Any Good Pastry


A half-baked carp cheek croissant smears in the oven
as the room rotates itself a full 90 degrees,
never to return to its original orientation.

Spread too thin, the pastry burns within minutes
and catches fire, as any good pastry should.

The fire, fueled by neglect,
engulfs the cabinets and cutting boards
before the leisurely smoke detector decides it’s had enough.

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