Talking Apples

wormhole

applesauce

I liked how the starry blue lid
of that saucepan lifted and puffed,
then settled back on a thin
hotpad of steam, and the way
her kitchen filled with the warm,
wet breath of apples, as if all
the apples were talking at once,
as if they’d come cold and sour
from chores in the orchard,
and were trying to shoulder in
close to the fire. She was too busy
to put in her two cents’ worth
talking to apples. Squeezing
her dentures with wrinkly lips,
she had to jingle and stack
the bright brass coins of the lids
and thoughtfully count out
the red rubber rings, then hold
each jar, to see if it was clean,
to a window that looked out
through her back yard into Iowa.
And with every third or fourth jar
she wiped steam from her glasses,
using the hem of her apron,
printed with tiny red sailboats
that dipped along with leaf-green
banners snapping, under puffs
of pale applesauce clouds
scented with cinnamon and cloves,
the only boats under sail
for at least two thousand miles.
~Ted Kooser “Applesauce”

appleoctober

2 thoughts on “Talking Apples

  1. Wonderful memories of my grandmother’s kitchen in the Fall. Applesauce was usually the next to last of the items to be canned. I just finished 15 lbs. for my little family here and to share with two neighbors. I am a ‘purist,’ though. I don’t use spices and I cook the apples unpeeled, use a Foley food mill, and add only a pinch of salt, lump of butter and sugar to taste.

    Like

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