sketchy sketcher

So my friend told me I should accompany every poem I write now with a sketch, because I'm trying to be a better sketcher. So, here's what I've come up with so far.

the correct way to prepare a pan:

for cooking eggs.

It's a little heat to start,

to whet the pan, and a great
hunger for the meal at hand

undressing, as the melting butter
browns and starts to burn.

for frying chicken,

it's no longer subtle. Oil keeps

the meat in check and bread crumbs

neat the fine

edges between over raw and over

loved, since fire loves its prey
and heat is always first hand.

for french toast

the lesson is in how much and enough

sugar, milk and eggs one needs to come out

sweet. The dosage for dipping the bread

depends on the delectation of specific tongues

-tied in delight. Imagine you are the one, waiting

for the sugar-rush, but prepared to salt to taste.

the bends

will snap your prick in half,

will unwind your long thin

breath and turn you over.

your lungs will explode.

it's no good, surfacing.