Garam Masala, 1972
by Tere Sievers
For Brooke
We stand on their front porch,
invited to dinner by our friends,
smell the bright aromatics of
crushed spices from the kitchen,
cinnamon, cardamom, cloves,
the perfume of garam masala.
II
I pull out Brooke’s 1972 recipe book,
food splotched and yellow-paged.
On the inside cover is a hand-
written menu: chicken curry,
samosas, naan, chutney,
hot, spicy food, a match for
the heat she was seeking.
III
The 70s warmed up her life.
She welcomed fiery kisses,
worshiped sun in a macramé bikini,
tried thrills on all the hot rides.
The years burned by, took their toll.
She was alive, and then she wasn’t.
IV
In my kitchen cupboard, 48 jars
of spices, caps tight, wait for an
invitation from a recipe to open up.
The garam masala jar is empty
but I can still smell her spice.
PHOTO: Organic Zing Garam Masala, available at Amazon. Ingredients include coriander, cumin, cardamom, cloves, cinnamon, and black pepper.
NOTE FROM THE AUTHOR: In the mid-1970s, I attended the weekly Beyond Baroque Poetry Workshop and benefited from the supportive environment. Now, my weekly Poetry fix comes in Donna Hilbert’s poetry workshop. There, surrounded by talented writers, now good friends, I continue the effort. As I age, writing poetry helps me see clearly the joys of a long life and teaches me how to survive its losses.
ABOUT THE AUTHOR:
Tere Sievers lives and teaches in Long Beach California. Her poems have appeared in ONE ART, A Year of Being Here, Nerve Cowboy, Pearl Magazine, as well as Arroyo Seco Press and Silver Birch Press Anthologies.