S.L. Corsua

The Complications of Eating Adobo

Welcome to my kitchen, where nothing is real until you’ve eaten. I cooked dry adobo while waiting for you. I wrote soy sauce vinegar bay leaves peppercorns potatoes chicken hearts, on separate pieces of paper dropped in a pot, simmered for hours nights rainy days weekends sick leaves December years. They’ve colored nicely steaming on your plate. Tell me all the other details: combined aromas I could not smell from where I stand, textures of everything mixed up, stewed when the lid is shut too long. I should not have cooked at all. This chicken multiplied to the power of ten years, can have my name. Cut in halves, small, the color of ash — Eat. These are my hearts. * Filipino-style adobo is a meat dish of pork or chicken or a mixture of both. Chicken adobo is the most popular version, and its main ingredient can be pounds of any part of the chicken, even the heart.

S.L. Corsua resides in Metro Manila, Philippines, and has a Bachelor’s degree in Philosophy and a Juris Doctor degree in Law. Working in a litigation firm has, curiously, not deadened her right-brain hemisphere. The lady still writes, crossing over from prose to poetry, with poems published or forthcoming in JMWW, Eclectica Magazine and poeticdiversity.