Diary

Diary

Cooked two magnificent

Red Snapper filets

last night.

Julienne summer squash

carrots,

zucchini, and chopped

basil.

I topped the snapper

with a visit

from my girlfriend

also,

a room temperature

banana chutney.

The Stag’s Leap

cabernet

bit the back

of my tongue.

Wrong,

what I’d said

to her.

The snapper was

pan seared

in an almost smoking

iron skillet.

I finished the

cook

in the oven

at 400

the juice from

one lemon

squeezed over the

veg.

This time,

I’m finished,

there is no heal

left for us.

Sea salt and fresh

ground pepper.

She left me

tonight

for good

but not on

an empty stomach.

Hayward 2006