
Day 13: Lilac Posset
I only make lilac posset
for my worst enemies.
Because when they scoop a spoonful
into their ugly mouths, a ballad
of honey and lemon will play.
But there will be a third instrument
whose tone they will not be able to place,
and they'll spend eternity wondering
at the unknown taste of lilac.
But even if I deign to tell them
that they are eating the essence of flowers,
they will not know the joy of creation,
of cutting armloads of fresh lilac clusters,
of plucking the flowers and bathing them,
the joys of little bugs and cocoons
hiding in the purple, of the kitchen
drenched in the scent of spring.
They will not know the herbal witchery,
the instinct, the blood feeling
of fresh flowers submerged
in rich and glossy heavy cream
left in the cold to infuse.
They do not know the dessert they eat
took two nights and three days.
They do not know the lilacs were picked at dusk
during a waxing gibbous moon,
that the honey was local, the lemon bright as butter.
They do not know that as I poured it
into my grandmother's ramekins
I sang an old song I couldn't remember.
They do not know
that as I made the posset
I, slow as honey, sharp as lemon,
began to love them.
