I’ve
never made pork chops before, I’ve been boneless and far too adult. The other
day I found a super sale and decided to buy them in spite of my small staring
and completely different strain. I doffed my hat to the till assistant and
browned her behind from either side just to show the seriousness of the matter,
the recompense for black pepper and sugar and chilli powder. I left shortly
after that time to seek my feature in a boil, the boil of a nameless, blameless
child who can’t cook any damn thing. Most of the time when I cook pork it’s
tough. It makes my wisdom teeth hurt.
Wish
me well while the teaser is flavouring up. Endure the thank goodness and small,
hobbled remarks about goddesses and their new episodes of family mobsters. Ship
it off to Guatemala, France like a
brusque real estate salesman who was cut on forced comedy. Some people like
slow paces and coming to a head for velocity and a quarter. I’ve always done
that strategy of turning books on their sides and putting them on top of
everything else for the sake of habits and contribution to stress.
My
pork chops were self-sustaining soon enough, making decisions about life-saving
procedures and what constitutes ‘little by little’ and how far one might move
it out per each step. Cups climb up to the sky, my cups and a few of the mugs
that were left behind by my cherubim lover who physically looked at fans of
personalities and emulation of those personalities. You can throw them, I can
throw them and even eat off of them when the noodles are heated and
sufficiently forgotten about. I cannot bow down anymore. It was good to get to
know the pots and the pans and their individual power companies that turn out
with bills and 48 hour notices of some thickness and durability.
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