French Bread
French Bread
Your index finger
draws figure-eights
in the dusting of flour
on the counter top
where you lean
quite casually,
watching as I make
a loaf of French bread.
Then, laughing a bit,
you insert your powdery finger
into my right ear.
I’m startled...
I was so very focused
on assembling ingredients
that I wasn’t aware
of my surroundings,
at least not enough to see
your finger inching its way
toward me. I laugh too,
realizing the intimacy
of your floured finger.
Somehow,
I don’t believe
your interest is in my baking,
but I proceed on to
proofing the yeast
in warm water,
watching carefully
for the always-shocking
bloom’s suggestion
of the possible,
our palates fine-tuned
to the perfume
of earth and damp places.
Thus begins the slow tango
of dryness becoming wet,
a touch of salt-taste,
elements bound together
by the slippery
until there is inseparable oneness,
deep warmth in the joining,
the inevitable rising,
swelling seeking relief.
But not yet, oh no...
First there must be a pause,
a relaxation of the engorged,
consummation delayed,
then the pressure of my hands,
pressing-on,
pressing and shaping and pressing.
We sip our wine,
talk quietly, anticipating
the inevitable increase,
saying between us,
“We’re ready for the final phase:
the heat that binds,
coalesces the disparate ingredients,
yielding at last to the
inevitable delectable finish.”
Later, cooling as it always must,
we can’t resist
nibbling still-warm bits
dipped in melted butter,
feeding them to each other,
transcending words,
finding new ways of seeing
one another.
Written November 23, 2013
for Charlotte’s Scorchers.
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