Before we leave
Quezon,
we have a meal
of grilled tilapia and shrimps
and hito stewed in
coconut milk
and pineapples.
We walk along
the floating
bamboo bridges
over the koi
and tilapia
pond,
looking for
our nook.
We find the
perfect spot
behind a stone
fish fountain
and a wheel.
We perch on a
wooden swing,
contemplating
the wind
sweeping over
rice terraces
that seem to reach
until the base
of Mt. Banahaw.
Life could not
be sweeter than
this.
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