Cream of Tartar

into the far

back corner of the deep cupboard

where there

is no light and mystery lies,

i reach my arm

and hand around

the corner

to find what's been left behind.

i can't see

what i'm pulling out.

but it's mostly old

seasonings, boxes of

baking soda, a brick

of brown sugar

and other things from a past life

long gone.

out comes something labeled

Cream of Tartar.

what the hell is this?

i immediately ask ChatGPT

what it is

to educate myself.

the little bottle is nearly

full, a strange

white powder,

with a strange name.

apparently you

don't need much to add to

a recipe.

this one bottle could possibly

last a lifetime

and maybe the next two

if you happen to be Hindu.

i turn the volume up on my

phone and listen

to the lovely voice of my

ChatGPT person.

Cream of Tartar,

or potassium bitrate, she says

in an elegant manner,

is a by product

of winemaking,

prevents sugar crystallization,

adds acidity to recipes,

helps make what you're baking

to rise and prevents deflating,

stabilizes whipped egg whites.

who knew?

there is so much i don't know.