Issue Twenty-One - Winter 2013

For what it’s worth

By Rachel Riebe

If you want to measure your salt, bake.
Bake until you develop a crush
on the green ceramic knife and
linger at the kiss of good chocolate
splintering its richness
across the cutting board.
Bake with measuring spoons
in your palms,
weigh the sugar with your eyes
intimate yourself with
goodness,
absent-mindedly licking
sweet from your fingers
the way a child
sucks the ice cream from her upper lip
unabashed at wanting
more.

Copyright Riebe 2012

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