stew.
Savour the pungent lovely
aromatic confluence of mingled
meat and vegetables simmered
to lovely perfection
Huck Finn preferred stew to
other fare cooked separately
and isolated on the plate
because stew tasted better
“the flavors sort of
swap around”
Dylan Thomas lovingly remembered
a bubbling pot of “bruised potatoes”
at Christmas in Wales
I recall as a seven year old
child in war time in northern
Ontario in ration book time
being invited out to dinner
by myself one afternoon
where the mother served
a delicious meal that had
delicately stewed beef
rare in ration times
instead of the usual
kidneys or liver or no meat
I can still see the steaming
savory clear broth on my plate
populated by a pleasing melange
the young fresh stewed carrots
the small smooth white potatoes
all from her Victory Garden
and the lovely novel
beef boiled until strands separated
tender and delicious satisfying meat
swapping around flavours
I think she wondered if I would like it
she did not could not know
how delightful this oasis of pleasure
how I would treasure this simple meal
how my seven year old’s perception
would become paradigm
stew.
