Music is food:
fresh fruit for the senses
crisp bites of notes
chewy mouthfuls of sound
rolled on the tongue
to savor each subtle flavor:
Apples like bright trumpets
biting through a tight skin
for a taste high and sharp
Pears like soft saxophones
dripping sweet and flowing
almost syrupy
Bananas like mellow trombones
long and smooth
Nuts like taut drums
cracked crisp in quick taps
French horns like sticky figs
Peaches fuzzy and tart like oboes
Violins in bunches of dark grapes
And a huge watermelon tuba.
After the players, the crowd
after the curtain, the applause
sound, still sound, remains
still music to be tasted
still with a life of its own
still as a scene of painted fruit