Simple, but Oh So Good

Been listening to John Lee Hooker all day,

him and a little of the Freedom Singers

wanting to know, “Which Side Are You On?”

This morning, I was a little tired

usually, I make a bowl of grits

and a boat full of cream gravy.

I know a thing or two about both

how to cut the water a bit in the grits

and keep stirring them until they are thick

without letting them get lumpy,

and the gravy I have a shaker jar to add milk

and a tablespoon full of flour 

and lots of salt and pepper,

first you grind enough black pepper

to cover the island of flour,

then shake enough salt to cover the pepper,

screw the lid on tight and shake like you would a gallon of paint.

In the pan, put a half a stick of butter and a tablespoon

of bacon fat and get it hot,

when you pour the mix into the pan,

you stir and stir then leave it be until it thickens

then stir some more until you take it up.

But this morning, being tired,

I just made the grits with lots of butter

 and she said it was good.

Then, for lunch, we chopped farm-fresh tomatoes

and sliced up a baguette,

olive oil for the tomatoes,

with garlic and fresh sliced basil,

and butter and garlic for the bread

on broil for about 3 minutes.

Everything so simple,

from Hooker to the bread,

How is it so good?

Shouldn’t this good be hard?