HILARY ELFICK

In a square in Spain

 

There was something about the oval contours
of the steep face of the mountain we crossed
this morning, always scrabbling in line, in turn,
tidied into that small space, deflected by wild

fennel, rosemary and thyme, like an old song
beneath neglected almond trees, which left me
bleak and wanting. I cannot find the right things
to say, nor work out how we all link in this landscape,

till now this evening, dipping bread in oil,
I sit, as I have walked, with strangers.
Two frescoes stare down at the table laden
with tapas, salad, water, wine and I dip and taste,

chewing with that unease that wonders
where the pain is coming from and how it is
I can’t connect with all the hands that reach out
for the olives and the hunks of bread when

I look up and see the Christ who has averted his eyes
above us is also separated by this great church
from his own mother, so she cannot see the heart
he has so fiercely exposed. Still higher,

in a darkening blue, a buzzard rides a thermal,
biding his time. And that is when it came to me
there’s so much that is set like these eggs which
used to slop so freely but now sit in their formal ring

and is exactly why I worry about all these
shocked sardines here, lying battered jaw to tail
round the edge of the great oval plate, where
we all talk as if we know each other well.

Roxana-Monica Mîndrican

Hilary Elfick
 

Intr-o piata din Spania

Era ceva legat de formele ovale
ale muntilor abrupti pe care-i strabatusem
de dimineata, tarandu-ne in sir, pe rand
ingramaditi in acel spatiu ingust, imbiati de secarea*

salbatica, de rozmarin* si lamaita, ca de-un vechi cant
pe sub migdalii neobservati, ce m-au lasat
trist si frustrat. Nu gasesc cuvintele potrivite,
si nu-nteleg cum ne potrivim cu totii in acest peisaj,

pana in acesata seara, inmuind painea in ulei,
stau, cum am mers, alaturi de straini.
Doua fresce privesc masa incarcata
cu tapas,* salata, apa, vin, inmoi si gust,

mestecand cu acel sentiment de neliniste,
intrebandu-ma de unde vine durerea si de ce
nu ma pot apropia de acele maini ce se-ntind
sa ia masline si bucati de paine cand

privesc in sus si zaresc un Christos ce ne vegheaza
pe care marea-i biserica l-a despartit
de propria sa mama, astfel incat ea nu-i poate vedea
inima pe care el a expus-o cu atata hotarare. Mai sus,

pe-un albastru intunecat, un uliu* strabate un izvor termal
sfidandu-si timpul. Atunci m-am gandit ca
sunt atatea lucruri asezate ca si aceste oua
depuse candva atat de liber, dar care acum sunt aranajate-n cerc

si din acest motiv m-am ingrijorat pentru
aceste sardine socate, zacand zdrobite de sus pana jos
pe marginea rotunda a acestui platou oval, unde
noi toti vorbim de parca ne-am cunoaste foarte bine.

*( “wild fennel”- secare salbatica; chimen dulce) It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalised elsewhere (particularly, it seems, areas colonized by the Romans[1]) and may now be found growing wild in many parts of the world, especially on dry soils near the sea-coast and on river-banks.
** a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.

*a well known herb used as culinary herbs or for medicinal purposes. Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs".[1]. In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares.

*Tapas is the name of a wide variety of appetizers in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as puntillitas, which are battered, fried baby squid).In North America and the United Kingdom, tapas have evolved into an entire cuisine. In these countries, patrons of tapas restaurants can order many different tapas and combine them to make a full meal.The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.
 

*One of several medium-sized, wide-ranging raptors with a robust body and broad wings.
• In particular, those in the genus Buteo. In the Old World, members of this genus are named as "buzzards", but "hawk" is more common in North America.
• Specifically, in Europe, the Common Buzzard, Buteo buteo, where Buzzard is often used as a synonym.
• Any raptor which has the word buzzard as part of its name.