When I have seen this place–this loveliness
That sweeps with valley as with rolling hill.
With meadowland and velvet can it bless
My hand, unfettered form, or lips but still.
Yet each would know that restless, is this place,
As Earth; as sweet, as wanton, and as cruel;
For what it gives it also takes, its face
With joyfulness, intense with warm or cooling
Passion is this vexing earth, not restful
Knowing never what it feels nor wants
And seldom what would serve its beauty best.
Not once can it be stilled; see how it daunts:
Yet even if I willed myself as much
To seek another clime, I would thee touch.
This sonnet is part of a short sequence; click here to read it all:
David Emeron: Sonnets 
Often I lose the technical beauty of your work in the personal beauty of the sensuous esthetic because I am keyed in to that so well. I do appreciate both, but when you write a series like this one I’ll admit my personal is ascendent and I revel in the pleasing experiential aspect of your writing, Darling.
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That was quite a penful, dearest! That, for any poet is a compliment. Desert Yote and I were discussing this over dinner several days ago–this aspect of the words disappearing for whatever reason. Keats in his later work. It matters not what style, nor how old the words. The sublime imagery takes over and one is somehow unaware of the words as such.
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The last two lines….. Sometimes poetry and poets are like Japanese food. Or, Japanese food as a friend described it: looks lovely but tastes like boogers.
How happy I am that this poem is truly like Japanese food as I know it: lovely, full of endless nuance, satisfying, will definitely want to put upon my plate and slowy eat again, enjoying every bite.
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I have found I have had both experiences with Japanese food. But this, I think, is due to the wide variety of flavours in which this cuisine indulges. From my Japanese friends I have learned to cook simply, allowing the main ingredients themselves do the talking, so to speak. Sashimi is simplicity itself and is quite sublime in its complexity as well as its simplicity of flavour.
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Exactly. A lot of, especially southern Americans, have trouble with Japanese cuisine because it is not fatty or quadruply sweetened. Butterbeans just can’t be cooked to taste their silky buttery flavor, they have to cook them using lots of salt and cured pork or ham.
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