Doug Anderson: Chopping Garlic

Never take this for granted:
the smell of it on my fingers
and the way when I drop
it in hot olive oil it blooms
yet again and when I add
basil, shitakes, something
falls almost into place,
waits like a bird for the wind
to settle down before
lighting on the feeder
and now I add the pasta sauce
and there is a quiet chime
somewhere, even out there
where the one horse raises his head.