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Half-Baked Cod
This Canon-cropped
wall
immortalizes a moment shared zooms,
regenerates summers
splashed on Wood Neck Beach.
Clam digging fingers rake sand
bent knees kiss tide pool
before red-tide warnings surface.
Rinse shells
several times, sand
sticks to swim-suited cracks and
feet.
Pry clams open
with sturdy knife:
add quartered, peeled potatoes
in an eight-quart kettle,
onions, celery, carrots with
salt,
milk and flour
pepper and all day chowder,
chop fresh parsley, add the
garlic
and creamed butter
on soft, Portuguese bread
roasted with white wine.
Snap this picture,
remember it well
life blessed as a codder half-baked
on a shell.
A
former art professor remarked that the
sketchbooks of Clarissa Jakobsons,
Aurora, Ohio, looked more like poetry
than paintings, an observation that
accurately predicted her midlife
direction. Finally, years of teaching and
parenting have led Clarissa back to
poetry classes at Kent State University
and reading at Shakespeare and Company,
in Paris. A reader throughout northern
Ohio and poetry editor of the Arsenic
Lobster, she won first place in the Akron
Art Museum 2005 New Word Competition.
This summer she looks forward to kicking
sandcastles with Gail Mazur and painting
dunes with Bert Yarborough at the
Provincetown Fine Arts Work Center.
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