honeysuckle milk flower, by Liam “Lee” Balmeo

Ingredients:

1 cup of milk

1 teaspoon of honey

1 pinch of cinnamon

1 sprig of rosemary

Directions:

take a spoonful of sun-beaten nectar

& mix lightly; a flurry of crested

leaves in an autumn whirlwind, sounding

like the scraping on a metal pan &

occasional hail pelting a windowpane. drop

that dollop of sunshine into a weathered

mason jar brimmed with milk & let it

drip off that antique teaspoon like

dewdrops on a rooftop ledge. add it

generously by adjusting the concentration

with every swig, sweetness lingering as

brightened sunlight & creaminess

envying the dimmed moonlight.

drink that ambrosia as if you are

waiting for tomorrow, today &

yesterday only relevant in a distant

moment. allow the jar to sit as if it

was deserted by its creator & sprinkle

with cinnamon like snowflakes descending

down a countryside field. finally, top with

rosemary from the backyard garden kissed

by the morning bunch of bees while tasting

of hard work & dulled earth tones. enjoy by

stirring with a honey dipper, atomic particles

swirling in motion & exploding into bushels

of poppies.