blood sausage shyku

buy your sausages from a local
farmer if you can
and your wine from a local winery
and make sure it's strong
at least a Cabernet:
put down some oil
in a heavy-bottomed pot
then add some thick-cut onions
and garlic and when it's sizzling
add the sausages, brown the bottoms,
flip them, add about a quarter bottle of the wine
and let the whole thing cook until
the wine's about burned off
and meanwhile steam some spinach or something
and then throw it all on a plate
and put on an old Rolling
Stones record and
clunk your elbows down
on the knotty wood
table and don't worry about wiping
your face, don't worry about
taxes or time or
any other trouble that finds
men, just chew the good
sausage until you are
barely there like
the silent character
in an old film
or a Hemingway story
or, better yet,
one of the characters
the director or author
erases at the last minute
promising "someday
I'll write a story
just for you"