Olives
I guess that at one time or another - if we're being honest - we've all been blinded by the white hot heat and light of our fantasies, dreams, and ambitions; as poets it's practically in our job description to be thus.
The following poem owns up to flying too close to that particular sun, and the resultant crash-and-burn,
That doesn't mean we shouldn't keep trying for the impossible though ...
(It's also a recipe, so even if you don't like the poem, give the mix a try: it's great! Leave for around six weeks)
Dave R
_____________
Olives
I
Best picked fresh
from your neighbouring grove.
Take care not to leave
your terracotta-tiled
sea-facing view
and Mediterranean
cliff-top terrace
for longer than is strictly
necessary.
Place olives in a jar,
add garlic, sliced lemon,
mint, and freshly crushed
coriander seeds.
Cover with finest
extra virgin, seal
and leave to marinate.
The texture should be succulent;
the flavour a knockout punch.
The best part of the olive
Lies nearest to the stone …
II
I could sit here turning
terracotta-red, imagining
I was Durrell or Graves,
shuffling sheaves of Attic verse
and quaffing a glass
of pungent local plonk …
(the sun will set on this
as on other fantasies).
But give me this flavour,
this tang of dreams,
and let me quietly marinate
inside my pinkling skin
and oh-so-very-English
mid-Victorian terrace:
The best part of the olive
Lies nearest to the stone …