Eggplant Parmesan Versus Evil

@Molly Norman, this is for you.

Dark Matter

I understand the glorious alchemy
of salting slices of just picked raw eggplant 
to draw up the bitter essence from the flesh
so that it may be rinsed away, 

and it’s not hard at all for me to delight
in the mysteries of the scent 
rising from the oven as the slices
are baked for inclusion in a dish
to be served late tonight to someone well loved.

I understand these things.
I feel the joy of service and making
when I turn to them from news of this world
that’s starving for such joy.

I don’t know how to approach those children
dead on beaches and in the streets; 

how to speak to those among us so willing 
to let freedom be wrung out of us,

can’t bear to lose the sweetness
being drawn from us daily;

I don’t know how to love a nation
so openly bent on hate and madness, 

how to love and live in that world…

View original post 113 more words


About Eileen

Mother of five, grandmother of nine, great-grandmother of four. 1955 -1959 Rice University in Houston, TX. Taught primary grades; Was Associate Post Director of Religious Education at Ft. Campbell, KY; Consultant on the Myers/Briggs Type Indicator, Was married for 60 years to an Architect in Middle Tennessee.

Posted on September 5, 2015, in Uncategorized. Bookmark the permalink. 2 Comments.

  1. we love aubergines – eggplants… I also prepare purée d’aubergines with olive oil, a bit of salt and black pepper, and white onion… on the side: some goat or sheep cheese and tomato salad – simply divine! 🙂

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