Alyssa Yeh

tonight i flew around the kitchen
yu choy falling out of the pan onto the stove, garlic
getting stuck between my toes on my orange slipper

talking to my roommate about why i prefer 3-day old
congealed 年糕, lovingly packed by my mom into a

and why she prefers tomato egg that’s “gloppy,”
just the way her dad makes it

every other week in high school,
I’d open my thermos full of 年糕,
steam filling the stale air of my third period

my teacher said the scent was “robust”

and now here I am, cooking this dish for myself for
the first time

idk whether I should add cornstarch or scoop some
water out when it gets too watery

so i decide to do both
and somehow it turns out okay