Béchamel Sauce

Somewhere within me I rarely choose to visit,
I suspect this is perhaps not going to work, and
she’s insisting it should only ever be made
with all-purpose flour, though I’ve been
coping fine with cornflour, or store-brand
packet mixes for years, and it comes out OK
three, possibly, four times out of seven.
And everything in her kitchen matches like
it was all bought with a flawless shrug
and a customary swipe of the store card.
But then we share uncannily similar tastes
in music – Wagner, Kid Creole – and I like
the way she likes the way I smell, even if
I don’t. I’m rafted to this quaint belief that
if you put the work in, there’s no limit
to the lumps that can’t be smoothed out.

–

Robert Fold’s blog: Wezzlehead