Frank De Canio: Food for Thought

So much depends on ingredients.
Rhetoric, allusions, anaphora. 
Are they put there for the flavor,
or for stimulating spice? Do they 
dramatize a conflict or simmer 
on the burner to entice the chef 
with memories of bygone feasts. 
Too much yeast will spoil the thread 
of linked associations. More than a salt 
of remorse will ruin a literary source.  
Good inkslingers turn over a leaf,
tossing word salads without fancying 
that they came from more than a head 
of letters. And still you’ll need lots 
of vinegar to persevere and aid digestion. 

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_{Born & bred in New Jersey, Frank De Canio works in New York. He loves music from Bach to Amy Winehouse. Shakespeare is his consolation, writing his hobby. He attends a Café Philo in Lower Manhattan.}