TAE Gallery: artwork, photography, poetry, songs, and book arts


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Applesauce

In a pot of heated water, dump your apples,
Boiling until their skins crack with flavor.
Remove to one side and let the apples cool.

Steam-plumped raisins, or cranberries are cool
To toss in the sauce as we peel and core the apples,
Adding lemon juice for freshness and flavor,

Cinnamon (and perhaps sugar for flavor),
Mashed together, chunky-style, to cool
Before dinner, then serve the apples.

A delight to taste the apples’ cool flavor.

 

 

© 2005 Thomas A. Ekkens

Above photo: Apples

This poem appears in our chapbook entitled Time Rusts.