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

Tom, an E.R.
surgeon grew up in Camden
southern California now
capable of handling the helm

the concept of “running
the rail down”
meaning skimming the water
yes, surf

I even got a spree there
where he is