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I’m cooking while I write this sonnet
poaching asparagus sprinkling them all
with some chili powder shaking the stalks
squeezing on a lemon. These tastes will set
and mix as the vegetables lose steam
and begin to chill. Heat, boil chicken broth
an onion and garlic. Spoon off the froth.
Dice tomatoes and dump that in. Then clean
chop parsley and watercress together.
Wait letting the soup reduce simmering.
Kill the fire as you drop the herbs in
to enhance their color and their flavor.
Overcooked food fades on the …
