Discards

I gather my treasures from the trash.

Pastry dough scraps. Empty jelly jars and spice bottles. Butter stick wrappers and drops of vanilla.

All things have souls, even the discards, and ingredients are no exception.

***

The restaurant kitchen sits empty at night. I survey my instruments—a cracked china bowl, a dented hand mixer, a broken oven—and begin.

Combine and mix well. Roll and cut. Dollop and whisk. Sprinkle and bake. Stir and reduce.

***

Cream cheese pastries drizzled with guava cardamom sauce. I inhale the sweet scent, then eat.

Even discarded souls like me can appreciate a good pastry.