Night In

 

It’s my favorite thing right now.

 

Cilantro leaves, Mexican crema,

one just-right creamy avocado,

zest of lime,

and juice, too.

 

Freshly-ground black pepper.

Salt, salt, salt.

 

Pulse, pulse, pulse

in the food processor—

and so, so smooth

 

on shrimp tacos, a cod fillet,

just to dip with a chip,

 

or each of our fingertips.

The pulse, pulse, pulse together

and salt, salt, salt

of us

 

in the desert;

jazz and sunset hues

seasoning us

 

in fiery orange, luscious pink,

and dreamy blues.

 

 

© 2024 Jennifer Wagner

 

 

Sanaa over at dVerse Poetics has us Exploring the Senses in Food Poetry (I’m too late for the link, but here’s my response).