“How come your hair is so silky?”
the black musician asked, and she,
half-asleep, said Hong Kong was full of gloss
and sometimes the place got into your hair.
He was a professional, and they were playing
games with each other, fine-tuned notes
on silken skin. “The trouble,” he said,
“is you’re too sensitive,” and drew
music from the guitar strings on her head.
It was when he got to the bass
that something changed.
Later, he asked, anxious: “Did you,
Baby, did you?” for, at a crucial moment,
there were silences he didn’t expect.
“I always come quietly,” she told him
not adding: “I always go quietly too.”
The Clinging Vine
Put her in cold storage:
let the grey metallic doors
shut upon her. She will
taste good when the time is right.
Toss her into boiling water,
so red and soft, till the skin
splits and the juices ooze.
De-seed her; gently
roast the flesh.
A bit of garlic
is always good, roughly
in hot oil. For perfect partners,
try some ginger shreds.
Lastly, put her into the shiny processor.
Choose the blade with care
to ensure the texture’s right.
Chunky bits are perfect for the salads,
but pureeing makes her smoother
Down the throat.
Appetiser, main course,
take your pick.
Let dessert wait.