"cheeses" poems
I pull open the door
And hunt for food in the dim orange light.
"There's nothing inside"
Well, actually,
There is something:
Months old cream cheeses precariously stacked atop each other,
Several mysterious bottles of brown sauces,
Dried out leafy vegetables,
But nothing
This lazy *** can eat without preparing.
I push close the door,
Leaving my stomach rumbling and empty,
But filling my mind with
Dreams
Three-fourths of the dull gray door is covered
With colorful ceramic magnets
From my dad’s corporate adventures
To Batangas, Bohol, Bacolod, Davao,
Hong Kong, Singapore, Malaysia, Macau,
Nepal, Vietnam, Sri Lanka, China,
Dubai, Pakistan, Saudi Arabia
Sudan, Egypt, Ethiopia,
Canada, Greece, and Australia.
I examine each magnet’s contour and shine,
Letting its foreign dust seep into my fingers.
I dream that soon
I will return all those dusts to their lands
And bring home more magnets of my own.
Dec 28, 2013
Dec 28, 2013 at 9:50 AM UTC
Marinara is my favourite kind of pizza.
I mean, I can’t really have any others...
Yes, I am one of those ‘annoying vegans’
But I also don’t like the non-dairy cheeses.
I used to order the gluten-free version.
So, I guess I am even more annoying.
However, the dough was so dry and weird
I just could never enjoy it.
I’ve tolerated it though for maybe 4 times.
But seriously, it was quite nasty.
So, please, just get the normal Marinara,
Unless you've got celiac disease.
In which case,
I'm sorry,
You gotta have to get the gross pizza.
Feb 6, 2018
Feb 6, 2018 at 6:30 AM UTC
deli meats and cheeses
i look past them at soft crinkling smiling faces
and i drink my java
warms up my hands and ******* and i sweat
in my coat
walking up and down the isles
I see trail mix
and sunchips
and sweet sweet sweets
the yummies
that i adore
chocolates
especially
dark chocolate cocoa orange cherry strawberry berry red brown
it's the sweetness and saltiness
of summer time ice cream
It's the cold crispness
of carrots and snap peas
It's the warmth and comfort
of big muffins and a plate of hashbrowns
at Perkin's
after a stressful morning
spice smells
of pad tai noodles
sourdough bread, fresh baked
crunch crunch on the outside
soft hot squish
inside
(save that part for me, i eat them separate
-you laugh)
how many times did we
laugh
about how you ate that bug
and we were never picky
*cherries
all those cherries.*
we ate nutella
on bread,
washed it down with cold organic orange juice
from a cafe neither of us had ever heard of
and tofu
tofu tofu
always cooked perfectly (we wondered how they do it)
(i still don't know)
chocolate, melting slowly
"you missed some."
-------just an excuse to kiss me.
i giggle
peanut m&m;'s
turn my tongue colors.
Watermelon at a potluck
wedding cake
cheesy potatoes
and an extra helping of bread
(we laughed so hard at the white bread, squished into a cube)
ruby red
made you wince
I drink it straight from the bottle
and smile
remembering every kiss
that tasted of grapefruit
in that tent
every kiss that tasted of salt
from the eggs?
or from the sweat on your lips
the sweat on your lips.
we kiss more
i smile into your lips
i remember that, especially
we never got sick of each other
nutella on everything, now.
especially on s'mores
i smile with every memory
i put my hands in pockets, the cold rushes to meet my face
in the ice cream aisle
i cool down as i graze
through the tubs or corn syrup and double churned triple churned
cream with extra fudge
sherbet
i chuckle to myself
memories memories
of sitting up high
with you,
sand on our toes
chocolate caramel fudge coffee
on our tongues
love
in our hearts
you remember.
the taste of that summer
Nov 9, 2011
Nov 9, 2011 at 8:12 PM UTC
Somehow, I managed to get to my thirties
without eating a cherry --- a fresh one, anyway,
raw, untamed, unshelved, and forgodssake,
unmarischinoed.
I had them in pies, gooey, sickening, too much
syrup, and in sundaes --- again, not real, a turn-off,
saw people tie the stems in knots,
I had the impression, I think, that if people
had to do all the things they do with cherries
to make them flavorful, they must be really
**** straight out of the bag.
I made my mind up that they were unpleasant
and I would have nothing to do with them.
Even, or especially, in chocolate-covered cherries,
which my mother loved, so I wanted to love,
I could at best eat the chocolate around that
thick viscous sugary embryonic fluid
wherein lay the embittered, unborn and unloved cherry
and not the coveted prize.
So imagine that day when, careless at a cocktail
party, or at someone's house, hungry, I nibbled
at a fresh one, deep red and whole, gingerly working
my way around the stem and coming awake
to ohmygod what have I been missing all these years?
They still seem brand new now, every time, a delicacy,
something wealthy people indulge in and so not really
belonging to my world. They beg for the company
of wine and the most delicate cheeses, they ask to be shared
and doted on. The keep revealing themselves,
on the plate, unadorned, and they keep reminding me
to try something else that I have never tasted,
like complete and utter honesty, or looking at myself
naked, without judgment, even at the innermost
feminine parts, upside down with a mirror until I see why
they say making love for the first time is giving away
your cherry.
Jul 31, 2014
Jul 31, 2014 at 1:03 PM UTC
*First light in the Hudson Valley
Arbor Day of April, 1970.*
Adrenaline coursed through our young
bodies, our hearts on fire with purpose.
As we rode our bikes, walked, or jogged miles
to our rural high school, red-winged blackbirds
called out from the misty swamps.
Beautiful but invading, acres of purple loosestrife
were rapidly taking over their wetland habitats.
Harbingers of the forests, blue jays issued
warning cries from deep in the woods,
where blights were killing our trees
with increasing frequency.
Three of us rode together, cycling in relative
silence, until we came to a meadow
selected for our early breakfast picnic.
We feasted on special fruits and cheeses,
hungrily stuffing in rare treats.
One friend began to send iridescent
soap bubbles into the chilly air.
Up they rose, up over the soft, puffy cloud
of her reddish curls, and into the dawning sun.
One bubble landed, unbroken, in the cold, dewy grass.
We stared at it, somehow understanding that here
was a delicate metaphor for our own fragile planet.
Approaching our school now, we breathed deeply the fragrance
of apple blossoms from commercial orchards all around us.
The spraying of pesticides had yet to be banned.
We were sleepy in our classes that morning;
most of our teachers understanding that we stood
now for something worthwhile, that we believed in,
and they smiled with kindness, some even with approval.
Our principal agreed to an awareness-raising slide show
designed for our fellow students, teachers and parents.
An intelligent man, he was admirably tolerant of the wave
of changes that our generation brought with us.
Smoke stacks, polluted water, and dying wildlife
flashed onto a screen in the darkened auditorium,
accompanied by the vivid symphonic power of
Stravinsky's 'Rite of Spring'- a score so revolutionary
that a riot broke out at its premier, in May of 1913.
We had no idea then how much worse things would become.
All these years later, we each do our part, blessing
the efforts of our children and their children,
hoping fervently that we are not too late.
Apr 22, 2016
Apr 22, 2016 at 2:37 PM UTC
You are like sweet pickles.
I prefer dill,
Always have and always will
And your taste will never be enough.
But I choose you
Because you are the
Only thing on the table
That looks familiar.
Your skin is just as
Pleasing as a dill pickle,
But this little similarity will only
Sour my smile,
And my disappointment in your taste
Will become quite apparent
As it echoes through the tunnels and channels of my
Lips and eyes.
But I’ve passed up cheeses
And wines for you
(The cheeses are unfamiliar,
Smelly, and fattening; the
Wines turn me red
And stupid).
Yes, I have chosen you.
I hope your eyes dilate at that
And the growing and enveloping blackness
Takes over your vision and your will,
Rendering me invisible
But twice as lovely and
Four times as dangerous.
With you blinded now, sweet pickles,
Let me tie you up in my fingers
And **** you.
Feb 28, 2011
Feb 28, 2011 at 11:27 PM UTC
Small things Remembered
The shop at the corner
Of my childhood
Has stopped selling Danish pastry
Nor has it Coco macrons,
Milk and cheese
The rooms are bare
On its counter cutting cheeses in smaller portion
An old fashion weight
Used when selling butter
Dusty windows
Forgotten, no one says: remember where
We bought our milk?
The bell that rang when opening it door
Will not chime anymore
Perhaps someone will buy it and make it
Into a wine-bar, it is the trend now
They are trying to make us into posh alcoholics,
And I have a sudden hunger for Danish pastry.
Oct 1, 2016
Oct 1, 2016 at 5:54 AM UTC
I follow him in the kitchen
We prepare saucepans;
onion, garlic, tomato, pesto, cheeses,
some flavour of the day...
(We're a fickle two)
and
Boil water, cream
Bubble, salt to taste
Cayenne for luck
He grabs and mixes and I trail,
Closing cupboards and sliding shut drawers the only sounds,
Otherwise silent in our routine.
No good will come of this
silence in our routine
Dec 16, 2013
Dec 16, 2013 at 11:16 PM UTC
Succulent, meaty, ribs falling off the bone and drenched in a velvety, thick, sauce.
“Check please.”
Tender chunks of lobster tail bathed in sweet, drawn, butter.
“Thank you. That will be all.
Heavy, cream-coated, strands of fettuccine accompanied by fresh peas, Speck, and shaved Parmesan.
“I wish I could stay but I can’t.”
Filet. Rare. A veil of Roquefort and sautéed wild mushrooms in a Sauternes reduction.
“It's just not the right time.”
Perfectly seasoned carne asada with a creamy roasted poblano sauce, queso fresco and the cool, half-mooned, sultry innards of a Hass avocado.
“I'll call you tomorrow”
A decadent Kobe burger blanketed in cheeses, caramelized onions, crisp bacon, and a cap of unctuous foie grois.
“But thank you for everything.”
Peanut butter and jelly on white bread.
And you would have me forever.
Jul 17, 2011
Jul 17, 2011 at 4:42 PM UTC
St Henry was for Finland, and before he took the land
He wandered through Uppsala with a beer-mug in his hand.
For through his understanding of the Finns and what they are
If you should serve him sahti, it must be in a jar.
St Patrick was for Ireland, and before the snakes were out
He ate a steak, and washed it down with pints of Guinness stout.
For since he was from Ireland, people shouldn't make mistakes:
Unless you give him Guinness, then you mustn't give him steaks.
St Louis was from France, and before he was the king,
He bought champagne and cheeses and he ate like anything.
For since he was from France, I must say it once again:
Unless you give him cheeses, then there must be no champagne.
Dec 15, 2010
Dec 15, 2010 at 6:34 PM UTC
Y'know whenever I go to my brother's to watch a football game
He always brings out a lovely big platter of cheeses, with a selection of crackers
This and some hummus, nuts and potato crisps
Along with a nice cold beer
He really likes his cheeses does my brother
Me! I don't mind a bit of cheese myself
But Him, he's a real connoisseur.
Anyway last Christmas I was looking for a present to bring him
And in my local supermarket, guess what, they had these lovely big platters of various cheeses
Wow! I was delighted, that was his present sorted
No more traipsing around shops, tiring my poor feet out
And this was a good present, something he'd really like;
So I brought the cheese home and put it in the fridge
Next morning I was up early sorting out the presents, who got what
Putting them in nice Christmasy type bags
I then packed them in the car and took off,
An hour later I'm sitting at their table and we're talking about some poor celebrity movie star who's just passed away
Their saying he had some Brain disease, just like Alcheimers except it wasn't Alcheimers
My brother's wife is there trying to articulate, to explain
"It's like his brain had holes in it"
And I'm thinking "Holes in the brain, hmmm... just like...like a Swiss cheese"
Then, of course, I remember. **** I say out loud in front of them all,"I forgot the cheese, I left the feckin' cheese in the fridge"
Really ****** me off
Then I start thinking, that's actually quite funny
We're talking about Alcheimers disease and it reminds me I left the cheese in the fridge
What do you call that, is that ironic or what ?
What's a Paradox ? Sounds like a washing powder.
Wait! Is this a poem at all or am I in the wrong place ? (LoL)
May 23, 2021
May 23, 2021 at 10:31 AM UTC
a man needs a goat
every man deserves a woman
every man should have a woman
but a man needs a goat
if a man has a wife
he still needs a goat
a goat gets ya milk
a goat can getcha food
a goat can make a coat
and keep you warm
a man needs a coat
every man should have a goat
even if every man was married
every man would still need a goat
a man needs a goat
a man needs a goat
you can talk to a goat
and he will listen but
won't give you backtalk
a man needs a goat
if you're stuck on a mountain
a goat can find the way back
maybe
a man needs a goat
you don't have to feed a goat
a goat can feed itself
goats eat grass
if you own a goat
you won't have to buy a lawn mower
your goat will take care of that
goats do not climb trees
if you own a goat
you will never have to call the fire dept.
to tell them that
your goat is stuck up a tree
goats don't climb trees
so that will never happen
a goat can make milk
and with its milk
you can make
all kinds of cheeses
like goat cheese
and fresh mozzarella
there is nothing
like fresh goat cheese
and fresh goat cheeses
without a goat
you just can't make any goat cheese
nor
have any goat milk for your oats
a man needs a goat
you can't step on a goats back
you will break it
please use a ladder or
step-stool instead
do not step on a goats back
you can compare your goatee
to a goats beard
they grow'em too
a man needs a goat
goats make good company
you can talk to a goat and he will listen
but won't talk back
he's a good goat
a man needs a goat
a man needs a goat
a man needs a wife
but if a man has a wife
he's still gonna need a goat
a man needs a goat
Oct 27, 2014
Oct 27, 2014 at 3:26 PM UTC
saying **** off* seems so much more
easier when you're petting cats....
they just say it for you...
there he is, Quarus,
the operatic singer nearing sunset,
200 variations of a mulling of meow,
i end up calling him Orbison Rufus,
the ginger Roy of Peckham -
he basically meows lazily like Roy
singing... as said / i.d. (id est): the umbras
or umbrellas - counting the shadows'
version of Apache's yawn: ah-woo ah-woo
ah-woo nagging the reflex...
gave them the yawn and gave them 1950s
America... Billy the Kid talking to the king of
Specs... hank marvin.... cheese grater
with those teeth... dozen cows buckling with
the herding in while the dog carved a feel
for religion in the translation of the Vatican
from coliseum into football requirements...
the movies were great in the 1950s, just after
the technicolour... petting cats was never such a thrill...
the operatic meow, onomatopoeia from echo
in a cave to knock-on-wood...
200 variations of the knock
and 12 whiskey shots downed
while playing poker... 12 cowboys
1 Milwaukee and 30 Turks... classic Tarantino...
i said the Apache yawn... i never said giving
out smoke signals...
Quarus my ginger is demanded as having laughed...
he's Roy Orbison with the meow,
pretty much lazy...
looks like a murmur when he tries singing,
pretty woman, trolling down the street,
Gucci, Chanel, and everything in the scrapheap of lobotomy,
as is Paris necessarily mentioned: chiselled
white collars... Roy knew before Elvis...
the trick came with sunglasses,
and the gluttonous slur of the half-opened mouthing
for subsequent mouthing it off...
no amount of cheese in French could ever
charter the success of the cheeses added to cheeseburgers
with the milkshakes, which were plainly Dutch
laughing cows named Novices....
quick-melts and some said:
dreadlocks of string-yellow Gouda pulled
for a hippies' worth of Chinese chugging down
a pint or two, for worth of gag and the slim mascot;
the Chinese never taught Cannes arithmetic
of the thumb through to pinky...
i don't know how they taught counting
with their complex ideograms, they never taught
arithmetic give their encoding...
they taught pure math.. they never taught the simplest
of assurances... meaning so few of them became bankers.
Aug 15, 2016
Aug 15, 2016 at 11:21 PM UTC
Every day the people do it
We can always see straight through it
Every day they ‘ooh’ and ‘ah’
‘Where are we going’ and ‘how far?’
Walking right through our arcade
Playing out the same charade
Are they coming in to buy?
Or look at every price and sigh?
‘Candlestick sir, antique broach?’
‘Sorry must get to the coach’
Occasionally while one man browses
They will look at the price of houses
But we know that they’ll never buy
Because the prices are too high
‘Salami, cheeses, tongue in jelly?’
But they just walk past the deli
From their course they never budge
Unless of course they want some fudge
‘Perhaps a painting or knick knack
A china tea *** letter rack?’
The gallery’s packed full of art
But from their cash they still won’t part
The café almost tempts them in
The smell of bacon tends to win
But then they look upon the clock
And wallets full still, off they flock
In short this daily stream of life
That travels through our little fief
Just amounts to so much teasing
Rather than shop keeper pleasing
There is a reason none the less
For their single-mindedness
Despite how varied our approach
We cannot hope to beat the coach
Jun 13, 2012
Jun 13, 2012 at 11:05 AM UTC
I swear I'm not a Munster.
Don't leave me provolone.
When you asiago away I really Swiss you.
It makes me bleu to watch you leave.
People keep telling me it'll get cheddar.
I'm feta up with going to havarties.
Queso, maybe tomorrow will be Gouda.
Sep 14, 2013
Sep 14, 2013 at 12:39 PM UTC
I was a mouse and I lived on
The moon, I ate grey cheese it
Was always grey never anything
New.
But then someone parked, left
Scorch marks on my favourite
Grey patch of cheese, so I
Sneaked aboard and watched
Them claim my cheese in the
Name of man, in the name of
History
What was man? did he taste
Good? but I smelt him and
Could tell he smelt not so
Good, We landed it took a
While, I sneaked off to find
New cheeses that I could see
From my cheese moon seat
So far away down.
I tasted here ,I tasted there,
But I preferred what I had left
Behind, that place in the sky.
I had left to come to this place,
That tasted like moon ant hair.
I waited a while for the ride
That took me from there, but
It was doing a round trip, so
I'd have sneak off and catch a
lift home from there.
So whoosh I went up through
The clouds, and through the
Blue, to the darkness out there.
I chewed and nibbled, then some
More. It got them in a little
Trouble, they solved this then
Were on there way.
I floated around waiting for a
Ride, then some tasty space rock
Was heading my way, I caught
It as it did fly on by. Then to
Home I was off with a jolt, I got
Near the surface my time to get off.
I landed after floating for a while,
Where the space rock had landed,
Juicy grey rocks had flown around
All mine to taste once more. I was
In heaven, I hope those humans
Never come back, as this moon of
Grey cheese is my favourite place.
And there's not much tasty cheese
On that multi-coloured rock.
Feb 27, 2015
Feb 27, 2015 at 4:27 PM UTC
do you know when you've had a really long day, and you stop at the grocery store to buy dinner, and you don't really want to cook so you go to the deli section and you think, I could go for some cheese tonight, so you head to the fridge carousel and you pick up some cheddar and it says it's been aged for two years and it looks pretty tender and you think, This is some nice cheese, but as you put it in your basket you see another cheese and it's gouda and it's smoked and you think, Gouda? I hadn't even thought about gouda, so then you think about gouda and you start to notice all these other kinds of cheeses and you see that the gouda is lactose free and even though you're not lactose intolerant that somehow intrigues you, and you don't know a lot about cheese so you think maybe it's because gouda comes from goats not cows and then you think How come people aren't intolerant to goat's milk? so then you look back at the cheddar and now it doesn't seem so nice even though it's been aged for two years and it's pretty tender and you thought it was nice before, so then you put the cheddar back but as soon as you let it go you think What if I don't like gouda? and so you put the gouda down and now you're standing there by that refrigerated cheese carousel without a ******* thing in your hands and you get sort of sad all of a sudden and you wonder if you're ever going to pick a cheese and even if you do will it ever be the right cheese and suddenly you start to tear up but you think, No, I'm better than crying in a grocery store, so you pick up the cheddar again because trust your first gut right? and you pay for your cheese and you walk back to your car but as you sit there in the parking lot getting ready leave you realize that maybe it's not about the ******* cheese and it's never about the ******* cheese and maybe you don't even like the ******* cheese that much anyway and so you kind of scrub your fingers into your scalp and pull your hair and hit the steering wheel once or maybe twice and your cheeks are hot and wet and it's hard to see so you rub your eyes dry and when you look up there's an elderly asian man watching you freak out a little bit in your car by yourself, and so you slowly start your car and pull out of the parking lot and as you drive away you wonder if the elderly asian man ever cries and if he ever can't decide on a cheese and if he ever thinks that he doesn't even like cheese at all either.
Sep 12, 2014
Sep 12, 2014 at 6:19 PM UTC
I always thought making lasagna,
is like a religious experience for me.
And it is I mean,
it's always different depending,
on what I have,
for meat or no meat,
and vegetables,
and cheeses,
You can use cream cheese,
gruyere and cheddar believe it or not,
definitely need mozzarella though,
haha,
All those epic lasagnas I've made,
geez,
amazing what I've learned,
NO failures, ever,
and so many lessons in leftovers,
appreciating the depth of flavors
the gifts of the day,
and those yummy memories,
emmmm, boy.
When you can pause,
a -second-
to appreciate the
finer things in life,
like this here leftover lasagna.
It might be what makes you a good chef,
I don't know,
But it sure is better next day.
Cherie Nolan © 2016
Dec 31, 2016
Dec 31, 2016 at 12:12 PM UTC
Click, clack
bucket hat
won't that ghost go home.
Flying around the moon,
silent in the smoke,
in a spaceship made of stone.
Voyage of the ******
It begins with one.
The man was once a great explorer,
reduced to
the time between six and noon.
Recovery is a process that takes
lies, and
deceit, and
moon light.
Shining through window panes and
smelling of sulfur.
Coo coo achoo.
God bless you.
If the apple rises up in revolt,
what would Newton do?
The world is full of monsters and cheap drinks.
Yes,
the two go together.
Sometimes they hide behind ghosts.
Expect the unexpected to tell the truth
in jazz bars and to
use ***** needles.
Clack, click
the rumors will stick in
the adulterers mind.
Which is funny because the punchline,
wraps around the world,
like a snake crushing the Golden Goose with monstrous jaws.
The ghost struggles to shake hands while,
watching the street collect dust.
The man dies.
So,
now there are two.
Swirling and spinning,
crisp and clean.
The house will be demolished.
Brick by brick by brick by brick.
Windows don't break,
they shatter like glass.
Which makes sense over time.
What if the ghost can't go home?
Then,
there will only be two.
Coo coo bless you.
Cut off before the big finale,
***** curtains dropping
hints that,
the spaceship with be destroyed.
Death will come for the man.
The ghost will go home.
Click,
clack.
There is no bucket hat on the moon,
only the sound of trucks rumbling.
The moon,
like all cheeses,
spoils
the child and spares the rod.
Dish, dash, doom.
Hair slicked back,
the man is lowered into the grave,
looking like fire.
No tombstone reminder.
Just green grass and
mistakes made for two.
Watching in the rearview mirror as the world turns,
finally,
the man is an explorer once more.
Mar 23, 2016
Mar 23, 2016 at 4:55 PM UTC
I'm not sure how this works
Out, you and me,
All twiddling thumbs and
Awkward hair twirls unsure
How to properly
Spit
Out a greeting,
"Oh hello."
And what comes after,
And what should come after.
We try our best to
Veer away from each other,
Afraid that the other would
Smell the
Rancid blue cheeses on
Our tongue,
Or the cliches displayed for all to see,
Like spinach in our teeth.
So we nod.
Slowly.
Abruptly.
With chin up and hair
Tangled somewhere behind
Our ears,
Hopefully.
And ice breakers stale
In the backs
Of our jeans pockets.
Noses crinkling in
Silent prayer as to
Never have to ask the person
"Sooo, how's the weather" or
"Sooo, how much does a polar bear weigh?"
(Enough to break the ice, by the way.)
May 23, 2014
May 23, 2014 at 11:56 AM UTC
The boys are all about the cheeses,
the platter, the crackers.
The girls are all about double cream.
The thicker the better.
The boys select the cheeses
that are bluer and smellier.
The girls stick with tiramisu
with a coffee chaser.
It makes no difference to the bill
which each year gets pricier.
They add a charge for the ambiance,
no matter what we order.
Oct 9, 2024
Oct 9, 2024 at 2:32 PM UTC
Giant portions of tender beef; bring me a field of cattle.
Large helpings of diced pork; hunt down the fattest sow.
Unlimited gallons of alcohol; brew the strongest in the land.
Ten times the amount of cheeses; let ever mouse envy me.
Tempt me with exotic women; from every corner of the world.
Order another kilogram of cigarettes; block out the blue of the sky.
Never let the chocolates run out; richer than the sweetest syrup.
You think this is too much?
Jun 28, 2012
Jun 28, 2012 at 12:57 PM UTC
Leaflet through the door on a 5K run for charity.
Spam email on the benefits of the Paleo eating regime.
Pals posting photo's of culinary creations on Facebook,
and Im in the queue for the food bank;
a hand to mouth existence.
In Scotland, half the people in poverty are working families
struggle to survive day-to-day and the basics of food to live
being asked to work longer hours for less money
while the politicians say they have nothing more to give
and the "Queen talks about austerity while wearing a £1 million hat"
(I'll thank Frankie Boyle for his razor sharp insights on that)
and Im in the queue for the food bank;
a hand to mouth existence.
Contrary to common misconception it doesn't always rain in Scotland.
This week its been 26 degrees, and Glasgow is awash in t-shirts and shorts, and beer gardens with bees. Cold beer never looked so refreshing.
West Enders in their top-down convertibles extolling the virtues of organic produce from Peckhams and their exclusivity price-point gourmet cheeses,
and Im in the queue for the food bank;
a hand to mouth existence.
Jun 20, 2014
Jun 20, 2014 at 9:49 AM UTC
It had been said that writing is the window to the soul
As if our souls have been locked in the houses of our bodies
The flesh and blood of empty shells that have waited so long to be embodied
When we die our bodies get put on the market
Our friends become nothing, we become the homes of maggots
We rot until the soil finishes our bones
Leaving nothing left but soft soil where we grow real live homes
Made of brick and of high plaster ceilings
Or we might grow temples, as we give our souls to some higher being, kneeling
On hardwood floors,
with concrete steps that lead up to chapel doors
And if you're not one for religion than we might build grocery stores
Lined with meats and cheeses, spilled milk on the floors
Because of toddlers who have had too much sugar
We may even build centers for children who flick their boogers
Or homes for the folks who can no longer walk
Hospitals for those we have deemed unfit because they chose not to talk
I suppose they may build whatever your soul has become
I suppose they may build a window to your soul, a literal one
If you could look into your window after death, do you think
That if you peer hard enough, close enough..
Do you think you would like what you see?
It has been said that writing is the window to the soul
As if we are locked in a prison of flesh and blood
Maybe it's why so many people feel less than enough
And maybe it's the universe's idea of punishing us
Because this whole house of flesh is covered in muscle and blood
Moving body parts, cells,thoughts and emotions like love and lust
Pushed all together supposedly the way we're supposed to be
Souls like caged animals waiting to break free
Like my rib cage can't hold the thousands of lifetimes sewn into my soul
Because a soul is too big for 342 bones to hold
With lifetimes yet to mold
If I truly am caged, there is just one more question I must ask of thee
Do I really want to be free?
If writing is a window to the soul
Then my body must be a home
But I want you to look into my eyes and tell me what you see
Because if I'm supposed to feel at home,
why does this house feel empty.
Jan 30, 2014
Jan 30, 2014 at 8:53 PM UTC