Eggplant Parm This work has been published in the Teen Ink monthly print magazine.

By
On the night of the blizzard,
I’m locked in my house
with my mother and her boyfriend.
I used to cry at the sight of his curly brown hair,
but now I am making dinner with a man for the first time:

Just me and him –
My smile real as we cook eggplant parmesan:
First, protecting sliced eggplant
with a coat of flour.
Then, letting the slices sizzle in oil
until they are golden brown on the bottom.

I flip the eggplant over, looking at it as if it
were just born.
Next, he and I spread tomato sacue together
forming a comfortable padding for freshly
sprinkled parmesan cheese.

When dinner’s out of the oven, we sit:
a candle-lit table set for three,
garlic bread made by mother,
salad, pasta, and the main dish made by us.
Outside: two feet of snow.
Inside: three friends with napkins on our laps
passing the salad, twirling separate spaghetti strands into
a bond around our steel forks.

This work has been published in the Teen Ink monthly print magazine. This piece has been published in Teen Ink’s monthly print magazine.






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