Love is a fire,
finally caught,
an like a kite taking wind,
it's not something that's bought,

It's that most breathless feeling,
the kind that is sought,

An from the heart of the poet
that love
freely taught.

Ma Cherie © 2017

Let's not be the grieved faces
Who didn't get the most of happiness
Throwing ourselves on broken walls
When we don't have strength to defend

Let's bring the joyous children
Wandering at the beautiful parks
Even the bees sting, but honey's sweet
Wait for days to pass melted hearts

Let's not worry what we lost
Reunite the joints shattered far away
Widen hearts to show bright tooth
We breath the same air, my dear

Many Winters they have passed,
since you departed from this place,
many years and many tears,
to leave their mark upon my face,
you always had a lovely smile,
a shining bit of grace,

Cooking in the kitchen,
just cooking fear away,
I really wished I'd learned from you,
that you had chose to stay,
we couldn't know the sun,
just wouldn't rise that day,

The pumpkin seeds and love,
you cooked up tasted good,
and you created beauty,
like no other person could,
and you loved every person,
like we all already should,

Don't know how,
I'm just like you now,
I'm sure you think so too,
I share in all our time,
what I believe is true,
the sky is ever changing,
in it's lovely shaded blue,
Cerulean is a favorite,
of her painted sky in view,

So keep an eye on the horizon,
keep a hand to guard the Sun,
rest you in the evening hours,
when a grateful day is done,
even if we die,
our battle clearly won,

So I drink my wine at night,
and I celebrate to live,
I'm thankful for what I have,
and for in what I can give,

A little bit of you,
and the others I have known,
you are all a part of me,
  from the kindness I was shown,
from a tiny budding seed,
what a lovely thing has grown,

For I now have the seekers heart,
a seed from those before,
handed down in kindness rare,
an told in times of yore,

Learning in my life,
to end it all with sage,
so careful take it down,
to write on every page,
to ever have your back,
if war should ever rage,

I will share in what I know,
I give with words and hands,
I will tell the galaxy,
of the universe's plans,

And love will finally find a way.

Cherie Nolan © 2017

Doesn't it hurt to cut your own strings?
To keep yourself distant?
Isolated?
Detached?

Feelings of vague and cloud and grey
Veil your thoughts
Inner workings

What a shame
I bet your raw emotions are glorious
Radiant
Breathtaking

I wish I could see your
Feelings of bright and sun and gold

It's not the photographer,
alone,
who makes food look soooo good,
the Chef feeds him,
beautiful specimens,
each,
with a unique professional talent,
and taste is probably,
one of the most highly subjective things,
I know,
there are standards,
origins and roots,
personality traits and how you were raised,
excetera,
most of my siblings are amazing cooks too,
there's a certain way of looking,
at each flavor individually,
and then the combination,
knowing that it will work or not,
alone together with many,
just in your mind.
then your hands,
add some brain power,
a magic heart,
use your taste BUDS,
add an unexpected ingredient,
PRESTO - Magic Kitchen!!!

Putting the ingredients together,so that it will taste good for the masses,
not just for you,
even though it is for you too,
a lovely reward in sharing your skills,
you appreciate the depth of flavor,
more than anyone else could,
the love and thought in there,
not because they don't have the same level,
but because we are all so,
individual,

But the best chefs,
in my humble opinion,.
study preservatives,
and avoid 'em
study as much as they can,
sources,
herbs and cuts of meat,
oils and fats,
I know it matters to me,
where it comes from,
whether it's from VERMONT,
or around the world,
I want to know the story,
and how to cook it even,
super cheap stuff,
learn about cultural influence,
like familial influences,
America's Test Kitchen got it right,
know your BEST practices,

We know our tastes completely,
appreciate & know about others tastes as completely as possible,
they totally understand how it works,
it's how their mind ticks,
miraculously inventive,
with a few new things up their sleeves,
yeah takes on traditions,
TwIsTs they say,

Can be classy or catastrophic,
or somewhere in the middle,
and people aren't going to eat,
the catastrophic ones,
but if they know all the different recipes,
what can and cannot be substituted,
or added,
like the right herbs,
for example,
a dash of this,
after that,
or what could we leave out,
savory or sweet,
or both,
whether you can use this cheese or that one,
or many,
what are they like cold,
what are they like at room temperature, how should they be heated,
is it best to use it fresh,
what you can make on a dime,
how about a bottle of vinted wine?

I could go on but you get my point,

I put things together that no one else has,
true art,
and I think bingo!
Brilliant!
And I'm happy to report
that others believe this,
others that I trust,
feel that I can do this,
miraculously perfect,

No real failures,
because everything is learning,
and my mind is always yearning,
in the dollars I am earning,
a real blessing should be shared,
I am always eager,

To learn more unknown,
helpful,
ingredients to life.