Letters

Most days, I make it myself,

Sit down and eat it as soon as it’s ready.

Hunks of cinnamon swirl challah

Dropped in a wide-slotted toaster

Set on high

Pop!

The crust is crisp and dry

Burnt sugar and spice scent rises

A glob of peanut butter

Spreads itself on hot bread

Topped with sliced strawberries

Or bananas

Or figs

Breakfast, lunch and dessert

In one sitting.

Other days, obsessed with health,

I prep salad before noon and eat later when it’s chilled and crunchy.

Heads of romaine, radicchio and red leaf lettuce

Chopped, soaked, rinsed, placed in a spinner

Whirl!

Tossed red-flecked greens

Curl in a large glass bowl

Diced cucumbers, grape tomatoes, avocado, yellow bell pepper,

Veg on the cutting board.

Low sodium turkey, ham and roast beef

Protein in a cold cut furl

Smoked almonds, chick peas, dried cranberries, blue cheese,

Kalamata olives drenched in olive oil marinade,

Mix it all up,

Pretty, complex,

Best to skip the dressing.

Every so often, on one of the refrigerator’s shelves,

There is leftover spaghetti and meatballs that can’t hang out any longer and still be eaten safely.

From the depths of my soul, I shout out, “Score!”

’Cause I know this is what the microwave oven was invented for,

Then I get busy with the heatin’.

Diane S. Morelli

Hampton Bays