What To Do with Saffron

Andira Dodge

I was gifted saffron
at a tender 22,
when familiar
shallots and peppers
became subpar
to the spice of discovery
of love and the city
on my tongue
-and I tasted
over and again-
until one day
alone and puzzled
in a tiny kitchen
holding a vial of saffron
(a gift from
a coworker
at my big new job
out of college),
I realized I was far from
being a grown up.
New love every week
was not filling
and cooking chicken
in wine just made me drunk
(in my sophistication,
I marinated myself).
Somehow not knowing
what to do with saffron
made me understand
I knew nothing.

Andira Dodge lives in rural Pennsylvania where she writes whenever she can and enjoys capturing the full range of seasons with her camera. A graduate of Temple University, she has worked for both a large corporate public relations firm and a small professional theater. She has had her poetry and photography published, most often in independent online magazines. You may explore more of her work by visiting wordrummager.com.

Read more from Andira Dodge: Casting; Blood, Bananas, and Mystery