When my mother still cooked me scrambled eggs, I thought that eggs were magic. I watched her melt butter in a pan and swirl it around for an even coat. She poured whisked eggs out of a bowl, waited awhile as they warmed, then pushed them gently with a wooden spoon until they solidified. Butter melting made sense to me, just like the heat of a summer day can melt ice cream and a candle’s flame makes wax drip. But eggs transform from liquid to solid with just a difference in heat. This was alchemy, surely, the golden yellow elixir becoming something delicious to eat.
Caitlin O’Halloran is a biracial Filipino-American poet living in Rochester, New York. She has a Bachelor of Arts from Boston University in Philosophy and History. Her work has been published in Vast Chasm Magazine, Midsummer Dream House, and Apricity Magazine. http://www.caitlinohalloran.com
Lost Balloon 