Gumbo
by Bill Griffin
Start with a roux
(pronounced “rue,” but we’ll come to that later);
he looks it up, French for browned,
while his son stirs: oil and flour
cooked together in an iron skillet.
Twice it burns. Dump it out.
He scrubs while the boy starts over
and the house fills with musk and steam
and the breath of the bayou.
Watch the boy intent before the stove
(at least 20 minutes for a good, dark roux):
how does a father get so mixed up?
A stew of wishing for his only son
to finish school, bring home honors,
dream large,
leave the kitchen . . .
. . . but today is a blend of lowly things,
garlic, okra, sweet pepper, hot pepper,
black beans, smoked sausage (Latin for salted):
as common as the salt of sweat,
the salt of tears, the bitter kernel
of regret
now swirled and simmered –
from contending flavors
emerges one.
Sip from the ladle; a steaming bowl:
common things, simple as work and
gratitude, an old spoon,
a meal shared.
Thank you, Lord, for how he cooks.
First appeared in Ilya’s Honey; collected in Crossing the River, Main Street Rag Publishing, © 2017.
PHOTO: Okra by Tjena.
NOTE FROM THE AUTHOR: During all the seasons when my son has struggled to find direction, the kitchen has been his anchor. Whenever he shows up at the door with a pot, I know the two of us will connect. Most of the poems I write about our tricky relationship are pungent, a bit salty, plenty of garlic.
ABOUT THE AUTHOR: Bill Griffin is a naturalist and retired family doctor who lives in rural North Carolina. His poetry has appeared in NC Literary Review, Tar River Poetry, Southern Poetry Review, and elsewhere. Bill has published seven collections, including Snake Den Ridge, a Bestiary (March Street Press 2008), illustrated by Linda French Griffin. His latest chapbook is How We All Fly, released by Orchard Street Press in August 2023. Bill features Southern writers and microessays on ecology and life at his blog GriffinPoetry.com with weekly posts of poetry and nature photography.
AUTHOR PHOTO: RTHDA by Josh Key.