The Night We Ate Szechuan Orange Beef

I’ve flavored the beef with orange
peels and the special hot sauce
just as I was taught in the two-hour
adult cooking class one month ago.
I’m so nervous now I’m sure I’ve
forgotten how to make Szechuan
Orange Beef for this man with whom
I’ve fallen in love, who watches me
moving about my kitchen as he sits

at the table reading me. He says,
“We’re not having Szechuan Orange
Beef, tonight.” I stop and stare.
He says, “I’m going to scramble
some eggs for two omelets which,
by the way, I’ve never done and
which may contain egg shells,
so we’ll never forget the night
we ate Szechuan Orange Beef.”