I am grateful for a lemon knowing
its bitter-bright fresh worth and
knowing too how to catch the eye
of cinnamon’s ‘hello there.’
I am grateful for the way
that chemistry welcomes -ish
(up to a point—as science is
science and has reason keeping watch);
for the resistance of dough that welcomes
my concentration and mood and
hands and folding until it is ready
and sighs first, followed by me.
I am grateful for ten minutes
at four-hundred-twenty-five degrees
and being able to get the dishes done
while sweet wonder is baking.
Kimberly M. King
One Comment Add yours
They look decadent! I can almost smell them from over here in BC.