Every night, the canopy is spread
every morning, stowed away
how he manages a wood cookstove
eludes me
the galley’s tight and must be a hot space
on a hot or humid day
regardless, he starts at 3 a.m.
and there’s coffee by 6:30 all the same
blueberry pancakes, slice of melon
cod chowder, a biscuit
roasted chicken drumstick, asparagus,
a risotto, Boston cream cake
lunch an excellent beef stew
and a great, crunchy sourdough bread
feeling like I’ve been here forever
in a good way
knowing it’s rarely this perfect
“no matter how much I eat
I keep losing weight on this ship”
sez male crew member
the cook’s apron
a variation on his overalls
the cook never learned wood-stove cookery
in culinary school
‘cuz he never attended one
in lighting a cook fire
the secret’s you have to stack
the firewood in tight
the galley’s quite crowded
the French burns four cords in a season in summer
Zen temple abbot and head cook
two most important personages
the cook also helps with the crew
mans an oar
hauls line, as needed
Jnana's Red Barn 