Served

Grate fragrant cheeses
over beautifully made penne,
serve with lightly sauteed
asparagus and musky mushrooms
like this is how you eat
every day-

pluck the quills of rosemary
from the arboreal branches outside
the kitchen
and toss them into
the bowl 
with abandon,

olive oil
and a twist of lemon.

Swish and splash a bit of red wine
the color of Christ
into the round globes
of glasses and tip them
carefully toward each other
until the light chime
of longing disappears

and dinner
is finally served.