Cooking Lessons I ate gladly what I was told was good for me what I was told would, and eventually did, make my hair curly what I hoped would, and still might yet, grow me strong. Burnt toast. Runny eggs. Raw garlic. Potato skins. It didn’t occur to me then that my mother, after ten hours of work and years of scalded hands before me, was too tired to peel away what surely wasn’t poison.
-Published in RHINO (2015) as an honorable mention in the Founders’ Prize