White nun dress girl with nursing hands,

White nun dress girl with nursing hands,
Sympathetic believing eyes, religious fervor.
Public Puritan , respected, responsible,
Saving bodies, perhaps even souls.
Goodwill zealot, firmly perched 
On pedestals of virtue, laurels bestowed. 
In angelic light no vices encroach, 
A beatific Beauty beyond reproach. 

Collar caressing, leash attached,
Slut bitch crawling a decadent dance.
Behind the shades, private confessions, 
Of passionate desires deeply entrenched. 
To kneel, to grovel, to completely submit, 
To beg to be beaten with a black leather whip. 
Tumultuous cravings to fly ever higher 
A mystical Beauty with a Queen's dark fire.

Desire’s nectar sweeter than the sweetest wine…

There is ...
          no furnace hotter than the seat of passion’s flower…
          no fragnant  sweeter  than the bearded clam
          no tastier than the furry taco  
          no forcemore shattering above  or beneath earth
          no shattering moments more than the vertical smile 
that can stand against it’s power.

And now the weary gloom my soul… 
dost wail in fitful turn…
longing ever longing… a strapping hefty toll.

Desire’s nectar sweeter than the sweetest wine…
engulfs my very shadow…
reality weeps remembering those moments; pressing against my mind.

But love… true love… even the simpleton knows…
comes resting midst the thorns …
that bears the lovely rose.

Her fragrance embraces me everywhere…
her face as fine as gold ….
And I to guard with earnest care…
her heart I’ll defend… 
and with my honor hold.

Thoughts of her constantly fill my days,

Thoughts of her constantly fill my days,
Dreams of her torment my nights; 
Every time I close my eyes I can't breathe,
My insides, wound up so tight
And my heart stuck in my throat.

Wife asks, "What are you thinking about?"
"You, honey," I reply. A blatant lie.
Meanwhile, my lover snickers from the shadows
Of my mind, her soft hand trailing up my thigh.

Restless, I toss and turn; sleep eludes me
As I relive my delicious sin once again.
Her eyes were filled with passion, wild and free
Just once, I told myself, and my life as is would remain.

But it wasn't the case; now I long for more,
The weight and feel of her body on mine to explore,
To lose myself in his embrace and be found once more...
I want her as I've never wanted anyone before.

So many ways to say "I love you,"

So many ways to say "I love you,"
And more ways to show you I care
And what I wouldn't give to see
Your beautiful smile as you stand there
In front of me.

How many nights have I dreamt of you?
How many nights have I ached for your touch?
How many nights must I lie in my empty bed
Waiting for you, wanting you so much?

You always fill my days with joy, my nights with love
I know that you were sent to me from high above
The clouds, that I shall see one day
As I make my way to you, I pray
That I can make my home with you and stay...

Until then, I will let you know how special you are
To me, how much clearer I can see the stars
Through your eyes, how much I love you
I will adore you until the end of time...

And I thank God every day that you are mine

Arbor Vitae ...Licking Greek Honey

Nobody can resist Greek honey,
Especially drizzled on an erect Arbor Vitae.
Glistening gold in the candlelight,
Come here, baby. I wanna lick it off.

Sticky and sweet, made from bees
Making love to flowers, from across the sea
To land in your lap, your erection
Eager for my waiting tongue.

I want to taste you, your essence
Mingling with the thick sweetness
Of Greek honey, the nectar that 
Few can ignore, no one can refuse...

I know I can't.

Blacked Attention by the Bard of Bat Yam , Poet Laureate of Zion

She wears all black, despite the heat
It adds to her exotic mystique.
People watch her walk down the street
Staring from her head down to her feet.

"What the fuck is this?" She thinks toherself,
As they watch her move, looking scared as hell
Their eyes wide asshe passes them by,
Faces of small children, ready to cry.

There's no need to fear her, little ones.
She won't hurt you in any way.
If anyone has to be afraid, it'll be mher child
That sheI'll bear if I decide to stay.

Moms look at her with narrowed eyes,
Old ladies clutch their purses to their sides.
Sudden click of a car door lock, hey guys!
She couldn't give less of a shit about your ride.

Is this the kind of place to raise her  kid in?
Ten good people for every asshole, but goddamn!
What is this place? Why does she  have to face
The same shit each time at  every  door?

Still, she  can't wait to see what else is in store.

Vernacular of Love by the Bard of Bat Yam, Poet Laureate of Zion

So many ways to say "I love you,"
And more ways to show you I care
And what I wouldn't give to see
Your beautiful smile as you stand there
In front of me.

How many nights have I dreamt of you?
How many nights have I ached for your touch?
How many nights must I lie in my empty bed
Waiting for you, wanting you so much?

You always fill my days with joy, my nights with love
I know that you were sent to me from high above
The clouds, that I shall see one day
As I make my way to you, I pray
That I can make my home with you and stay...

Until then, I will let you know how special you are
To me, how much clearer I can see the stars
Through your eyes, how much I love you
I will adore you until the end of time...

And I thank God every day that you are mine.

My Havest of Betterness by The Bard of Bat Yam, Poet Laureate of Zion

My love, I sow the seeds for your return,
Tending to the garden of my despair.
Watering the plants with my endless tears,
My grief is their food; they flourish under my care.

The moon, red as blood, rises in the sky.
I say the words to bring you back, my heart aches
For you to fill it with life once more. 
Come to me, my darling. My bitter harvest awaits.

Absence of Love

Like the ebb and flow of tides on the sea,
He rocks in and out of me.
In my mind, I lie on the sandy beach
Staring blankly at the waves, trying in vain to reach...what?

I feel nothing.

I turn my head, hiding my tears of fustration from prying eyes.
she knows something's wrong, sees the pain I can't disguise
But what can she do? She feels as helpless as I.
We grind and thrust to no end, I silently cry.

I am lost.

Go ahead and come, I tell her with my gaze.
Her concern is evident even as her hips raise
Against mine.Her eyes ask: What about you?
The familiar lie: It's all right, do what you have to do.

I feel cheated.

She is free to move, pounding me towards release.
I have no choice but to hang on, waiting for her to cease
And I weep inside for all I miss,
I drown in the sorrow that begins from the first kiss...

I am numb.

Yakota (Rav Yisrael Yakov Landau from Be’er Sheva) 27 Mordei HaGataot, corner of 18 Anilevich, Be’er Sheva Phone: 08-6232689 Opening Hours: Sun – Thurs : 12:00 – 24:00 Fri : 11:00 – 1 hour before shabbat

Yakota (Rav Yisrael Yakov Landau from Be’er Sheva)

27 Mordei HaGataot, corner of 18 Anilevich, Be’er Sheva
Phone: 08-6232689
Opening Hours: Sun – Thurs : 12:00 – 24:00
Fri : 11:00 – 1 hour before shabbat
Type: Meat
Price Range: I forgot to write it down, as I was so fascinated by what I was reading on the menu! Med- High range

Yakota is a Moroccan Restaurant in the fourth largest city in Israel – Be’er Sheva.

As you walk through the Old City looking for the restaurant, you finally come across a building where the windows are shaped in a Moroccan style and you realise – you found it! You walk into Yakota and there’s Moroccan designs on the walls and the table settings are in the same style. Only after leaving the restaurant, I noticed that there is a theater opposite it.

When I perused the menu some of this food seemed too daring even for me try! There were bulls feet(ker’a) and calf stomach stew (kersha). You could get spleen, veal tonsils, bull’s testicles, calf lungs.. I think you get the picture I’m guessing they promote nose to tail eating and therefore not wasting any part of the animal. Mind you, you can also order normal animal parts – as you will see.

The owner came out to help us with our menu selection. He’s the type of owner/chef that loves his food and clientele. His passion for food rubs off on his guests and you get swept up in the moment. He didn’t recommend any of the exotic dishes but something that we might enjoy.

As a starting point to the hidden banquet, we were served nine dips with Moroccan and normal bread. The breads were warm and soft and just fluffy goodness, even though they were flat.


different dips

The first dip was orange with a touch of rosewater, almonds and craisins. The flavor combinations were something my palate wasn’t used to and I thoroughly enjoyed them. There were soft Moroccan artichokes with subtle flavors and a hint of chili that wasn’t overpowering. I also might have detected some cardamom in this dish but I didn’t verify the flavor.

After this was sweet roasted capsicum containing a bit of spice. We then tasted the baba ganoush, where the smokiness of the eggplant didn’t outshine the other flavors. The Moroccan eggplant dip was also smoky but contained a slight kick to it. There was a normal plain tomato salad and some pickled vegetables. To finish off all these tastings (which were a meal in themselves) we had Moroccan vine leaves.


Pastia

Entree was Pastia. As the waitress brought out the dish I could smell my favorite spice cinnamon! Pastia is crunchy filo pastry filled with mushrooms, craisins and cinnamon with icing sugar on top. This has to be one of the most interesting starts to a meal that I’ve experienced in a long time. This entree was amazing in flavors and so different. I was excited for the Mains!


Main dishes

The mains we ordered were shared dishes, which we were happy about when we saw the portion sizes. We even had leftovers after the meal! First was a lamb stew. The lamb was falling to pieces- it was so tender because of the length of the cooking time. It tasted very lamby. The vegetables included were hard to taste, as the dish had been cooking all day.


Coscous

The second dish was veal in tomato with a bit of spice – and once again the meat just melted in your mouth. The couscous served on the side with sweet carrots and buttery pumpkin was delicious and it was a great way to soak up the amazing sauces from the two stews.

Dessert could’ve been a meal by itself, as there were two tiers of tasting cakes. One taster had a crunchy base with a sponge in it.


Dessert tier

The second cake contained peanuts which was sweet and crunchy with a slight bitter after taste. There was a cupcake with pink icing- I thought this one was for kids. There was one chocolate coating cake and a semolina pastry. There was another pastry with sesame seeds and sweet syrup and the last was a coconut meringue.

All I can say is that Yakota puts Darna in Jerusalem to shame! It’s definitely worthwhile making the trip to Be’er Sheva – only one hour by car from Jerusalem, or one and half hours by bus and a bit over an hour via train from Tel Aviv. You can walk to the restaurant from the train/bus station in Be’er Sheva or get a taxi, as they are cheap.

Modern (Rabbanut Jerusalem) Rachov Ruppin 11, Israel Museum, Jerusalem Phone: 02-6480862 Opening Hours: Sun – Thurs 12:00 – 17:00; Dinner – Tuesday only till 22:30

Modern (Rabbanut Jerusalem)

Rachov Ruppin 11, Israel Museum, Jerusalem
Phone: 02-6480862
Opening Hours: Sun – Thurs 12:00 – 17:00; Dinner – Tuesday only till 22:30
Type: Meat
Price Range: 30-49nis – Entree
62-130nis – Mains
32-36nis – Desserts

When you walk into Modern, you can see that this restaurant is.. well very modern, with its clean cut lines and simple furniture. There are large group tables, round family tables, as well as smaller tables for two and four people – allowing the restaurant to cater for different seating arrangements, without having to move furniture around.


Leek and Chard Patties


Salmon Steak

Entree was leek and chard patties, which were crispy. However, the dish was very spicy which I felt overpowered the delicate flavors of the vegetables. When I tried a piece of leek, all I could taste was pepper. Not only was black pepper used but chili was included, leaving a hot flavor at the back of my throat. The only thing I liked about this dish was that the patties weren’t oily.

I wasn’t surprised that my main dish of salmon steak cooked in a tabun oven wasn’t hot, considering that the waiters kept bringing it out before I finished my entree – and I kept sending it back. The salmon was still moist but I found that it was raw in the thickest part of the steak. The peanut sauce was sweet and went well with the salmon. The sweet potato mash was smooth and I enjoyed the roast garlic that was served on the side, which added another dimension to the dish.

Some might ask, ‘Was there too much sweetness in the dish from the mash and salmon?’ I didn’t find it so, as they were different types of sweetness which complemented each other.


Filo Cigars

Dessert was filo pastry cigars with nuts and ice-cream. The cigar was crunchy, though it maybe had too many layers of filo pastry. The dry almond filling had a mild flavor and a syrup would’ve been a great way to add some much needed moisture to this dish. The ice-cream served was smooth in texture and sweet but didn’t have a lot of flavor. One could say that the ice-cream was meant to provide the moisture for the dish, but I didn’t think so.

Overall I was disappointed with this restaurant as the food didn’t meet my expectations. On top of this, for the price I paid I usually receive some sort of taster before the entree – Modern did not provide these.

It is a handy restaurant if you’re in the Israel Museum vicinity. However, now that Cinema City is just down the road, I’m sure you could find a better kosher restaurant there, just by hopping on a bus or even walking.

The Whiskey Bar & Museum (Hashgacha Pratit) David Elazar 27, Sarona, Tel Aviv (it is near Sarona Market) Phone: 03-9551105 Opening Hours: Sun – Thurs 17:00- last customer Sat: 1 hr after shabbat ends – last customer

The Whiskey Bar & Museum (Hashgacha Pratit)

David Elazar 27, Sarona, Tel Aviv (it is near Sarona Market)
Phone: 03-9551105
Opening Hours: Sun – Thurs 17:00- last customer
Sat: 1 hr after shabbat ends – last customer
Type: Meat
Price Range: 29nis – Soups
49-58- Blintzes

The Whiskey Bar & Museum is a bar nestled in the cavernous basement of an old Templar building in the charming renovated Sarona compound – formerly a German Templar colony – in the heart of the hustle and bustle of Tel Aviv.

The building that houses the Whiskey Bar & Museum originally served as winery in the 19th century, until it was taken over by the Mossad, before becoming a food and alcohol mecca.

The complex proudly claims the title of the ‘first whiskey bar museum in Israel’, and according to its website, is one of the largest whiskey museums in the world, with over 1002 varieties of whiskey from around the world.

To enter the Whisky Bar you go down some narrow stairs that lead down to the old Templar tunnels. The decor is beautiful with rough walls on one side and bottles of whiskeys in varying shades of gold lining the other side of the wall. There are more whiskeys than one can count.

The tables are spread comfortably apart, so that customers don’t have to sample their whiskeys sitting on top of each other. Lining the walls are couches with tables for people to drink, eat and relax, along with regular chairs and tables and bar stools. The chairs are cushioned and comfortable. There is also an overlooking mezzanine with more tables.

The bathroom has an ultra trendy feel and the monogrammed hand towels are a nice touch. The same tiles that are on the bar are used in black on the bathroom floor and the stalls are clean.

The staff’s knowledge of pairing whiskeys with the food was really good. We had to keep asking for more water and the music was loud in the beginning, but it was turned down when we told them it was a bit too loud.

For entree, I ordered the Smoked Sirloin (48 nis) which came on a wooden board in thin slices with onions and beet cream. The sirloin was medium cooked and had a subtle smokey flavor and was a tiny bit chewy. There was a slight sweetness to the dish which was brought by the the silky smooth beetroot puree and grilled onion.

Some of my eating companions ordered the Beef Fillet Carpaccio (52 nis), served with whiskey aioli, roasted pistachio, sherry tomatoes with balsamic vinegar seasoning. It was sliced very thin, but the meat still had texture and was very tender. It was a tiny bit oily, but the balsamic vinegar balanced out the flavor.

Another companion ordered the Mushroom Mix (48 nis), listed as ‘Portobello and Oyster mushrooms stir-fried with garlic, olive oil, parsley, basil and chili’. The sizzling dish came with three varieties of mushrooms cut into different sizes, cooked to perfection and not at all slimy. The artichoke and garlic added some crunch and even though there was a little oil on the base of the pan, nothing was oily. The finely chopped parsley sprinkled on top provided freshness to the dish.

The mains took a bit of time to come out, but it was worth the wait for the charcoal-grilled dry-age- ribeye (147 nis), which was accompanied by charred potatoes, asparagus and green herb aioli. The steak was seasoned well, had a crunchy crust and it was juicy in the inside. The meat juices pooled into crevices of the pan, into which we could then dip slices of meat. The accompanying aioli was very tasty, though because the steak was so divine, I didn’t need to use much of the aoili. There was one asparagus spear served on top of the steak – I was unsure why it was there. The asparagus was very crunchy and the base of it wasn’t prepared well as it was very fibrous, but the top part of the spear was good. The charred potato was served on the side and when you cut it, inside was a green surprise of pesto!

Dessert time came and we ordered four of them!

I ordered the Tropical Dessert (48 nis), a ‘Coconut panna cotta served with mango coulis, coconut coulis, tonka streusel, crispy mango chunks, pineapple salad, mint and passion fruit sorbet’. It had two very light, very wobbly coconut panna cotta that, nevertheless, held its form. The panna cotta was topped with pineapple shards that added some tartness. The passion-fruit ice-cream wasn’t too icy, and was a bit tart. It added coolness to the dish. The streusel had a deep rich flavor, was nice and crunchy and added sweetness to the dish. The pineapple ‘salad’ turned out to be a type of sponge was soft and airy. The mango chunks creamy and smooth. I wasn’t sure if the garnishing flower was edible, so I decided not to risk it. This was a delightfully light dessert and one that I would come back for.

My companion had the Semifredo Brulee (42 nis). The frozen creme brulee was creamy and crunchy, served with a crumble, coconut ice-cream and berry coulis. It was a dessert that my companion said she would eat again- I didn’t taste it, as I was too involved in my dessert

My third companion had the Halva panna cotta (44 nis). The ice-cream on top of the desert was smooth. It also came with crispy nest of kadaif, which was okay, but tasted rather like shredded wheat cereal. The panna cotta underneath was very rich. It was a pity that it was covered with all the other components so you couldn’t really see the panna cotta and enjoy it. My companion didn’t think that she would order this dish again.

The fourth desert we ordered was the Smoked (42 nis) – a chocolate mousse desert with added fudge brownies, and an accompanying dropper of smokey whisky which added a depth of flavor. The mousse was rich with dark chocolate and it wasn’t overly sweet. There were good balance of flavors. The reviews at our table for this desert were mixed – one companion said that she would order it again, but it was not everybody’s cup of tea.

Some of my eating companions tried the whiskeys and enjoyed the types that they received in the different courses.

The Whiskey bar and museum is a place I would definitely recommend. It has a cool vibe and even if you’re not a meat eater, the amount of whiskeys and the desserts are really worth it!

One side note- you really need to book a table – as they get really busy.
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Report this adThis entry was posted in Meat, Tel Aviv and tagged kosher, kosher meat, Kosher Meat Restaurant, tel aviv, Tel Aviv kosher, tel aviv kosher meat restaurant, tel aviv museum, Tel aviv whiskey bar, Whiskey Bar on January 18, 2018.

When you open a book, you open my life

When you open a book,
you open a pop- up of my life
or at least my breath
which seems to be lifting
my lungs up and back
in their timeless sea rhythm,
and I must be reacting
more obviously, breathing
a little too hard. Maybe
the sound of my breath
is catching yours or maybe
it's my chest moving more
apparently,

but I can't get the feeling
under control because
your voice is shaping words
in quiet rumbles with soft
precise authority
such that each syllable
vibrates your baritone
a little, and I almost feel
the mattress shake ever
so slightly, but it could
be that I just trembled
and a tiny quiver escaped
at the way your lips move,
open then shut and how
you hold the book
in your hands.

In any case you noticed
because you laugh gently
and skim the pages on me,
flicking them over my tummy
in a shuffle, covering me
with poetry and then
with you and a smiling
question

Oh you like being read
to, do you?

It's like striking a match,
and we press the words
between us like flowers

Pure Unadulterated Rapture by the Bard of Bat Yam , Poet Laureate of Zion Stephen Darori

Against my will
I was brought here. 
Kidnapped from my 
home;
my freedom,
my autonomy is no longer
my own,
but now it belongs to another.
To me he has become all things:
master,
commander,
dictator,
lover.
To his will I must adhere
for disobedience will result 
in a smack to my rear.
He likes to hold me down,
the strength of his wrists 
keep me good and bound.
One look into my eyes and 
I know what he means,
there isn't any need for so 
much as a sound. 
His kiss leads me to a state
of bliss,
his touch leaves me wanting
more,
all that he gives me is never 
enough.
He can be simultaneously
gentle and rough,
sweet and gruff.
He is both yin and yang,
wild and tame.
He takes me to levels where
I feel as though I can fly,
the way he makes me feel I 
could never, ever deny.
What started out as my 
capture has now become my 
pure, unadulterated rapture.

Summer Southern Comfort by the Bard of Bat Yam , Poet Laureate of Zion, Stephen Darori

Summer should not 
be ripe for sadness not
when trees toss their hair
like casual schoolgirls 
but stand otherwise still, 
cool in blind assurance
like feckless flowers 
or fruit waiting to fall
from the vine.

The world overflows 
with secrets but crows 
jeer no matter the season. 
I hear them laughing 
in the mornings knowing 
they will be fat 
as plums on the snow 
when our ground is frozen, 
our branches whip thin. 

I toss my hair and flutter 
my fingers but otherwise 
am still at the window. 
I can't pretend sovereignty 
over trees or plums but here
stories in squirrels, pines, 
dragonflies, nothing 
like people but animate 
them to feel something, 
to glimpse an uncle 
in the forsythia brush,
a grandfather shadow 
in slanting afternoon.

I've been meaning to tell you
that the sky is closer 
to the earth here. It's brighter, 
the clouds have more 
dimension. I've been meaning 
to tell you but I don't 
know who you are, 
just that you are fleeting 
as a butterfly wing 
or dandelion fluff.

When the moon rises 
I quicken the stars, beg
them to whisper my name,
gather tears in the palm 
of my hand and pretend 
they are mother's, sister's.
I fly into the night to comfort 
the moon and tell it we are
some kind of family.

The Rain Begins to Fall by the Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

As the two of us undress in 
front of smoky, gray skies I 
feel such a warm anticipation 
tingling between my thighs. 
She takes a hold of my hand 
and leads me into the lush, 
green wood, 
then she pulls me so close 
to him just like I knew she would. 
She gazes deeply into 
my eyes as she caresses the side 
of my face so gently.
I can see her love for 
me reflected in her eyes 
so clearly. 
The rain begins to fall 
down in a soft mist. 
She places her lips on 
mine and we start to 
kiss. 
I feel her fingertips trailing 
down my bare skin, 
the sensation lights my fires 
of passion deep within. 
The rain begins to fall down 
more heavily, 
drops slither down our 
bodies more steadily. 
Her  fingers tangle in 
my et hair. 
Oh, is this fantasy 
or is this real? 
She takes me down; 
to the ground. 
As our bodies intermesh 
I feel soft, moist blades 
of grass caress my bare flesh. 
Our lips meet in a 
passionate, luscious kiss, 
in this present moment 
I feel such exhilarating bliss.

A Loving Heart is the Truest Wisedom by Stephen Darori, Bard of Bat Yam, Poet Laureate of Zion

The Wisdom of the Heart
sits to my left not right,
perhaps inappropriately, 
but Henry Miller is sinistral
here though not unwise.

My wisdom is sitting nowhere
uncentered, snowflake swirled 
or ground fallen. 
Perhaps it will peek 
up again crocus-like 

when spring breaks
somewhat later in this town,
April being not a cruel month;
just days knitting my unravelled petals
back together, 

looking for a green bench,
momentarily empty,
but with enough slanted sunlight
to bloom.

Dawn Day Break by the Bard of Bat Yam, Poet Laureate of Zion ,Stephen Darori

The day broke over your eyes, fluttered near
thick lashed, the iris leaf circled in bark.
I smiled upon your mouth full laughing, dear,
kissing the blood of lips against the spark
of dawn. This is how we wake, and thus begin
anew the path leading away from then
and how it was and what will be to win
nothing from her or him but start again,
believe that something pure can be exchanged
within the breath of hope awakened now
in battered souls that here are rearranged
from what once was, reshaped by questions. How
love do we know which way to go or be?
It matters not; our world is rich. Wait. See.

Refreshing Rain by the Bard of Bat Yam, Poet Laureate of Zion ,Stephen Darori

Freshly showered 
raindrops tears 
wax wane unfading
my inner landscape 
merging cloudy two-seater miles
to a man in a hat and smiles
walking through aisles
automatic seatbelts click 
encircled in goodbye snap 
hello stairs Pad Thai 
kisses 

Now two regrets
rain small voices
wax wane unfading
the distant landscape
lifting clarity northeast
while my heart's two lobes
tangle in this dichotomy
of loss
of love

Summer by The Bard Of Bat Yam (#BardOfBatYam) , Poet Laureate of Zion (#PoetLaureateOfZion) Stephen Darori

Summer should not 
be ripe for sadness not
when trees toss their hair
like casual schoolgirls 
but stand otherwise still, 
cool in blind assurance
like feckless flowers 
or fruit waiting to fall
from the vine.

The world overflows 
with secrets but crows 
jeer no matter the season. 
I hear them laughing 
in the mornings knowing 
they will be fat 
as plums on the snow 
when our ground is frozen, 
our branches whip thin. 

I toss my hair and flutter 
my fingers but otherwise 
am still at the window. 
I can't pretend sovereignty 
over trees or plums but here
stories in squirrels, pines, 
dragonflies, nothing 
like people but animate 
them to feel something, 
to glimpse an uncle 
in the forsythia brush,
a grandfather shadow 
in slanting afternoon.

I've been meaning to tell you
that the sky is closer 
to the earth here. It's brighter, 
the clouds have more 
dimension. I've been meaning 
to tell you but I don't 
know who you are, 
just that you are fleeting 
as a butterfly wing 
or dandelion fluff.

When the moon rises 
I quicken the stars, beg
them to whisper my name,
gather tears in the palm 
of my hand and pretend 
they are mother's, sister's.
I fly into the night to comfort 
the moon and tell it we are
some kind of family.