Meatball SubBefore I gave up wondering why life is the way it isMore Like This
I warmed the homemade meatballs on the stove,
took the baguette out of its waxed white paper bag
sliced it in half with a serrated knife, placed
it on a piece of shiny foil; then carefully ladled
a layer of the sauce and
nestled the halved meatballs on top.
I heaped on a generous portion of grated pecorino romano
under a blanket of provolone and laid them in an oven
hot enough to marry ;
until the kitchen smelled like somewhere on Hanover Street.
If you had been there I would have given you half,
and asked you whether its rustic flavor
made you remember anything you had once loved.
© Linda O’Connell