Wednesday, December 10, 2014

EMULSIFIED

Sometimes, however—
it tastes like
your idea 

was better—quite
a bit earlier

before
it got thicker—back

before you stirred it, not
being able 
to resist,

until—
it got smoother, 
a little

warmer, and quite
a bit more
equilibrated; 

still tangy—
and creamier 
now, but 

admittedly smacking—
if only
surreptitiously—of 

store-
bought dijonnaise.

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