Cooking Potatoes

The longer potatoes taste air, the more
they rust over time. We strummed
guitars with calloused fingertips
(melodious incision). The pot

overfills from the weight of boiling.
We whistled unfamiliar tunes through
afternoon orgasms. My teeth cannot chew
the raw. Steam will temper the room

enough to sustain our songs in my head.
I always liked to mix vegetables
into the mash, the music, but the days
are already too easy to cry. The onion

remains sheathed in its flaky armor.
Bunches of corn are never shucked.
Even the cheddar stays in plastic past
when these potatoes soften enough

to feed. The chords are always
harsh. We could never eat our fill.

 

(originally published in The Wagon Magazine, Autumn 2016)

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