I look .
The fly floats in my glass of Seven Deadly Zins,
full to two golden flowers half way up the rim.
What kind of flowers?
Unsure, I watch the fly struggle, floundering around
in the deep red, the color that turns tongues
Dead. It floats.
Not poor, frugal. I debate.
Should I throw the wine out? Drink it?
I take the silver teaspoon–from the six piece
set Father gave Mother in 1946 on their
first anniversary–dip it in the dark, remove
fly, throw it down the antique copper sink drain.
I pick up the glass.
swirl the wine around in the bowl, take a sip.
Surely 15 percent alcohol kills germs.
It was past seven, time to fix dinner. Since I live a lone, I often fix dinner for two, save half, and have dinner ready for a hectic evening after work. Just warm in the microwave.
Cod with Fennel, Mint, and Lemon
Two cod loins–one if extra large
1 heaping tablespoon chopped garlic
1/2 to 1 cup finely sliced small carrots
1/2 large poblano pepper, seeded and coarsely chopped
several cauliflower florets thinly sliced
crushed dried mint
essential oil of lemon and fennel (if you do not use essential oils,
you can use 1 tsp. ground fennel and lemon juice to taste)
Pour enough olive oil in a ten inch skillet to totally cover the bottom. Saute garlic and carrots in the olive oil until carrots are almost tender. Sprinkle a small handful of mint over the garlic and carrot mixture. Add cauliflower and poblano pepper. When poblano peppers are about to change color, add the cod. Sprinkle drops of lemon and fennel essential oil over the cod–or the ground fennel and lemon juice. Cook until the cod flakes. Serve over rice. I use basmati.