I am a lucky poet who gets to live on the Door County Wisconsin peninsula. I love trees, dachshunds, making music, and I make a mean red beans and rice. My poems have appeared in Earth's Daughters; Lilipoh; and Verse Wisconsin, among others, as well as a variety of anthologies. My poems and photos may be found at my website Mimi's Golightly Cafe.
How to Get through a Day When All the Talk is of War
First you notice the mellow afternoon,
with the oak glowing bronze
by your front door and one last bee,
drunk on October and fallen apples,
weaving down your window screen.
Then you might try
frying an onion and lots
of garlic in some olive oil.
While that fragrance is luring
all manner of creatures to your door,
you could puree two cans
of Caribbean-style black beans
with one can of chicken broth,
then mix it all together, along
with more broth if needed
to heat through. Add a dollop
of sour cream in each bowl and
serve with red wine, some olives,
a green salad with the hint of oil and vinegar,
and a fresh, crusty French baguette
that you must tear apart in the best spirit
of breaking bread — with an old lover,
or a friend who knew you when.
Alone is good, too, with Bach
and a book of poems.
Then indulge, enjoy, surrender
to this moment that is all there is,
to the bee, the oak, the falling night,
to this prelude of smoky light,
golden against evening shadows.
Chocolate Lavender Sea Salt Caramel Apple
It waits, taunting me,
provocative purple ribbon teasing,
crinkly cellophane revealing a darkness
like velvet adorned with snowflakes.
unwrap me, it whispers
savor my succulence…
My eyes tear up, mouth watering
with happiness that such a gift
exists in this sometimes
hard and tasteless world.
undreamed of delights
await you it mumurs…
Temptation wins — I succumb
and there's nothing more to say
except, my dear Eve, at last
I understand your torment…
In the end it gets us every time — love,
that velvety darkness we surrender to
that bittersweet salty tied-up-in-a-ribbon
fragrant irresistible sticky love.
"How to Get Through the Day" was previously published in Joys of the Table: An Anthology of Culinary Verse.
©2016 Sharon Auberle