New York-Style Hungarian Stew
NEW YORK-STYLE HUNGARIAN STEW
In the darkest corner of her living room,
she waits to eat. A stone’s throw away,
her ex lives with their kids, his goulash
wafting reek into her open windows.
Through the one in her master bedroom,
the man could easily catch sight of his successor
swaddled in goose-down, identical in color
to the old comforter she could see, if she cared to,
just beyond her window, on the bed where
she’d been fed, “I’ll cherish you always.”
Abutting that room, the den with surround-
sound TV, where the vulgarian had charmed
the panties off her during commercials, turning
up his volume so she could grasp every syllable
of his accented endearments, his excuses.
Adjacent, their son and daughter’s rooms
(now, with suitcases the children bring back
and forth each weekend); and down the hall,
the state-of-the art kitchen where her louse ex
still plays chef. How she’d wished he’d played
spouse with as much know-how and gusto. Oh,
how he’d cooked and cooked their goose, served it
up every chance he got, till she got good and fed
up and fled to an old flame in a brownstone
across the way — where, at this very moment, she sits
with the stench of the dish her ex is, no doubt, cooking
to death, and the essence of her Crock-pot stew
cooking up a storm, inextricably mesh.
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