In lieu of an abstract, here is a brief excerpt of the content:

  • Spices
  • Nikki Giovanni (bio)

i used to watch my mother cook she would invariably sigh a little sigh then light a cigarette

since no one smokes anymore Beans have not tasted as good

i have her sigh and stacks of spices

“This one is cardamom It comes from south east Asia” “This one is nutmeg the defense of this spice by a Brit was so fierce the world court heard the case and the Dutch gave up Manhattan island for the little island in the Indian Ocean that grew nutmegs” and cloves . . . stick them in an orange for a Christmas present or a ham to make a design [End Page 52] cooking with mommy was Geography “These pansies you can eat” “These mushrooms will kill you” (should we put them in your father’s eggs? She’d laugh and say)

the green things rosemary thyme tarragon cilantro we grew the fennel brought mean yellow jackets so we get it at Kroger’s

“The trick to a great Ham is a song” she’d say And we would sing loud and lustily She harmonizing with me but me Unable to carry a straight melody

Now it is ready

cold water almost to the top fennel allspice pepper pods of all colors No Salt—it’s a rule green spices till it looks right then cinnamon on the uncovered top low heat until boiling (about 2 hours) let cool 15 minutes pour off water then let cool on your platter

I make my Ham the way my mother made hers with lots of talk and love and laughter [End Page 53]

Nikki Giovanni

Nikki Giovanni was the featured author of our Fall 2012 issue. She is the author of seventeen poetry collections, eleven children’s books, and ten books of prose. A native of Knoxville, Tennessee, she teaches at Virginia Tech. Oprah Winfrey named her one of “Twenty-five Living Legends.”

...

pdf

Share