Poems on pens, style, clouds, a pretty lady, odes and wisdom

9-18-2011 — Drums and Pens

In a magazine
I saw an
Elaborate
Drum kit.
Only two hands and two legs
Yet so many
Drums,
Cymbals and hi-hat.
What drums, cymbals, kick drums, hi-hat.
Why, how they are used
Depend on
The song, the tempo.
I have
Black, blue, red, purple
Papermate Profits, Silhouette Elites, 300 RTs
Zebras
And a few Parkers.
Waht, which, how, when, why
Depends on
What’s being written, how, why
And, sometimes,
It’s all up to my mood.

9-21-2011 S.E. Hinton and 60s to 70s style

When S.E. Hinton wrote
That Was Then, This Is Now,
And observed
Greasers combing their hair over their foreheads
And Socs dressing to look poor,
For me,
This 1971 observation
Captured
The transition
Of 1960s
To 1970s Style.

9-22-2011 — Dirty Clouds

Dirty billows of cotton
Fill the blue sky
How they must be having fun
As they slowly float by
Not a care in the world
Atop the world
As they look at us and observe
They lack the nerve
To leave their home
And among us roam.

9-25-2011 — The Beautiful, Unhappy Woman

The thin,
Curly blond-haired,
Blue-gray-eyed
5’5″-ish
Beautiful woman
Asks for cigarettes
Her once-medium-high voice
Now a little hoarse,
Gravelly, upper range.
She wears a ring
And her eyes
Avoid her smile.
Sometimes I wonder
If smoking
Is the result
Of that piece of metal she wears
And
Of the eyes that won’t smile.

9-25-2011 — Ode to the Ode

You always work so hard
Paying homage to others.
Now,
It’s time
For you to be recognized
I honor you, Ode.
Enjoy.

9-25-2011 — Chinese and American Wisdom

In the land called
中国,
A wise person once observed:
“Failure is the mother of success.”
Fast forward a millennia or so.
In the land called America
(Or, in 中文, 美国)
A somewhat wise writer said:
“Life is a chess match.
“Always think at least
“Ten moves ahead
“When making important decisions.”

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Richard Zowie, restaurant reviewer

It was quite, surreal, actually. At work, I was told to go write a short review of a local restaurant for the monthly business magazine the newspaper puts out.
 
Me, a restaurant reviewer? Sure, I love to eat and enjoy food that’s well-prepared and spicy, but I’ve never really thought of myself as someone to sit at a restaurant, sample some of the fare and write about it. But I was willing and it was easy: try their signature dishes and write what you liked about it.
 
“Which restaurant?” I asked the assistant publisher.
 
“Any of them,” he replied.
 
My first choice was the local Thai restaurant since I’ve always wanted to try out Thai food. Unfortunately, the manager and I had a miscommunication and it didn’t work out for this month. So, I tried the local Chinese restaurants. One of them fell through: the owner wasn’t in to authorize it, and he didn’t speak English. My Mandarin Chinese consists of a few phrases and a number of words and very rusty overall, so that was a no-go.
 
So, I tried out the other one in town.
 
Wow.
 
The owners couldn’t have been nicer, and I even conversed a few times–howbeit briefly–with them in Mandarin (they’re from China’s Canton Province and speak Cantonese primarily). Food was very wonderful. I dislike mushrooms and detest peas, but you know the food is good when the mushrooms and snowpeas (peas harvested when they’re in the baby stage) taste great.
 
I was telling Dan, who works with me, that I’ll have to go there a few times for lunch as a way of saying thank you for the free food they served for the review. Heck, not only did I get to take the Hunan Beef, Thai Chicken and General Tso’s Chicken home, they also cooked up a quart of cashew chicken for my family to enjoy.
 
Wow. Hao ji le!
 
Few of the things I said to them in Chinese:
 
Li Xiao Long shi zai Jiu Jin Shan sheng de (Bruce Lee was born in San Francisco).
 
Suiran wo hen xi huan ya, ke shi wo bu xi huan chi ya! (Although I like ducks, I don’t like to eat ducks).