Baklava Kat asks about enjambment

and gets an odd response:






Dear B.K.,
Has nothing to do with marmelade.
Might not taste good on a butter croissant.
Can make but does not always hold meaning.
Breaks easily
and always
though not always easily.
Calls for breath, so then does perhaps make the heart
race? Entendre and enjambment
both come from the French,
the official language of a country
famous for its pastries. Yet here
we are discussing not filo dough
but doubles. Full of them
we are. Especially
at enjambment.
The double created
by the emptiness of a line
split sudden.


B.K. now wonders what to do with the knife held so delicately by the paw that anticipated steam rising from moon pockets to meet a sweet jam. B.K. does not always know what to do
with surprise.