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How To Eat A Spring Roll
Wrap all surprises
you can find:
early spring lettuce
fresh as the first whiff
of her unbraided hair;
the hexagons of cilantro
leaves, opening
not only your eyes
but also nostrils;
shredded cucumber
cool as her jade fingers
stroking across
your night water;
julienned jicama
reminding you his earth;
radishes should be coarsely cut
the rough other, but
not without juice
giving you the zing
on the tongue;
Don’t forget
the herbs and nuts
the most flirtatious
under the canopy
of ballet-pink blooms.
Be delicate
with the cloudy
translucent skin
veiny with nodding
mung bean sprouts
fragile and proud
as girl’s long eyelashes;
feel the sting
of mint, the electrical
goose bumps
on your cheeks
and thighs;
chew the nuts
with patience and art;
when you suck
the lime juice
well seasoned in shallots
and ginger root, omelette
strips & scallions,
close your eyes
& forget your religion
and wet fingers!
Meat or no meat
soft or hard
it is spring
you have wrapped
with love and care;
Eat the rain & drink
the elixir of tropical
tang;
nothing to be wasted
in this ephemeral
moment
& catch quick
the drop of escaping peanut
butter falling
into
the abyss
between your pulsing
lips
and your
seducer!
---march '05 |
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