by Nora Robertson
1. First, you have to not think about a lot of things. The passage through the vaginal canal of the hen, the feminine parts clinging to and pushing forward the papery shell enclosing a thin membrane around the possibility of a future chicken. Maybe you had one of those experiences, like at a natural history museum or working at a diner, where you may have had the privilege to see the blood spot. Some people never recover. The taste always reminds them.
2. The kind of pan with the special core that conducts heat all over is best. Allow the tap to rush frigid and breathless. The water will need salt. Have you heard about the slaves of Targhaz who dug out chunks of grey-white salt in sub-Saharan holes, dry as their salt-block homes sucking water from their bones as they slept? Foremen only lasted two weeks. Faces rotated through like the burning yolk-yellow round of sun overhead. And what about that snake god of Ghana asking for lovely virgin bottoms, rigid and headless? I imagine I am that girl, pinioned, winner of a local beauty contest. While I’m waiting, it happens that blood drips down my inner thigh, red as hibiscus, spoiling the meat. There’s no warrior to rescue me. I have to rescue myself through biology.
3. Boil all this with the egg, seven minutes at least. If you’re hard-boiled, you’ll like it plain with a little salt and pepper. Sometimes, it’s easier that way. There are many ways to devil your egg, with blood-flecks of pimiento or the rendered fat of a hen. My grandmother used to make hundreds of these in the late 60’s for what they called entertaining. In a bone-white house with tilework shimmering milky light off the walls, she laid them out in rows on gleaming platters. My mother came into the kitchen once in the middle of the night and found her peeling eggs. Her body was bent over as she was sobbing. My mother remembers the feel of her shuddering when she rushed to hug her, the streams of salt water running down between their faces.
Previously published by Redactions and nominated for a 2007 Pushcart Prize.
Tags: Body Show, Body-Making Cookery, experimental, poetry | No Comments