Parlance

Entombed in the cedar
Mac Rebennack-ness of it all,
I stood still with a Wisconsin
kind of appendage, the wishbone apparent
through those ill-begotten stockings
left behind that one night
when the pistons swayed
against the moon spritzers
with their glittering doom

(so transparent to everybody
save the few middling marmoset dealers
known around the district as
generally pretty good guys
in their own regard, if you insist on
getting down to their brand of parlor parlance
after a bit of tea and perhaps
a scone while we’re at it).

Alls I knows is
my black bean taquito factory
couldn’t have shut down
at a worse possible time for me
and my chicken brethren. Now,

I know what you’re thinking. Can
chickens collectively be considered
brethren, or would that be omitting
the female sex entirely?
For you see, my enlightened peers
in this common quest
for some kind of satisfaction–
if at all possible–
chicken is the lazy layman’s
blanket term, and we can’t be
bandying improper pronouns around
over here, ya dig?

Oh, and I suppose it would also mean
that my clucky compatriots will have to incur
the ultimate sacrifice (their lives)
on the company’s behalf
for the sake of avoiding
cuisine production cessation (if even
for a minute).
I can’t jeopardize our investors’ success
within this capitalistic apparatus–
especially after that botched public offering
a couple summers ago. Egg
on my face, I said to myself (I said).

(Nothing More, Nothing Less)

Let’s take a look at the specials, shall we? Ah yes, the infamous Reuben Dip! Once heralded as Middle America’s foremost club dance from 1963, a clever chef has converted it into an open-faced sandwich comprised of corned beef, Swiss, kraut——you bloody well know what comes on a Reuben. The kraut does have a tough time sticking around, which means that the Swiss is really pulling double time to blanket all of its unruly counterparts for the purposes of a successful thousand island dip (and, of course, more than just one dip, because what kind of sandwich would that be, falling apart after just one dip!?). All of this just goes to prove that you really can’t have an idea too grand to be transposed from the clear blue sky, as long as you believe in the work you’re doing. Once upon a time I——of all people——caught myself poo-pooing the idea of representing a pinto bean omelette cooking on the planks of a cruise ship’s bow as it headed to the Galapagos for some tortoise observation (nothing more, nothing less), and for what? A tedious bit of self—censorship for no purpose other than suppression of a creative pang? No thank you, Mr. Governor (if that is your real name). So I wrote it all out, the fateful egg mix congealing to form a canary semicircle of legume-y goodness and taking on life’s subtler philosophical quandaries with a bit of a sense of humor. I called it Hull of Beans, and it was universally panned.