Saturday, July 19, 2014


Sometimes I think about cauliflower
When I am alone
Daylight or dusk
My friends say I should give it up
One friend in particular, she is vehement
Cauliflower again, she’ll ask
I don’t know if she is wrong or right
That’s something I truly cannot grasp
Even though I’ve tried
To understand her point of view
Over my desk at work I have
A poster of a beautiful head
Of cauliflower
Cauliflower can be made into soup
Or a purée with milk and olive oil
Salt and white pepper
Use black pepper if you don’t have white
Freshly ground, a must these days
I don’t need the poster at home
Where my thoughts are free
And unrestrained
There is no evanescence
To these thoughts, nor
Can they be transferred
To another vegetable
The only negative thing
I have to say about cauliflower
Is that it’s a lot like love
When it stinks
One tends to gasp
And want to clear the air.

July 19, 2014


Heavy from rain,
Light from the parting fog
To a beach of winter
I am an imaginary visitor today
Seashells and pebbles crunch underfoot
Waves wash the shoreline
They make a rolling sound, almost in whisper
Seagulls are early risers
They never tend to whisper
I wear your old black coat
Zips in the front, a light patina from use
Perfumed with time, travel and wind  
The scent of coffee also.
Farther down the walk is difficult
Boulders and beachrock
The waves break with force
I keep going.

July 13, 2014

Monday, July 14, 2014


Last night I dreamt
You were peddling books
In front of the art museum
Used books- although
In my estimation a book
Can never be referred to
As being used
There are always unexpected nuances
To discover between its covers
So how can a book be used?
After all, a book is not a woman,
Displayed, peddled, used, used up.
Very courteous, you were standing
Behind a makeshift stall
Explaining to curious passersby
Of art books, poetry books, psychology
No longer in vogue
Things of the past,
No current value to you, their  owner
You had acquired new spectacles
Gold rimmed and stylish
To fit your new outlook,
Your new views
And you said to me
Look, I am flying, you said
You flew over
The terra cotta roofs
Leaping from rooftop to rooftop
Agile like a panther
I was taking you in, every inch of you
My feet were rooted on the pavement
There you were, on top of the world
Too adroit to ever fall, 
Or so you thought.

Sunday, July 6, 2014


I go to a funeral every day
I am the widow dressed in black
My tears are always set in place
I light a candle to squandered love,
Follow the coffin at a slow pace,
Garnering time to embrace  
All of the ache and the waste.

I watch the coffin, it descends
A little deeper come each day.

I got a rooster as a pet
To wake me often in the night
He crows so that I won’t dream:
When I sleep, Morpheus is blind.
The rooster wakes me up at dawn
And yes, my sealed sarcophagus is there
“Let’s go widow,” she says,
“We have a funeral today.”
I douse her with my perfume
Give her a polish and a shine
After all for me she keeps
Unanswered love and valentine

Deeper and deeper the descend
My grief for love deeper each day
And every bud of hope that’s born
Is always crushed by heavy clay.

5 July, 2014

Wednesday, July 2, 2014


Being not an optimist
I am resigned to the fact
I shall not acquire the wealth I desire
I thirst for a peculiar, infinite type of wealth

I’ll never keep it in a bank
Or watch it surge on the big board
Philanthropy won’t be its role                                          
I mean to share it all with you.

I want it plentiful as rain
Which overflows the riverbank
Abundant light in cloudless sky
The nonmaterial ethereal I want.

I speak of love.
An infinite, measureless love
Harmonious with spirit and with flesh
A love of quiet reason, warm-hearted laughter
Whose flaws are light
As dust upon a cloudless crystal
-Weightless dust carried away by the kissing breeze-

It’s rare such a love, but I will bargain
Call to the stars they gaze upon infinity
As it travels by
Send him to me I’ll ask,
The stars have seen his sails and know his name.

I’ll bargain in the cruelest way I know:
A glimpse.  Bittering forces stars to listen
Let it last a month, a season, such a love
I’ll take it for a full year if I can
A full year sounds very nice
And if then it must end, I’ll let go
I promise to be brave.

I will be brave
In defeat brave in the severing
I’ve known braveness in anger:
In their fortune
How others squandered years of time
With you
Live without discovery, not giving.
You.  Oh!
Perhaps one day…
Sharing even briefly a handful of infinity
And if not I will dream:

I am awake in this dream
And I have fantasized of everything
Even the necessity for tangible wealth,
Always an annoying detail
To pester romantic hearts.
I wager for the tangible
Small, finite digits will suffice:

I have
Enough to buy us freshly baked loaves
Imported cheese and olives,
Enough to build a hearth from weathered fieldstone
And dress our bed with perfumed sheets, soft and smooth.
We’ll need sandalwood scented soap,
Pencil, pen, and paper,
A computer if we must
We’ll get seeds for our garden
And splurge on a few hybrid perennials.
Candles also.  To light away the dusk.
That should do it for necessities.
The luxuries we will invoke together
As we embrace in the dark.
You’ll blow out the candles, smiling, one by one,
Together we will conjure a different fire
Its flames of inextinguishable desire
Fueled by a wealth
Of love.

 May 2014

Tuesday, June 17, 2014


A very nice salad, light, refreshing, simple and quick to make but with lots of flavor. It's a popular late spring-early summer salad at the Greek table. That's the time of year when the ingredients in it can be found at their best and freshest in the garden.  Of course, if your vegetable garden is at the supermarket, as is mine, you can enjoy this salad anytime. Try it in the summer though.  It really is refreshing hot weather fare.  Here's how it's made:


3 romaine lettuce hearts, thinly sliced
1/2 cup fresh dill, finely chopped
1/2 of a fennel bulb, thinly sliced
1/4 cup fresh mint, finely chopped
5 scallions chopped, use white and light green parts only
about 5 tablespoons extra virgin olive oil
juice of one small lemon
salt and pepper to taste
2-3 tablespoons grated Pecorino Romano cheese


Mix the fennel, dill, mint, and scallions.  

Add the lettuce and mix to combine. Season with salt and pepper. Toss with the oil and lemon juice, then sprinkle the grated cheese on top.  Easy!