there is a minute, literally sixty seconds
or less
when the knife you’re using at dinner
looks inviting
sharper than a butter knife, not quite
a steak knife
enough to elicit something red that just
for a minute
feels like a solution, despite you never
taking it seriously
before, despite your wrist’s resistance,
your arm
thinks maybe, your skin thinks maybe,
in the back of your mind a tiny voice
says maybe,
but you keep cutting up your chicken,
finish eating,
take your plate into the kitchen, put
the cutlery
in the dishwasher, let the thought
slip away
as quietly and unnoticeably as it came.

(I never have, and I won’t. It was just a minute. Please don’t worry.)