Mark and Me

He ordered this Japanese chef's knife to our delight. It chops the herbs from the garden he planted. Then he marinates meat in herbs and vinegar. It is an intuitive science to him. He plants himself by the little kettle black barbeque that he carries downstairs. We use charcoal. He watches the flames turn to a glow while reading from his phone. I prepare tossed greens or potatoes. He keeps the neighbor's jubilant puppy from the meat. He calls for a platter. He looks for red-pink inside the meat. I like both meat and sauce. He did it again.