I'm going to
boil it to the break
but I don't let it
boil over
Spot the moment
and I get it
this break
could have made
a god almighty mess
but I'm just
so adept
got a fine touch I guess
and now it
it's all going to
flow like buttered silk
and go down
so easy
like a cold glass of milk
When I set the thing
and pitch it
to ferment
I bet I'm bound
to forget where
all the hard time went
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