Fall 2006

 

 

 


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ode to seven layer salad
Sam Ridenour

The kind
Aunt Mary makes
requires careful
preparation.
The evening before
the reunion,
church picnic,
block party,
is the
absolute
latest
Mary will start.
Needs time to settle,
she might say.

Passing the night
in a darkened
fridge
in Orion,
Illinois,
sweet mayonnaise
settles
to the bottom
of a
glass cake pan.
Wending its
way through
sliced scallions,
thawed peas,
translucent celery cs,
coalescing with iceberg lettuce
shaved so thin
your heart
could
break,
sweet mayonnaise
descends.
Its passengers:
crumbled bacon
and
shredded cheddar.

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