TABLE

Bud Powell “A Tribute
to Cannonball,” adjust the volume. First

I get the
corn going in the steamer.

Real butter, salt, pepper
go on the table, set for one.

In my sautee pan I heat a
bit of olive

oil, and then carefully
place the boneless chicken breast inside

sprinkled with Tony Chachere.
When I turn

it over the leftover
green beans go

into the pan with a dash
of Modena balsamic vinegar, more

Chachere. And
everything is ready

at the same time.
I carry my plate to the table.

Finally,
my last bottle of Newcastle is poured

into a pint glass which has been
in the freezer for two weeks. It’s

so cold, an ice crust forms.
I sit down.

June-July 2005