The world has stilled its hectic pace, although its clocks tick on.
We stand at windows peering out, imagining what’s gone.
Rapid passings night and day, our reachings and attainings
have made way for the meantime to leave us our remainings.
There is a little secret the Swiss learned long ago
that has to do with leaving space—the worth of going slow.
Their cheese that is the richest is full of empty spaces—
its flavor made the tangier by what nature erases.
The holes are not just emptiness, for factors that have made them
create a richer cheese than the cheeses that evade them.
The blocks with larger spaces have a better taste.
In short, the empty room they leave is anything but waste.
Perhaps it is the same with the new spaces in our lives.
Perhaps the empty spaces are where the meaning thrives.