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Peter Phillips poems
Mr. White, or can I call you Bob?
I promise you this:
We will take great care of your heart.
The surgeon, yes that’s me, from India,
I will lead the operation.
An anaesthetist from Syria
will put you to sleep,
a nurse from Sri Lanka
will pass me medical instruments
and we will not leave any inside you.
A junior doctor from Romania
will neatly sew you up
and a porter called Erik, from Sweden,
will wheel you back.
Does that sound alright?
I think that sounds rather beautiful, Mr Chakrabarti.
Thank you, Bob.
I look forward to hearing your heart beating strongly.
Last night I shut my eyes and felt a tear
so hot it singed a blemish on my face
and burnt the pillow with a painful prayer,
a dream of memories that won’t erase.
I often feel her hands, a smile and voice
that pull me to her, a kiss which flutters
in my mouth, comforts me with lips as moist
as breath and calms me till nothing matters.
So when I think of prayer, belief and hope,
I do not see bright sunshine fill the sky –
just shades of grey and how she tried to cope
when told she’d never hear a grandchild cry.
And now the moon has disappeared from sight.
the morning will be darker than first light.
Where do you want me to sit?
Perhaps if I put you close to the bookshelf
it would make you look more intellectual.
But I don’t want to heighten expectations.
I see what you mean. What about a background
shot of the books, would that suit you?
That’s much better.
I like the idea of the reader getting
the message I’m bookish. Thank you.
What an impressive camera.
It’s digital now, does everything except
wipe your bottom. I’ll take a dozen
and you can decide.
You’ll have to advise me, should I smile?
I usually do.
How about looking a bit pensive, can you do that?
Oh yes, that’s my fall-back expression.
OK let’s get on with it.
I’m really looking forward to seeing them –
me looking wise and distinguished.
Don’t get excited, this could be tricky.
I want to tell you something:
how I fell in love with Ham and Eggs,
a darling of food.
Like being in lust, I couldn’t help touching,
wanted to go back for more and more.
I needed ham and eggs for breakfast,
for lunch, tea and supper, in bed
during the night
with bread, butter and beer.
I canoodled with ham in the pink,
off the bone, medium sliced with two eggs
silky and senseless on top.
One day my wife, who’s not a bad cook, said,
“You have all the ham and eggs you want.
Devote yourself to ham and eggs.
I’m off. When you’re cured, I’ll return.”
It was then life became an omelette,
a cheese one, gooey with Emmental.
I’ve forgotten about ham and eggs,
but the wife is still suspicious.