Tagged: seafood

we are in many

we are in many
ways merely
ingredients,
going for
that luscious
match –
who is to say
shrimp and
grits
is more
divine than
shrimp with
cocktail sauce,
curry mango,
andouille
.
20160624:1850
y

it’s a service, this

it’s a service, this
gutting and cleaning of fish.
the fishmonger spills

the contents with a smart chop,
unplugs and repositions
.
20130628:2235
y

you must tap their

you must tap their
shells for signs of
life before it is safe
to place mussels
in boiling wine.
if they shiver and
pull their slippery
coats around
themselves a little
tighter, count
yourself blessed

as soon as it gets
unbearable, they
will open up to you.
and you may want to
use as little wine as
possible – they let
go so naturally
.
20120224:0851
y