Soul Food

About eight o’clock in the morning the lieutenant came to me to know whether I would eat a dish of mackerel, newly catched, for my breakfast, which the Captain and we did in the coach.
All yesterday and to-day I had a great deal of pain in making water and in my back, which made me afeard. But it proved nothing but cold, which I took yesterday night.
All this morning making up my accounts, in which I counted that I had made myself now worth about 80l., at which my heart was glad, and blessed God.
Many Dover men come and dine with my Lord. My Lord at ninepins in the afternoon. In the afternoon Mr. Sheply told me how my Lord had put me down for 70 guilders among the money which was given to my Lord’s servants, which my heart did much rejoice at.
My Lord supped alone in his chamber. Sir R. Stayner supped with us, and among other things told us how some of his men did grumble that no more of the Duke’s money come to their share and so would not receive any; whereupon he called up those that had taken it, and gives them three shares apiece more, which was very good, and made good sport among the seamen. To bed.

I eat a dish of mackerel
and a cold heart.
My heart supped with us
and told us to take
three shares apiece,
which was very good.


Erasure poem derived from The Diary of Samuel Pepys, Wednesday 30 May 1660.

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Dave Bonta (bio) crowd-sources his problems by following his gut, which he shares with 100 trillion of his closest microbial friends — a close-knit, symbiotic community comprising several thousand species of bacteria, fungi, and protozoa. In a similarly collaborative fashion, all of Dave's writing is available for reuse and creative remix under a Creative Commons Attribution-ShareAlike 3.0 United States License. For attribution in printed material, his name (Dave Bonta) will suffice, but for web use, please link back to the original. Contact him for permission to waive the "share alike" provision (e.g. for use in a conventionally copyrighted work).

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