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ODE
BY NADIA SOREZZA
Praise to the unleavened loaf
with gluten, still untapped potential.
Praise to the dried yeast
active at the contact with warm liquid, bringing
bubbles to cushion elastic pockets of air
converting protein to tantalizing sugar.
Praise to the strong hands
that kneaded the sticky dough
incorporating flour in thin folds
with limber hngers and dusted palms.
Praise to the warm oven
heated an extra cycle, to provoke a rapid rise
providing a crackling crust
perfuming the kitchen with the heady scent.
Praise to the first cut
serrated knife breaking the golden crust
giving way to that soft, pale interior
a gasp of steam from the open wound.
Praise to the fresh butter
churned into creation by experienced arms
spread across the slice, from crust to crust
glistening against dawn's sunlight.
Praise to the offering.
The sampling of a new, good
day's work.
