I'm looking for the good robin of everlasting sewing. Easy as a bed to bed. And his words are mints. My shock in the ghost of the guest of my boyfriend. First there is the Father. He would not like me to tell you about him. He is punching holes right now. Saying petit, petit, petit. Garbled—he can seem like a balloon. Such a skin. A kingfisher. We are afraid to touch him. Like too many nights of touching ourselves. He might plan to take us on a picnic. We must be ready. We must be hungry. I finished my blue necklace. She tries to convince him because he was here on earth. Dad quits his job for the umpteenth time. I'm wicked lonely. We are in a department store. I buy him a blue bracelet because it is right there. And I would wear it. I buy it hoping he bought me something for Christmas. This is never true of course. We talk about religion. Of jasper things in trees. He wears an engagement ring. I am shivery, full of V-8. He drinks too much and cheats all the time. All of whom he left behind in the Bible belt are singing Yes, yes yes We put our hands over our face, our neck. We are overcome, saying, "No, no. I can't. I can't."
1 bitter melon, seeds and insides removed and cut into thin slices.
4 tablespoons white wine vinegar
2 medium tomatoes diced
2 eggs beaten slightly
1 tablespoon minced garlic
1 medium-sized onion sliced
Salt and pepper
3 tablespoons olive oil
Place the bitter melon in a large bowl and sprinkle liberally with salt. Add white wine vinegar and let stand for six minutes. In a large pan, sauté the garlic and onions in oil until the garlic is golden brown and the onions are translucent. Add the tomatoes and cook until soft. Add the bitter melon and cook for 4 minutes. Pour the eggs over the mixture and stir until eggs are done and bitter melon is tender. Season with salt and pepper. Garnish with parsley and serve with white rice.