The grateful heart is loved by the universe
for seeing the blessings despite being
an ingredient in so many people’s recipes.
The grateful heart first had to be grated then
grinded to powder like nutmeg or blended
into a boiling mixture then liquified and whisked
or even pushed and pulled like toffee.
The grateful heart was probably baked
at high temperature like lasagna or moussaka.
Definitely cracked open like a crab’s shell. No
doubt set alight like the flame on a tequila shot.
The grateful heart is loved by the universe
for coming back stronger, for finding
the blessings in all of life’s recipes.
Ena de Kock is from Silverton in Tshwane, South Africa. She has published a few poems on the Litnet website as well as in the publication Ons Klyntji. A few years ago she published a poem called “Fate Fighting Luck” on A Poem a Day. She also writes short stories. She loves reading.