Sour Milk

You can't make it
turn sweet
again.
Once
it was an innocent color
like the flowers of wild strawberries,
and its texture was simple
would pass through a clean cheesecloth,
its taste was fresh.
And now
with nothing more guilty that the passage of time
to chide it with,
the same substance
has turned sour and lumpy.

The sour milk
makes interesting & delicious doughs,
can be carried to a further state of bacterial action
to create new foods,
can in its own right
be considered complicated and more interesting in texture
to one who studies it closely,
like a map of the world.

But
to most of us:
it is spoiled.
Sour.
We throw it out,
down the drain-not in the backyard-
careful not to spill any
because the smell is strong.
A good cook
would be shocked
with the waste.
But we do not live in a world of good cooks.

I am the milk.
Time passes.
You cannot make it
turn sweet
again.
I sit guiltily on the refrigerator shelf
trembling with hope for a cook
who dreams of waffles,
biscuits, dumplings
and other delicious breads
fearing the modern housewife
who will lift me off the shelf and with one deft twist
of a wrist...
you know the rest.

You are the milk.
When it is your turn
remember,
there is nothing more than the passage of time
we can chide you with.

Diane Wakoski