Changes in the gluten

by Mark

See it started as a filo.
Flakey layers laying
right on the spine;
extra weight lumped on
the brain. But it was fine,
a butter to fatten
creative insanity.
Yet all doughs tend
to rise, pop over,
under conditions
shaking their crystals inside.
Arousing honey soaked skin
making chard flesh feel
worth it.

-Mark J Blutstein