In Praise of the Brazil Nut
Dipping my hand into the party mix, I retrieve you, Brazil Nut.
Although you mingle well with others – pecans, filberts, almonds –
you want the limelight and will not be dominated in the nut bowl.
Meaty and long, your brown membrane peels as if sunburned in Amazon jungle
before your journey to a North American store.
You are smooth and cool to the touch.
I pop you in my mouth and roll you like a stone.
Tentative molars bite down and my saliva engulfs you.
I am fooled into believing you are a baked potato.
In flavor, you could be cousin to Ireland’s spud.
Thank you for travelling so far to feed me.