Recipes to Follow (or not)

I’ve got ingredients and a whole

day to make it – turkey chili

for a crowd of thirty

browning the ground turkey

the only culinary skill needed

the rest is dump stir and simmer

I’m told the simmer is key

to infuse all the components

and create a flavor profile

a single impression so mouths

will water and hands will tighten

their grip on the spoon

similar to writing poems and

different because some remain

on the mind’s back burner for years

simmering but lacking infusion

one day I mixed two together

it was that or toss them both out

and it produced a flavor profile

unique and memorable

an unrepeatable dish became a hit

one of my best

as far as the chili recipe goes

I’ll leave the ketchup in the frig

for another dish and time