves (more coffee, more chocolate) and then without fail, someone tells me this is not a good idea and I smile having heard so many ideas about what I need over the years!
What a packed poem with mixed emotions. “Digestion does not wait for permission” definitely. I am not a cinnamon influencer but I am picky about my cinnamon. In some other countries, it’s not as powerful as what I need from one of my favorite spices.
Sarah, your poem brought back a flood of memories. I was really intrigued by your searching for cinnamon in every country and deeply moved by the lines:
What if I had let my body teach me
what it needs—
not at twenty, not at twelve,
when hunger meant failure
and fullness meant shame,
but now,
when the body speaks plainly
and without metaphor.
How we eat and perceive our bodies is deeply rooted in how we are fist treated as a child and the way media can implant our perceptions about what’s acceptable or considered beautiful. Love the closing stanza, too!
Thanks for animating this poem with voices vying for our attention — the magazines, the posts, the emails. It’s so subtly done, but so attentive to the deeply mediated way we live, unlike the body that “speaks plainly”. I know that’s a small thread running through this rich & complex poem — and it’s my favorite feature : )
“What if I had let my body teach me what it needs” is such a powerful line! I keep sprinkling the cinnamon on my oatmeal every day and recently checked the date. Head slap: 11/2019! Does cinnamon go bad? I need to buy it again, obviously! And now you’ve given me reasons to put it on more than just oatmeal!
Sarah, this is making me cinnamon-curious! Your words here are fun and tell a relatable story. I like these lines and still pulled a lovely visual from them:
Thank you for sharing this Sarah—I really enjoyed the way your poem resists easy answers and questions how “wellness” gets packaged and sold. There’s a strong voice here, and I like how you move between memory, critique, and bodily experience without losing momentum.
The idea of cinnamon as both comfort and cultural pressure is really effective, especially in lines like “a moral sprinkle”and “aesthetic dusting of anti-inflammatory narrative.” It captures how something ordinary can be turned into something loaded with expectation and how quickly that connects to wider pressures around body image and the idea of “fixing” or controlling the body.
On a personal note, I wasn’t always a big fan of cinnamon myself, but I’ve recently started enjoying cinnamon treats more. It made me think differently about how tastes can shift over time, not because of pressure, but simply through experience.
Sarah, so many memories of Seventeen magazine. I do love cinnamon so much, and I need to just keep a bottle in my purse and make it a habit. I think my favorite line – and there are so many I love – is
Digestion does not wait for permission.
I laughed. And the older I get, the less it even thinks about giving a warning.
Perfect!
Sarah, there is so much to note in your poem. I love the title–it keeps up with the current media trends and then you move to childhood, to Seventeen, and back to present. I like the movement throughout the poem.
Your nod to “the bikini industrial complex /rebranded as wellness” is spot on; in other words, it’s all about making money.
Another thought that sounds like a great advice for me:”What if I had let my body teach me what it needs.” If only we trusted and listened to our bodies a bit more carefully.
I enjoyed and connected to your poem deeply today, and I hadn’t even mention cinnamon yet.
Kratijah, your poem is beautiful and made me feel as if I were in the kitchen with your mother. It is amazing how aromas bring us memories of sweeter times. Thank you for this prompt.
Garlic
Sautéed, smashed, confited, or raw,
garlic was a staple in our home.
Its subtle aroma permeating the house
meant something good was coming our way.
Our personal chef was creating delicious dishes
inspired by his southern Italian roots,
which he learned from his father as a boy.
From Sunday sauce, sauteed spinach, and bruschetta,
to shrimp scampi, roasted pork, or garlic bread,
these are some of the places hints of garlic would
rise from the beautifully presented plates
and dance through the air and onto our taste buds.
Now, garlic is a staple in the homes of his children
where they cook for their families using
some of the recipes they learned by his side
proud of their southern Italian roots.
Love the handing down of love of garlic to the next generation.
Rita, your poem reeks (in the best of ways) of garlic “sautéed, smashed, confited, or raw” as you noted! I married into a garlic infused family where the smell was a staple and a requirement; thus, I learned to live with it and actually love it. My children took very little from our family life except – garlic love!
I love garlic dancing through the air, as it does, such a strong and distinct flavor. Yum!
Thank you for sharing this—I really enjoyed reading it. The poem has such a strong sense of continuity, like flavour being passed down through generations, and garlic becomes this thread that connects family, memory, and identity in a very natural way.
I especially like how the aroma of garlic signals something good is coming. It turns cooking into something almost anticipatory and comforting, and I can really feel that warmth in the home you describe. The movement from dishes like Sunday sauce and shrimp scampi to the idea of children continuing these recipes gives the poem a lovely sense of inheritance and belonging.
On a personal note, I really like garlic too—I especially enjoy it pickled, and there’s a pizza place that serves it that way, which is honestly my favourite. It made me connect even more with the sensory side of your poem, because garlic really does linger in memory just like you describe.
Rita, I appreciate the connection of how smell equals emotions as you describe the aroma permeating the house. We often take this for granted but the sense of smell has such power! Thank you for sharing today.
Hi Kratijah. Thank you for hosting. Like Margaret, I love “She measures by the shadow of her thumb” such a lovely image and a unique way of saying the common idea of measuring with your heart or listening to your ancestors (something I cannot do). I need measuring spoons!! It was actually difficult to choose a spice. Many poems could come out of this prompt!
Fennel was never really used
when I was growing up
so it doesn’t conjure any childhood,
adolescent, or even early
adult memories.
I was already past 30 when I truly
associated anything with the spice.
Fennel brings me back to 2019
deep in the heart of Dhaka
when I tried fire paan at 2am
for sehri during Ramadan.
All around the city
I saw the paan stalls every day,
locals chewing the leaf and its innards
then spitting it out —
always looked like blood.
Taxi drivers loved it,
a way to pass the time that
lasts longer than a cigarette
I guess.
Fire paan is made on a betel leaf
with various nuts, seeds,
red jellies, and fennel.
It looks like a lily pad decorated
for Christmas to me.
The preparer lights it on fire
and shoves it in your mouth.
The morning I tried it,
the crowd gathered around,
eager to record the foreigner on their phone.
I gagged when the paan man put it in.
Didn’t taste any of the other ten ingredients,
only the distinct licorice flavor of fennel.
I’m transported back to this old,
crowded street any time I taste it now.
If you ever find yourself in Old Dhaka,
make sure to be a risk taker
and try the fire paan.
Angie, I’m intrigued by your description and the risk taking involved in this delicacy.
Angie, your poem is a vivid description of a memory. I could imagine myself in Dhaka and trying that local delicacy. Thank you!
Fire in the mouth! I love the contrast you set up between the Christmas lily pad & the risk taking. I long for this surrender, this rare ritual of opening my mouth to be fed : )
Angie, Your poem has a distinct flavor of fennel, not my favorite spice. My sister would chew it to abate morning sickness. I love how adventuresome you make me feel as I read “The morning I tried it,
the crowd gathered around,
eager to record the foreigner on their phone.” Such a moment of today when everyone carries a video camera. Thanks for transporting me.
Thank you so much for sharing this—and for your kind words. I’m really glad the line resonated with you.
I love how your poem takes the prompt in a different direction. Instead of childhood or home, you bring us into a very specific moment in time, and I feel like I’m experiencing Dhaka alongside you. The details—“2am for sehri,” the crowded streets, the reactions of the people around you— are really wow!
What stands out to me most is how fennel becomes tied to a single, powerful memory.
I also really like the shift at the end, where the memory lingers and returns whenever you taste it again. It feels like a full circle moment. The invitation in the final lines adds a nice personal touch, almost like you’re passing the experience on.
Thank you for taking the risk with both the experience and the poem—it really paid off.
Kingfisher here, needing to get off the throne and walk the dog. Loved thinking about spices and actually had to look them up to find one I could write about. I use them all the time, but haven’t written about them (so LOVED this prompt, Kratijah). Every line of your model has my mouth watering.
A Nutmeg State (of Mind)
I think it was
Blumenthal
who said
we only have
wit to export…
the nuttiness of
pumkin spice
& the grind of apricot-like
fruit to calm digestive
systems with warm,
aromatic woodiness.
It’s the right seasoning for jerks…
just ask Mohegan (& their sun)
or Pequots, Mashantuckets,
Shaghticoke or Golden Hill
Pagussetts who had their
love for long, tidal rivers
taken away by Pilgrims…
whaling days are nw gone
with the constitution
these days, but the
Yankee ingenuity remains.
There’s always wood to grind
to make a quick buck
along the coastline…
it’s the ivy-educated way.
Wiffleballs, Bic Pens,
Frisbees. Not sure
about Stepford Wives
Pez Dispensers placed
in the Mark Twain’s house,
but I can hear
Sikorsky helicopters
buzzing their industrial
as Pepe pulls another pizza
from the oven.
I so admire the double helix of this work. The historical First Nation features of the beginning, the American plastic consumer culture of the last stanza. Poetic ingenuity hot from / for the brain here : )
Hi Kingfisher—this was such an interesting and unexpected take on the prompt.
I really enjoyed how you moved from spice into place and history. The way nutmeg becomes a gateway into identity, industry, and culture feels layered and thoughtful. Lines like “the nuttiness of pumpkin spice” alongside references to land and indigenous communities create a striking contrast that stayed with me.
I also like the movement of the poem—it feels almost like a stream of associations, which suits free verse well. As I read, I get a sense of a mind making connections in real time, which gives the poem energy and personality.
Bryan, that second stanza is my favorite – – the double meaning of jerk is genius, and I have always had a tender spot in my heart for Native Americans who were so unjustly treated – – as a child of the 60s, I still remember the commercial with the trash at the feet and the tear. And despising Andrew Jackson for doing what he did. You seasoned this one perfectly.
I so remember that commercial.
As always, Bryan, you offer a blend of whimsy, wit, wryness, and wildness…I cannot say exactly which captivates me first. “Yankee ingenuity remains” – I am a Southern girl, raised in Virginia; I went to Jefferson Davis Junior High (no lie) where our mascot was The Rebels. Despite my blood (some of which is supposed to be Native American, never proven) and the place of my upbringing, I cannot argue with Yankee ingenuity. I am chuckling about Stepford Wives but overall I am awed by the revelations in your poem. My.head spins, reading your stanzas. Nevertheless I find a place in the depths on which I can stand – does this make sense? Can I say I do love nutmeg and pumpkin spice?? And your craft??
Kratijah, Your poem is spiced with Indian traditions and your memories. I love this line, “She measures by the shadow of her thumb.” My sister’s mother-in-law was East Indian, and I loved a visit to her kitchen. Not only could she cook like an expert, she was so kind and humble. She was able to get back to her home in Allahabad before she passed away earlier this year.
I usually draft here, but your prompt reminded me of a poem I wrote last year celebrating my husband’s talent at making a Louisiana gumbo.
Black Friday Gumbo
The happiest thing I’ve ever tasted
is your gumbo,
A slow stew on Thanksgiving night
in a stock pot of left-over turkey bones,
the trinity of bell pepper, onions, and celery.
Scented steam perfumes the kitchen.
Friday morning chill is heated by oil and flour
you stir for what seems like an hour
waiting for the brown of peanut butter.
Hunched and humming, listening to the game,
you stand taller
and hand me a spoon to taste.
Our love is certain in this simple touch
of lips to wooden spoon.
That first sip tingles on the back of my throat
like our first kiss, longing and true.
Margaret,
I’m immediately held by “The happiest thing I’ve ever tasted,” oh, such a tender way to begin, tying love and memory so closely to flavor. The care in the process comes through beautifully, especially in “waiting for the brown of peanut butter.” That patience feels like devotion for me as your reader. The kitchen becomes a space full of warmth and presence, where time stretches in a comforting way.
Sarah
Oh Lordy, I could eat some gumbo now. It’s been a while. Love the comparison of the taste to your kiss ❤️❤️
This whole poem is gold, but I really love
Margaret, this is clearly a love letter which engages all the senses as you lead with,” The happiest thing I’ve ever tasted.” Perhaps my own take away from reading this is the reminder that love is the best spice of life.
Thank you so much for sharing this—I can really feel the warmth and connection in both your words and your memories. The way you speak about your sister’s mother-in-law is so touching. There’s something so special about how food carries not just flavour, but people and moments with it.
Your Black Friday Gumbo poem is beautiful. I especially love how you weave love into the act of cooking—it feels so natural and deeply lived. Lines like “hunched and humming” make the scene feel vivid and intimate, and I can really sense that moment.
The line that really stays with me is “like our first kiss, longing and true.” I find it so powerful how you connect taste to something as personal and emotional as that first moment of love—it feels intimate and sincere. It also reminds me of how I first cooked for my boyfriend (now husband) and mentioned that I know that the way to a man’s heart is through his stomach and this was just my first step towards his heart.
Thank you for sharing something so personal—it truly lingers, like a good spice.
My Lousiana-born daughter-in-law makes wonderful gumbo, Margaret. Your poem has my mouth watering and my heart longing to hold to the love that’s in it.
Kratijah, thank you for hosting us today. I got sidetracked with learning more about Maritius. Your poem encapsulates all that cooking brings–family, flavor, memories. I love the line and idea of “I taste the years,” which brings forward memories of the food and kitchen.
traveling is my love language
join me on a tour of flavoring
relish up exploration with vanilla in Madagascar
season a visit to the Middle East with mahlab
revist Turkey by indulging in smoky Urfa biber
jet-set to taste saffron, Kashmiri lal mirch in India
pilgrimage with me to Italy for a licorice zest of fennel pollen
as a passenger on this gadabout, we must
appreciate the humans who harvest the herbs
that spice up our lives–taste the world
Stefani, I would kove to go with you tasting all these amazing flavors. Your opening line invites me into what you love right away. I like how each line-invitation begins with a verb: join, relish, season, revisit, jet-set, pilgrimage. Smoky Urfa biber and saffron sound irresistible. Thank you!
Stefani,
Oh, well, you had me at the first line and the word “gadabout.” New to me and fabulous. I want to find ways to work that word into my days. I suspect Dan will become annoyed, but I will do it anyway. Gadabout. What also stays with me is “appreciate the humans who harvest the herbs.” A deeper awareness lives in that line, grounding all the wonder in gratitude and connection. More than tasting the world,honoring the hands and lives that make those tastes possible. And that is the kind of traveler-taster-human you are.
Sarah
Vanilla. That might be my favorite taste in the world (besides bourbon, some root beer, and a squeeze of orange – but we’re trying to keep that out of my home). I am wanting to taste
Something tells me I have more living to do…and it’s all in this poem, Stefani.
Stefani, you poem makes my mouth water your tempting smells and tastes. You weave the travel “jet setting” and the scents that linger in your memory. Lovely
Hello Stefani,
Thank you so much. I like the addition to the existing love languages that we have and traveling is indeed an awesome one. I really like this ” we must
appreciate the humans who harvest the herbs
that spice up our lives–taste the world”
Let me share another little thing about Mauritius. When we were colonised by the French and there was a guy by the name of Pierre Poivre who introduced vegetables, fruits, flowers and spices from all over the world. With these exotic plants he designed a garden (today known as the Botanical Garden of Pamplemousses) and laid it out as it can still be seen today.
Kratijah, I just look this garden up–that lily pond looks beautiful. Thank you for sharing this.
Stefani, the love for traveling sings throughout your entire poem. Love “taste the world”. Your poem stirs a strong desire to travel.
Thank you for inspiring us today with your delicious spices as metaphor for the changing taste of poems. I often think about how one single line movement in a Cento can change the entire poem, and you show how just a little spice here or there, word tone or choice, salt, oregano, basil in a recipe can be just like that in a poem. I love this prompt!
Hidden Signal
on the wall by the French doors
in my kitchen hangs a
framed notebook paper drawing
of a rolling pin
its heavy wooden body
completely out of orientation
with the writing at one end
as if the artist got bored
or hungry
or murderous
in some seminar long ago
in some other language
but rolling pins and art
and French doors
speak in a
universal female tongue
so I have a hunch
why my mother
gave me this framed
picture in 1985
when I married my
first husband
she never liked him
Thank you Kim. The final line, “she never liked him,” acts as the “spice” of the poem—sharp, surprising, and recontextualizing everything that comes before it. This aligns very effectively with the idea that a small element can shift the entire tone, much like a spice in cooking.
Kim—you started my day with a snort! Thank you!!!
Your mother was a wise woman, Kim! You brought me smile–hidden signal indeed. Love how you brought us to that hunch about her gift purpose 🙂
I tried to decipher handwriting, but couldn’t on the phone. Maybe, on a bigger screen it will be more legible ))
Kim, oh my. Murderous Ha. Love that. My mother held up the rolling pin in just that gesture many times when I was a child. A symbol of so much that is woman, and kitchen, and history, and making, and nourishing, and, yes, protection/aggression/pain/labor. Incredible discernment here.
Sarah
Oh, Kim . . . this is so great. I’m glad you are able to have a sense of humor about a marriage that didn’t quite work. I love how you ended with insight into your mom’s feelings about him. I love the image, too!
Kim…wow. Today is spicy, in the sense that these poems are delicious to read. Another taste of perfection. I love the art work prompting the writing and the words “universal female tongue.” Wonderful.
Kim, your poem and that wonderful picture make me smile on so many levels! You mother was a wise woman and even if some of us (me) use one of those wooden levers only once a year (gingerbread cookies), it is a great image for self-protection! Thank you for a smile this morning
Oh my gosh, Kim, I sure wasn’t expecting your end. Love the reveal here and why your mother chose to give you this photograph of a rolling pin. Rolling pins conjure all kinds of associations and memories for me. Thanks for the smile:)
Oh, Kim! This poem is perfectly seasoned!
Kim, I did not know your mom, but I know I would have loved her for her own fierce love and incredible insight (I am thankful at least to have had some interaction with your dad). I think of her bird, the hawk. It sees things we can’t. That rolling pin as a symbol for the first marriage…I do not doubt it! For you, too, see things that are not immediately obvious, Daughter of the Hawk. Brilliant poem, start to finish – and and amazing photo/artwork!
Wow, wow, wow!! My mother would have loved your mother and I’m certain she would’ve given me the same picture! Hilarious! Love the shift in the poem as well. I was not expecting it at all.
💛
Kim,
This reveals so much. Love the lines “as if the artist got bored
or hungry
or murderous”
Followed by the climactic revelation that your mother gave you the rolling pin pic. She knew! I LOL’d learning she didn’t like your ex.
Kratijah, thank you for this rich and fragrant invitation. I am reminded again how smell evokes memory and emotion; it’s a uniquely powerful and spiritual link. Your poem is gorgeous. The memories of your mother’s warm lap…the sense of the world being balanced… the curtain of story…they delight my poet-heart. Again – thank you.
Sweetsmelling Savor
On the wall
of my Grannie’s pantry
hung a spice rack
pretty glass bottles
with white labels
bearing antiquarian script:
Cinnamon
Dill
Fennel
Garlic Powder…
I’d pull the stopper
from every bottle
inhaling each unique
fragrance
the pungence
of garlic was too much
for my young nose
so was dill
but cinnamon
was my favorite
until I opened
Cloves
(noting how they look
like tiny nails)
to find myself
transfixed
transported
and filled
with a sense
beyond the known
beyond the now
so incredible
so beautiful
that, as a child
of six or seven
I knew
I’d caught
a scent
of heaven
Fran, this makes me think of the movie A Walk in the Clouds, where they have little bottles of aromas as they are making wine – the subtle sensing of taste in smells. Your scents of heaven transport to other times, other places, other memories, and create stories and feelings unto themselves. Somehow we started just the same….on the wall…..but you went to heaven, and I went there too with a southward detour through hell. Ha! I know you love kitchen ancestors as so much of your poetry taps into your grandmother. It’s funny – – I have another friend who rearranged real empty spice jars in her play kitchen and credits that with her super organizational skills as a principal. She’s retired now, but still so organized. Must have been the cloves.
I write a lot about my Grandma Ruby, warrior angel of my life, without whom I would not be who I am; I need to write more of Grannie (Peace, Lillie), my mother’s mother – for she was, in her own self, a spice that flavored my life immeasurably.
Thank you for your appreciation Fran.
As I read this poem, I feel like I’m stepping into your childhood with you. I can really imagine you opening each bottle, reacting to each scent with curiosity and honesty. It reminds me of how powerful smell can be in bringing us back to very specific moments.
I really like the playfulness in the poem.
Ahhh the “tiny nails” is amazing!! I was just looking at an image of cloves and others included in pho deciding if I should write about it. Nails of some sort of animal, so true!!
Fran, I am reading the spices as a journey of identitfy formation, experitmenting, testing, becoming. A wondering of possibilities. Look what we can taste and love if only we had access ot trying it out, to knowing it was an option, that something like this existed. Just sitting with this metaphor in my readerly mind. Thank you so much. You brought back memories for Dan and me as we started talking about the spice racks in our childhood homes. We don’t have one in our home, just that spinning plate thing in our pantry with the few spices we always use.
Peace,
Sarah
This is just beautiful, Fran!
Perfection, Fran. I read (and reread) for the simplicity, the smells, the preciousness, the memory, and the voice. You’ve inspired me to build another herb garden (I skipped last year due to stress…but the calming nature of your poem makes me realize that is extremely stupid…I will make my return)
Fran, yes, I can picture that wooden spice rack that I am pretty sure my mother “earned” from collecting McCormack spice labels over a long period of time. Your post takes me back to our tiny kitchen with one wall cabinet where that hung proudly on the back of the door.
Fran, I love the way your poem maintains the child’s perspective. The thrill of seeing and smelling the cloves is striking. Your last three lines are priceless!
Fran, I am sure I have not thought about how cloves fascinated me as a child until reading your poem!
I’m captivated by it being a scent of heaven!
Thank you for the prompt!
Kevin
Smoked Paprika
huddles in the cabinet corner,
in a small tin,
barely cracked;
the sight sparks memory
of rich stew cooked
over a Dutch Oven all day
by One who always loved you
I really enjoy the quiet, reflective mood of this poem. The image of the paprika “huddling” in the corner feels meaningful and gently brings out the idea of memory and signifies connections for me. The final line is touching, and gives that feeling of someone who feeds us is warm in nature when we remember the food that they make us.
Love the last two lines and now want to try some of your rich stew cooked in a Dutch Oven.
I love how simple yet profound your poem is! I love that “One” is capitalized. The rich, Dutch Oven stew sounds amazing.