Back burners are funny.
They're usually simmering the tastiest parts,
and usually left burning far too long,
scorching to an unrecognizable crisp
what could and should have been
a masterpiece.
But we stack up more and more layers
on our own back burners,
dropping incongruous ingredients into
inedible garish concoctions,
seasoned with a touch of despair
and paired with a dash of resignation.
What good can come from putting anything on the back burner?
