Timeless you once said to me
standing on golden sands distant horizons met
This world of ours has no ending
living oceans murmur inside breathes
within memories in those that salt cured
They are the gathering dust blown away
bleached white the remains become fossils of a bygone day
in memory of each waking hour thanking God for each gift
Olives
I like olives - so smooth and round,
wrinkled or puckered, by the pound,
from the deli or in a jar,
savory flavours, the best by far.
Firm and juicy, large or small,
ripe or salty, I like them all.
Stuffed with garlic, pimento slice,
those saucy tongues are pretty nice.
I like them as a tapenade.
On salad or pizza, they make me glad.
I like them ripe, I like them green,
sliced in marinara, petite or Queen.
Sprinkled on nachos, straight from the shelf,
green, black or purple, all by them self.
I eat them slowly, one at a time.
Or chomped on in pairs is equally fine.
Alfonso, Mission, Manzanilla,
Beldi, Gordal, Cerignola
Amfissa too and Kalamata,
Castelvetrano, and Taggiasca.
Dry cured, salt cured, soaked in brine,
to me they all are just - sublime.
Written 2017
'I'm Crushing On You'
Julie Leigh Rodeheaver
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