At the end of a fancy restaurant dinner
I like the sugar cubes that come with tea service.
I dip them into the tea, and watch the efficiency
of liquid wick into the grains, then I place
the saturated cube on my tongue.
Before that, the wine tasted like new envelopes,
then popcorn. The little spoon that supported the work
of the amuse-bouche was so lush with density
I wanted to eat it instead.
I know I don't belong here in this repurposed bank,
sitting among people who have more than a poet's
income. Well, right now we are all enjoying the same
kind of spoon. Ha! Take that! Oh, the bill.
At home my favorite spoon is a spork, it's good enough,
and at my mother's house, I like to use the one
with an elephant etched onto its handle.
I can make that cider with thyme in it
that we both enjoyed so much,
but I won't. I'll make chicken marsala,
or meatloaf, and we'll watch a movie
while sitting on the sofa. Our tablecloths
and their fashionable grease stains
folded into one another
will remain in the cabinet.