Clotted Cream
The Making of Clotted Cream requires a commitment plotted in a shallow baking dish a quarter gallon of heavy whipping cream will be sitting in the oven for twelve hours at between one seventy-five and two hundred degrees hours dwell in knotted alignment minding a limit designed as confinement a reminder – delved hours later you will spot the cream blotted with a tan pigment and still, more hours ahead until the cream is set let it cool to room temperature then pop it in the fridge overnight in bed a glutted dream of taste buds boom awake to the baked crust of such nutty texture you’d think it a figment of your imagination for best result spr e a d on sourdough bread or English muffin a Taste Not Acquired but Distinguished
Originally from Moscow, Russia, Pavel Frolov is a queer-identified New York City-based performer and writer. He recently completed his BA in Communication at CUNY Brooklyn College. Pavel’s two recent poems “The Fall” and “Quiet Cars” have appeared in Beyond Queer Words and Ariel’s Dream literary journals. Pavel is on Instagram & Twitter @ipaulffr.