Sour MilkYou can't make itturn sweetagain. Onceit was an innocent colorlike the flowers of wild strawberries,and its texture was simplewould pass through a clean cheesecloth,its taste was fresh.And nowwith nothing more guilty that the passage of timeto chide it with,the same substancehas turned sour and lumpy.The sour milkmakes interesting & delicious doughs,can be carried to a further state of bacterial actionto create new foods,can in its own rightbe considered complicated and more interesting in textureto one who studies it closely,like a map of the world.Butto most of us:it is spoiled.Sour.We throw it out,down the drain-not in the backyard-careful not to spill anybecause the smell is strong.A good cook would be shocked with the waste.But we do not live in a world of good cooks.I am the milk.Time passes.You cannot make it turn sweetagain.I sit guiltily on the refrigerator shelftrembling with hope for a cookwho dreams of waffles,biscuits, dumplingsand other delicious breadsfearing the modern housewifewho will lift me off the shelf and with one deft twistof a wrist...you know the rest.You are the milk.When it is your turnremember,there is nothing more than the passage of timewe can chide you with.
